OpenAI CEO Sam Altman has stirred some light-hearted controversy over his olive oil usage, with the Financial Times humorously reporting his culinary “offense to horticulture.” In the paper’s “Lunch with the FT” series, Altman shared a rare glimpse into his kitchen, preparing a garlicky pasta and salad.
Altman’s choice of olive oil, Graza, is well-known for its beautifully branded squeeze bottles, a favorite among millennials. However, the problem arose when he used Graza’s “drizzle” olive oil, intended as a post-cooking finishing touch, in his sauté pan, even though the “sizzle” oil—designed for cooking—was readily available.
This mix-up is a minor culinary sin for some, given that one bottle is specifically meant for finishing dishes, while the other is for sautéing. The mistake may be forgivable if you’re not familiar with Spanish olive oil distinctions, but when you’ve invested in two types of oil, a basic understanding of their intended use seems expected.
For those deeply invested in culinary practices, using the “drizzle” oil for sautéing is akin to misusing fresh basil in the pan, much like tossing dollar bills into the mix. While it may not directly reflect on OpenAI’s financial situation—despite the company reportedly losing billions—there is a playful suggestion that those who misuse valuable ingredients might be burning through venture capital funds as well.
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