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Something About Olives. (Really. It's so totally about olives.)

Last night at dinner, my partner was telling me about a story on NPR that afternoon. I was sure I hadn't heard it, yet it felt so terribly, completely familiar, as if I had not only heard it once before, but a million times.

The NPR story was titled, "Your Olive Oil May Not Be The Virgin It Claims." Maybe it sounds a little familiar to you, too:

The next time you reach for a bottle of extra-virgin olive oil, beware. A new study from the University of California- Davis claims more than two-thirds of random samples of imported so-called extra-virgin olive oil don't make the grade.

To be extra-virgin, olive oil can't be rancid or doctored with lesser oils... many of the 14 major brands failed certain tests.
"It's become a very sophisticated practice, the adulteration of olive oil throughout the world," Shoemaker says. He says the lab can prove defects, degradation and dilution in olive oil beyond what human taste buds can figure out. The lab testing zeroes in on specific flaws.
There's

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