EVOOGuy.com

After twenty years of teaching how to taste EVOO to thousands of adults, I finally was asked to present a mini Olive Oil 101 in 25 minutes to a high school class. While they aren't shoppers YET, they will be soon and the more they know about a product they consume daily the better. And thanks to they all took home a bottle of 2025 harvest single estate Arbequina from the family grove in Spain to share with their family. Thank you for the invite.

If you'll be at the Fancy Foods show next month in NYC please stop by and say hi to me and the team. Happy Hour on Monday afternoon. Plus some booth surprises. Message me if you'd like to plan to meet up.

Cycling thru Puliga with my wife on a trip has reinvigorated my passion for truly sincere EVOO. Puliga has 50 Million olive trees, most more than 100 years old. Many are older than 500 years. You cannot look anywhere on your journey without seeing their shimmering silver green leaves. And at this time of the Spring the flowering is over and the baby olives are appearing. I'm so proud to have devoted the last 21 years to this product. It has defined my life both professionally and personally. People around me trust my olive oil opinions - because they know I only speak the truth. No fabrications. No embellishments. Please think about the trees, the fruit and the hard working farmers, harvesters and millers who spend all year preparing for a few months of harvest every fall to produce the magic elixir we can Extra Virgin Olive Oil. You can taste and smell their commitment to quality.

It's great to know suppliers who will send a box of their best EVOOs to your hotel to enjoy during your stay. Starting with a Carolea varietal tonight. The group so appreciated it. Thank you of .

Traveling through Puliga we discover the epicenter of EVOO history and quality. The best EVOO starts with amazing trees and careful preparation of the oil. Here we are standing inside a 1000 year old tree still fruiting. And visited a Masseria hosting an olive mill from the 9th century. If you want authenticity and humble but unmatched quality visit Bari, Monopoly and the surrounding areas.

Travel Tip #2- If you come across a REAL brand while dining out in Italy- you'll have an amazing olive oil. How to know? You likely won't know the brand. In thjs case I did. But use your nose and mouth. However this example if a spicy chili olive oil. But you'll know if it's rancid or defective. Notice the label: it's correctly labeled: Condiment. It is made with Extra Virgin Olive Oil but since they infused chilis into it, the legal description changes to Olive Oil. is a superb producer whom I have visited years ago. I confidently recommend his oils.

Travel Tip from Italy; How to confirm if the EVOO at the Tratorria is quality and real EVOO ( not defective)=
1. Look at label 2. Look for required non-refillable pourer which mine had 3. Look for harvest date. This is 2025 so perfect. 4. Ask for a spoon so you can smell and look for apparent off smells as listed in my book. 5. taste and use the techniques I teach to confirm quality. If any unpleasant aroma or tastes are experienced just skip that oil. It's likely defective rendering it NOT Extra Virgin grade as listed on the bottle. If it's good as this one was, enjoy with the bread served, on your Ensalta or with your meal. Mangia. Ciao from Roma. 🇮🇹❤️

Back in the field today supporting South Miami to teach tasting of REAL EVOO today and our aged Balsamics. Thank you for expanding your reach to discerning consumers such as those who shop at Fresh Market.

Out in the stores today teaching how to taste and use REAL EVOO infused olive oil and balsamics. Educating consumers is the only way a brand can effectively sell quality. Thank you Aventura their new store. Great customers make all the difference.