Extra virgin olive oil fraud is a widespread problem. "Olive oil is far more valuable than most other vegetable oils, but it is costly and time-consuming to produce—and surprisingly easy to doctor," reports an article in this week's New Yorker.
After reading this article, we became obsessed with learning more about legit olive oil and signed up for the one night class at Murray's Cheese.
About.com's Italian food expert shares some tips for making sure you get real extra-virgin olive oil: "Don’t worry if the oil is opaque, because it often is, nor should a bit of sediment upset you. Be wary, however, of overly green oil – that green could be from the olives, or it could be from leaves that got pressed with them."
What steps do you take to make sure you don't get ripped off by olive oil con artists?