There have been a lot of fear articles the past few years about olive oil on grocery store shelves being cut with canola and other vegetable oils. Is that true? What test can you do to tell if your grocery store olive oil is adulterated? What about the smoke point of olive oil? Is extra virgin olive oil safe to cook with? Is flavored olive oil pure? How long does olive oil retain its polyphenols and antioxidants after its harvested and extracted? Tony Kasandrinos breaks down everything you need to know about olive oil and what inspired him to start selling his own from Greece. He breaks down the entire process from olive tree to bottle, what the different grades mean, what the ideal acidity level is, how olive oil degrades over time, why organic and cold pressed is necessary, and more. Order the best olive oil on planet earth: https://bit.ly/3ZtfKi5 Use the discount code MB20 to save 20%! CLF protocol and recommended products: www.matt-blackburn.com Mitolife products: www.mitolife.co Music by George Henner https://georgehenner.bandcamp.com/