It doesn’t start out intense. It starts out loose, soft, and easily overlooked. Over time, it reduces into something more concentrated, more precise. The difference is subtle, but once you notice it, it’s difficult to miss.

The stuff in your cabinet isn't bad, exactly. It's just not what olive oil is supposed to be.

The best olive oil you've ever had is probably waiting at a farmers market or specialty shop near you. It will cost more than the supermarket bottle. It will also taste like something.