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August 2026…
Let me make one thing clear from the outset…
I am not supporting Riviera olive oil in opposition to natural olive oil or any other vegetable oil. It is not merely wrong, but deeply misguided, to categorise vegetable oils – which have different compositions and functions – as ‘good’ or ‘bad’.
I support Riviera olive oil in response to the arguments that label this product as ‘bad, harmful or a sham’.
Let’s get to why I support it…
AN OVERTURE TO NATURAL OLIVE OIL…
If you wanted to introduce someone to classical music, would you start with Wagner?
Or with Strauss’s waltzes?
Isn’t the answer obvious?
Riviera olive oil, which also contains natural olive oil, is an introductory lesson to olive oil culture. It is the overture.
THERE IS NO RULE SAYING EVERY MEAL MUST BE MADE WITH NATURAL OLIVE OIL OR ELSE IT WILL BE UNHEALTHY…
Fanaticism is not good. We need to be rational.
Riviera olive oil is a delicious choice for cooking, frying and even in salads.
There are no health concerns either.
But if you say you eat fried food morning and night, what can Riviera do?
NO FRAUD, NO ADULTERATION…
The producer of Riviera olive oil is clearly identified. Where and how it is produced, and the production date, are all clearly stated.
Three mates can’t just get together, set up a bottling plant and decide to produce unbranded, adulterated Riviera olive oil.
Not a single such case has ever occurred. At least not to date.
THE OLIVE ECONOMY IS A WHOLE. RIVIERA OLIVE OIL IS A COMPONENT OF THIS…
Not all the oil obtained from an olive grove can possess natural qualities. Various factors will inevitably result in the production of refined olive oil.
Olive oil refined using advanced technology, and the Riviera olive oil produced from it, is a component of the olive economy; it certainly cannot be wasted.
It must be transformed into a high-quality product. Riviera olive oil is the name of this high-quality product.
And now let’s turn to the question: Is everything rosy? Is the risk zero?
Let’s leave this topic for the third article…
By Dr. Fahri Yemişçioğlu,
Ege University, Food Engineering Department
