Hey! I'm here to talk about something near and dear to my heart: olive oil packaging. I know, I know, it might not be the sexiest topic out there, but bear with me! Because when it comes to packaging styles, there's one clear winner in my book.
Back while I was in school, I became notorious for my love for olive oil. My friends almost grew tired of it, but in many ways being the olive oil guy made me happy. And that's when it hit me. The Olive Oil Guy! That's the name of my new brand.
We know...picking the right olive oil can be an extremely confusing process. There's so many options to choose from, and often times the olive oil you find in supermarket just doesn't taste.....right.
But did you know that there are experts called olive oil sommeliers who can help you make a more informed decision?So, what exactly is an olive oil sommelier? Well, just like a wine sommelier, an olive oil sommelier is a trained professional who has an expert palate and extensive knowledge of olive oil. But why is this important?
Cold pressed, stone pressed, filtered, unfiltered, artisanal, small batch, light, high phenolic, there's a million ways brands classify their olive oil. But what really is Cold Pressed?
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