March 30, 2026
Olive Oil Secrets They Never Told You
Olive oil is one of the oldest and most respected foods in human history — but in today’s world, many people still don’t know what makes one bottle healthy and another bottle nearly worthless. In this episode of Chasing Eden, Caroline Thompson takes a deep dive into the fascinating history of olive oil, from the ancient Mediterranean world to the modern health movement.This episode explores where olive oil is made, how to choose the best extra virgin olive oil, what labels actually mean, and how to avoid wasting money on low-quality bottles that may not offer the flavor or nutritional value you expect. Caroline also walks through the differences between extra virgin, refined, and lower-grade olive oils in a way that is easy to understand and practical for everyday shopping.Most importantly, this episode unpacks the health benefits of real olive oil — including its potential support for heart health, inflammation, metabolism, longevity, and overall wellness. Drawing from traditional wisdom and the perspectives of popular health voices like Dr. Berg, Dr. Axe, Dr. Hyman, Dr. Gundry, Barbara O’Neill, and Jordan Rubin, this is a rich and encouraging look at one of God’s most remarkable natural foods.Keywordsolive oil health benefits, best olive oil to buy, extra virgin olive oil benefits, history of olive oil, how to choose olive oil, where olive oil is made, best extra virgin olive oil, olive oil podcast, Mediterranean diet olive oil, Chasing Eden podcast olive oilSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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WEBVTT
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Welcome back to Chasing Eden, where we begin to rediscover
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our body's divine design. I'm your host, Carolyn Thompson. Thank
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you for joining me today. Today we're talking about one
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of the oldest, most treasured, and most powerful foods in
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human history. Olive oil. Not the cheap imitation hiding in
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a dusty bottle on the grocery shelf. Not the water down,
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overly processed version marketed with beautiful labels and vague promises.
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We're talking about real olive oil, the kind that has
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nourished civilizations, anchored ancient diets, flavored sacred meals, and stood
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the test of time as one of the most beneficial
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traditional fats on Earth. We live in a time when
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people are deeply confused about fats. For decades, entire generations
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were told to fear them, butter was demonized, eggs were
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viewed with suspicion. Animal fats were put on trial. Meanwhile,
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ultra processed oils flooded the market and slowly replaced the
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traditional fats that had nourished families for centuries. But olive
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oil never completely disappeared. It remained quietly, faithfully rooted in
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the Old World, rooted in farming, family, simplicity, sunlight, patience,
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and stewardship. And perhaps that is one of the reasons
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olive oil fits so beautifully into the vision of Chasing Eden.
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It is not synthetic. It is not manufactured in a lab.
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It is not built from chemicals and marketing. It begins
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with a tree, with fruit, with soil, with heat, with weather,
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with timing, with careful hands. It is one of those
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rare foods that reminds us that the body often thrives
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not on novelty, but on things that are ancient, whole
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and wisely made. Today we're going deep. We're going to
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talk about the history of olive oil, where it comes from,
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where it is made, how to purchase it wisely, what
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the best types are, and why it has earned such
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a respected place in the world of nutrition and health.
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Will also talk about what health experts have said, names
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of many people that you know, like doctor Burgh, doctor
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Josh Axe, doctor Mark Hymen, doctor Stephen Gundry, Barbara O'Neill,
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Jordan Reuben, and others, and will bring it all together
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in a way that is simple, practical, and useful for
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your daily life. Because olive oil is not just another ingredient.
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It is a story, a story of land, light, patience, purity,
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nourishment and healing. To understand olive oil, you have to
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understand that the olive tree is one of the oldest
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cultivated trees in human history. This is not a modern
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health fat, This is not a trendy superfood created by
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clever branding. Olive oil reaches back thousands of years into
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the ancient world, especially across the Mediterranean and the Near East,
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where it became not only to food, but to trade, medicine, worship, beauty, hospitality,
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and daily life. In the Biblical world, olive oil was
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not treated like a luxury novelty. It was a staple.
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It was used in meals, in lamps, in anointing, in worship,
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in preparation, and in healing. Olive trees symbolized peace, blessing, fruitfulness,
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and endurance, and that symbolism makes sense when you think
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about the nature of the olive tree itself. It is
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not a fragile tree. It is resilient. It grows in
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harsh landscapes. It can thrive in rocky soil. It can
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endure heat and drought. It grows slowly, but at lasts
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some olive trees live for generations. There is something deeply
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fit about that, a tree that prospers under pressure and
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gives forth something rich, nourishing, and enduring. The ancient Greeks
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prized olive oil. The Romans traded it widely. Great civilizations
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built entire agricultural systems around the cultivation of olives and
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the pressing of their oil. Olive oil was food, but
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it was also also economy. It was culture, It was
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daily life, and while the methods have evolved over time,
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the heart of the process has remained the same. The
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fruit is harvested, it is crushed, the oil is separated,
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it is stored, it is protected, and then it is used.
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For thousands of years, people relied on all olive oil,
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long before anyone knew words like polyphenols, oxidative stress, or
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monounsaturated fats. They didn't need modern nutrition science to tell
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them what experience had already taught them. Olive oil belonged
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at a good table, and that is what makes olive
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oil so fascinating today. It is one of those foods
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where traditional wisdom and modern science often point in the
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same direction. When researchers began studying traditional Mediterranean eating, the
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patterns like olive oil kept showing up at the center
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in places where people regularly consumed olive oil, especially as
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a part of a simple whole food diets rich in vegetables, legumes, fish, earth,
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and minimally processed foods. Overall health outcomes often looked better. Now.
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Of course, olive oil was not the only factor. Lifestyle matters,
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community matters, activity matters, sunlight matters, sleep matters, stress matters,
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but olive oil remained one of the most consistent dietary
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anchors in those traditional patterns, and that should catch our
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attention because we live in an age that tends to
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assume newer is better. But olive oil reminds us that
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some of the most powerful foods are not new at all.
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They are old, ancient, even not invented, but inherited. And
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there is something really beautiful about that. Because olive oil
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also teaches us patients, you don't get excellent olive oil
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by rushing. You get it through cultivation, timing, harvest, pressing,
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and protection. It begins in a tree and ends on
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a table, but everything in between matters, and that is
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why not all olive oil is equal. Some bottles contain
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oil that is vibrant, fresh, alive, and full of character.
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Others contain oils that have been overly processed, poorly stored,
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diluted in quality, or drained of much of what made
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olive oil special in the first place. So yes, olive
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oil has a glorious past, and what you buy in
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the present still matters. We're going to take a short
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break and when we come back, we're going to talk
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about where olive oil is made today, which countries are
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known for it, and why the region, the climate, and
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the source matter more than most people realize. We'll be
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right back, Welcome back today. The heartland of olive oil
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remains the Mediterranean world. Countries like Spain, Italy, Greece, Tunisia, Turkey, Portugal,
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and Morocco are all major producers. Spain in particular has
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long stood out as one of the largest olive oil
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producers in the world. Now that surprises some people because
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Italy often dominates the cultural imagination. Italian olive oil has prestige,
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Italian branding is powerful, Italian food culture has influence. But
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when it comes to sheer volume, Spain has often been
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the giant. At the same time, excellent Olive oil can
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come from many different regions. Greece is deeply respected for
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its long olive traditions, Italy remains iconic, Tunisia and Morocco
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have gained more attention, Portugal has strengthened its reputation, and
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outside the Mediterranean, California has become one of the most
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visible producers in the United States. But here is where
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people get confused. A beautiful label does not always tell
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the whole story. When I first went overseas in two
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thousand and seven and I tasted Greek olive oil, it
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was like gold to me. It was incredible, it was unbelievable.
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I had never tasted olive oil like that in my
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entire life, And it actually makes me think about how
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in the last couple of years people have been talking
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about how a lot of the oil, the olive oil
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that's being sent over here, is fraudulent. It's not real,
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it's a blend of other oils, and it's the counterfeit.
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So I wonder, now, even looking back, was I even
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really tasting real olive oil prior to that? Was I
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buying an imitation and not knowing it? Because really I
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felt like for the first time I tasted olive oil
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in Greece, and I brought back a really big bottle
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of it. And the olive oil in Italy was good also,
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But the Greek olive oil was really gold and it
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was rich and golden, and it was so delicious. However,
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a bottle might look Italian, like I was saying, it
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might sound artisanal, it might feature a countryside villa on
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the front, but that does not necessarily mean the olives
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were grown in one place, harvested there, pressed there, and
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bottled there. Sometimes the oils are blended from multiple countries.
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Sometimes they are simply bottled in one country that sourced elsewhere.
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That does not automatically make it bad, but it does
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mean that consumers need to learn how to read their
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labels carefully. And that's one thing. In today's more alert
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and awake society, we are starting to read our labels
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and starting to understand that a lot of the stuff
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on the labels are deceptive. A lot of the wording
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is there to deceive us and make us think we're
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getting a product that we're not really getting. So origin matters,
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because olive oil is it's an agricultural product. It is
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shaped by climate, soil, altitude, harvest timing, olive variety, and
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storage practices. Olive oil is not a generic liquid. It
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is much more like wine than most people realize. The
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region affects the fruit, and the fruit affects the soil
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or the oil. Sorry, some oils are grassy and peppery,
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some are fruity and smooth, some are mild and buttery.
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Some are robust and bite the back of your throat.
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And those differences are not random. They come from variety, land, timing,
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and handling, and that throat catching pepperiness people sometimes notice
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and fresh high quality extra virgin olive oil is actually
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one of the signs that the oil may contain stronger
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phenolic compounds. Those compounds are part of what make real
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olive oil so interesting from a health perspective. Now let's
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bring in the expert voices. Doctor Burke has emphasized the
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value of authentic extra virgin olive oil for its antioxidants
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and heart supportive fats. Doctor Josh Acts regularly highlights olive
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oil as one of the healthiest fats available, especially in
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the context of anti inflammatory Mediterranean style eating. Doctor Mark
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Hymen has warned that quality matters and that many people
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are not actually buying the olive oil they think they
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are buying. Reuben has more recently spoken favorably about extra
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virgin olive oil as one of the traditional fats that
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aligns better with whole food eating than heavily refined industrial
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seed oils. He's also talked with doctor Josh Axe on
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his podcast about how he and his family now take
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what is seen as like a shot of olive oil
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before bed every night for health properties of it. Now.
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Doctor Barbara O'Neil has also spoken positively in public talks
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about traditional fats like olive oil, though her material is
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often presented more in talks and short clips than in
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a technical written type of guidance. And doctor Stephen Gundry
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has made olive oil, especially polyphenol rich olive oil, a
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major emphasis in his nutrition messaging. Now, with that said,
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olive oil should not be judged by country alone. A
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bottle does not become wonderful just because it says Italy, Spain,
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Grease or Morocco on it. What matters is whether the
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olives were well grown, quickly milled, properly stored, honestly labeled,
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and still fresh when they reached your kitchen. That is
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the difference between olive oil as branding and olive oil
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as food. And once you understand that, you are ready
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for the practical question that matters most. How do you
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actually buy good olive oil. We're going to pause right
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here for a short break, and when we come back,
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we're going to get very practical. We'll talk about how
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to purchase olive oil, what labels matter, what to avoid,
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and how to stop wasting money on olive oil that
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looks healthy but isn't nearly as good as you think.
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We'll be right back, Welcome back. This is where things
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get practical. It's one thing to admire olive oil from
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a distance. It's another thing to stand in the grocery
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store and try to make sense of shelves full of
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bottles all claiming to be premium, pure, traditional, classic, light, robust, imported, first,
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cold pressed, or extra special in some way. So let's
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simplify this. If you remember just one thing from this episode,
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let it be this. For both health and flavor, the
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main kind of olive oil you want is extra virgin
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olive oil. Extra virgin olive oil is the highest standard
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among the common consumer categories. It is mechanically extracted rather
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than heavily refined, and it retains more of the natural flavor, aroma,
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and beneficial compounds found in the olive itself. This is
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very different from bottles labeled simply olive oil, which often
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refers to more refined oil or blends of refined and
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virgin oils. These may taste milder, but they do not
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offer the same depth of flavor or the same richness
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of beneficial compounds as true extra virgin olive oil. Then
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there are labels like light olive oil. This does not
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mean fewer calories. It usually refers to a lighter flavor
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and more refined product. And then there are olive pomic oils,
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which come from the leftover solids after the first extraction.
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That is not what most people want if they are
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seeking the best type of olive oil for health and
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traditional culinary use. So again, the best place to begin
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is extra virgin olive oil. Now let's talk about what
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to look for. First, look for a harvest date if possible.
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Now this matters because olive oil is not immortal. It
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is not wine. In most cases, it does not improve
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with age. Freshness matters. A harvest date tells you for
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more than a vague best by date. The closer the
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harvest is to the time you're buying it, the better. Now. Second,
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look at the packaging. Olive oil should be stored in
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dark glass, opaque bottles or tins whenever possible. Light damages
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oil over time, so if a bottle sitting in clear
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glass under bright grocery store lights for months, that is
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not ideal. Now. Third, read the origin information carefully. Look
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for language that tells you where the olives were actually
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grown and where the oil was produced. Words like a
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state grown, single origin, harvested in, or produced in can
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be helpful. The more transparent the label, the better. Fourth,
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be cautious of marketing language that sounds impressive but says
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very little. Terms like first cold press may sound wonderful,
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but they are often used loosely. What matters more is
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whether the oil is truly extra virgin, fresh, traceable, and
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properly stored. Now. Fifth, trust your senses. Good olive oil
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usually tastes like something it should not taste. Lifeless fresh
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