About 5 years ago, mysterious concoctions arrived at my doorstep. The bottles were dark, viscous, unlabeled, and clearly home-brewed. I checked the shipping labels- it was from my soon-to-be-mother-in-law. I was a bit suspicious since we had recently gone through the ceremonial culling of “the extended families” from the wedding invites. Was this some old Italian way to settle a score?
Thankfully, I realized she had graciously gifted me her latest olive oil harvest. What I discovered in the bottles was an incredibly, delicious olive oil that was vastly different from a store-bought version. Her oil was incredibly earthy and fresh; and the store-bought just seemed neutral. I could have literally swigged it right out of these tantalizing bottles.
This disparity in taste initiated an in-depth inquiry which ultimately led to a disturbing discovery- the olive oil industry was wrought with fraud. I found myself being incredibly frustrated and a bit paranoid that I really had no way of knowing if something was pure or impure. Through research and scouting, this blog is to provide you some guidance around discerning, buying and storing olive oil.
Shannon is a registered dietitian and functional nutritionist with a penchant for provocative topics, almond butter, and local theater.