On July 14, the UC Davis Olive Center, part of that school’s College of Agricultural and Environmental Sciences, released a paper reporting that 69% of randomly selected imported Extra Virgin Olive Oil (EVOO) brands had “defective flavors such as rancid, fusty, and musty” and “did not meet international and US standards.” This compares to a failure rate of only 10% for the California-produced EVOO they sampled. The North American Olive Oil Association (NAOOA), a trade organization that represents the foreign producers whose oils flunked the UC Davis exam, promptly released a statement claiming the tests were flawed.
