Raised by an Irish mother, I was raised with butter. I can hardly remember olive oil ever being part of a meal, in any way — either cooking or seasoning. I might still suffer from painful addiction to a brick or two of Irish butter per week. Twelve years of effort teaching in Greece, however, has turned me into someone who can’t live easily without olive oil. (I once consumed over 45 litres of Greek olive oil during a 90-day retreat in Korea, when I first started the ketogenic regimen which is my life’s plan for the foreseeable future.) And as I wish to move more into an exclusive plant-based diet, it’s great to know that there is a fat-cousin to butter that I can rely on, going forward.
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