What makes our Olive Oil different?

Fat God is a finishing oil. You pour it on after you cook, not during. That's the whole idea. Most olive oil ends up in a hot pan where the heat kills whatever flavour it had.

Fat God is meant to go on last. Over bread, salads, pasta, steak, eggs, roasted veg. Cold. So you actually taste it. It's a single variety olive oil. Koroneiki olives, from Sitia in eastern Crete. Cold extracted, no blending, no refining.

The flavour is bold and peppery with a green, grassy bite. 
You can cook with it if you want. But you're paying for flavour that heat destroys, so it's a bit of a waste. Cook with whatever you normally cook with, then drizzle Fat God on at the end.

What Makes Our Olive Oil Different?

Most olive oil on the shelf is refined. The olives get pressed, then the oil goes through degumming, bleaching, and deodorising. By the end of it you've got a clear, neutral oil that doesn't taste like much. Good for frying. Not much else.

Extra virgin olive oil doesn't go through any of that. It's cold extracted under 27 degrees, mechanically pressed, no chemicals involved. So the flavour, the colour, and the polyphenols (the compounds that give EVOO its peppery kick and health benefits) all stay in the oil.

The problem is a lot of bottles labelled "extra virgin" on the shelf are blended from multiple countries, sit in storage too long, or barely scrape past quality standards. EVOO is a spectrum, not a guarantee.

Fat God is 100% Koroneiki olives from one place: Sitia, Crete. Not blended. PDO Sitia certified, which is an EU-regulated designation that ties the oil to a specific region and process. Our acidity sits at 0.33%, the EVOO maximum is 0.8%, so we're well under. Lower acidity means better quality and longer shelf life.

Koroneiki is one of the highest-polyphenol olive varieties around. The peppery burn you feel at the back of your throat when you taste good EVOO is oleocanthal, a polyphenol with anti-inflammatory properties. Every bottle has a harvest date so you know when the olives were actually picked, not just an expiry date.