Often it is not olive oil, often in ships carrying oil transport us around, even hydrocarbons, often they put oil blended with other crap or comes from oil refineries and if it arrives in Italy from Tunisia via Spain Community becomes oil.
It 's amazing that the obvious, that is, an oil that is not even edible, is imported in huge quantities by companies of Italian oil reaches Italy, whose purpose is not declared but will be mixed and placed on the shelves of supermarkets.
The producers can not compete with these low prices of fake extra virgin olive oil, so many sell abroad to Japanese or American, but those who can not leave the olive groves. A bottle of 10 € per liter can not compete with that of 2.5 €, but you have to know what's inside!
The extra virgin olive oil can be done "even" with olives, but not only. In trade, in some cases, of olive oil, there is not even a shadow. So much so that the extra virgin olive oil is at the top of the rankings of the most counterfeited.
In All Crushers is a container, in jargon called "hell", used to put the bad oil, called striking, because it was formerly used for oil lamps. Today is great demand from big food companies, since after grinding chemical, when mixed with extra virgin olive oil quality, is sold as olive oil.
The oil can be bad tempered with refining and deodorization. Then it can be reconstituted and sophisticated in every way possible to make it more pleasant; It can be mixed with various oils (sunflower, palm, etc.), colored green with chlorophyll, and the like. Unfortunately, the chemistry of cheating is stronger than that of the controls, and the economic interests take precedence over any deterrent effects of even heavy fines and penalties.
The real extra virgin olive oil is difficult to obtain.
My advice is to buy from local farms and mills, and when you can buy organic olive oil Italian hand-picked and cold pressed.
I conclude with the words of Franco Bardi, Tuscan farmer: "If you find an oil-3 euro not buy it ... because there is no oil in"