O-LIVE Longer: The Olive Oil Hunter

[00:03:44]   T.J. Robinson shares the story on how he got involved in the olive oil business.

[00:11:42]   Wild olives originated in Asia Minor and were collected by Neolithic people as early as the 8^th millennium BC. The making of olive oil started 4500 years BC.

[00:15:10]   The difference between  EVOO (extra virgin olive oil) and other olive oils.

• Important to remember to consume extra virgin olive oil.
• Do not consume virgin, pure, or light olive oil, they are of low quality.
• A study showed that about 70% of olive oils on store shelves are not extra virgin at all.

[00:16:10]   What defines EVOO?

• Highest quality fruit picked and collected correctly and kept in good condition as to not deteriorate.
• High quality mechanical pressing by a crusher.
• The speed it is pressed at to manage oxidation.
• Pressed at low temperatures.
• Separated by a rapidly spinning centrifuge.

[00:30:33]   The “criminal” side of olive oil.

• Fraud in olive oil production and distribution has been happening since Roman times.
• Thomas Mueller, an investigative reporter, authored an article in 2008 in the New Yorker trying to understand olive oils and the crimes being committed in olive oil.
• He went on to write a book called Extra Virginity.
• Olive oils are laced with seed oils and sold as counterfeit olive oils.
• It is not getting top billing by the FDA either.
• There are too many layers in standard olive oil before it gets to the US, to really have control.

[00:35:55]   What this club offers:

• $99 for bottles or $139 3 big bottles,
• a curated hand collected flown by jet ,
• top fruit in the world delivered right to your door,
• at harvest value, imported from different regions of the world, and
• a report that confirms where the oil comes from and the quality of the processing.

[00:36:53]   An olive is a fruit and therefore micro-climates from various regions and seasons affect the outcome of the fruit differently.

[00:38:00]   T.J. elaborates on how he identifies and chooses various varieties from different farms and regions all over the world.

[00:40:28]   Polyphenols are plant sterols that protect the olive oil as it is being heated. A study looked at the stability of high-quality olive oil when heated versus other seed oils like canola etc. Olive oil came out as the winner. The least number of what are called polar compounds were created in the olive oil.

[00:42:14]   It is a myth that you cannot cook with olive oil, T.J. explains why and also talks about the so-called smoke point.

[00:52:59]   Carl and T.J. conduct an olive oil tasting session – tune in for the exciting discussion. Below is a summary of some facts that came from the session.

• Color is not an indicator of quality.
• Some distributors add colorant to dupe consumers.
• Olive oil should smell fruity
• Olive oil is incredible for brain health, gut health, and skin health.
• Bitterness in the olive oil tells you that it is from early harvested green fruit, which will give you the highest level of polyphenols.
• All of the company’s olive oils come with a third-party certification. One of the top labs in Italy puts the olive oil through a tasting panel and also through chemistry analysis to certify it as extra-virgin.
• Fresh pressed olive oil has a distinct fresh herb taste, where store bought olive oil taste like dried herbs.
• Check the harvest date.
• Only buy olive oil in a dark glass bottle.

[01:14:48]   You can tell if honey is pure by putting it in the refrigerator to see if it solidifies, pure honey will solidify. Can you tell something about the quality of olive oil by refrigerating it?

• Dr Oz promoted this fact on his TV show.
• This is completely false.
• Every olive variant has a different level of wax on the outside.
• There are different waxes, fats, and press methods at play
• There is not just one characteristic that qualifies it as EVOO.

[01:17:24]   Listen to how T.J. and other professional olive oil tasters go to great lengths to qualify EVOOs.

[01:26:09]   Carl had to get something off his chest – you have to tune in!

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T. J. Robinson, aka "The Olive Oil Hunter ®," is one of the world's most respected authorities on all matters olive oil.

Known for his “platinum palate,” he is one of the few Americans invited to serve as a judge in prestigious Italian olive oil tasting competitions.

These days he is dedicated to importing rare fresh-pressed olive oil, the most flavorful and healthiest extra virgin olive oil on the planet, until now virtually impossible to obtain in the U.S. All his oils are independently lab tested and certified for 100% purity.