Starbucks debuted its new Oleato line of beverages at The Starbucks Reserve Roastery in Milan, Italy on February 22.

Howard Schultz, Starbucks' interim chief executive officer, came up with the idea while on a trip to Milan last year. After learning the popular Mediterranean diet tip of eating a tablespoon of olive oil each day, Shultz had the idea to combine that with something else he was already consuming daily: Starbucks coffee.

Starbucks' Chief Marketing Officer told CNN that their beverage ideas typically don't come from the CEO, but this one was a winner.

This is a pretty unique case. We have ideas that come from everywhere.

While adding oil to coffee isn't a totally novel idea, it's the first of its kind for Starbucks and something Shultz thinks will be "the next revolution in coffee."

One article I read said the combination of the fatty olive oil and oat milk makes it richer and smoother, more like real milk, but since I drink regular milk in my coffee that description is neither here nor there to me.

But to save you the trouble of traveling to Italy, or waiting until the Oleato coffee line becomes available at stores in the U.S., I made my own olive oil-infused latte at home so I could give you my unfiltered opinion.

In fact, I'm currently drinking it now, as I needed an afternoon pick-me-up in order to write this article while my toddler and baby are "napping."

Full disclosure: Many creative liberties were taken with this recipe.

The basic latte is described as,

Starbucks' Blonde Espresso Roast and Partanna extra virgin olive oil and steamed with oat milk

I made my version of the Oleato latte on a Nespresso machine, but since a pod of Nespresso is just as good, if not better, than whatever burnt espresso they serve at Starbucks, I didn't think my readers would mind.

To make the latte, I added a tiny bit of olive oil to whole milk and steamed them together. And when I smelled the milk I was reminded why we do not drink olive milk. It's very savory and truly unappetizing.

But at this point, I was committed as I'd already wasted a teaspoon of good olive oil and half a cup of milk, which are not cheap, so into the espresso shot it went.

And upon tasting it, I was again reminded why I do not drink olive-flavored milk. It's weird.

And honestly, I went in with a very open mind. I've tried coconut oil in coffee before, which is pretty good, but coconut oil is made from coconuts, which are sweet and delicious. But olive oil is made from olives, which is a flavor that I can easily overlook in a salad, but it's very hard to overlook in a latte.

At this point in the tasting, and in the article writing process, I had to take a break and add sugar in an attempt to salvage what was left of this latte.

Sugar covers a multitude of sins.

Truly 100 times better. But still with an olive-y aftertaste.

Never before have I noticed how much olive oil tastes like olives. I'm not sure if I'll ever be able to untaste this.

Olive oil may have been ruined for me in this process, so I truly hope this taste test did you some good and saved many of you the six bucks and 120 extra calories that adding olive oil to your latte will set you back.