…if you’re Olive Oil
http://news.yahoo.com/s/ap/us_olive_oil_standards
The U.S. Department of Agriculture in April adopted scientifically verifiable standards for nomenclature such as “virgin” or “extra virgin.” They will start enforcing them in October, just in time for the harvest of trees that are now in full flower.
The definitions will differentiate cheaper impostors from the best oil: those cold-pressed, pure, golden-hued products that lead connoisseurs to talk of grass tones, apple or nut flavors, and peppery finishes, in a language usually reserved for wines.
“It will put an end to marketing terms that are confusing to the consumer, such as light, extra light — language that really doesn’t meant too much,” said Patricia Darragh, executive director of the California Olive Oil Council, a trade association of producers responsible for most US-grown olive oil.
The standards will also conform to international and trade group definitions, reassuring buyers they can be sure of what’s behind that fancy label before they plunk down $15, $20 or more for a bottle.
I’m sorta surprised we didn’t have standards in place before this.
And I’m certain Olive Oyl was a virgin. gechur minds outta the gutters.
Warning: if you read the spoiler, you will need extra strength brain bleach…
My immediate thought was of Popeye tossing a (spinach) salad with olive oil dressing.
I thought extra virgin olive oil came from extremely unscrewed olives…
If they eliminate “light” labeling, what should I look for when I want to buy olive oil with the least amount of flavor?
Something similar is the reason behind the old wives’ tale that repeated masturbation will cause insanity: masturbation is, by definition, coming unscrewed.
