Vito Possolipo was sitting right over there, where that baby is. He was minding his own business, he was having a dish of zitti al forno.
By the late nineteen-nineties, olive oil—often cut with cheaper oils, such as hazelnut and sunflower seed—was the most adulterated agricultural product in the European Union. The E.U.’s anti-fraud office established an olive-oil task force, “yet fraud remains a major international problem,” Mueller wrote. “Olive oil is far more valuable than most other vegetable oils, but it is costly and time-consuming to produce—and surprisingly easy to doctor.”
Nearly five years later, fraud remains a problem.
