Narrator: This is Science Today. Olive oil is not only good for your heart, it has been found to benefit your brain, digestive system and bones, too. But before you rush out to buy a bottle, make sure you're getting the real thing. Paul Vossen is a recognized University of California olive oil expert.
Vossen: Let me start off by saying what not to look for: low price. Because if it's a low price — a liter for $5, $6, $7, $8 — well, it would be almost impossible for that, first of all, to be 100 percent olive oil because just basic olive oil — even if it's not a very high quality product — would cost more than that just to ship it and bottle it and label it and distribute it and have it for sale.
Narrator: The pricier oils taste better, too, but Vossen says many people have gotten used to lesser, rancid-tasting products.
Vossen: Slightly oxidized to oxidized to fusty, which means sort of a moldy, fermented flavor to, you know, even barnyard. I mean, there were some oils that were really, really bad out there on the market.
Narrator: For Science Today, I'm Larissa Branin.