Getting past the messy types of oil word salad
I was staring at the grocery shelf yesterday, overwhelmed by the types of oil word salad on every single label. It's like the marketing teams got together and decided that the more adjectives they could cram onto a plastic bottle, the more likely we'd be to shell out fifteen bucks for it. You've got "cold-pressed," "expeller-pressed," "refined," "extra-virgin," and "pure" all fighting for space, and honestly, half the time I just want something that won't make my kitchen smell like a burnt tire. ...