9 Comments
Dec 19, 2023Liked by Myles Snider

Really enjoy these informative deep dives. I’m just an average home cook, and lately have been most interested in digging into the basics a bit more. So learning about such a used ingredient has been very useful.

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Dec 19, 2023Liked by Myles Snider

Thanks Myles! we need more people speaking about the goodness of OO... when it's properly sourced, with all the variables that you described (and some more*)

I just wanted to comment that, in your last point, about early harvest, you mentioned two attributes of the oil: green color and peppery flavor, and these are not necessarily a sign of freshness, quality or early harvest. Color and organoleptic notes are much more related to the variety and terroir. Actually, OO "sommeliers" do their tastings in dark cups to avoid being biased by the color.

That said, it's definitely important to harvest early in the season since, among other things, it should be higher in polyphenols and it will keep its freshness for longer.

PS: Harvest in the southern hemisphere starts in March/April

*I don't want to expand much more on this comment, but there are some other variables about the terroir, sustainability practices, harvesting, filtering, storing and supply chain, that play a very important role. But, in the end, if a company is transparently testing and sharing the quality and polyphenol levels, that's most of what you need to know as a consumer (along with a delivery method that keeps the quality intact as you mentioned)

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Very helpful! What do you think about a plastic bottle olive oil like Graza?

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FYI the brand that Bryan Johnson (https://blueprint.bryanjohnson.com/products/premium-extra-virgin-olive-oil) white labels is Amphora Nueva https://amphoranueva.com

In terms of macros, since our meal prep service is creating our own nutrition labels, I was wondering if you knew how much oil should be accounted for when roasting, grilling, etc.. e.g. if we cook with 1 tbsp of OO for a serving of our Super Veggie, how much of that 1 tbsp is really part of the caloric profile?

Thanks for the guide Myles! Literally been having a multi-day chat in a YC health group chat about this. Touched on a lot of the points you cover, but still lots of stuff to cover, esp. once going down the biochemical/health rabbithole.

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