Hi Jeff,
in the lesson you talk about the quality of the olive oil. I have been using it for years but being a complete noob I always assumed it was all pretty much the same stuff with little variation in quality. So I traipsed along to all the supermarkets around me where I live in Cyprus and virtually all the olive oil I could find was in clear plastic bottles. The only thing I could find otherwise was in a metal container with descriptions of the contents being extra virgin olive oil, superior category obtained directly from olives and solely by mechanical means. Also was cold extracted. The tin also has quality attributes listed which I have never seen before. Things like acidity, peroxide value, wax content and ultraviolet absorption. I am going to guess this fits the Thrive standard of a class olive oil but am just checking to confirm. The only thing I couldn't see because of the container was if there was any olive sediment at the bottom. If it's ok with you then I'll continue using. It wasn't cheap either!
