The Kitchen

The “naturally refined” label is mostly smoke and mirrors. It sounds wholesome, but once you look beyond the buzzwords, it’s just another refined oil—expensive, nutrient‑depleted, and driven by marketing, not magic. If you want real, unaltered oil, stick to true cold‑pressed or extra‑virgin oils—and accept their lower smoke points and shorter shelf lives.

I cook for a living.
•JLM 312•
Culinary Inquiries reach out www.jlmaggio.com 

Channels: /recipes /cooked

Do you have a brand that you recommend for olive oil?

Tried a few olive oils over the years. I like this one as my all purpose olive oil. Some batches are grassy than others but a solid product for price point. 

The Sicilian olive oil on right is my favorite I tend to finish dishes with it.

🇧🇷🇺🇸 - Book: Making Things Think: https://holloway.com/mtt .Investor in Wander, Carry, Footprint, Merkle Manufactory (Farcaster), Dynamic, Paragraph