https://www.foodrenegade.com/your-ext...live-oil-fake/

There's a huge market up for something imported that everybody goes on and on about how healthy it is.

Now if they would only investigate cheese. I can tell by taste alone that most of the grocery store cheeses are phony.

Buy Kerrigold cheese. Beechers is quite good too.

I loved this part;

__________________
I'd rather meander for the prevention than race for the cure.

I would love to order artisanal oils. The claim is those are real. ?? Who knows for sure, tho.

__________________

So, if you can�t go by taste alone, how can you tell?
First, extra-virgin olive oil ought to be comprised of mostly monounsaturated fat that grows more solid when cold. If you put a real extra-virgin olive oil in the refrigerator, it ought to become thick and cloudy as it cools completely (some oils made from high-wax olive varieties will even solidify). It should be noted, however, that this is not a fail-proof test. That�s because adulterated oils may also become thick and cloudy in the refrigerator. After all, some adulterated extra-virgin olive oils are cut with low-grade, refined olive oil. Those would still clump up. Other adulterated extra-virgin olive oils are cut with just enough of the cheaper oils that they�ll still be mostly olive oil, so they�ll have some clumping, too. If, however, the oil you put in the fridge fails to thicken at all (still appearing as clear and runny as it did at room temperature), then you know something certain: that it�s fake!
Second, extra-virgin olive oil ought to be flammable enough to keep an oil lamp burning. Again, this isn�t a fail-proof test, and for the same reasons. But, it is certain that if your so-called �extra virgin olive oil� doesn�t keep a wick burning, it isn�t extra-virgin at all, but instead contains refined oils.
Since no completely fail-proof test exists, here�s what I do to know I�m getting a good oil: I know my farmer. He�s not a mobster; he�s a friend. And his farm has been growing and producing high-quality, fully authentic olive oils for more than a hundred years.
Artisan and locally-produced olive oils (the variety you can find from domestic small family farms) have always passed every single test of authenticity. So, buy locally. Buy from a farmer you can get to know and trust, and you�ll be set.
If you don�t have any local olive growers near you, then I personally vouch for the online olive oil suppliers found here. You can buy their olive oils online and trust that you�re getting an authentic extra-virgin olive oil.
(where to find real olive oil)