Olive Oil

Reading a blog this morning reminded me of some comments I had read by Dr. Weil (about whom Helene told me; thanks Helene!) regarding olive oil:

But the olive oil industry’s expansion in the U.S. and worldwide has come with controversy. In the August 13, 2007 issue of the New Yorker, an article called “Slippery Business” by Tom Mueller revealed that fraud remains a major problem in the imported olive oil business. Mueller reported that adulteration with inferior seed and nut oils is widespread. … My advice: buy small bottles of a certified organic oil. Check the label for the ICEA (Istituto per la Certificazione Etica e Ambientale, which means Ethical and Environmental Certification Institute) logo, and/or that of another organic certification body such as the USDA’s green-and-white ORGANIC logo. Also, perform your own sensory test: top quality extra-virgin olive oil (which I believe should be used for all cooking, not just bread-dipping and salad-drizzling) has a natural peppery finish and a deep, “green” aroma of grass and artichoke. Such oils are not cheap, because they rely on careful cultivation that preserves olive oils legendary taste and health benefits. But the reward is more than worth it. Personally, I use, and have given my endorsement to, Lucini Limited Reserve Extra Virgin Olive Oil from Lucini Italia Organics.

Adam’s Ranch and Bariani are supposed to be good — well, the blog I read this morning suggested they be the type of olive oil one buy. While Dr. Weil has some interesting and valuable ideas and writing, I recommend against his food pyramid, which includes flour products. So read his site with reason and logic in use.