"Glossy bottles of olive oil beckon from grocery shelves, their expensive, green contents promising remarkable health benefits, as well as sublime Mediterranean flavors. It's a pity that some of those bottles don't actually contain high quality, extra virgin olive oil. In fact, some don't contain olive oil at all.
There was a time when no one realized that. They thought that musty and fusty -- two words used officially to describe major olive oil flaws -- were how the viscous liquid was supposed to taste, instead of, say, peppery, sprightly and fresh."
It reminds me of friends asking: "what do you do to make your olive oil taste so good?" and my puzzling answer "Nothing!". We just pick the olives, go to the mill and bottle the oil. That's how it's supposed to be everywhere. Apparently it's not true everywhere, alas.