Chloe Brown Facebook ad: “TV Presenter Shows How To Spot Fake Olive Oil In 60 Seconds”

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In June I went to an olive oil farm in Greece and watched a man pour chemicals in a barrel of "premium" olive oil. It was day 3 of our holiday in Crete, and we'd booked onto a tour of a farm where they make extra virgin olive oil sold in UK supermarkets. The man showing us round told us what made theirs different, and he was very clear about it. Every olive comes off their own trees. Picked by hand, pressed the same day, before they have a chance to spoil. Nothing added. Nothing blended in. Straight from their press into the bottle in your hand. I bought a bottle to bring home. 40 euros. Wax over the neck. Then I went looking for the toilet and turned right instead of left. The door was standing open. Concrete floor, roller shutter half up, heat coming off it like an oven. A man in a polo shirt with a cigarette in his mouth was standing over an open plastic barrel of oil. The oil in it was pale. Nearly yellow. Nothing like the stuff they'd just poured into our tasting glasses. He had a jerrycan down by his foot and he was tipping it in. A thin dark green line of something running into the barrel, and he was working it through with a length of pipe. The colour came up while I stood there. Yellow, then gold, then green. Behind him, on a trestle table, was a row of our bottles. The dark green ones from the shop, estate name on the front, wax on the neck. Half of them already filled. He looked up and saw me, then shouted something in Greek which I took to mean "get out". That moment sat with me for three weeks. Then I started reading, and I wish somebody had made me do it twenty years ago. Here is what actually goes into a bottle of fake olive oil. Pomace. The sludge left over after the real pressing - skins, stones, pulp - with the last of the oil dragged out of it using chemical solvents. The bottom of the barrel, literally. In 2017 Italian police arrested 33 members of a Calabrian mafia clan for shipping exactly that into supermarkets with "Italian extra virgin" on the label. Lampante. The word means lamp oil. It is the grade classified unfit for human consumption - historically, what you burned for light. In 2023 police in Italy and Spain seized 260,000 litres of oil that had been cut with it and sold as extra virgin. Dye. When cheap oil doesn't look the part, they colour it. Chlorophyll to turn it green, carotenoids to turn it gold. In one raid in Puglia in 2024, Italian police seized 42 tonnes of "extra virgin" along with 623 litres of chlorophyll and 1,145 suspected forged customs stamps. I read that paragraph about four times. The jerrycan. The green line going into the barrel. The colour coming up while I stood in the doorway. Then I found the British numbers. In 2017 the Sunday Times used freedom of information laws to get hold of our own government's olive oil testing results. 141 bottles taken off UK supermarket shelves and sent to a laboratory. Around one in three failed. Watered down with cheaper oils. Rancid. Or not really olive oil at all. The government has never published which brands. It won't, because naming them would put the traders at an unfair disadvantage. The "traders". But the government never worried about what all this fake olive oil is doing to the health of British citizens. Because here's the thing: fake olive oil isn't just ripping you off - it's toxic. Lamp oil, rancid seed oils and chemical dyes have all shown to be extremely harmful to health. They cause inflammation and put the immune system under chronic strain. They make you gain weight. They flare up your joints and rapidly age your skin and hair. And the worst part? The British people drinking these olive oils think they're using something healthy, good for their hearts, and which is meant to help them live longer. It made me sick. I'm 54. My knees ache coming down the stairs. The weight around my middle stopped shifting years ago, and no salad has touched it. My skin has aged faster than my mother's did. Until July, I put all of that down to getting older. But after learning about how much fake olive oil is sloshing around in the UK - and the damage it's doing to people's health - I began asking: maybe it's seriously harming me? That's how I ended up reading Tonia Buxton's article. The Greek-Cypriot chef off Sunday Brunch and Good Morning Britain - she grew up in Cyprus on oil pressed up the road from her house, and she's been trying to warn people over here for twenty years. She says fake olive oil is quietly eroding the health of millions of us - and that the people it hurts most are the ones trying hardest to eat well. She has a test. Sixty seconds, in your own kitchen, to find out if the olive oil you buy is fake. I'm not going to try to explain the method here, because there's a knack to reading the result and she takes you through it properly. I did every bottle in the house. The supermarket own-brand failed. The "extra virgin" I dress salads with failed. And the 40-euro bottle I carried home from Greece in my hand luggage, wrapped in a towel, with the wax on the neck - that failed too. Three out of three. Including the one I watched them fill. I'll never know exactly what he tipped into that barrel. But I know what wasn't in my bottle. And I know I'd been pouring it over my food for twenty years, thinking I was doing the right thing. Her article shows you the test - and the part I actually needed, what to do when a bottle fails. Test yours tonight. Before another week of it goes over your food. Read the article here 👉 https://newvitalityfindings.com/olive-oil-warning/

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newvitalityfindings.com

TV Presenter Shows How To Spot Fake Olive Oil In 60 Seconds