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When it comes to olive oil, tests reveal anywhere from 60 to 90 percent of the olive oils sold in American grocery stores and restaurants are adulterated with cheap, oxidized, omega-6 vegetable oils, such as sunflower oil or peanut oil, or non-human grade olive oils, which are harmful to health in a number of ways.5

@LOLOLCUS >When it comes to olive oil, tests reveal anywhere from 60 to 90 percent of the olive oils sold in American grocery stores and restaurants are adulterated with cheap, oxidized, omega-6 vegetable oils, such as sunflower oil or peanut oil, or non-human grade olive oils, which are harmful to health in a number of ways.5

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So they don't list any brand in the article they could recommend. But it's a good article and the fake olive oil thing has been going on for years. I use ghee to cook with as it's just clarified butter and heats well. I use olive oil to finish or garnish a dish.

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I know California Olive Ranch tastes right and we have switched to that brand the last few years.

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Thank you so much! I get sick from vegetable oil and I thought it odd when I had some olive oil on my salad and got the worst stomach nausea ever and was perplexed. So now I know why. I will try your recommendation 😊

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The article and site would be shut down if it named any (((brands))).

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Damn it. Yes that's probably true.

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Even "extra virgin" olive oil is often diluted with other less expensive oils, including hazelnut, soybean, corn, sunflower, palm, sesame, grape seed and/or walnut. These added oils will not be listed on the label, nor will most people be able to discern that their olive oil is not 100 percent pure.

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True extra-virgin olive oil has one of the lowest smoke points, and is to be used to finish a dish, for dressings or dipping. If you can roast veggies safely with it, it's junk oil.