RED / Xiaohongshu
Scan to find OliveStar.
Why I Built This
The supermarket question that started a public conversation.
“Xingxing, help!”
A friend stood in front of a supermarket shelf and sent me a photo of dozens of olive oil bottles. “Which one should I buy?” he asked.
“进口的、特级初榨、价格贵一点、包装好看一点，难道不是这样买吗？”
A friend once stood in a supermarket aisle and sent me a photo: a whole wall of olive oil bottles.
He wrote, “Xingxing, help! Which bottle should I buy?”
His logic was familiar: imported, extra virgin, more expensive, better-looking packaging.
That moment reminded me why this site exists: most people research phones, cars and coffee more carefully than the oil they eat every day.
My work sits between groves and consumers.
I have stood under ancient olive trees in Spain, smelled newly pressed oil, walked through the mountains of Sichuan, and watched Chinese olive trees move from blossom to fruit to bottle.
I have learned sensory tasting with international olive oil tasters and talked with growers in the field about weather, harvest timing and the patience behind a good oil.
China’s olive story deserves to be told.
Many people know Spain, Italy and Greece. Fewer know that China has cultivated olives for more than 60 years, or that Sichuan has become one of China’s most distinctive olive-growing regions.
我希望让更多人看见一瓶油背后的土地、阳光和认真做好油的人。