By Ali Schklair, Linda Golodner Food Safety & Nutrition Fellow
Extra virgin olive oil (EVOO) is a fairly recent addition to the American kitchen. Due to the popularity of the Mediterranean diet and the promotion of “healthy fats,” many consumers are now opting for EVOO as their primary cooking oil. Over the past few decades, olive oil producers worldwide have scrambled to keep up with increasing consumer demand. Unfortunately, the majority of “extra virgin olive oil” available to consumers is not truly EVOO.