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The world of Italian olive oil never ceases to confirm my best, and worst, suspicions.

Recent Posts

The Strange Case of Italian Olive Oil

The world of Italian olive oil never ceases to confirm my best, and worst, suspicions.  When I taste olive oil made by honest Italian growers and millers, I’m often amazed by its freshness and complexity – and even more amazed that they are still in business.  The single-minded devotion of these food artisans, who built Italy’s culinary fame, is almost superhuman when you consider how consistently they’re being undercut by olive oil crooks, and abandoned by their own government.  In fact, forces within the Italian government often help the crooks. ... read more

Recent Posts

Debunking the Anti-Fat Agenda

Olive oil is a supremely healthy food. Olive oil is 98% fat. Many people find these two statements mutually exclusive. Still under the spell of the anti-fat propaganda that filled our food airwaves and dominated the nutritional discussion in the 1980s and 90s, they wonder, “If olive oil is mostly fat, how can it be healthy?” I’ve considered this problem briefly – the fact is, not all fats are created equal, and extra virgin olive oil is much more than fat alone – but it’s time to debunk this widely popular fat fetish in detail  ... read more

Recent Posts

Extra Virginity in the Italian Parliament

On Wednesday, January 29th, at 11am, I have the honor of presenting Extra Virginity in the Italian Parliament in Rome, together with a distinguished group of law-makers, law-enforcers and leading journalists.  If you're in town, please come and show your support of great, artisanal extra virgin olive oil (as opposed to the fake stuff)! ... read more

Recent Posts

Learn the Secrets of Oil

I'm helping to teach an olive oil course organized by ONAOO, the world's oldest and most distinguished olive oil school, based in Imperia, Italy.  (Lucini Italia, a long-time fan of ONAOO, has booked the room for this event, but there will be no promotion of Lucini products of any kind during the course.)  Some time ago I took a 5-day course at their headquarters, which happens to be just up the pike from where I live.  It was a first-rate experience, and though I already knew a thing or two about olive oil, I learned a lot  ... read more

Great Olive Oils of the World
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Awards


Gourmand Award Winner


James Beard Award Finalist

Giovanni Rebora Prize 2015

Flos Olei Cristina Tiliacos Award

 

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