We need to talk about that lame, fusty bottle of olive oil sitting next to your stove that you've been settling for for way too long. Maybe you think you’re not into cooking enough to deserve nice oil. But trust me, you are. You’re worth it.
Maybe you think that all olive oil pretty much tastes the same—that it’s something like sugar or flour that you can buy without much thought. This is extremely not the case. As with your suit or your dress shoes or your coffee, with olive oil, you get what you pay for, and the bottom of the barrel just isn't worth your time. When you don’t upgrade to the good stuff, what you’re getting can be rancid, or deceptively labeled, or essentially flavorless. (There's a whole lot of sketchy marketing happening on olive oil bottles that's trying to trick you into thinking the contents are higher-quality than they are.) Lackluster oil means lackluster food, which means you sitting in front of a sad bowl of sautéed something that could taste much better had you just bought a different bottle.
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