The Great Olive Oil Scam: Spilled Milk #453
Olive oil is one of the most misunderstood pantry staples in America. What you think you are buying is often not what you are getting, and most people have never actually tasted it fresh.
Today’s Newsletter Includes:
Why your “fancy” olive oil might be lying to you in three different languages
The science of why rancid oil tastes like an old crayon collection
A short list of bottles I actually trust when I’m hungry and impatient
A sneak peek at something special coming down the line
I’ve been quietly working on something special with A-Sha Dry Noodle.
A collaboration rooted in flavor, craftsmanship, and the kind of products that earn permanent space in your kitchen.
The waitlist is open. Early access comes with a few added perks for those who get there first.
Click the link below to secure your spot.
The Great Olive Oil Scam Explained
The great olive oil scam is hiding in plain sight, right between the pasta sauce and the balsamic vinegar.
Americans will spend real money on “extra-virgin” olive oil, cradle the bottle like medicine, drizzle it over salads with the piety of a monk illuminating manuscripts, then unknowingly cook with rancid, oxidized sludge that left the tree sometime around the Carter administration’s first hundred days. Maybe earlier.
Keep reading with a 7-day free trial
Subscribe to Andrew Zimmern's Spilled Milk to keep reading this post and get 7 days of free access to the full post archives.