A very curious statement is printed on every bottle of certified extra virgin olive oil in Spain. The statement is: "Superior category of Olive Oil obtained directly from olives and solely by mechanical means." When I moved to Spain and began learning about extra virgin olive oil, I found this...
Recently, a US District Court in Minnesota sided with one of the largest olive oil companies in the world, and ordered a permanent injunction against further publication or dissemination of false and misleading information circulated on social media. The main source for the information circulated on social media is a heavily read, referenced and criticized study … Continue reading Olive Oil Fraud – A US Court Ruling that Makes Sense but Complicates the Consumer Landscape
More than half of the extra virgin olive oil (EVOO) sold in Spanish supermarkets and superstores does not pass standardized taste tests. Wow! This, according to an article recently published in El Pais (a leading newspaper of Spain). See article here. Of course this is controversial. Olive oil merchants are intent on making a profit, and one … Continue reading Box Store Olive Oil Not Up to Par – Even in Spain!
Learn about and sign up as a Brand Ambassador for GringoCool!
Since we launched our GringoCool brand of Spanish extra virgin olive oil (EVOO), we have encouraged our friends and family to hold test tastes in their neighborhoods. We are very proud of the quality of EVOO that we sell, and we will gladly put ours in a test taste with any –mano a mano! – bring … Continue reading GringoCool Olive Oil, Taste Testing Parties – the Millenial Pepsi Challenge!
12 factors that impact the quality of extra virgin olive oil
As you can imagine, in our house we always have extra virgin olive oil. From being a luxury item in my parent’s household when I was a kid, it’s THE oil we use for cooking in our home now. Every time Steve goes to the oil mill where GringoCool EVOO is bottled, he buys a … Continue reading Why do I like GringoCool EVOO so much?
There are three tricks to preparing garlic shrimp. First, you must use enough garlic. The dish is a garlic dish as much as a shrimp dish. Second, you must use a high quality extra virgin olive oil, and don’t be shy with it. The third tip is to cook at a low heat and be … Continue reading Garlic Shrimp (Gambas al Ajillo) Recipe
Being from the States, I grew up with butter. Low calorie margarine made a big move in the mid-70s and I ate a lot of that also. My family did not use much olive oil. As an adult living in the States, we sometimes had a bottle of “olive oil” in the house, but again, … Continue reading Cooking with Extra Virgin Olive Oil from Spain