Starbucks customers reacted with disappointment to the new Oleato coffee range, reporting stomach discomfort after trying the olive oil-enhanced beverages. The coverage traces back to reports in prominent media, including the New York Post, which highlighted early reactions and ongoing conversations among drinkers about digestion and tolerance.
The Oleato line was introduced with Partanna extra virgin olive oil in Milan in February. The rollout continued with U.S. availability beginning in March, expanding the reach of these unique beverages to American cafes and fans who followed the global debut. The concept paired olive oil with a coffee portfolio in a way that aimed to blend Mediterranean ingredients with familiar Starbucks flavors.
Among the menu offerings were the Oleato Latte, described as light espresso infused with extra virgin olive oil and finished with oat milk; the Iced Espresso Oleato featuring hazelnut, espresso, oat milk, and olive oil accents; and a cold brew option crafted with olive oil, milk foam, and cold brew concentrate. Each drink presented a distinct texture and mouthfeel intended to carry the richness of olive oil through the caffeine-forward profile.
On public forums, a Starbucks team member shared on Reddit that several colleagues who sampled the drink reported digestive discomfort. The post indicated some colleagues needing bathroom breaks after tasting, while others expressed hesitation to try the beverages due to existing stomach or intestinal concerns. The post was cited as a firsthand account that reflected mixed tolerance among staff and patrons.
Other consumers echoed these experiences, noting discomfort after consuming lattes, espresso, and cold drinks that incorporated olive oil. Some described symptoms such as nausea, fullness, or a reduced appetite for the rest of the day, which influenced their willingness to order Oleato drinks again. These accounts contributed to a broader conversation about how new flavor innovations interact with individual gastrointestinal responses.
Historically, coffee research has explored how the beverage affects gut bacteria and digestion, and questions about olive oil additions align with those ongoing inquiries in nutrition science. While some tasters praised the novelty and aroma, others prioritized comfort and gut-friendly choices, underscoring the varied responses to high-fat inclusions in coffee. This spectrum of reactions highlights the challenge brands face when introducing unconventional ingredients into a familiar ritual. (Context: consumer health discussions and nutritional science context)
For customers weighing the Oleato experience, practical considerations have emerged. A portion of tasters noted that the drinks offer a silky mouthfeel and a distinct finish from the olive oil, while others emphasized the importance of listening to one’s body when trying new coffee formats. The balance between novelty and personal well-being appears to be the deciding factor for many, with some diners reporting that they might retry the drinks in smaller amounts or with modifications such as non-dairy milks or reduced olive oil content. (General consumer guidance based on shared observations)
As the Oleato range continues to be evaluated by coffee enthusiasts, the broader takeaway is that culinary experimentation in popular beverages can generate both curiosity and caution. Coffee consumers increasingly seek transparent information about ingredients and potential digestive effects, which can influence future menu testing and product iterations. The discussion around Oleato serves as a case study in how new ingredient combinations are received, how they affect comfort levels, and how brands respond to user feedback in real time. (Industry discourse and consumer feedback synthesis)