About this episode
Description: Is your extra virgin olive oil actually toxic? Greek olive oil expert and certified Sommelier Marianna Devetzoglou reveals shocking truths about olive oil fraud and adulteration. Learn how to identify real from fake, proper storage techniques, and why most 'healthy' olive oils are anything but. Plus: The surprising temperature that destroys olive oil's benefits, and why harvest dates matter more than expiration dates. Time Stamps: 04:17 - Health Benefits of Extra Virgin Olive Oil 06:59 - The difference between grocery store olive oil and quality olive oil 14:29 - How to recognize quality extra virgin olive oil 18:32 - International Olive Oil Certification Counsel in Spain 22:52 - Why real olive oil is healthier 31:43 - Why Greece is such a good place to produce olives 38:48 - Oleosophia's quality control processes 48:24 - How to consume quality olive oil 55:50 - How to order from Oleosophia Links: Oleosophia website Full Show Notes Page More episodes: Podcast Hompage For a Copy of David’s Book: The Christian’s Guide to Holistic Health Ask David a question to be answered on an upcoming episode: Ask Me Anything Would you like to be on the Show? Schedule a Lifestyle Audit Create a Fullscript Dispensary Account Instagram Facebook Youtube
