Inside the Dubious World of Olive Oil Labels | Eater

"Located in the western New York suburbs outside Buffalo, this boutique olive oil shop feels more like a cigar- or wine-focused boutique, with medium-roast wood shelving, plenty of negative space, polished stainless-steel fusti (drums) with taps, and laminated varietal cards with tasting notes; the owner fills customers’ glass bottles (the reviewer had an arbequina) and the shop also stocks small drums of vinegars and flavored oils along the sides. The selection is presented as distinctly higher-end than supermarket oils, backed by an 'Ultra Premium' designation tied to a 33-parameter standard covering production, sensory, and chemical criteria—a reflection of the distributor’s rigorous sourcing (including its own mill and hemisphere-switching to maintain freshness). Overall the place projects an educational, quality-driven vibe aimed at consumers who prioritize single‑cultivar, freshly harvested extra‑virgin olive oil over mass-market convenience." - Nishant Batsha