http://olivecenter.ucdavis.edu/research/files/oliveoilfinal0...
Glad to see the cheap WalMart generic oil I buy was one of the few that passed. Interesting to see so many of the high end brands were fakes.
But then this research is also financed by the California Olive Oil Council, and also by the company of the best testing brand. So there's a possible conflict there, or it may be that they know they have better certification and monitoring therefore a better/more consistent product, than the name/top selling brands primarily sourcing from imported olive oil, and they're investing in research to quantify this.
http://webcache.googleusercontent.com/search?q=cache://olive...
and on topic: I think it's great that the "Great Value" brand that many people turn their noses up at turned out to be one of the few that passed the UC Davis tests.
I buy that brand too and recommend it. The label clearly lists cellulose among the ingredients and it has a legitimate function as a decaking agent. At 7.8%, it did not have the highest cellulose level in that study, though it was close. I've bought grated parmesan with low levels of cellulose, and some of it's more clumpy. However, it seems the 4% brands have the right mix. WalMart's doubling that does seem to be working as a cheap filler. The cheese in it is actually parmesan though. Much more interesting in that study though was that some brands such as Market Pantry, Always Save, and Best Choice all contained absolutely no parmesan cheese at all.
Buying a brick of hard parmesan and grating it oneself is by far the best way to go, but cheap bottled stuff that isn't too bad is more convenient for kids to work with.