we committed olive oil fraud

In this introductory segment, the speaker humorously addresses the possibility of owning an illegal substance, referring to olive oil. They express their fascination with extra virgin olive oil, questioning the term 'extra virgin' and its implications. The speaker embarks on a quest to understand the true meaning behind the label, diving into the history, chemistry, and industry practices of olive oil production. They reveal that there are three types of olive oil—pomace, refined, and virgin—each differentiated by extraction and treatment methods. The focus is on virgin olive oil, which is extracted using only mechanical processes and retains its natural qualities, making it akin to fresh-pressed juice. The International Olive Council (IOC) sets standards for olive oil, with extra virgin olive oil being at the top tier in terms of quality, defined by its low acidity and absence of sensory defects.

This paragraph delves into the issue of olive oil fraud, which dates back to Ancient Rome and has intensified with the complexities of modern supply chains. The speaker outlines various forms of fraud, including the misrepresentation of non-olive oils, the dilution of extra virgin olive oil with inferior products, and the false attribution of Italian origin to command higher prices. The speaker also discusses the book 'Extra Virginity' by Tom Mueller, which provides an in-depth look at the olive oil industry, including its history and the various forms of deception that have become prevalent. The segment concludes with a light-hearted attempt to make olive oil from scratch, highlighting the complexities and the need for authenticity in the industry.

The speaker recounts their attempt to make olive oil from fresh olives, which they discovered at a local deli. Despite the olives not being as fresh as desired, the experiment proceeds with the olives being crushed into a paste and then mixed with hot water in an effort to separate the oil. The process is fraught with difficulties, from the initial crushing to the separation of oil using unconventional methods such as tights as a makeshift cheesecloth. The homemade mixture is then compared to store-bought olive oil in a blind taste test, revealing the stark differences in quality and flavor. The experiment underscores the challenges and expertise involved in genuine olive oil production.

In the concluding paragraph, the speaker reflects on the value and artistry behind genuine olive oil production. They acknowledge the difficulty in discerning the quality of olive oil, especially when faced with fraudulent products. The speaker advocates for supporting honest producers and appreciating the labor and passion that goes into creating high-quality olive oil. They also touch upon the challenges of balancing the recognition of skilled labor with the accessibility of such products. The segment ends with a sponsorship acknowledgment for Squarespace, highlighting its role in creating and managing the speaker's online presence with ease and efficiency.