And you have these giant corporations, you know, whatever country they're in Spain, Italy.

They can't produce what they bottle.

So they buy it from other regions within that country or from other countries.

They'll mix it together.

So that's fine.

They're mixing olive oil.

But we don't know how old each one of those olive oils are because it's a lot cheaper to buy last year's harvest

for a big corporation than it is to buy the current stuff.

And it's still good, but if you're bottling it today,

last year's harvest with a little bit of this year's harvest,

by the time it gets to your store shelf, it's probably two years old.

The good, the bad, the ugly on olive oil.

Today's interview is one you do not want to miss.

I'm joined by Tony Cassandrinos, and we dive deep into everything going on in the olive oil industry plus the health benefits.

I'm your host, Bethany Ugardi, and you're listening to The Digest This Podcast.

Today's episode is all about olive oil, and we are going to be diving into what olive oil is, basically. and it may be surprising. It's a fruit juice.

The health benefits of olive oil, misconceptions, myths, all that good stuff, how to choose the right one.

And today's bite of knowledge is just about that as well. So we're going to dive right

into it and talk about the health benefits of olive oil. And some of them may surprise you.

They actually surprised me. I'm sure you guys know what olive oil is. It is the oil extracted from the olives. You can have

different types of olive oil depending on what type of olive is used for the extraction. It is, number

one, very high in monosaturated fats, which is very good. About 14% of the oil is saturated, whereas 11% is polyunsaturated, such as omega-6 and

...