A study at UC Davis showed that most olive oil selling under the "extra-virgin" designation isn't extra-anything. 69% of tested oils did not meet "internationally accepted standards" for the extra-virgin label. The USDA will set standards for olive oil-labeling this fall, but following them is voluntary. [LAT via Eater National]
Share this story
The Latest
Filed under:
4 Restaurants to Try This Weekend in Los Angeles
Your handy guide on where to eat from the editors at Eater LA
By
Eater Staff
Loading comments...