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What to look for when buying olive oil
70–80% of “extra virgin” olive oil in the U.S. is fake, cut with cheap seed oils, or already rancid.
Dark glass bottle – protects antioxidants from light
Organic – fewer pesticides, cleaner flavor
Cold-pressed – preserves nutrients & flavor
Single origin – traceable to one farm/region
Quality seal – COOC, PDO, PGI, or NAOOA certification
Look for oil that’s deep green, slightly cloudy, and has a strong peppery bite in the back of your throat—that’s the sign of fresh, polyphenol-rich goodness.
The best I’ve ever had was straight off the land in Italy. Leave room in your checked bag to bring some home—or find a trusted vineyard to import from.
Transcript
Daily overview of how to import your extra virgin Italian olive oil directly from Tuscany to your door. This is a five liter tin. Look how rich this olive oil is. Can you see? It's, like, almost green because that's how it's supposed to be. Oh my god. This lady is on to something here. US olive oil is one of the most tampered with products that I know no, and it wasn't until I actually went to Italy that I realized how bad we had it. I'd read about the Italian olive oil mafia and how most US olive oil is adulterated, mislabeled, and rank, but when you taste pure Italian extra virgin olive oil, you'll never forget it. No, I don't have five liters like she did, but this was brought back straight from Tuscany from a vineyard that I visited, and it's actually really affordable compared to what we have here. I got this from Sprouts for around $30, this from my farmers market for around that same price, and this one straight from Tuscany for less than $20. In fact, that big jug that she had was only $80 better they're sold out. So not only are we paying more here in The US, but we're actually getting screwed on quality about 70 to 80% of the time. No, all of these are great options. They're all organic, cold yes, and dark containers, which is really important in regards to oxidation. But if you ever have the chance to go to Italy towards the end of the year to try or new oil, do it. The polyphenol concentration from the first press is like five to 10 times greater than other presses because they don't filter it or remove any sediments. So you'll essentially get to taste olive oil exactly as nature intended it. And if you notice how much she poured on our piece of bread there at the beginning, that's actually very standard in Italy. They pour this stuff all over their bread and even on their steak, not only because it's delicious, but because it's incredible for your gut health, your immune system, and your skin when it's made the right way. Oh, and just half a tablespoon of this can reduce your chances of dementia by twenty six percent. It'll also be really peppery.
