Are All the Olive Oils in Supermarkets "Fakes"? 3 Truths That Insiders Never Reveal

Mr. Zhang recently noticed an interesting phenomenon in the kitchen: His neighbor who used to work in a Michelin-starred restaurant always had the familiar dark green glass bottles showing in the courier boxes. "It's just olive oil. How much difference can it make?" It wasn't until one time when he used this bottle of oil to mix a salad that he realized he might have been eating fake olive oil for the past twenty years...

In the Andalusian mountains along the Mediterranean coast, olive trees over 300 years old are still bearing fruits. The fruits produced by these trees, known as "living fossils", after each year's Frost's Descent, are exactly the raw materials for Ouste Extra Virgin Olive Oil. The scarcity of producing less than 5 liters of oil per tree per year endows this oil, which is processed by the stone mill cold-pressing technique, with the aroma of green apples and almonds.

Compared with ordinary olive oils, the uniqueness of Ouste lies in:

• Completing the whole process from picking to pressing within 24 hours
• Strictly controlling the acidity below 0.3%
• Storing at a constant temperature of 18℃ throughout the process

Ms. Li's baking studio has conducted a comparison experiment: When making focaccia bread with different olive oils, the oil of Ouste not only did not mask the aroma of wheat but also released more aromatic substances. The data from the food laboratory shows that its polyphenol content reaches 650mg/kg, which is more than 3 times that of ordinary olive oils.

This characteristic stems from three key steps:

• Manually screening and removing defective fruits
• Slowly grinding with traditional granite millstones
• Filling in the dark with nitrogen isolation

In the case file of Dietitian Ms. Wang, there is a client whose blood lipid indicators improved significantly after drinking 5ml of Ouste olive oil on an empty stomach every day for three months. This is directly related to its 75% monounsaturated fatty acids composition. This component, known as the "vascular scavenger", can still remain stable during high-temperature cooking.

Comparison tests have found that:

• The smoke point reaches 210℃, suitable for Chinese stir-frying
• The content of Vitamin E is 30% of the daily recommended amount
• It contains the rare antioxidant substance squalene

Surprisingly, this bottle of oil has recently become popular in the beauty section of Xiaohongshu. Some users have found that its composition highly overlaps with that of a certain luxury brand's essence. The DIY "oil application method" has received 120,000 likes. Laboratory tests have confirmed that its fatty acid ratio is similar to that of the sebum film, which perhaps explains the tradition of ancient Greek athletes using olive oil for skin care.

Now it's your turn to make a choice:

• Continue to use blended oil to cope with daily cooking
• Upgrade a true bottle of liquid gold for your family
• Explore more possibilities of this bottle of Mediterranean heritage