Olive tree at UC Davis campusEvery day health-conscious consumers around the country visit grocery stores and high-end markets in search of one of nature’s finest nectars: extra virgin olive oil. In their quest for the perfect oil, they peruse supermarket shelves lined with countless bottles and tins with attractive labels depicting pristine groves of olive trees in Italy, Greece, or Spain. The labels often include phrases such as “imported from Greece,” “bottled in Italy,” and “made with…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe