Superolio: A project I did with my wife, Michaela Bogner, a professional Olive Oil Sommelier.

"Olive oil is not just olive oil. Pure or blended, saturated, virgin, extra virgin, cold-pressed, refined, or organic: the basics of olive oil need to be learned. As one of humanity's oldest foods, olive oil has never been as diverse and, above all, as healthy as it is today. The revolution of the small round fruit took place for many years in secret, but now, more and more top-quality oils are entering the market. Their fascinating world of flavors is no longer reserved for gourmets and Michelin-star chefs alone."