This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from USDA’s rich science and research portfolio.
When you plunk down $17.99 for a bottle of your favorite premium olive oil, you’d like some assurance that what you just bought actually is top-quality olive oil. Sadly, there’s a possibility that your high-priced olive oil might be watered down with other, less expensive vegetable oils, such as those from safflower or canola.
Fortunately, the scientists of the Agricultural Research Service (ARS) are helping ensure that what you get is what you paid for. Read more »