Furu, I hear you on the pork issue, many folks don't, wont' eat for many varying reasons. I've never heard of just using olive oil, but I do use it while cooking for certain. Years ago, I did use beef fat for the mixing. I'm almost thinking, no, I'm thinking if I am to get one hanging this year, black powder season opens in a few days here, I will try some select seasoning and the Olive oil for the grind. Lord knows its' a healthy meat, and to me, quite tasty, even without the bacon or any other fats added,. The main thing I've found is proper hanging and handling, and when cooking, don't shy away from some pink, like you said, it is a very lean meat,