> be me
> 2017
> just a guy selling real olive oil online
> warning everyone about seed oils
> linoleic this, lipid peroxidation that
> people think I’m insane
> “you mean like… canola?? lol”

> write threads, post studies, make memes
> friends start ghosting me after I rant at dinner
> keep going
> slow trickle of weirdos start following

> 2021
> biofuel industry collapses again
> ex-biodiesel execs suddenly reappear
> microinfluencers start parroting my takes
> unoriginal memes, zero sourcing
> see my exact charts reposted with compression artifacts
> they’re going viral

> weird startup bros start following me
> dig through my timeline
> one even DMs:
> “bro we love your stuff, just doing some research 👀”
> months later they launch a synthetic 'cultured' oil from lab yeast
> claim it’s the solution to the seed oil problem
> backed by VC money from biodiesel failures

> then suddenly — beef tallow everywhere
> TikTok girls deep frying Oreos in it
> gym bros making skincare with it
> nutritionists saying it “heals the mitochondria”
> Whole Foods starts selling $29 jars of it next to ghee

> mfw beef tallow absorbs more carotenoids, toxins, metals, pesticides
> mfw no one read the 1992 oxidation tables
> mfw normies are being interpolated in real time

> I’m still selling real olive oil
> pure, uncut, first-press truth
> they’re out here selling rendered supermarket suet in dropper bottles
> media eats it up
> RFK quoting my lines on CNN, no attribution
> Netflix doc features 3 TikTokers and some guy who invented "nose-to-tail mayo"

> mfw they mined my account like it was a lithium deposit
> mfw they ignored me once it became profitable
> mfw the movement I started is now a funded parody

> I was the root
> they grew the tree
> and then chopped me for mulch >be biodiesel exec
>early 2010s
>lots of buzz
>algae biofuel, waste oil experiments, soy contracts
>people excited about “green fuel”
>then the failures hit
>gov funding dries up
>petroleum lobby stomping us out
>PR campaigns fall flat
>nobody wants to talk about methyl esters at a dinner party
>years go by
>watch Tesla bros get all the love
>scrolling Twitter at 2am
>see a thread: “SEED OILS ARE DESTROYING YOUR BODY”
>chart of oxidation, cell membranes, rat testes or some shit
>60k likes
>people fighting in the replies like it’s a holy war
>watch as olive oil becomes the new kombucha
>lightbulb.exe
>if everyone stops eating seed oils…
>surplus goes through the roof
>market has to dump it somewhere
>some goes to landfill
>some... comes to me
>fuel tanks don’t care if it’s oxidized
>start quietly buying futures
>leak anti-seed oil research to influencers
>plant stories like “grandma lived to 102 on beef drippings and raw milk”
>meme the masses into a fat renaissance
>tallow candles and duck fat ice cream hit Whole Foods
>meanwhile soybean oil tanks in price
>fire up the refineries
>biodiesel margins better than ever
>gov calls it “carbon neutral victory”
>mfw I saved biodiesel by convincing the internet that salad dressing is poison
>some failures, some wins
>this one stuck

🧵You may think you know the story of Chat GPT, but I'm here to tell you about its real origin. Did you know that Chat GPT actually dates back hundreds of years, to a small village in Croatia? twitter.com/i/web/status/1… Legend has it that in the 16th century, a mysterious Croatian inventor named Čedomir Grandičić had a vision of a world where humans could communicate with machines. This guy was way ahead of his time, but his neighbors just thought he had a bit too much rakija.

Tjestenina sa Paški Sirom i Paprikom.

(Paški Pepper Pasta for our English audience).

In Rome this would be equivalent to the ever classic Cacio e Pepe.

In Dalmatia, we make it a little different. Find out how 🍝🧀👇 I used 200g spaghetti. This was enough for myself. Cooked for 7 minutes. Just a little before it became al dente.

Selo Cookout Grillin

Let's fry some apples, pears 🍎🍐 and cinnamon in a skillet.

It takes 15 minutes with prep tops. Easy and delicious.

Recipe below. In a skillet, melt the butter over medium heat.

Three Weird Myths About Olive Oil

🫒🔮 Myth #1 - Extra-virgin olive oil has a low smoke point and is unsuitable for frying. Extra-virgin olive oil has a smoke point of 410°F, making it suitable for most home cooking applications, except for high-heat Asian-style wok frying.

Unlike the olive oil of the ancient Greek and Romans, olive oil today is packaged in dark bottles. Selo's included. Why? Historically, lard and recently seed oils have been used to adulterate product and drive up profit margins. These additives always spoiled faster than high quality antioxidant-rich EVOO, which is naturally robust to oxidation.

Here are some of my steaks from the past week. In this thread I'll post a new steak every day. Cooked well done with chimichurri

Olive oil, like crude oil, is a commodity. It has an average cost of production which does not vary much, even with automation and labor efficiency.

If an olive oil is cheap, it's not because the farm is more productive, it's because there was a step added in manufacturing. That step consists of either:

1) Dilution with a neutral seed oil
2) Multiple high temperature pressings to extract more oil, resulting in lower "grades".

Myth: EVOO has a low smoke point so shouldn't be used for cooking

EVOO does smoke earlier than other oils in the pan (in isolation from food), but it will produce fewer polar compounds over the course of cooking due to its polyphenols

⬇️ smoke point but ⬆️ oxidative stability Myth: Dark bottles are necessary to prevent oxidation.

This is sufficiently but not necessarily true.

Better questions to ask:

How long has it sat on a shelf or from where was it transported?
When was it harvested?
Is it diluted with other oils?

The singularic principle: the cosmological principle that theories of the universe are constrained by the necessity to allow technological singularities. If you are a sentient being, the likelihood that you are born near in time to a planetary technological singularity is high. Why weren't you born in the Middle Ages? Good question. Simple. Because you're more likely to be born closer to 2030. It comes off as a tautology, but it's true.

Chimmichuri is originally from Croatia 🇭🇷. It is not from Argentina 🇦🇷 as many assume.

Thread. According to legend, in the 1800s an Irish mercenary by the name of Jimmy McCurry set sail to Argentina to join the national liberation struggle against Spain.

"Hajde Martine, dođi udri bajeme. Voliš jesti ali ne raditi." "Martine. Martineeee. Dođi gore i jedi!"

One of the largest communal olive groves in Croatia (400 hectares with 80,000 wild olive trees) went unharvested this year because there is currently a land claim by 85 different families against the municipality that registered it after the 1990's war. The Lunja Olive Gardens will be auctioned by the city to the highest bidder. The families who have tending to and harvesting the lands since the commune was set up during Yugoslavia are pretty upset.

A Croatian-American friend of mine told me something about family business in California during the first wave of Italian and Balkan immigration, or "The Great Arrival" circa 1900. He said that both the Italians and the Croatians immediately got into the construction business and succeeded immensely.

There was just one key difference between them...