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Olive Oil

Olive oil, especially extra-virgin olive oil, has been a notoriously tricky product. We've read instances of virgin olive oil being mixed with extra-virgin, or worse, supposedly extra-virgin olive oil being replaced with less expensive vegetable oils, like palm oil, sunflower, or sesame, and in most cases, hazelnut oil. Other cases involve non-Italian bottles posing as Italian extra-virgins.

In one particularly terrible case in China, olive oil was even replaced with "gutter oil," the remaining oil after cooking. In another case, extra-virgin oil was partially replaced with lard. Lovely.

(Credit: Flickr/Carol Street)
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