[kurthr]

Yeah, there's olive oil for sprinkling on a salad or sauces where you're going to smell and taste it, and then there's cooking oil. I'd happily spend a fair bit on a small quantity of the former (Extra Virgin) from a local producer since it's going to go rancid quickly anyway, and get non-EVOO for cooking.

I still use light olive oil since it's mono-unsaturated and a bit more healthy, but it also just lasts longer in a liter+ jug. I wouldn't want to have the bottle open for more than a few months, you can smell the oxidation. It doesn't seem like the counterfeiting is as bad for the moderate cost and processed version either.

That said, last I was at WholePaycheck they ONLY had EVOO and a huge shelf of it, too. Gotta go to the regular store for the light stuff.

[Spooky23]

A nice way to achieve that is to get cheap “salad oil”, which is a blend of olive oil and some other oil. GEM is a common brand where I live. Usually it’s in a bigger container.

Chances are, the light olive oil is the same thing, but 3x more.

[kurthr]

Are you saying that most light olive oil isn't olive oil?

I guess it's possible, but there's profit without doing that too. All the research I've heard (eg 80% fake) is for EVOO. I guess it could be like the subway fake tunafish scandal (debunked?)*. You can get a lot more oil out of olives after the first press, but you don't get the flavor or smell, and it's certainly a lot cheaper to make

Seems like there's more money in suing a reputable producer for an allergic reaction than cutting $5-10/liter extra light olive oil with $3-5/liter corn/soy/peanut/canola. That's gonna kill somebody!

* https://news.bloomberglaw.com/litigation/judge-in-subway-cas...

[Spooky23]

It’s a commodity that has been counterfeited for centuries.