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(source)The premise behind this test is that exta-virgin olive oil is comprised of mostly monounsaturated fats which solidify when cold.
So, if you put real extra-virgin olive oil in the fridge, it ought to become thick and cloudy.
It should finish with a spicy, tingly sort of bite on the back of your tongue.
The importer went into a fugue after he was informed that he’d pronounced his own premium product “disgusting”; the deli owner chose a bottle of highly dubious “Italian extra virgin” as his favourite (it had cost £1.99 at the discount store TK Maxx); and both the foodies gave a thumbs-up to Unilever’s much-derided Bertolli brand.
That’s because almost all olive oil adulteration happens with the middle men — the people who buy olive oil in bulk from individual farmers and collect it in bulk to sell to corporate buyers.
The corporate buyers are usually buying olive oil they think is 100% real, and they’re then mixing, sorting, and branding it to sell it in grocery stores.
Some high-wax varieties of olive oil will even solidify completely.