Obsessed with Olive Oil - Full Documentary

[@lisabednarski8250]

This is literally my dream in life - roaming Italy tasting things with olive oil. Sigh.

[@troylamsee7234]

Fantastic, eye opening doc! Interesting, informative and entertaining from beginning to end. Well done!

[@ObsessedwithOliveOil]

Glad you enjoyed it!

[@faridddddd]

Congratulations for making this rich documentary. Fil, your passion and talent allows you to communicate the principles of modern EVOO succinctly and directly. This is gold, truly ahead of the times.

[@ObsessedwithOliveOil]

Thank you for the kind words. I’m glad you enjoyed it. 🙌🏼💚

[@ricardoc5455]

Greatest olive oil content I’ve come across the internet. Thank you everyone! Cheers!

[@ObsessedwithOliveOil]

Thank you so much for the kind words!

[@ttcostadc]

I like the spirit of the documentary, especially the idea that olive oil is an ingredient not a condiment, but apart from "don't let the olives ferment on the ground or in sealed bags" and "don't heat it up", there is no guidance on making quality oil... just "trust the modern is better and expensive", and mainly I do, but... how? What treatment/process is best in avoiding the "errors"? Exposure to air was also listed as a concern, but we see the oil flowing through it either during extraction or possibly separation from the water. Is air mainly a concern during crushing or malaxing?

[@tubulartuber]

Yeah I agree, it feels more like a marketing promo than a documentary providing technical information. There is some technical info there but it feels weird that they are talking about getting that info out there in the video but not really getting that info out there...

[@ObsessedwithOliveOil]

Thank you for watching and for your comments. The documentary, filmed in 2017-about five years before the significant surge in awareness about this precious gift from nature-was driven by a passion to show that not all olive oils are created equal and to spark curiosity among consumers about the depth and variety of olive oil. At that time, discussions predominantly focused on fraud. Interestingly, we were offered stream-time to focus on fraud, but we opted to highlight the many positives of properly produced extra virgin olive oil instead. We aimed for a fast-paced, informative approach to spread appreciation and inspire deeper exploration. Although we could have delved into extensive details, considering all the interviewees are leading figures in the premium olive oil industry-from technical tasting to agronomy and production-we believed that introducing too much depth too early, especially at the time of filming, would have been premature. There's still so much to be done to raise awareness that it's not just olive oil, but rather, olive oils!

[@tubulartuber]

@@ObsessedwithOliveOilthe end result is that the documentary says the same thing 5 times over

[@dukeofistria]

Not everything can be perfect. So stop cherry picking because you prolly never seen olivr tree in your life.

[@ttcostadc]

@@dukeofistria I, myself, am not cherry-picking. I have 1 Arbequina, 2 Galegas and 1 Frantoio. They are small, but I'd honestly like to know the answers to my questions. That said, I think the video was put together very well, and the poster's/producer's rationale for why the video was what it was made sense to me. I may be mistaken, but I think the title has also been changed, to avoid people having some of the expectations I had when I clicked the thumbnail.

[@Tracy-wr7mj]

i think the restaurant Olive Garden probably opened a lot of Americans to olive oil in the bread and oil dip they start you off with...i always enjoyed green olives as a child but olive oil was unheard of..

[@roshanjamalkhan6144]

Excellent. Very informative.

[@ObsessedwithOliveOil]

🙏🏼 olive oil for all!

[@johnbradleyaustin]

anyone in here have any opinions on the absolute best vessel for storing the oil? (Glass, aluminum, plastic, etc) I know I've read that plastic breathes, so that's not so great.

[@witchaponkitthaworn5998]

I am in Thailand, where can I buy a true olive oil.

[@squirejoe7166]

what looks like arabic subtitles are in front of the english ones, I missed a lot of what was said,

[@squirejoe7166]

in response to my own comment, The channel has this documentary broke down into chapters without the "arabic" style subtitles, very nicely done. Thank you for this documentary. Very informative!

[@ObsessedwithOliveOil]

in the playback settings of the video you can choose language or to remove them altogether - I hope this helps - THANKS FOR WATCHING!

[@cherylwilliams4738]

Can you name your top olive oils that you would recommend?

[@philclinton9430]

Thanks for making this informative video, the take away that resonated with me was the analogy with good wine. You spend $20 for a good wine that might last a day. You should be willing to spend the same on a quality food product that lasts a few weeks. I love my olive oil from Sicily, Rustico-unfiltered by Asaro. It definitely has a nice burn in the throat and a very pleasant taste and aroma. It is comforting at some level to know that even where olive oil originates, there are those that can't tell good from bad oil. I am far from an expert but, I know what I like and confident that the product quality is above average.

[@choopypoopy]

🫒🫒🫒🤩🤩🤩