Unraveling the mysteries of olive oil

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There are few dishes that Steve Lewis doesn’t think can be improved with a dash of olive oil. You can use it in baking, you can drizzle it over pound cake. He stirs some into savory oatmeal. It’s even delicious over ice cream, he claims.

We should point out that Lewis sells and imports olive oil for a living, and that the Denver-based Giuliana Imports culls only the best quality, artisan oil from Mediterranean locales known for their unique products.

Still, his bias doesn’t change the fact that the world is catching onto the olive oil craze. It’s one of the fastest growing segments of the global food industry, showing steady growth every year.

According to a 2013 study on the global olive oil market from Research and Markets, an international data and research company, Americans are especially fond of the aromatic oil.

According to the report, the U.S. is the third largest consumer of olive oil, behind Spain and Italy.

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