Starbucks Introduces Olive Oil Coffee in the U.S. | Eater
"Introduced in February in Italy, the Oleato line infuses a spoonful of Partanna extra-virgin olive oil into espresso drinks—steamed, shaken, or blended—to create a glossy sheen and what the company billed as a “revolutionary new coffee ritual.” After the Italian launch, the line rolled out to U.S. stores on March 23, with Japan and the U.K. slated next. The offering leans into broader trends of adding fats to coffee (à la Bulletproof) and the recent elevation of olive oil from pantry staple to featured flavor, but it has provoked mixed reactions: some praise the unexpected alchemy of oil and coffee, while others question the tradition and compatibility of olive oil—particularly with plant-based milks—and view the move as olive oil being stretched into novelty territory." - Jaya Saxena
