Regardless of who's selling the product, (extra virgin) olive oil has been consistently shown to have significant health benefits.
His product specifically? Let's look at the details: - "May 2023 harvest date" - Not bad! Most olive oils in your grocery store were harvested 2-3 years ago. This is not the most recent harvest (Oct-Dec 2023) though but you will still get incredibly fresh and healthy oils going back 1-1.5 years from the day you buy. Anything older has significantly lost health benefits.
- EVOO = Extra Virgin Olive Oil. The extra virgin label is an indicator of the highest quality i.e. no chemical/heat used, just olive fruit crushed into juice (oil). Many factors are at play here, like time of harvest, delay b/w harvesting and crushing. This is not a regulated label in the US so only chemical and more importantly sensory analysis can guarantee the EVOO designation.
- Which leads to "3rd party lab verified": show us the results Bryan! I am a panelist at one of these labs and would love to read the results :) But from my experience in the industry, the mention of this probably points to him actually having done testing and having received the label.
- UV resistant: Excellent. Exposure to light and heat severely degrades the taste and health qualities of oil. - Single source: Usually an indicator of quality since the miller and bottler are one and the same, so lesser chances of contaminants/quality failures.
- "Taste is peppery and smooth": Peppery is an indicator of quality - the peperry sensation is known as pungency, which along with fruitiness and bitterness is 1 of 3 indicators of EVOO. But smooth is not! I would argue that smooth indicates a mediocre oil. But sensory characteristics are arbitrary so we don't really know for sure what he means.
- Price point: Slightly above average for high quality EVOO. This price point usually indicates some commitment to quality - making high quality EVOO at a cheaper price point is not really possible, especially given the droughts in olive growing regions this past year.
Sources: I'm an olive oil somm, panelist on a California sensory analysis panel that tastes and grades olive oils.
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[ 3.1 ms ] story [ 12.6 ms ] threadApparently the term is intended to mean a 100+ millionaire, but it sounds like I'm supposed to be impressed by a guy with $10k to his name.
As for article subject: https://en.wikipedia.org/wiki/Bryan_Johnson
he's apparently not the chap in central focus of the leading photograph.
- EVOO = Extra Virgin Olive Oil. The extra virgin label is an indicator of the highest quality i.e. no chemical/heat used, just olive fruit crushed into juice (oil). Many factors are at play here, like time of harvest, delay b/w harvesting and crushing. This is not a regulated label in the US so only chemical and more importantly sensory analysis can guarantee the EVOO designation.
- Which leads to "3rd party lab verified": show us the results Bryan! I am a panelist at one of these labs and would love to read the results :) But from my experience in the industry, the mention of this probably points to him actually having done testing and having received the label.
- UV resistant: Excellent. Exposure to light and heat severely degrades the taste and health qualities of oil. - Single source: Usually an indicator of quality since the miller and bottler are one and the same, so lesser chances of contaminants/quality failures.
- "Taste is peppery and smooth": Peppery is an indicator of quality - the peperry sensation is known as pungency, which along with fruitiness and bitterness is 1 of 3 indicators of EVOO. But smooth is not! I would argue that smooth indicates a mediocre oil. But sensory characteristics are arbitrary so we don't really know for sure what he means.
- Price point: Slightly above average for high quality EVOO. This price point usually indicates some commitment to quality - making high quality EVOO at a cheaper price point is not really possible, especially given the droughts in olive growing regions this past year.
Sources: I'm an olive oil somm, panelist on a California sensory analysis panel that tastes and grades olive oils.