Nicholas Coleman is one of the world's few oleologists, meaning he's dedicated his life to the study of the olive and its oil. He's a globally-renowned lecturer, an advisor to Yale's Olive Institute, and the founder of Grove and Vine, a subscription-based service which sends out hand-picked varietals quarterly. Check out groveandvine.com to learn more and use code 'GENIUS' to save $20 off a subscription!
What you'll learn from this episode:
How to pick the very best olive oils.
How to harness the maximum health benefits of olive oil.
What happens when you cook with extra-virgin olive oil.
How to properly store olive oil.
How to really tell if the olive oil sitting in your pantry right now is a good one.
And much more!
This podcast is sponsored by my friends at Four Sigmatic (check out my interview with founder Tero Isokauppila in episode 12), who make a wide range of coffees, elixirs, and teas using mushrooms like chaga, reishi, lion's mane, and more. Go to foursigmatic.com/max to save 15 percent off of everything!
Resources from this episode:
Grove and Vine (use code 'GENIUS' to save $20 off a subscription!)
The Olive Place—Home of VIRTUO Extra Virgin Olive Oil
Olea Euro. 'J5' (Olive), Leafland
Nocellara Del Belice, One Green World
Olea Euro. 'Frantoio' (Hybrid Olive), Leafland
How to Taste Olive Oil with Oleologist Nicholas Coleman, Wine4Food (strippaggio demonstrated)
What is Oleocanthal in Extra Virgin Olive Oils?, Aceite de Las Valdesas
What's The Difference Between Green And Black Olives, Anyway? by Michelle Persad, HuffPost
A Beginner's Guide to Olives: 14 Varieties Worth Seeking Out by Hannah Howard, Serious Eats
Her Majesty the Coratina Olive by Maurizio Servili, Olio Officina Globe
This 3-Second Trick Lets You Know If Your Olive Oil Is Real and Full of Health Benefits by Liz Moody, mindbodygreen
How Olive Oil and Ibuprofen Can Make You Want to Cough by Richard Knox, NPR Shots
Crete: Ancient Diet with Modern Message by Bonny Wolf, NPR Kitchen Window
How to Store Extra Virgin Olive Oil: The Dos and Don'ts for Keeping It Fresh, California Olive Ranch
Nadia Gasperini Rossi and Nicholas in her Olive Grove in Arezzo, Tuscany by Jesse Michaels
Eataly's Olive Oil Master by Cristabelle Tumolaon, Olive Oil Times
O.N.A.O.O.—National Association of Olive Oil Tasters
Blended Oils 'Bad for Transparency' by Julie Butler, Olive Oil Times
Is Unfiltered Olive Oil Healthier?, About Olive Oil
Ribollita—Recipe for Tuscan Vegetable Soup, Eataly
Making Olive Oil Is like Skateboarding—Just Ask This Specialist by Devon Walsh, Edible Manhattan
Genius Foods: Become Smarter, Happier, and More Productive While Protecting Your Brain for Life by Max Lugavere and Paul Grewal M.D.
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