Olive oil
Extra-virgin olive oil is one of the healthiest fats you can keep in the kitchen, and in California, it also connects us directly to the farm. Freshly harvested olives, pressed soon after picking, produce an oil with bright, grassy flavor, a little fruitiness, and often that peppery finish that makes a simple dish come alive.
Nutritionally, extra-virgin olive oil brings a lot to the table. It is rich in monounsaturated fat—primarily oleic acid—and contains natural polyphenols and other antioxidants that help protect cells from oxidative stress and support cardiovascular health. Regular consumption of extra-virgin olive oil is a cornerstone of the Mediterranean diet and has been associated with healthier cholesterol profiles, improved blood-vessel function, and lower levels of chronic inflammation. Unlike highly refined oils, true extra-virgin olive oil is mechanically extracted without chemical refining, helping it retain more of the olive’s natural flavor compounds and protective antioxidants.
That is one reason we like California-grown olive oil. Buying 100% California extra-virgin olive oil makes it easier to know where the olives came from, when they were harvested, and who produced the oil. Certified oils, especially those carrying the California Olive Oil Council seal, provide an added measure of confidence in quality and authenticity. It also keeps the connection between grower and cook much closer—something we value in a farm-to-table kitchen.
At Curative Cuisine, olive oil is more than just a cooking fat. It is one of those ingredients that delivers flavor and nutrition at the same time. Drizzle it over ripe tomatoes, roasted vegetables, grilled fish, beans, whole grains, or fresh greens, and you can transform a simple plate without adding unnecessary ingredients. Good California extra-virgin olive oil fits our philosophy perfectly: start with a great ingredient, keep it simple, and let both the flavor and nutrition speak for themselves.
References to learn more:
Estruch R, et al. “Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts.” New England Journal of Medicine, 2018. The PREDIMED randomized trial found fewer major cardiovascular events among high-risk adults assigned to a Mediterranean diet supplemented with extra-virgin olive oil or nuts compared with a reduced-fat diet.
Guasch-Ferré M, et al. “Olive Oil Intake and Risk of Cardiovascular Disease and Mortality in the PREDIMED Study.” BMC Medicine, 2014. Higher olive-oil consumption, particularly extra-virgin olive oil, was associated with lower cardiovascular disease risk in this high-risk Mediterranean population.
Systematic review of extra-virgin olive oil and cardiovascular health. A recent review of clinical studies found evidence linking virgin and extra-virgin olive oil consumption with improved cardiovascular risk markers, with polyphenols considered an important contributor.
U.S. Food and Drug Administration — Economically Motivated Adulteration (Food Fraud). The FDA specifically identifies the dilution of more expensive extra-virgin olive oil with cheaper vegetable oils while selling it as pure olive oil as an example of food fraud. This is a strong source for the counterfeit/adulteration discussion.
California Olive Oil Council — Extra Virgin Olive Oil Standards. COOC certification requires certified oil to be made from 100% California-grown olives, mechanically extracted, and to meet defined chemical and quality standards. This supports the recommendation to look for the COOC seal when purchasing California oil.
European Commission — Olive Oil Quality and Labeling. European regulations establish quality and purity limits, analytical testing, labeling requirements, and tasting-panel verification for virgin and extra-virgin olive oils. This is also useful because it makes clear that excellent, properly certified European oils exist even though international olive-oil fraud does occur.