Comments on: Is All Olive Oil Created Equal?

By: bfaber87

bfaber87 — Mon, 28 Sep 2009 21:33:32 +0000

McEvoy Ranch was a vendor at the Marin County Farmers Market and they also have a store at the San Francisco Ferry Building. It’s pricey, but very high quality. My parents took a tour of their olive ranch and said it’s legit! Check them out here: http://www.mcevoyranch.com/html/index.php

By: Heirloom Tomato Gazpacho with Hardboiled Eggs and Avocado | Mark's Daily Apple

Sat, 13 Jun 2009 15:00:44 +0000

[...] Persian cucumbers (seedless), fresh oregano, green bell pepper, red onion, and cilantro. Garlic, olive oil, hot sauce, balsamic vinegar, and lemon I already [...]

By: Primal Jambalaya | Mark's Daily Apple

Primal Jambalaya | Mark's Daily Apple — Sat, 06 Jun 2009 15:01:18 +0000

[...] breasts, cut into bite-size pieces 1 lb andouille sausage, cut into ¼ inch thick slices 1/4 cup olive oil 1 cup onion, chopped 1 large bell pepper, chopped 2 cloves of garlic, minced crushed 1 14.5 oz can [...]

By: Rest Day 050915 | powell fitness

Rest Day 050915 | powell fitness — Fri, 15 May 2009 05:16:58 +0000

[...] Is All Olive Oil Created Equal? [...]

By: Dying a Slow, School-Induced Death « Life is so Limelicious

Dying a Slow, School-Induced Death « Life is so Limelicious — Tue, 12 May 2009 01:41:22 +0000

[...] all olive oil created equal? I’ll give you a hint- the answer starts with an “n”. But my Primal-obsessed buddy Mark Sisson can explain it a little better than [...]

By: joe

joe — Fri, 08 May 2009 04:29:15 +0000

Bariani out of Sacto,CA is the best I’ve tried.Dark bottle,green cloudy oil,nutty taste up front and peppery in the back.Places to buy are Whole Foods and farmers markets.

By: Jerry

Jerry — Fri, 08 May 2009 04:16:44 +0000

I personally don’t care if Grok didn’t have Olive Oil, I absolutely love it!

By: Lauren B

Lauren B — Fri, 08 May 2009 02:31:19 +0000

Hey Mark, I bake a lot and have a question. Is light tasting olive oil safe to consume, or has it been processed to the extent that it’s damaged? I need a neutral tasting liquid oil for baked goods (made with almond flour and coconut flour) that can’t be made with butter. EVOO imparts too much of a floral quality. Coconut oil is too firm at room temperature for some applications. Thanks!

By: Marshall

Marshall — Fri, 08 May 2009 00:50:33 +0000

Arbequena from the Olive Press near Napa is amazing. It won best of california in 2008. The Olive Press is actually in the same building as Jacuzzi winery. Skip the wine and try the oils. They have several oils but Arbequena is by far the best.

By: Clare

Clare — Thu, 07 May 2009 23:46:07 +0000

I’m with Bob. Grok didn’t have olive oil.

I simply don’t use it any longer. My lipids come from flesh, nuts and seeds. Plus that wonderful fruit, the avocado.

Olive oil is created with some pretty harsh chemicals. Most of what I buy in the store is of poor quality. I live in Austin, so there is no shortage of good stores, just a shortage of good oil.

By the time I can buy decent olive oil, it is more expensive than caviar. It’s simply not on my list any longer.