Only virgin type of olive oil consumption reduces the risk of mortality: study
On urban US supermarket shelves virtually every bottle of olive oil advertises itself as &quot;virgin&quot; or the &quot;even better&quot; varieties (&quot;extra virgin&quot;, &quot;first cold pressed&quot; etc). I have read that many of these labels are hogwash, and that the contents of your typical supermarket &quot;extra virgin olive oil&quot; bottle pretty often include adulterants like palm, canola, or sunflower oil.<p>I can definitely taste the diff between supermarket stuff and super-premium olive oil where I know who the importer is (in New York City, my go-to is the house brand of a restaurant called Frankie&#x27;s 457 Spuntino who imports their own oil). But I&#x27;m not sure whether that reflects the quality of olives&#x2F;processing, or is an indicator of &quot;real&quot; vs &quot;fake&quot; olive oil...