3 Deceptive Olive Oil Marketing LIES, Revisited

It’s been almost a year since I wrote the original article, which blew up on social media.

In that article I unveiled the lies that many North American olive oil importing companies tell their customers in order to make more money delivering inferior product.

Many of the myths and lies surrounding olive oil, particularly as they relate to storage and extraction, have been carefully designed to maximize profits from unsuspecting consumers unfamiliar with the inner workings of extra virgin olive oil production.

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Olive Oil Is Not A Luxury Good

How many “olive oil cabinets” have you come across?

I come from a family that owns nearly 8,000 olive trees on the Dalmatian coast of Croatia, and I can tell you, I’ve never come across a single, gold-plated olive oil display case.

When you look beyond the very modern, very masturbatory awards shows and sommelier schools that have cropped up in just the past few decades, olive oil generally doesn’t become more interesting the more money you make.

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Olive Oil Smoke Point: Safe For Cooking?

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.

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