evooIQ Olive Oil Crash Course - 120 minutes of concentrated knowledge about olive oil - with Master of Olive Oil Silvan Brun

Olive oil is not only a cultural asset thousands of years old, but in a market dominated by cheaply produced foods, it now represents the undisputed premium class of vegetable cooking oils. As a supposed health elixir and an indispensable component of the fashionable Mediterranean diet, it is considered and "valued" by a broad range of consumers as a mandatory staple food. At least on the surface. The problem: Almost no one actually likes olive oil. Its aroma and especially its taste are too peculiar. What most people don't know is that only two out of ten olive oil brands sold in Switzerland belong to the highest quality category, "extra virgin," even though they all boast about it on their labels. In other words, most consumers dislike the aroma and taste of plenty of flawed—that is, inferior—olive oil. No wonder consumption of this "green gold" remains at a moderate level…