1/04 This comes from an email we received from Steven D. at Apollo Olive Oil (http://www.apollooliveoil.com): In the US, there are no true labeling laws for olive oil; for more info, contact the California Olive Oil Council (www.cooc.com), of which I am a Board member. Most producers (virtually all imported supermarket brands, for example) prefer to use rectified olive oil (that is, defective oil that has been charcoal-filtered to remove odor, color, nutrition, etc). Of course, one should not expect any anti-oxidant value from such a product. Many less scrupulous producers use a base of solvent-extracted seed or nut oils (canola and hazelnut oils most commonly), to which they add a bit of extra virgin oil and food coloring. Defective oils, which cannot be sold in European countries (since they are subject to labeling laws) are often sold here, even in gullible gourmet groceries. Rancidity is one of the top defects and is, as I understand, rather a catalyst than an enemy to cancer. The only way in the US to be sure of 100% Extra Virgin Olive Oil is to select one with a COOC certification seal on the bottle. And be sure it is dated within at most two years of production to ensure anti-oxidant protection. The fresher the oil, the higher the level of anti-oxidant action by polyphenols." Remember we are NOT Doctors and have NO medical training. This site is like an Encylopedia - there are many pages, many links on many topics. Support our work with any size DONATION - see left side of any page - for how to donate. You can help raise awareness of CAM.