Supermarket olive oils often sit on shelves for months, slowly degrading in quality. Over time, they can develop stale, musty flavors – or even turn rancid.

Worse, many aren’t even what they claim to be. Studies show that a significant percentage of oils labeled “extra virgin” are actually diluted with cheaper refined oils like soybean or sunflower – sometimes containing as little as 20-40% true extra virgin content. So-called “pure” olive oil? Often less than 30% virgin olive oil, with the rest being heavily refined and stripped of nutrients.

For olive oil lovers, this is unacceptable. Olive oil is a fresh fruit juice – like orange juice – and should be enjoyed at its peak flavor and nutritional value. That peak comes only from fresh-pressed oils, not long-sitting, mass-produced blends.