Discussion about this post

User's avatar
Maria Fadiman's avatar

What a cool idea to consider and I love it that you are up for trying it. An interesting take on health, food and chemicals. Gives me something to think about!

Expand full comment
Dan Moerman's avatar

Hi Cassie! I just read this item as I finished my first cup of coffee for the morning. I immediately got up to get my second! And, of course, I decided to try my hand at a coffee/olive oil cocktail. I ordinarily start with a splash of milk, say a quarter inch in the bottom the cup, which I then microwave for a minute. Fill with hot coffee, and enjoy. But this time, I added a whisk of olive oil, just enough to cover the surface. The oil split up into beads, and it was very lovely. I sipped, and tasted, and ... surprise, I felt a sort of burning sensation at the back of my mouth, unusual, and delicious, sort of pepper-like. (This is very good olive oil which I buy from my wine merchant; it comes from the island of Crete... wonderful oil with ... surprise... a slightly peppery flavor!) So, I’m confident that the flavor you (or Starbucks) get will depend a lot on the character of your olive oil. As I moved thru the cup of coffee, the contribution of the oil to the flavor diminished, and, as I now finish the cup, it tastes quite like it always does. (I favor a dark roast coffee; if you prefer the blond version it maybe different.) As always, all best, Dan.

Expand full comment
3 more comments...

No posts