David Neuman began his Olive Oil career as a Commis Chef at the Four Seasons Hotel, Washington, D.C. in 1985, cooking with great olive oil. After years of employment in the Specialty and Natural Foods industry, he was hired as President and Partner of Lucini Italia, and for the next 9 years grew it to become the premier
EVOOGuy will work with International Olive Oil producers and brands along with key US distributors and retailers to improve the presence and sales of high quality, responsibly labeled Extra Virgin Olive, to consumers.
Cooking with EVOO is not taboo. Most of the Mediterranean countries do this every day. Americans have been uneducated about how to cook with Olive Oil.
Tip: The better the quality the EVOO the more stable it is. Good EVOO has a smoke point of 400f. Try cooking your eggs in it instead of butter. More taste and health will result.