It appears that if you’re buying the cheapest olive oil you can get at your discount supermarket, you’re probably not getting extra virgin olive oil, regardless of what it says on the label. The olive oil experts say that it’s just not possible these days to make a quality extra virgin olive oil that’ll sell for $6 or $7 for a liter. What’s most likely really in that bottle is a blend of extra virgin olive oil with lower grade oils or refined oils. It’s all actually olive oil, since it’s easy to detect if the olive oil was blended with other vegetable oils, but it’s not likely to offer the health benefits that consumers are expecting when they decide to give olive oil a try. You can read more about all of this in an article I wrote for Gourmet News with Gaea North America CEO David Neuman, Extra Virgin Alliance Co-Founder Alexandra Devarenne and Maria Reyes, who’s a director, vendor management at KeHE Distributors.