02 Feb

Olive Oil Dip Recall

California department of public health warns consumers not to eat Olivier Brand Parmesan & Asiago Dip with Garlic and Basil to prevent any contamination from bacteria that could cause botulism poisoning.

Dr. Mark Horton, Director of the California Department of Public Health (CDPH), today warned consumers not to eat Olivier brand Parmesan & Asiago Dip with Garlic & Basil, because of the possibility of contamination with Clostridium botulinum.

Olivier brand Parmesan & Asiago Dip with Garlic & Basil is manufactured by Olivier Olive Oil Products, Inc. of Saint Helena, which has initiated a voluntary recall of the product.

The product was distributed to William-Sonoma retail stores nationwide and to Olivier Napa Valley retail stores located in Truckee and St. Helena, California.

There have been no reported illnesses associated with this product.

Consumers in possession of Olivier Parmesan & Asiago Dip with Garlic & Basil labeled with the lot numbers listed below should not consume the product even if it does not look or smell spoiled.

The affected lot codes are:

• OPA 34171
• OPA 23471
• OAP 17271
• OAP 17671
• OAP 36061
• OAP 36161
• OPA 33961

The recalled product, Olivier Parmesan & Asiago Dip with Garlic & Basil, is packaged in an 11.76 ounce jar. The lot code information is located on the side of the glass jar where there is no label.

Clostridium botulinum is a bacterium which can cause life-threatening illness or death. Symptoms of botulism include: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

Consumers who find Olivier Parmesan & Asiago Dip with Garlic & Basil, with the affected lot numbers, for sale are encouraged to call the CDPH Complaint Hotline at 1-800-495-3232.

[Source] Click here

2 Responses to “Olive Oil Dip Recall”

  1. J. Wellbaum Says:

    Regarding Olivier Napa Valley SAFETY RECALL of ‘cheese dip w/oil:’ I am concerned that the factory conditions and/or product formulations which led to this recall are not clearly understood and, therefore, could lead to additional low-acid conditions within the containers of ALL products. Also, the manufacturers press release currently suggests that consumers return identified lots to their retail source or double-wrap packages and dispose in a ‘locked or controlled area.’ To better resolve potential factory/formulation conditions that led to this product recall, why isn’t all identified product double-packaged and returned to the manufacturer for further inspection? Who can be sure that disposal locations for 10,000 jars of potentially-tainted cheese oil are all ‘locked and controlled?’ This recall seems entirely inadequate to identify a potential lack of internal manufacturer Quality Control protocols which MUST include internal-audit procedures to better safeguard public health.

  2. jeanne Says:

    Is there a website that has the information about tainted olive oil by brand names?

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