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Old 10-23-2006, 05:46 AM   #21
Sous Chef
Join Date: May 2006
Posts: 665
Following article from the New York Times may help clear this up. "Light" olive oil is evidently a marketing creation and is accomplished by tampering -- processing, mixing with other oils, etc. -- with natural olive oil.


This article per se is a bit vague on the "how's" of light oil, but a quick Google search will bring up a couple more articles that make it clear. Either way, reading the fine print on the label sounds like a good idea if you want to ensure you're getting 100% olive oil!

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