““Unscrupulous vendors turn the situation to their advantage. In China, nouveau-riche status-seekers are spending small fortunes on counterfeit Bordeaux. A related scenario exists here vis-à-vis olive oil. “The United States is a dumping ground for bad olive oil,” Langstaff told me. It’s no secret among European manufacturers that Americans have no palate for olive oils. The Olive Center—a recent addition to the Robert Mondavi Institute for Wine and Food Science, on the campus of the University of California at Davis—aims to change that.””
