The things you learn when you just ask.
"Aren’t all olive oils the same," your Simply Green guy naively asks the olive farmer.
"Well, ever wonder why some olive oils cost a few bucks…and others cost a ton?"
In an 11 minute interview on my weekly Sirius satellite radio show, I found out a few interesting tidbits about olive oil. The most interesting fact? Not all olive oils are, well, actually olive oil. The cheap varieties use olives picked from trees and the ground. The even cheaper olive oils are cut down with vegetable oils blended with olive oils! Ever hear of "light" olive oil? Yep…it’s lighter in quantity of real olive oil!
Anyway, PASOLIVO is one of the only American olive oil makers out there. They specialize in high-end oils that are fruity, tasty, cold-pressed and raw. Never cooked…and you can really taste it when you try. Some pics from the visit:
"OLIVE" the dog:
The large tanks holding gallons and gallons of fresh pressed olive oil:
And finally? The product. I ordered a case of this stuff and I am eagerly awaiting its arrival here at home: