Most people are cooking with oils that they think are healthy, but are wreaking havoc on their inflammation levels… and even their olive oil isn’t doing what they think it is. In this episode, Mona sits down with Katina Mountanos, founder of Kosterina, to unpack what real extra-virgin olive oil actually is, how to spot rancid or low-quality bottles on the shelf, and her POV on the notion that you “can’t cook with olive oil.”