There is probably no other single factor more responsible for the degradation of olive oil than improper packaging and storage. Olive oil is highly perishable and breaks down when exposed to ultra violet light. Never store olive oil in clear plastic or glass containers for a prolonged period of time. In addition, olive oil oxidizes when exposed to air. The larger the surface area exposure the more rapid oxidation occurs. Once an olive oil container is opened the natural breakdown and increase in peroxide values is accelerated, creating rancid oil.

It is certainly possible and indeed desirable to produce certified organic olive oil that is at once high quality and reasonably priced.

It should be emphasized that the US government makes no comment and takes no position whatsoever as to the relative benefits or harm that organic products may possess. The official US government position is that the primary benefit is to the producer or seller as a MARKETING TOOL.

CHOSING THE RIGHT OIL WHEN THEY ALL TASTE THE SAME

Flavor is largely overlooked by consumers, primarily because of the limited number of olive oil choices usually available.

Virgin olive oil is the only grade accepted by USDA as "olive oil." The FDA defines olive oil as follows: "Olive oil is the edible oil expressed from the sound, mature fruit of the olive tree." Refined or extracted oil is not entitled to the unqualified name "olive oil."