Summary: <p>From 2012 to 2013, Americans consumed <a href="http://www.academia.edu/2479396/Olive_Oil_Market_Report_Mid_2013">an estimated 294,000 metric tons</a> of olive oil, most of which was imported from Italy. But how do you know if Italian olive oil is really Italian? A <a href="http://www.nytimes.com/interactive/2014/01/24/opinion/food-chains-extra-virgin-suicide.html"><em>New York Times</em> report</a> recently claimed that a lot of Italian olive oil actually comes from countries including Spain, Morocco and Tunisia. What’s a home cook to do when looking for an authentic Italian olive oil?</p>
