Starbucks is introducing the Oleato Golden Foam, which is made with vanilla sweet cream and Partanna extra virgin olive oil. There’s also the Oleato Golden Foam Iced Shaken Espresso with Toffeenut, which is blonde espresso, toffee nut flavoring, and oat milk, shaken and topped with Oleato Golden Foam. Lastly, there’s the Oleato Caffè Latte with Oatmilk, which can be served hot or cold and consists of blonde espresso roast, oat milk, and an infusion of Partanna extra virgin olive oil.

While some people seem to love these beverages, the majority of the reactions online have been extremely negative. The positive reviews claim that the drink is creamy and rich in flavor. However, the negative reviews show photos proving that the olive oil concentrates at the top and doesn’t mix well with the coffee. Besides complaining about the taste, many people have reported the drink has made them feel ill.

While each person’s body is different, we caution those who want to try this beverage that the combination of olive oil and coffee seems to disagree with those who have sensitive stomachs.

Try These Baked Chicken Samosas With Mint Yogurt Dip

By Oliver Hamilton – February 4, 2020

Looking for a quick, easy-to-make Indian snack that is filling, delicious, and most importantly, easily affordable? Try these chicken samosas paired with mint yogurt dip that are the best solution to those hunger pangs!

Coriander Seeds: 1 Tbsp

Cumin Seeds: 1 Tbsp

Paprika: 1 Tbsp or Kashmiri Lal Mirch Chilies: 8-10

Garlic Powder: 1 Tbsp

Dry Mango Powder or Lemon Zest: 1 ½ Tsp

Ground Ginger: ½ Tbsp

Ground Cinnamon: ½ Tsp

Ground Cloves: ½ Tsp

Dry Mint Leaves: ½ Tsp

Cooking Oil: 1 ½ Tbsp

Red Onion: 1 Cup (chopped)

Minced Jalapeno: 1 Tbsp

Ground Chicken: 1 Pound

Salt: 1 Tsp

Cilantro: 1 Cup

Phyllo Sheets: 2 Pounds (about 2 boxes)

Melted Butter or Oil (for brushing the phyllo sheets): ¼ Cup

3/4 cup Plain Yogurt: ¾ Cup

1/3 cup Fresh Mint Leaves: ⅓ Cup (chopped)

Ground Sumac or Lemon Juice: 1 Tsp

Olive Oil: 1 Tsp

Ground Black Pepper: ¼ Tsp

Salt: ⅛ Tsp (or to taste)

Take a small pan and set it over medium-high heat. Add coriander seeds and cumin, and dry toast them till they become fragrant. Then, after letting them cool down, put the roasted spice seeds into a spice grinder with garlic powder, paprika, mango powder, ground cinnamon, cloves, and ginger, along with mint leaves. Grind them to a fine powder.

Take a large skillet and set it over medium heat with oil. Once it starts shimmering, add jalapeños, and onions and sauté them till the onion softens. Then, turn the heat to medium-high and add 1 tbsp of the tikka masala spice, salt, and the ground chicken. Then, mix it well and let it cook till it has a brown color and the liquid has dried. Set it aside to cool, and preheat the oven to 375°F.

Using 2 full sheets at a time, stack them on each other and brush with oil or butter gently. Then, fold them in half lengthwise. Put around 2 tbsp of the filling on one end of the phyllo sheet and fold to form a triangle. Now, seal the open ends of the sheets like a triangular parcel and brush oil or butter on top. Keep a baking sheet lined with parchment paper ready and start putting each assembled samosa on it.

Once all the samosas have been assembled, put them in the oven to bake till the edges turn golden – for around 10 to 15 minutes. Meanwhile, take a medium bowl, add mint, yogurt, pepper, salt, olive oil, and sumac, and mix well to prepare the dip.