Diogenes, this isn't luxury — it's nature in its purest form, pressed from fruit, untouched by artifice or pretense. One ingredient, one truth. Even you can't argue with that.

Not in a formal setting, but as someone who has lived and traveled across Europe, quality olive oil has always been part of my everyday cooking and dining. I know what good oil tastes and smells like, and I'm confident giving honest, specific feedback on camera.

I look at aroma (fresh, grassy, or fruity vs. rancid or flat), color and clarity, taste on the palate — bitterness and pepperiness signal quality polyphenols — and how it finishes. Having lived in Latvia and traveled extensively in Europe, I've tasted olive oils across the region and can tell the difference between a supermarket bottle and something genuinely artisan.