Narrator: This is Science Today. The next time you're in the supermarket looking for olive oil, you may want to pay more attention to the back of the label. Studies conducted by the University of California, Davis Olive Center have found that about 69 percent of all store-bought, imported extra virgin olive oils in the U.S. are probably fake. So, what should one look for? Expert Paul Vossen says price is a big factor, as the real deal will cost more money. But the biggest test will be when you actually have a bottle at home.
Vossen: You want an oil that's fresh. And it's difficult to describe freshness, but freshness is something that has not gone through any type of process. You know, it's fresh grape juice versus wine; it's fresh orange juice versus orange juice that sat in your refrigerator too long and kind of starting to turn.
Narrator: Olive oil should taste green with some bitterness and pungency and there should be no rancid notes or flavors like canned olives. For Science Today, I'm Larissa Branin.