OpenAI CEO Sam Altman may be at the forefront of artificial intelligence, but it turns out there’s one area where his decision-making could use a little human help: olive oil.
In a recent feature for the Financial Times’ “Lunch with the FT” series, Altman welcomed a journalist into his kitchen to prepare a simple meal — pasta and salad — while taking a brief pause from running one of the most powerful AI companies in the world. While the lunch itself seemed tasty, one small cooking mistake caught the attention of food-savvy readers: he used the wrong olive oil.
Yes, there is a “right” and “wrong” olive oil for certain tasks — and if you’ve ever browsed fancy grocery aisles or scrolled through food influencer posts, you’ve probably seen Graza olive oil. It comes in slick green squeeze bottles and is beloved for its high quality and modern branding. But Graza isn’t a one-size-fits-all product. The company actually sells two different types of olive oil:
- “Sizzle” – meant for cooking and sautéing.
- “Drizzle” – meant for finishing dishes with flavor after cooking.
The difference isn’t just marketing. It’s about chemistry, taste, and cost. “Drizzle” oil is cold-pressed, richer in flavor, and more expensive — it’s not made to be heated. When you cook with it, you lose the nuanced flavor (and your money melts away with it).
That’s where Altman went sideways: while preparing his meal, he reached for the “drizzle” bottle to sauté his garlic — with the cheaper, heat-friendly “sizzle” bottle right next to it. To put this in perspective, it’s a bit like putting aged balsamic vinegar into a stew instead of saving it for a fresh caprese salad. Not exactly a crime… but definitely a waste of some top-tier ingredients.
Now, to be fair, Altman isn’t a chef — he’s a tech CEO juggling billion-dollar decisions. But his olive oil mix-up sparked some playful jabs online and raises a broader point for all of us: Understanding your ingredients matters, especially when you’re paying a premium for them.
Here’s why it’s a useful lesson for everyday cooks and shoppers:
- Not all oils are the same: Heat can break down delicate oils like extra virgin olive oil, ruining their flavor and health benefits.
- You might be spending more than you need to: Using pricey finishing oil to fry onions? You’re not getting your money’s worth.
- Reading the label matters: Brands like Graza make it easy — they literally label the bottles “sizzle” and “drizzle.” When in doubt, follow their lead!
On a bigger scale, some critics couldn’t help but draw a parallel between Altman’s olive oil misstep and how Silicon Valley sometimes burns through money. OpenAI, after all, has raised tens of billions in funding, yet reportedly lost around $5 billion in 2024 alone. Whether that loss will lead to long-term success or more waste remains to be seen.
But hey — maybe the olive oil isn’t just olive oil. Maybe it’s a metaphor.
The takeaway?
If you’re spending extra on premium products, learn how to use them well. Whether it’s cooking oil or your monthly budget, the same rule applies: don’t burn the good stuff unless it’s on purpose.
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