Olive oil coffee combines a brewed coffee drink with olive oil, sometimes alongside milk or a plant-based alternative. The addition changes the recipe and mouthfeel; it does not make an ordinary coffee automatically superior. Its success is a matter of the ingredients, proportions and mixing method that suit the person drinking it.
Oil and water do not naturally stay blended in the same way as two water-based liquids. A recipe may use milk and agitation to disperse the oil, but the mixture can still behave differently as it stands or cools. Make a small trial first and pay attention to separation and texture, rather than committing a whole batch of coffee or assuming that a visible layer of oil is a brewing fault.
Start with a coffee you already know so the effect of the added ingredient is easier to judge. Compare an unmodified cup with the mixed version and adjust one quantity at a time. Use equipment appropriately for hot liquids and clean it thoroughly afterward. This is a culinary variation to evaluate on taste and routine; promotional claims about wellness are not evidence that the recipe is necessary or suitable for everyone.
The conversation
A good question can make a better brew.