Quote:
Originally Posted by Gudy
*snort*
While the EU is a stickler especially when it comes to claiming an area of origin or using a food name which implies such a thing, like, e.g. Champagne, or Italian Olive Oil, the US generally doesn't care about such things. Which is why in the US, "Italian extra virgin olive oil" can be basically any vaguely fatty substance from anywhere in the world as long as it doesn't immediately kill you, while in the EU chances are much better that most of the stuff in the container is actually olive oil, and that at least some of it might actually be from Italy. (I have no illusions about how tightly those regulations are followed or enforced, but they do tend to have some effect.)
I personally think that Italian Olive Oil is a great exercise in marketing and a much lesser effort in actual food quality. I prefer Spanish olive oil anyway, since it tastes better in my experience.
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Try explaining American pork n beans to a European. That was a fun discussion. Over there, they are called baked beans.