IT IS NOT THE SAME: OLIVE OIL AT ITS BEST

My mother used to say, “If something costs more than the one you saw before, trust me—it is not the same thing. It may be similar, but not the same. Don’t let anybody fool you!”

I grew up hearing these words, and over time, I realized their truth: not all brands, ingredients, or products are created equal.

During a recent visit to Geneva, I met up with my friend Sylvie, who shared exciting news—she has begun producing her own premium olive oil. And this isn’t just any olive oil. It is organic, high-grade, single-pressed oil made from Ravece olives, known for yielding intensely fruity, exceptionally high-quality oil. It’s not yet on the market, but already a masterpiece.

Sylvie described the craft as a labour of love. Producing olive oil takes time, patience, and precise craftsmanship. From harvesting to transporting, washing, crushing, and pressing, every step affects the final product. The paste then undergoes malaxation, where it is slowly mixed at low temperatures to achieve the perfect emulsion.

Timing is everything. The olives must be pressed soon after washing, once the leaves, dirt, and twigs are removed. Sylvie personally oversaw every detail—including the careful selection of the right mill.

The color of olive oil varies depending on the olive variety and the amount of sunlight the fruit received. And here’s something fascinating: it takes two olive trees to produce just one gallon of olive oil. The oil should be stored in dark green bottles to protect it from ultraviolet light, although not all producers follow this rule. (I once bought olive oil in a clear bottle at Emancipation Village 2025! Lol!)

Sylvie’s olive oil can last up to a year. I was fortunate to receive one of the very first bottles—a true treasure. Olive oil, rich in antioxidants, Vitamin E, and healthy fats, is a pillar of the Mediterranean diet and its renowned longevity benefits.

I remember a conversation with the late, great Pat Bishop back in 1991 about gourmet foods—including premium olive oil. Some things stay with you.

Today, I made Spaghetti Aglio e Olio using Sylvie’s olive oil. The fragrance alone filled the house, and the taste was divine—the best version I’ve ever made. All because I used the best olive oil.

Thank you, Sylvie.

Life is good!- JJM