U.C Davis study confirmed this week that ‘extra virgin” olive oils we pay to have been produced without heat or chemicals which destroy nutrients, at least those imported, are not as labeled.

The same is true of 10% of California olive oils.

Based on these findings a group of Chefs filed a law suite in Orange County Superior Court asks for punitive damages after random samples verified only 31% of the most popular U.S. table oils don’t deliver what consumers are charged for at grocery store cash registers.

Popularity: 5% [?]