Olive Oil Drops

By Marco Antonucci

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Category: Food

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Subscribers: 2
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Episodes: 62

Description

This is a Podcast by Milena & Marco for people who want to know everything or almost everything about olive oil and olives!

Episode Date
61 The olive oil market: understanding consumer
May 08, 2024
60 The olive oil market: how to sell olive oil
Apr 17, 2024
59 Indigenous forgotten cultivars of Italy Pt. 3
Mar 20, 2024
58 Italian regional cultivars Pt. 2
Mar 06, 2024
57 Italian national cultivars Pt. 1
Feb 21, 2024
56 Making olive oil soap at home
Feb 07, 2024
55 Foreign countries’ national cultivars
Jan 24, 2024
54 International cultivars from non-European countries, Part 3
Jan 10, 2024
53 International cultivars of European origin, Part 2
Dec 06, 2023
52 International Cultivars of European origin, Part 1
Nov 22, 2023
51 Cultivar is not synonymous with variety
Nov 07, 2023
50 Blue or Red? The unrevealed olive oil tasting glass
Oct 18, 2023
49 Environmental labeling: Mandatory but almost unknown!
Oct 05, 2023
48 Do you want to lose a friend? Taste his olive oil…
Jul 19, 2023
47 Why should you not choose an extra virgin based on price?
Jun 28, 2023
46 Eliminating alternate bearing can (and should) be done
Jun 14, 2023
45 Low acidity? Who cares?
May 31, 2023
44 Polyphenols
May 17, 2023
43 Virgin olive oil - nonexistent?
May 03, 2023
42 Glass, plastic, metal or bag in box?
Apr 19, 2023
41 Caustic soda-cured olives from supermarkets
Mar 29, 2023
40 What MAY be written on the olive oil label
Mar 14, 2023
39 Olive fruit fly: if you know it, you are able to defeat it!
Mar 01, 2023
38 Three extra virgin recipes
Feb 15, 2023
37 Nutrition declaration is not always mandatory
Feb 01, 2023
36 The great “Truffle oil” scam
Jan 18, 2023
35 What MUST NOT be written on the label
Dec 21, 2022
34 How to make the perfect flavored olive oil at home
Dec 07, 2022
33 What we MUST write on the olive oil label
Nov 23, 2022
32 What is a label? Where do I place it? How do I make it?
Nov 10, 2022
31 How to preserve olives in brine at home
Oct 25, 2022
30 Your olive oil bottle has a Declaration of Compliance, doesn’it?
Oct 12, 2022
29 The lost world of our grannies' olive oil
Sep 28, 2022
28 How to increase oil yield?
Sep 15, 2022
27 An olive oil yield? (It is not) all the miller’s fault
Jul 27, 2022
26 Anti-refilling cap? No, a praise to olive oil cruet
Jul 08, 2022
25 Olives are not only harvested by hand
Jun 23, 2022
24 I pick olives today and…I go to the mill straight away
May 26, 2022
23 What is the right container for olive oil and how to clean it?
May 13, 2022
22 Extra virgin olive and mascarpone: four unusual recipes
Apr 27, 2022
21 When shall we pick olives: when fully ripe or still green?
Mar 30, 2022
20 First cold press… For those easily seduced with words
Mar 16, 2022
19 Why does olive oil need to be filtered?
Feb 16, 2022
18 How do we recognize and memorize smells? Part 2
Feb 02, 2022
17 How do we recognize and memorize smells? Part 1
Jan 19, 2022
16 New tech in olive oil mill
Dec 23, 2021
15 What’s the best oil for frying?
Dec 08, 2021
14 Oxygen suffocates olive oil
Nov 10, 2021
13 Is extra virgin olive oil too expensive?
Oct 27, 2021
12 Are PDO, PGI and DE.CO indeed synonyms for quality?
Oct 12, 2021
11 What’s the best oil for cooking?
Jul 19, 2021
10 Light kills olive oil
Jul 05, 2021
9 Fabulous olive trees: a green thumb or the right choice of plants?
Jun 17, 2021
8 What’s in a drop of olive oil?
Jun 02, 2021
7 How is olive oil made: Once upon time there was a stone olive press
May 06, 2021
06 At what temperature is olive oil stored?
Apr 21, 2021
05 A perfect deep fry
Apr 10, 2021
04 Wine is tasted from the glass…and olive oil?
Mar 24, 2021
03 Black olives, green olives, monovarietal oil or table olives?
Mar 12, 2021
02 Is olive oil from the mill always extra virgin?
Mar 05, 2021
01 Which came first: olive oil or butter?
Mar 05, 2021
00 Why a Podcast about Olive Oil?
Feb 24, 2021