The fact that most olive oils on the market are fraudulently diluted with less expensive (and more harmful) oils has been known for years. Now, a report1,2,3 in the journal Food Control warns that the purity and quality of avocado oil sold in the U.S. is questionable at best, and that standards to protect consumers and genuine producers are urgently needed. Adulterated Avocado Oil Is Commonplace According to the Food Control report,4 a vast majority of commercially available avocado oils labeled as “extra virgin” and “refined” were in fact adulterated and of poor quality; 82% were found to have gone rancid before their expiration date.5 Three of 22 oils were not even avocado oil but something else entirely (likely soybean oil). Co-author Selina Wang told Olive Oil Times6 that while she expected “some percentage of adulterants,” she was shocked to find several cases of 100% adulteration. As noted in the report:7 “This study …