Mark Thorson wrote:

> More likely they'll change their name and
> go back to business as usual. Olive oil
> is among the most commonly adulterated
> foods, mostly because it's hard to detect.

I read somewhere that the exam of the polyphenlos is a very good way to
detect fake EVO oil, but it is not cheap

> I haven't bought foreign olive oil in ages.
> I assume all imported olive oils are
> adulterated. That might not be true, but
> you won't go too far wrong with that
> assumption.

Probably
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin