By Judy Siegel-Itzkovich,
You may think you’re buying pure olive oil, but some suppliers are adulterating it with cheaper oils. Now the Bactochem lab in Nes Ziona (Israel) has developed a technique to identify olive oil that has been mixed with other oils, even at levels of only 5%.
Moshe Heller, who developed the technique, says it is based on the identification of a fatty acid. It measures the percentage of sigma sterol (that doesn’t exist in olive oil); if it’s present, it means the oil has been adulterated.
About 40% of the “olive oil” sold here is not authentic (in Israel).
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