Can olive oil relieve pain? Is the olive oil pain relief industry about to go mainstream? More importantly, can you relieve yourself of the pain of hearing me talk about olive oil all day long? Not likely. Not until I’m dead at least. Not until the Albanian Mafija kills me.Continue reading
Unfortunately, there is no simple olive oil purity test you can try at home. If you want to know if it’s real, you have to send it to a certified olive oil testing lab.
What can you do? Nothing. Really. Don’t believe me? Let’s go over the most common “at home” tests that the typical olive oil marketer swears by.Continue reading
This morning I had a chat with Kyle’s friend Eric Horowitz, CEO of LIFT Enrichment. He is a chef based in Los Angeles who spent a lot of time in Italy over the past 10 years. His company partners with 80+ elementary schools to empower kids to improve their health and learn to cook. We talked about the origin of Selo Oils, my time living in Europe, and how I met Kyle, my business partner.Continue reading
I was born in Canada but my body was crafted in the Balkans, just like my family’s extra virgin olive oil. In fact, several millennia of inter-glacial Big Game hunters precede me. When I discovered that my ancestors drank olive oil daily, then sparred with Mammoths and saber-toothed tigers, I simply stopped questioning why people complement me for my radiant confidence and smooth beige skin. Real oils.Continue reading
For the first episode of Olive Oil Busters, I wrote a thread on Twitter documenting Emma’s conflict with the Canada Food Inspection Agency. I talked about what to watch out for as a consumer of extra virgin olive oil in general.
I’ve finally had some time to review that thread, which got quite a bit of engagement. In this first Olive Oil Busters blog post, I’ll review that initial Twitter thread.
Is the olive oil fridge test a legitimate way to know whether your olive oil is real or fake? Unfortunately, small fines for fraud encourage olive oil companies to peddle misleading advice to fool their customers into purchasing lower grade blends of olive oil. One of those marketing lies is the olive oil fridge test.
Olive oil smoke point makes for a hot topic. The question on everybody’s mind is, “Can I use olive oil for cooking?” Well, it depends on what you mean by olive oil, and sometimes on much how good fat your particular blend contains.
If you are cooking with an olive oil that has a higher ratio of polyunsaturated (high Omega 6 content) to monounsatured fats (low Omega 3 content) then you will miss out on the nutritional and health benefits of a pure, unfiltered extra virgin blend.
Real extra virgin olive oil is notoriously difficult to get in North America, but not for the reasons one would normally expect:
Almost every single extra virgin olive oil blog online will tell you to store your olive oil in a dark bottle, preferably somewhere cool with very little light. A pantry or basement will do.
Look, I definitely don’t disagree. I still store most of my olive oil in the pantry (it helps when you’ve got a year’s supply), but the truth is that if you are in possession of a few bottles of ultra premium extra virgin olive oil, this is simply not necessary.
Bog obitelj (Greetings family)!
Way back in December, I filled a suitcase full of extra virgin Croatian olive oil from my family farm in the Dalmatia region of Croatia. I had just quit my job and decided to visit my selo during the annual harvest in November, the month prior.
I took as much olive oil as I could, about 15-20 liters (4-5 full tree’s worth if you can believe it). In exchange for the olive oil, I decided to leave about half of my wardrobe in the village. It turned out to be a worthwhile transaction.