No one, least of all me, needs another olive oil. We've got loads of good ones that seriously are all pretty excellent. But the Biolea oil has gotten my attention for a couple of reasons, which I'm guessing will make it worth others' attention as well.
The most obvious and most important is that it tastes really good. It's not one of those hit-you-over-the-head flavors but it's really quite delicious. It's just really … I was going to say "refined" but that's not a good word to use in the olive oil world. Let's say … elegant? "Mature," maybe, but that sounds "old." "Majestic" could work but I don't want it to sound too elitist because that's the opposite of George Dimitriadis's style.
To read the rest of the story, please go to: The Atlantic.
