In fact, recent studies by the University of California, Davis, Olive Center found that much of the imported olive oils sold retail and to restaurants is substandard, according to a news release.
To help ensure the quality of products being bought by retailers and restaurants, the center will conduct chemical and sensory testing.
The testing is conducted in partnership with the UC Davis Analytical Laboratory, which performs the chemical testing portion.
The lab is the only analytical facility in the United States that tests for 1,2-diacylglycerol and pyropheophytins—standards used in Germany and Australia.
Sensory analysis conducted by the Olive Center involves a panel of at least eight trained olive-oil tasters.
They conduct the standard analysis required by the International Olive Council as well as provide a full descriptive analysis of each sample.
For more information about the testing program, visit the Olive Center.