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.
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.
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.
This post is probably going to piss a lot of people off, especially the hustlers among you. My middle class friends definitely HATE it when I bring this up, but what I’m about to tell you is a cold hard reality among the wealthy:
I’m proud to say that I’ve found my new favorite coffee. Several months ago, I purchased my first few packages of Groundshark Coffee. The White Belt Blend was POWERFUL. Those handcrafted whole beans from Brazil made for a bold Medium Roast.
The Brown Belt Blend is a little different. It’s not as strong as the White Belt (now Blue Belt) but it tastes richer, I can drink it all day long (like yerba mate), and it puts me in a really good mood.
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.