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icholas Blechman explains the problem with extra-virgin olive oil made in Italy: Most of it is neither extra-virgin nor made in Italy. Instead, Spanish and North African olive oil is shipped to Italy, cut with soybean oil and beta carotene, and nefariously mislabeled. “The ‘olive oil’ is shipped around the world, to countries like the U.S., where approximately 69 percent of the olive oil for sale is doctored. Click on the link below and watch Belchman’s slide show. http://www.nytimes.com/interactive/2014/01/24/opinion/food-chains-extra-virgin-suicide.html

You can see the harvesting and production process for our Tunisian olive oil in this video from CNN