Instead, it’s often poor quality oil, a mixture of vegetable oils or oil from all over the world (often Turkey, Tunisia or Syria) – anywhere except Italy, but at the price of a 100% Italian extra virgin olive oil.Įuropean Union countries produce around 67% of the world’s olive oil – mainly in Mediterranean countries like Italy and Spain. Like honey, the olive oil market is rife with food fraud.Įxtra virgin olive oil should mean that no product has been added during the production process – but is that always true? Forbes reports that around 80% of so-called Italian olive oil available in stores is actually not from Italy, nor made entirely out of olives.
“Neither Italian, nor virgin” – that’s how magazine Forbes describes the state of olive oil on grocery store shelves.
This is a well-documented phenomenon: previously, a 2015 European Commission study tested more than 2,000 honey samples and found that almost 32% were fraudulent or suspect, while a new report from the European Anti-Fraud Office shows an increase in honey adulteration in Europe. Products from China (74%) and Turkey (93%) are particularly likely to be fake, but first place goes to British products: European Commission tests found that 100% of the samples of honey packaged or blended in the UK were found to be adulterated. As bees disappear, the honey we consume is increasingly not real honey, writes French daily Le Monde.Īn investigation by the European Commission has uncovered massive honey fraud, revealing that nearly half ( 46%) of the honey imported into Europe is fake – often made with rice, wheat or sugar beet syrup. Hence the rise of honey-like products made from glucose or other sugar syrups, containing added flavours, fillers, dyes and sugars - and possibly not even any bee honey at all. And Germany would know, as the country’s local honey production covers just one third of its consumption, which means that the rest is imported – and often of poor quality. Price: €170.Īs German daily Die Welt notes, honey is one of the most counterfeited foods in the world. A wine of incredible youth which promises a long life. Citrus fruits, figs, almonds, white flowers and light toasted hints from a share of barrel aging (17%) make up a marvelous bouquet. Coming mainly from the most famous great vintages, this racy blend of pinot noir (60%) and chardonnay (40%) dosed at 2.9 g/l reveals great complexity, depth and rigidity.
A testament to the time it took, the new opus of this top-of-the-range cuvée was revealed after more than twelve years of aging in the cellar. It's not surprising to see its wines shine at auction, like the Volnay Premier Cru Clos des Ducs - the estate's monopoly - a 2018 magnum of which fetched €397 on in February.Ĭuvée Nicolas François 2008, champagne Billecart-Salmon. The vines are carefully selected, the yields reduced and microbial life favored. Meticulous work in the vineyards is one of the keys to the success of the Marquis d'Angerville estate, whose reputation is long-established, driven by the vision of Jacques d'Angerville (the father of the current owner).
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