[jff]

Yeah, I don't understand why they make such a big deal out of being sourced from Italy. Olives grown elsewhere should make fine oil, and you could probably use the honest advertisement of non-Italian origin as a gauge for the honesty of the company.

[rustynails]

The Italians have been caught selling rancid and impure olive oil in Australia about once per year (ie. just about every time it's checked). It applied to cheaper and expensive oils, so cost wasn't a judge.

I don't buy Italian olive oils any more because of the wide-spread deception. To be fair to the Italians, they were as dishonest as the Greeks and the Spanish. The list of brands was very long and the levels of rancidity/impurity were worrying.

The only name I remember that was found to be honest was Cobham. I think they're an Australian family business (but could be wrong). I have no affiliation with Cobham in any way, except I buy their extra virgin olive oil.

Interestingly, I know rancid oils are very poisonous, but have never found a reference to the ill effects of rancid oils.

[thiswave]

You might be thinking of Cobram Estate[1] Olive Oil? My mate actually works in their factory in Lara, Victoria. Apparently the family who owns it are very generous, and he comes home with a box of olive oil every other month (with one or two bottles then finding their way into my hands).

Cobram Estate, as well as many other Australian olive oil brands are certified by the Australian Olive Association[2]. For some reason they have a separate website[3] for listing certified brands.

[1]http://cobramestate.com.au/ [2]http://www.australianolives.com.au/ [3]http://australianextravirginoliveoil.com/brands/

[boyter]

That's good to know.

Cobram Estate is the oil I buy for dripping/drizzling on any food I eat. I just found it to have the best flavor out of the oils I tried and since they are Australian I thought I woulds stick with them.

I use random Spanish out of a can for cooking though.

[arbitrarywords]

Can recommend their "Robust Flavour" line. Really quite nice, fresh and olicey.

[davidw]

I live in Italy, and love the food here. I am sure I could not tell Italian olive oil from Spanish, Greek, or Californian olive oil. Perhaps there are people who can, but I doubt most of my friends here could. I happily buy the "Mediterranean" extra vergin olive oil to save a bit.

[te_chris]

The locally produced, New Zealand Olive Oil is far nicer to me than the expensive stuff I've had imported from Italy. Country of Origin is definitely not an indicator of quality in my experience.