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True Italian extra-virgin olive oil rises above pretenders

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    Chef Donato Loperfido pours the Italian extra virgin olive oil Zyme over a piece of bread. Loperfido says Italians eat their bread well soaked in oil.

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    Fine Italian extra-virgin olive oils are lined up for tasting at Flavors of Italy in Kakaako. La Dote di Tegrimo, left, is produced by Podere L’Assunta; an organic oil by SognoToscano; Fattoria Suvereto, also by Sogno Toscano; and Zyme, produced by Celestino Gaspari. Only the Tregrimo is available for retail sale, at R. Field Wine Co.

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    Chef Donato Loperfido uses extra-virgin Italian olive oil in all his cooking.

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    A D.O.P. designation on the label denotes authentic Italian extra virgin olive oil.

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    Cups of premium oil are poured for tasting at his import company office in Kakaako.

A recent segment on CBS’ “60 Minutes” stated that 75 to 80 percent of the Italian olive oil imported into the United States isn’t extra-virgin oil at all. Read more

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