Regardless of whether you are a foodie by choice or family cook by default, the words “extra virgin” on the label of that elusive green bottle of olive oil usually mean three things to most of us: A more exclusive touch to the cooking, a healthier, better tasting meal and a bigger toll on our wallet. But what exactly makes this olive oil so different? The answer is not as cut and dry as you might hope for.

Dr. Colin Robertson is Zinzino’s Scientific Research Specialist, currently working out of his home in the outskirts of Liverpool. Colin is a qualified nutritionist, a published author and he holds a PhD in Exercise Physiology. He firmly believes that everyone – regardless of personal circumstances – has the right to the absolute best support and guidance when it comes to making positive lifestyle changes. And, that is not an empty promise. Just ask the people he’s helped climb Everest and row the Atlantic.