Is Every Olive Oil Rancid or Did Samin Nosrat Ruin Me? 🫒
Ever since reading Salt Fat Acid Heat, I can’t shake the feeling that every olive oil I taste is just… off. Samin’s story about her chef calling out rancid oil and describing that waxy, crayon flavor has haunted me for months. I’ve bought everything from the cheapest HEB bottle to a $35 imported Italian one, and even tried a couple of Texas brands. Every single one tastes like melted crayons to me. I’ve checked the pressed dates, expiration, and always pick dark glass bottles. Still, nothing tastes right. Maybe it’s the South Texas heat roasting the bottles in transit, or maybe my taste buds are just broken.
Then it hit me: I quit smoking and started allergy meds last year. Maybe I can finally taste and smell things for real now, and what I’m picking up is just the reality of mediocre oil everywhere. Or maybe Samin just planted a seed in my brain that’s grown into a full-blown olive oil paranoia. Either way, I’m on a mission now. I’ve ordered some Graza and I’m planning a trip to a local olive ranch. If that doesn’t fix it, maybe I’ll just stick to butter. Food shouldn’t be this complicated, but here we are.
#oliveoil #fooddrama #tastebuds #kitchenadventures #Food knowledge
