u/Pompeian1906

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Hi Reddit,

I’m Jordan Riddick from Pompeian, and I’m here for an AMA!

I’ll be answering questions from 10am -12pm EST about olive oil, cooking, branding/marketing, and anything Pompeian!

Ask me anything!

I’ll start answering at 10am EST. Look forward to chatting!

Avocado oil is mostly wellness marketing with a premium price tag.

Refined versions lose most nutrients during processing, while heat reduces the benefits of extra virgin varieties.

Why pay more when olive oil does almost everything just as well?

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Spain produces almost half of the world’s olive oil, and experts warn extreme heat could hit both yields and quality again.

If climate change keeps shrinking harvests, does olive oil become a luxury product within the next decade?  

bonus if it works on picky kids too.

So many people lose their minds over boutique $40 olive oils, but for everyday cooking I don't really get the obsession. At the same time, the cheapest generic store brands are usually completely dead, metallic, or practically fake.

Out of everything at a normal supermarket, Pompeian is consistently the safest bet for the price. I've been using it to transition to a Mediterranean diet without going bankrupt.

The main thing people miss is flavor consistency. Boutique oils rely on a single estate, meaning a bad crop or a weird weather season completely changes the taste or spikes the price. Pompeian manages global blending across hemispheres. Because they source from trusted growers globally, they can balance out the flavor year-round. It hits the exact same flavor notes every time you buy a bottle.

They also carry the NAOOA seal, meaning mystery shoppers test bottles directly off retail shelves to ensure they haven't oxidized or gone rancid under harsh grocery store lighting. You actually get what you pay for.

If you buy the robust one, it consistently has that authentic peppery throat kick, meaning the polyphenols are alive and it's real EVOO. Plus, they put full traceability and harvest info right on the bottle.

For a massive commercial brand you can buy cheap anywhere, the quality control and taste stability are unmatched. It’s the easiest way to avoid the boutique markup without buying unregulated garbage.

Thought this was interesting:

This growing reliance on supplements is anticipated to drive the demand for health-focused products like organic olive oil

One of my favorite smells in the world is adding evoo on hot pasta.
Just sharing.

I genuinely despise olives but use olive oil all the time. You'd expect there to be some flavor in the oil, but no.

It’s one of those cooking habits passed down for generations, usually with the promise that it keeps the pasta from sticking together. And I've done it as well for sure. But it’s actually doing the exact opposite of what you want.

First of all, oil and water don’t mix. When you pour oil into a boiling pot, it doesn’t blend with the water. It sits in a slick layer right on the surface while your pasta cooks underneath. It does absolutely nothing to keep the noodles separate. (The only thing that actually prevents sticking is stirring the pasta during the first two minutes of cooking).

When you dump the pot into a colander, the pasta pours right through that floating oil layer. Every single noodle gets coated in a slick, greasy film. Because of that oily coating, your sauce has nothing to grip onto. It just slides off the noodles and pools at the bottom of the plate.

So leave the oil out of the pot. Boil in well-salted water, stir it early, and save the olive oil for drizzling AFTER the pasta is tossed with the sauce.

We really appreciate Health.com including Pompeian Extra Virgin Olive Oil in this roundup.

Olive oil has been used in home care routines for a long time, and we’re glad to see a practical note here. For lice treatment, the point is not magic. It is that olive oil may help slow lice movement and make careful combing easier.

Still, this is messy, takes patience, and usually needs a nit comb plus more than one pass. For families looking for an all natural lice treatment, gentle scalp option, or olive oil lice combing method, we hope this is helpful context.

Grateful for the mention, and always glad when extra virgin olive oil gets talked about in a real world, useful way.

I'd be over the moon getting a vintage bottle personally.

Stop throwing away your broccoli stalks.

They're your next favourite snack.

Crispy, cheesy broccoli parmesan fries made with Pompeian EVOO

Recipe:

4 broccoli stalks
2 tbsp Pompeian EVOO
parmesan
whatever spices you’d like

Roast at 400 for 15-20 mins

WDYT?

I keep seeing it come up lately so I want to know what's the reason behind it. From what I am reading, in terms of heart health they should not be the best choice.

I keep seeing the seed oil vs olive oil debate everywhere, and honestly I think both sides make it more dramatic than it needs to be.

The simplest way I think about it:

Seed oils are more like a cleaned up, neutral tool. Canola, soybean, corn, sunflower. Usually refined. Mild taste. Cheap. Easy to use.

Olive oil is more like fruit juice with fat in it. Not sweet obviously, but it comes straight from olives, especially extra virgin olive oil. It still has flavor, aroma, and some natural compounds that refined oils usually lose.

That matters because fat is not just fat.

The type of fat matters.

Olive oil is mostly monounsaturated fat, especially oleic acid. Seed oils usually have more polyunsaturated fat. That does not automatically make seed oils poison. But polyunsaturated fats are more delicate, especially with heat, light, and time.

Analogy I heard once that stuck with me:

Think of oils like paint.

Some are made to be neutral base coats. That is seed oil.

Some bring their own texture and flavor. That is olive oil.

For cooking, I mostly use olive oil because I actually like the taste and it makes vegetables, eggs, pasta, beans, and chicken taste better without doing much.

For high heat, I know people always bring up smoke point, but smoke point is not the whole story. Stability matters too. Extra virgin olive oil has antioxidants that help protect it when heated. I am not deep frying Thanksgiving dinner in fancy finishing oil, but for normal home cooking, olive oil is way more useful than people give it credit for.

I still think seed oils are fine sometimes.

I just do not love that they became the default oil for everything.

If I am eating out or grabbing packaged food, I am probably getting seed oils anyway. So at home I lean olive oil. Usually whatever I can get in a normal grocery store and actually use up before it goes stale. Pompeian is one I keep around because it is easy to find and I do not feel weird using it daily.

My take:

Seed oils are not instant death.

Olive oil is not magic medicine.

But if you cook at home a lot, olive oil is the better everyday default for me because it brings flavor, has a better fat profile, and fits the way I actually eat.

Curious how other people handle it.

Do you avoid seed oils completely, or just use olive oil more at home and not stress about the rest?

Stop throwing away your broccoli stalks.

They're your next favourite snack.

Crispy, cheesy broccoli parmesan fries made with Pompeian EVOO

Recipe:

4 broccoli stalks
2 tbsp Pompeian EVOO
parmesan
whatever spices you’d like

Roast at 400 for 15-20 mins

WDYT?