Boundless Life What Olive Oil Should Taste Like, The Scary Truth About Olive Oil, Can You Cook With Extra Virgin Olive Oil & Much More!
Feb 8, 2020
T. J. Robinson, known as 'The Olive Oil Hunter', is a leading authority on olive oil with a distinguished palate for tasting and selecting the best oils. In this discussion, he debunks myths about olive oil and discusses its remarkable health benefits, including cardiovascular support and inflammation reduction. He shares insights on choosing quality oils, optimal storage practices, and culinary uses, even recommending unique pairings like olive oil with ice cream. Prepare to deepen your appreciation for this kitchen staple!
01:30:28
Olive Oil Epiphany
- TJ Robinson's olive oil epiphany happened in Sicily during a harvest party.
- Tasting fresh-pressed olive juice changed his life and led him to his career.
Olive Oil Mafia
- An "olive oil mafia" adulterates olive oil with cheaper oils like canola oil.
- This fraud is driven by profit, as cheaper oils can be sold at olive oil prices.
Olive Oil Shopping and Storage
- Look for harvest dates, dark bottles, and stores with high turnover when buying olive oil.
- Store olive oil in a cool, dark place like the bottom shelf of your pantry.
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Intro
00:00 • 4min
Improving Home Health and Performance
04:05 • 5min
The Power of Extra Virgin Olive Oil
08:37 • 11min
Exploring the World of Olive Oil: Tasting and Tradition
19:31 • 3min
The Olive Oil Odyssey
22:09 • 16min
Optimal Storage and Use of High-Quality Olive Oil
37:53 • 3min
The Benefits of Traveling with Olive Oil
41:09 • 10min
Innovative Health Solutions
50:42 • 9min
The Art of Olive Oil: Grading and Tasting
59:49 • 23min
Exploring the Versatile Benefits of Olive Oil
01:23:09 • 2min
Exploring the Culinary Versatility of Olive Oil
01:24:54 • 4min
The Impact of High-Quality Olive Oil on Cooking and Health
01:29:08 • 4min
The Rich Essence of Extra Virgin Olive Oil
01:32:39 • 7min
Flos Olei: A Guide to the World of Extra Virgin Olive Oil
The First International Guide Dedicated to Oil-Producing Companies
Laura Marinelli
Marco Oreggia
Flos Olei is the first and only guide dedicated to oil-producing companies worldwide, focusing on extra virgin olive oils selected by a panel of expert tasters. The guide provides detailed reviews of 500 producers, offering insights into olive varieties, olive-growing areas, and production data. It serves as an olive oil atlas, covering historical and cultural information for each country, with a focus on Spain and Italy.
Boundless
Tracing Land and Dream in a New Northwest Passage
Kathleen Winter
In 'Boundless', Kathleen Winter recounts her 2010 journey across the Northwest Passage, accompanied by marine scientists, historians, archaeologists, and anthropologists. The book delves into the impacts of climate change, the emergence of new hybrid species, and the geopolitical tensions over sovereignty in the region. Winter also reflects on her personal odyssey, including her childhood migration from England to Canada and the complexities of cultural identity and traditional ways of life among the Inuit population.
Nourishing traditions
Sally Fallon
Nourishing Traditions is more than a cookbook; it is a detailed guide to traditional diets and nutrition. The book dispels myths about low-fat diets and highlights the importance of animal fats, cholesterol, and traditional foods for optimal health. It includes over 700 recipes and covers topics such as the proper preparation of whole grain products, the health benefits of sauces and gravies, and appropriate diets for babies and children. The authors draw on the work of Dr. Weston Price, who studied the diets of isolated societies with excellent health outcomes. The book is divided into sections that cover various aspects of traditional cooking and nutrition, including cultured dairy, fermented foods, and enzyme-enhanced condiments and beverages.
Extra virginity
The Sublime and Scandalous World of Olive Oil
Tom Mueller
Extra Virginity explores the rich history of olive oil, from its ancient uses in cosmetics, bathing, and lubrication to its modern-day production and trade. The book uncovers the scandals and corruption within the global olive oil industry, including fraudulent labeling and the involvement of organized crime. Mueller also profiles individuals and organizations working to ensure the quality and authenticity of olive oil. The book combines historical research, contemporary reporting, and a call to action for consumers to choose genuine extra virgin olive oil.
Eat to Beat Disease
William Li
In 'Eat to Beat Disease,' Dr. William Li presents a groundbreaking approach to health by highlighting the role of over 200 health-boosting foods in activating the body's natural defense systems. The book explains how these foods can support the body's five health defense systems: Angiogenesis, Regeneration, Microbiome, DNA Protection, and Immunity. It provides strategies for using food to transform health and prevent diseases such as cancer, diabetes, cardiovascular, neurodegenerative, and autoimmune diseases. Unlike traditional diet books, 'Eat to Beat Disease' focuses on adding healing foods to your meals rather than avoiding certain foods, making it a practical and life-changing guide to better health.
I drink oodles of extra virgin olive oil. Every day. My kids and wife do too. It's a crucial staple in our diet...yet there's plenty of confusion around olive oil... Can you cook with olive oil? How should you store olive oil? What should you look for in a good olive oil? How do you differentiate between all the different certificates and grades of olive oil? And much more! So in today's podcast, I interview T. J. Robinson, aka "The Olive Oil Hunter ®" who 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 via The Fresh Pressed Olive Oil Club, the most flavorful and healthiest extra virgin olive oil on the planet, until now virtually impossible to obtain year-round in the U.S. All his oils are independently lab tested and certified for 100% purity. During our discussion, you'll discover: -What makes olive oil so efficacious to our health...5:13
- Science database of olive oil research, including studies Ben mentions
- Olive oil leads to a distinct drop in blood pressure w/ no change in cholesterol; increased triglyceride, decreased HDL count (atherogenic index)
- Bigger predictor of C/V disease is the HDL to triglyceride ratio (more so than total LDL cholesterol)
- Research on mental health and depression
- Stabilization of blood glucose w/ small amounts of olive oil throughout the day
- Rheumatoid arthritis
- Mediterranean diet associated w/ improvements in longevity (not the modern bastardized version)
- Fasting
- Sprouting, fermenting, etc.
- The primary fatty acid in olive oil is oleic acid (C18:1)
- It's a double bond (less oxidation); safe for cooking at high temperatures
- Two fatty acids for the brain: Oleic acid, and fish oil (sardines, mackerel, salmon, herring)
- Other bioactive compounds:
- Bi0phenyls (found in the olive fruit that scavenges free radical species)
- BGF podcast w/ Dr. William Li (author of Eat to Beat Disease)
- Oleocanthol has the same anti-inflammatory pathways as ibuprofen (sans the gastric side effects)
- Phytosterols
- Squalines (extra virgin olive oil has high amounts) to protect the skin
- Alphatocopherols (Vitamin E)
- Hydroxy turpenic acids (lowers inflammation, risk of cancer, decreases blood pressure)
- Grew up in Asheville, NC
- Scored a gig w/ the Food Network; was sent on assignment to Sicily, Italy, where he became acquainted w/ olive oil
- Harvest of the olive fruit is celebrated widely in Italy and Greece
- New Yorker article: Slippery Business -- The Trade in Adulterated Olive Oil
- Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom Mueller, author of the aforementioned New Yorker article
- Rampant fraud: It is easy to package cheaper, lesser quality oils as olive oil and sell at olive oil prices
- Olive oil sold in bulk is far more susceptible to adulteration than an artisan oil
- Polyphenols and antioxidants deplete by up to 50% during the first 6 months after distribution
- Three killers of olive oil: light, time, temperature
- Look for the "harvest date" rather than the expiration date
- Look for dark plastic or glass bottles
- Don't store olive oil above the stove or in the fridge
- Store in a pantry at room temperature, away from light
- Polyphenols and antioxidants prevent the olive oil from oxidizing
- Restaurant olive oils are often adulterated w/ GMO's, soy, etc.
- Spirulina and glycine protect the gut from oxidized oils
- Ben discusses this in his book, Boundless
- Olive oil has similar fat makeup as human breast milk
- Olive oil is used as a delivery mechanism for food to babies
- Olives are picked from the tree, contain 10% oil when they're green
- Deleafed and washed at the mill
- Crusher (like a food processor) turns it into a paste
- Goes into the millaxer (paste begins to break into parts: solid, water, oil)
- Oil is spun via centrifuge, then goes into the tasting cup
- The solids are dried out and reused as organic fertilizer for the crops
- Flos Olei (website is written in Italian)
- A Guide to the World of Extra Virgin Olive Oil by Flos Olei (2019 edition)
- Samples are collected, big tasting party
- Identify the farms to visit (5-6)
- Trees that are stressed (less water) produce a higher quality oil, higher polyphenols
- Developing relationships: A farm that's not the right fit at a particular season may be in the future
- Two criteria for extra virgin olive oil:
- Meet a chemistry panel for quality parameters
- Panel of tasters looking for taste defects
- Most oil in the U.S. doesn't go through this tasting panel
- Oils labeled as extra virgin may not pass the criteria by the time it's purchased
- "Single variety" refers to one olive fruit used
- Watch out for oils that are labeled as "blends"
- Color of the oil isn't necessarily an indicator of its quality
- Smell the oil
- Swirl the cup (to release the aromas)
- The taste test:
- Fruitiness (flavorfulness)
- Bitterness (high in polyphenols)
- Spiciness
- People are using olive oil as a tool for weight loss
- It's great as a skin, hair and face moisturizer
- Can be used as protectant from the sun and skin healer
- Used to clean tile
- Drizzle fresh pressed olive oil over vanilla ice cream for dessert
- If you cook w/ a subpar product, you get a subpar result
- Article: Research Finds Extra Virgin Olive Oil Safest, Most Stable for Cooking
- Purchase small amounts
- Don't use olive oil that is older than one year from the harvest date
- New Yorker article: Slippery Business -- The Trade in Adulterated Olive Oil
- Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom Mueller, author of the aforementioned New Yorker article
- Flos Olei (website is written in Italian)
- A Guide to the World of Extra Virgin Olive Oil by Flos Olei (2019 edition)
- BGF podcast w/ Dr. William Li (author of Eat to Beat Disease)
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