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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 |