What makes an olive oil truly exceptional? In this episode, Ben and Dr. Ralph W. Moss talk with award-winning olive oil producer Richard Meisler, owner of San Miguel Olive Farm, to uncover the real story behind olive oil quality—what’s on the label, and what isn’t. From “Tree to Mill,” Meisler explains the overlooked details that separate supermarket oil from the best-in-class, high-polyphenol extra virgin olive oils.
They cover how farming practices, harvest timing, pressing methods, and storage all influence potency and flavor. Along the way, Meisler offers practical tips on how to recognize quality, avoid common pitfalls, and understand the difference between marketing and meaningful standards.
A must-watch for anyone who uses olive oil—or wants to make it part of a healthy lifestyle. “Fill up that self-help space with scientifically documented ways to reduce your cancer risk.” – Dr. Ralph W. Moss
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Products mentioned in this podcast: San Miguel Olive Farm - https://www.sanmiguelolivefarm.com/
Chapters:
00:00 Intro & Sponsor
00:15 Meet Richard Meisler & San Miguel Olive Farm
01:24 From Musician to Olive Farmer
03:00 High-Polyphenol EVOO—Why It Matters
04:40 Early Harvest & Hand-Picking
06:45 Protecting Olives & Limiting Oxidation
09:35 Cold-Press Milling & Olio Nuovo Explained
12:20 Reading the Labels: Polyphenols, FFA, Peroxide
16:00 Storage, Dark Glass & Smoke Point
22:40 Smart Shopping—Decoding Labels & Bottles
30:10 Market Challenges, Pricing & Awards
33:20 Final Thoughts & Takeaways
Final Thoughts & Takeaways