Oleato: Coffee with olive oil from Starbucks is launched in the USA – 01/31/2024 – Café na Prensa

Starbucks launched a drink that has attracted attention for its exoticism. The Oleato line is made up of coffee mixed with olive oil, as well as other ingredients.

The drinks, which had already debuted on the menus of some units, especially in Italy, where the olive oil used comes from, are now available in all stores in the United States and in cities in other countries, such as England, Canada and Japan.

For now, anyone who lives in Brazil and wants to try the new thing will have to travel. Wanted by Coffee in the PressStarbucks Brasil, which is undergoing a judicial recovery process, reported that there is no forecast for the arrival of the drink in the country.

The eccentricity originates from an experiment carried out by Howard Schultz himself, founder of the American coffee shop chain. After a trip to Sicily, the businessman got into the habit of drinking a tablespoon of olive oil daily.

Until one day he decided to mix it with coffee and was surprised by the result.

“In both hot and cold drinks, what was produced was an unexpected, velvety, buttery flavor that enhanced the coffee and lingers beautifully on the palate,” says Schultz about the results of the experiment, in a statement released by the company.

He challenges those who find the combination strange. “Now, there will be people who say, ‘Olive oil in coffee?’ But the proof is in the cup. In over 40 years, I can’t remember a time when I’ve been more excited,” he says.

The line includes options such as the Oleato Caffè Latte, which contains light roast coffee and creamy oat milk infused with olive oil, and the Oleato Golden Foam, which has a cold foam infused with olive oil.

In a review published on the Canadian version of the Food Network website, Jules Miller says that in the Oleato Caffè Latte, “the olive oil flavor is evident, but it was very mild and not an unpleasant aftertaste along with the other ingredients.”

Golden Foam, says the journalist, makes the taste of the product less explicit, but “you still have that sensation in your mouth that you would normally have with olive oil”.

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