Is your extra virgin olive oil actually toxic? Greek olive oil expert and certified Sommelier Marianna Devetzoglou reveals shocking truths about olive oil fraud and adulteration.
Learn how to identify real from fake, proper storage techniques, best cooking practices, and why most 'healthy' olive oils are anything but.
Plus: The surprising temperature that destroys olive oil's benefits, and why harvest dates matter more than expiration dates.
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Summary (1-Minute Read)
Hello Natural Nation,
In this blockbuster episode, I'm talking with Greek olive oil producer and sommelier we dive deep into the world of olive oil quality with Greek producer Marianna Devetzoglou, founder of Oliosophia. Marianna reveals startling truths about the olive oil industry and helps listeners understand why most "extra virgin" olive oils aren't delivering the health benefits they promise.
Key Topics Discussed:
- The critical difference between real and adulterated olive oil
- How harvest dates impact oil quality more than expiration dates
- Why antioxidants and polyphenols matter for health benefits
- Proper storage techniques to maintain oil quality
Marianna explains how genuine extra virgin olive oil is produced, from cultivation through harvest and pressing. She emphasizes that quality starts in the grove with proper farming methods and continues through careful harvesting and processing within 24 hours. Unlike mass-produced oils, artisanal producers focus on preserving beneficial compounds through meticulous attention to detail at every step.
The conversation reveals why many store-bought olive oils fail to deliver health benefits, despite premium pricing and fancy packaging. Marianna shares practical tips for identifying authentic products and explains why supporting small producers ensures better quality and transparency.
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