It's all about the oil, Olive.

Just a few words to thank the Chef’s who have shared a recipe where Extra Virgin Olive Oil is the key ingredient to enhance the dish. We have talked to Producers who share their experiences as they work hard to produce an excellent Extra Virgin Olive Oil. We have spent time with Buyers and ‘Branding’ experts who have shown us the need to bring a unique ‘narrative’ to our products, so it stands out. We have demystified the Science around Polyphenols, Free Fatty Acids, Antioxidants, and Free Radicals in the hope that it will give our community the tools to enable it to share the reasons why we should be using Extra Virgin Olive Oil every day!

Hello and welcome to the Penultimate episode and final conversation, for season two of: ‘It’s all about the oil, Olive.’ Our conversation this week is with Dr. Simon Poole Simon is a Physician, Fellow of the British Medical Association, Author of the book ‘ The Olive Oil Diet’ and Advisory Board Member to the Olive Wellness Institute. In this conversation, Simon explains the key scientific detail, in an understandable and ‘usable’ way. Providing us with a better understanding of Free Fatty Acids, Polyphenols, Antioxidants and Free Radicals, and what the science means to the olive fruit grower, the olive oil producer and the Extra Virgin Olive Oil consumer. I hope you enjoy this conversation. Enjoy and share!

Brenda Wilkinson has lived in Central Africa from 1990.  “I look around at the ‘emptiness’ of consumerism and that fast life and am almost happy that global 'lock-down' stopped us in our tracks for a while to reflect.”  Brenda was born in South Africa, trained as a teacher and after school, met and married her husband Nick, and produced two beautiful daughters. Brenda and Nick bought the olive estate RIO LARGO in 2010 knowing very little about what was ahead of them. Brenda soon became involved in the marketing of the Extra Virgin Olive Oil Nick so passionately produced. Starting from scratch, Brenda has built a brand in ten years with sales that continue to grow in local and international markets, with authenticity and hard work!   “Make every moment and every cent count… spend your money and your time wisely.” To contact Rio Largo please use the links below. https://instagram.com/riolargooliveestate?igshid=11hqklqqe909c https://www.facebook.com/riolargooliveestate www.riolargo.co.za

Yvette Jordaan - Photographer About me  I love life.....  I believe there is light in everyone and light in everything.  It is this light that I search for when capturing moments.  I see the light falling across your brand on the front of a glass bottle, the light in the golden glow of freshly brewed product, lovely light dancing in the steam coming off a pot of delicious goodness or simply just the beauty of light streaming in through the glass window falling softly on the couch in your reception area.  I marvel at Creation and look to nature for my inspiration, the striking simplicity of intricate patterns, the vividness of colour, the harmony in the wind rustling through the trees, the light dancing on the crest of a wave, the softness of the air in the early morning and the depth of striking stars at night, all touch my soul.  My style of photography is very natural, yet striking. I love bringing your business and your brand to life. www.yvettejordaan.com

Dr PATRICE NEWELL    Patrice used to be on television, and the co-host of the Today Show but in 1987 she gave it up to become a land manager and moved to Elmswood Farm, a 10,000 acre property in the Hunter Valley, four hours north of Sydney. Twenty years ago she planted 6,000 olive trees and now produces bio-dynamic VIRGO Olive oil. Patrice is a founding member of the Hunter Olive Association and been President for the last 3 years. She’s an olive oil and table olive judge. A registered beekeeper, author, researcher, environmental advocate and Conjoint Fellow at the University of Newcastle. The story of her life was told in the best-selling book THE OLIVE GROVE.  Her other books include, THE RIVER, TEN THOUSAND ACRES: A LOVE STORY   TREE TO TABLE: COOKING WITH AUSTRALIAN OLIVE OIL And in 2019 WHO’S MINDING THE FARM:IN THIS CLIMATE EMERGENCY. Website: www.patricenewell.com.au https://www.instagram.com/patricenewellgarlicfarm/ https://www.facebook.com/PatriceNewellGarlicFarm/?ref=bookmarks PhD https://nova.newcastle.edu.au/vital/access/%20/manager/Repository/uon:20006?view=list&f0=sm_creator%3A%22Newell%2C+Patrice%22&sort=ss_dateNormalized+asc%2Csort_ss_title+asc

Adriana Groisman was born in Buenos Aires, Argentina, and studied photography at the International Center of Photography in New York (1984-85). She is a freelance photographer based in New York City, and has been represented by Contact Press Images since 1989. Her work has been featured in major publications including The Smithsonian Magazine, Newsweek, Fortune, The Atlantic, Black and White Magazine, Aperture, Sette-Corriere della Sera in Italy, The London Sunday Times and French GEO. Her Tango project received a Mother Jones International Fund for Documentary Photography Award in 2000.    Groisman’s two books “Tango, Never Before Midnight,” and “Voices of the Tempest, Memories and Traces of the Falklands/Malvinas War” were published in December 2004 and June 2016, respectively by Ediciones Larivière. She has shown her work in the U.S., Argentina, the U.K., France, Denmark, China, Russia, Germany, Belgium, Lithuania and other countries. Her work is part of the permanent collections in the Houston Museum of Fine Arts, the Photography Museum at Charleroi, the Photobibliotek in Esbjerg, and many private collections in the USA, Europe and Argentina.    Find out more and view some more of Adriana’s images here: https://contact.photoshelter.com/gallery/Adriana-Groisman-Falklands-Malvinas/G0000MfEv6AN_rtY/P0000z1k_y0AyTXM  htp://www.photoshelter.com/c/contact/gallery-show/G000084iyArXw198/P0000z1k_y0AyTXMt  https://www.frontlineclub.com/photo_week_2012_-_voices_of_the_south_atlantic_with_adriana_groisman-2/  https://www.lensculture.com/articles/lensculture-editors-photobooks-2017-23-curators-pick-their-favorites#slideshow

Come and join us in a conversation, that took place before the restrictions, as we talk about Leone D’Oro Olive Oil competition https://www.leonedorointernational.com/en/home/ · Maria has immersed herself into the issues of Extra Virgin Olive Oil quality and supporting the development of Olive Oil producers throughout both hemispheres. to support her endeavours Maria also involves herself in; Panel Leader of the Aipol 2 Professional Tasting Committee (Brescia)Organizer and Panel Leader of the Leone d'Oro International Competition since 2016Director of the O’Live & Italy Cultural Association: professional sensory analysis courses in Italy and abroad since 2013In the jury for selections and / or finals of : Ercole Olivario, Oil China, Domina IOOC, Top Panel il Magnifico, Biol, Gambero Rosso, Slow Food, Sol d’OroPhoto reporter (specialized in extreme sports) from 1994 to 2005Graduated in Milano at IED (Istituto Europeo di Design) ·     We talk about her unique approach to her panel, the producers and categories associated with this competition. If you want know more Maria please follow the social media links below Instagram https://www.instagram.com/queenmaripa/ https://www.instagram.com/leonedorointernational/ Don't forget to subscribe and share.

This week our conversation is with; Jill Myer Jill’s Biography includes many accolades: A Certified Sommelier and Ambassador of Olive Oil from the International Culinary Center, NYC with specialized training in MEDITERRANEAN FOOD and DIET. (UOA) Oldways Culinaria Ambassador-Rediscover Goodness in Cultural Food Traditions.A Consultant and Educator on Extra Virgin Olive Oil (EVOO) Extra Virgin Olive Oil Educator for the Mediterranean Diet RoundTable. Slow Food Liaison to the National Board for Piedmont, Virginia (2020)Founder and CEO of Women In Olive Oil™️ In this episode we talk about Jill’s early encounters with Olive Oil, and the reasons why Jill started the Women In Olive Oil (a Non-Governmental Organisation) initiative. You can find more about Jill and Women In Olive Oil (NGO) www.womeninoliveoil.org www.evoolutionary.com Visit the Facebook page for the latest information. https://m.facebook.com/groups/539619300074275?view=permalink&id=568018937234311 If you enjoyed our conversation, Please remember to SUBSCRIBE. Thank you

For almost 20 years, Fil Bucchino has been a passionate communicator and an avid promoter of extra virgin olive oil. One of the few tasters residing outside of Italy enlisted in the National Directory of Virgin and Extra Virgin Olive Oil Experts. He is also enrolled in the international Register of ONAOO Professional Tasters. Fil hosts and co-produced the award-winning documentary “Obsessed with Olive Oil”. In 2016, he founded Abandoned Grove as a means to restore the connection to the olives groves. Fil collaborates with Toronto's top culinary personalities and institutions, he is a steady fixture as a judge in international olive oil competitions and contributor to the Brazilian Olive Oil Guide. Also, Fil holds a BSc in BioMedical Sciences and recorded and toured as a professional musician for almost a decade. Through his work Fil seeks to protect the Grove; family, friends, culture, community and wellness.  You can follow Fil on the following social links: Instagram @filbucchino @abandonedgrove @obsessedwitholiveoil

Welcome to this special episode of 'It’s all about the oil, Olive.' This episode is a celebration of International Woman’s Day on the 8th of March 2020. Six generous and wonderful ladies have given their time and energy to help us celebrate woman. Please take the next twenty minutes to listen and enjoy personal stories and poetry from women about woman from all over our wonderful and generous earth. Emily starts (00:12) with a quotation from Terry Tempest Williams, followed by Zuza (01:27) who talks about Ania and shares a poem by Kamila Mraz. Carina (08:27) talks about how Oprah Winfrey inspired her in both personal and business life. Myrna (10:16) shares an insightful poem by Barbara Crooker. Kathy (13:00) shares some personal history and draws courage from the life and words of Mother Teresa. Tammy (17:21) talks about the guiding ‘hand’ of Maria De La Paz Aguilera Herrera Please enjoy and share in the celebration. (location in brackets)

Kathy Yang and Zuzanna Grzywacz (Zuza) are Qigong instructors united by their passion to support women’s health and healing. Kathy and Zuza teamed up to start the KZ QIGONG project with the mission to empower women of all ages in need of personal healing with therapeutic Qigong exercises. Kathy and Zuza are dedicated to help every woman transform her pain, trauma and tragedy into stories of hope, strength and courage. Qigong for Her is a FREE 2-hour workshop specially designed by Kathy and Zuza in honour of International Women’s Day. Two workshops will be held on Sunday, March 8th, 2020; Kathy will be teaching in Boston, MA, USA and Zuza in Lisbon, Portugal. The purpose is to renew, release and revitalise with our women-focused Qigong exercises. Kathy and Zuza will also be leading discussions on women’s health, well-being and healing. No experience required. Space is limited, so please RSVP: KZQigong@gmail.com KZ QIGONG Contacts Email: kzqigong@gmail.com Website: www.kzqigong.wordpress.com Workshop: www.kzqigong.wordpress.com/workshops Facebook: www.facebook.com/kzqigong.riseup Instagram: www.instagram.com/kzqigong Kathy personal website: www.tcmtime.com  Zuza personal website: www.qibehealthy.wordpress.com 

Ola and Welcome to this special edition of It’s all about the oil, Olive. Today, we are in the company of Sandro Furzi, the Project Manager of the Japan Olive Oil Prize. This wonderful ‘gateway to the east’ competition takes place in Tokyo, between the 7th and 10th April 2020. In this episode, we talk about the history of the competition, the benefits of entering for the EVOO producer and EVOO consumer. Details on how to enter can be found when you follow this link… https://jooprize.com/contest/ Keep up to date of current announcements on Facebook: https://www.facebook.com/joop.japanoliveoilprize

Giuseppe Viani is the CEO of Secolo21 farm which was established in 2009 with the aim to produce high quality organic EVO in Sicily. He has been dedicating most of his career to the quality food business, consolidating since 2007 his entrepreneurship in the Russian Federation, where he introduced a pioneering concept of real homemade Italian style gelato shops. Achieving the official European Agribusiness Manager title, enabled Giuseppe to further develop Secolo21. The first goal has been to implement organic standards in the care and cultivation of the 380, mostly secular, olive trees. As a result, this has led to obtaining the “Bio” certificate, issued by the Bioagricert certification body, as well as the IGP (Protected Geographical Indication) attestation, issued by the region of Sicily. Currently, Giuseppe is consolidating the sales & marketing strategy of Secolo21 brand, focusing on selected distributors and a demanding clientele across the world. For more information please visit the web site: https://www.secolo21.it/

Edgar was born in Santa Maria de Émeres, a small village in the northeast Portugal, and graduated in industrial Design in University Lusíada of Porto, where Edgar has lived and worked for the last 19 years, Edgar said 'Before I created my design studio, worked as a designer, was responsible for the design office in companies worldwide.' He now brings his design experience and skills to his own Exta Virgin Olive Oil, and helps other small producers in their design conundrums... Edgar has the design studio now in Trás-os-Montes, and manage our family’s farm in agriculture. Publicity link https://sicnoticias.pt/pais/2019-08-18-Portugueses-que-querem-mudar-de-vida-e-se-dedicam-a-agricultura?fbclid=IwAR0rWZGZBodlLA0pY7pBCMf7t4DUmXEr9LnCZ5xslnwnPYkh59sKEn3h2s4

This week our conversation is with Caroline Robitaille biography: From playing in her Italian grandmother’s garden with full access to her restaurant to becoming a trained Natural Chef, Caroline learned early the value of family, community and breaking bread together., and yes, always with Olive Oil present.  When she was 16 her grandmother, took Caroline to meet her family in Lucca, Italy. It was at that time she fell so deeply in love with her Italian heritage. In her twenty-six years as a real estate agent, Caroline was always taking on projects that were culinary or health related. They varied from opening a cooking school to developing a holistic coaching division for a company with an international presence.  After real estate she attended a Natural Chef Culinary School. The focus was on Seasonal, Organic, Unprocessed and Local foods. She then went on to receive her Olive Oil Sommelier Certificate to better understand the practical uses of cooking with olive oil and most importantly, the health benefits in EVOO. With an inherent love for teaching she took this knowledge to the public by offering classes for EVOO tastings and pairing it with healthy foods. Matched with her love for travel and a fierce desire to learn everything possible about EVOO and each producers story, she has recently visited producers during harvest time in Greece, and plans to visit the Southern Hemisphere, for the Chile and Argentina harvest next.  She won’t stop there; plans are already underway for next years harvest in Southern Italy’s too!  Caroline’s desire to share these experiences has moved her towards developing a Blog at Carolinerobitaille.com which will be up with more content soon.  Along with an announcement (soon) for a Retreat that will take place in Greece in the Spring of 2020. You can find her on Facebook @Caroline Robitaille and Instagram @ChefCaroline.  Summary of contact details: Facebook @Caroline Robitaille Instagram @ChefCaroline.  Blog Carolinerobitaille.com

Our final conversation for 2019 is with Antonio Lauro is an EVOO consultant, educator, journalist and panel leader from 1995 in compliance with IOC rules. For the ARSAC Calabria, Antonio has participated in many national and international projects. Since 2003 Antonio has been teaching courses for professional tasters of EVOO and was professor in several master courses (national and international). Has written numerous publications on the EVOO industry and sensory analysis. Invited speaker in the most important EVOO conferences, has conducted EVOO seminars in Italy and other EU members, Argentina, Azerbaijan, Brazil, China, Israel, Japan, Norway, South Africa, Turkey, USA. Instructor of Olive Oil Sommelier School (OOT Education Lab & ICC) and Sensory Assessment of EVOO. Is founder of EVO IOOC Contest, Prim’Olio, and TerraOlivo. Antonio is Panel Leader of OLIVINUS and was Juror of JOOP, OLIVE JAPAN, Athena IOOC. Website: https://www.evo-iooc.it/

A bit about Lincoln.. After growing up on a farm in Alabama, Lincoln became a professional dancer, which took him around the world before he settled in Cologne, Germany. In the past 20 years, he has founded a dance studio, a performance art company, a translation agency and a family there. He now splits his time between the Rhineland and Greece’s Mani peninsula, where he is pursuing his latest passion—Extra Virgin Olive Oil. In our conversation, we cover a wide range of topics, in which Lincoln always views through a positive prism ...one of the joys of this conversation at this time of year. During our conversation we talk about; Lincoln's translation company https://www.align-media.com/, the ONAOO course www.onaoo.it, the Olive Oil Sommelier course that Lincoln attended in California www.oliveoilschool.org and Lincoln's father's positive influences on Lincoln's life Outlets of Lincoln's father’s organic Produce.: www.the607csa.com, www.grownyc.org

As we continue our seasonal celebrations, Caroline uses extra virgin olive oil to enhance the flavour and texture of a prime rib roast. Please note: 450 degrees Fahrenheit is 230 degrees Celsius 350 degrees Fahrenheit is 175 degrees Celsius Caroline Robitaille: Biography From playing in her Italian grandmother’s garden with full access to her restaurant, to becoming a trained Natural Chef, Caroline learned early the value of family, community and breaking bread together. And yes, always with Olive Oil present. When she was sixteen Caroline’s grandmother took her to meet family in Lucca, Italy. It was at that time she fell so deeply in love with her Italian heritage.

In this episode of It’s all about the oil, Olive we have a conversation with Elizabeth and Kasimir Berger, who have brought their combined experience and skill to develop a unique extra virgin olive oil business. Focusing on premium quality Italian extra virgin olive oil and using the internet they are providing an opportunity for consumers and producers develop a virtual relationship and purchase early harvest extra virgin olive oil. Listen to the care and attention to their endeavours... Website: www.frantoi.org. Elizabeth and Kasimir Biography Elizabeth Berger first came to Italy whilst reading History of Art and Architecture at University and benefited from a study year in Pisa. After university, she began travelling widely working as a walking guide throughout Europe and in 2000 walked from Canterbury in the UK to Rome along the ancient Via Francigena. She returned to the UK in 2001 to begin her career and studies in Wine. She began working for a selection of important wine families from Italy including Marchesi Antinori, Agricola Masi, Tasca d’Almerita and Poggio Antico, before moving to become Marketing & Wine Director for Champagne Bollinger in 2005. During her years at Bollinger, Elizabeth studied her Master of Wine qualification obtaining 5 of the 7 exams before she moved to Italy in 2013 with her young family. Based initially in Montalcino, Elizabeth set up a consultancy business that connects top wine families in Italy with importers globally. She brings investment to the country and spends her days communicating about fine Italian wine. www.elizabethberger.it  Based in Siena since 2015, Elizabeth has also established a small Extra Virgin Olive Oil e-commerce start up, which she runs by candlelight with her husband, Kasimir.  They communicate about and sell the very best Extra Virgin Olive Oil from 10 regions in Italy, shipping directly from the Frantoi and working particularly with monocultivar oils and single grove selections. www.frantoi.org. Kasimir is a commercial consultant for software start-ups by day, working on Frantoi with Elizabeth by night. Kasimir produces and maintains website, logistics, commercial & accounting activities and all the non-glamorous parts of our e-commerce. Kasimir was born in London from Middle-European parents, grew up in Rome as a child actor, worked as a journalist doing trade and investment reports around the developing world for several years until Kasimir met Elizabeth, which brought him back to London. There Kasimir worked in publishing first, then moving towards software start-ups, working on the commercial and growth side. With Elizabeth, he shares our passion for food, wine, extra virgin olive oil, travel and their children.

Carina shares with us her warm Nordic Red Cabbage Slaw (with a choice of EVOO, depending on your taste). Website: www.juicydrops.no Carina Hultin Dahlmann is a health, food and lifestyle author from Oslo, Norway where she also runs her own company. Carina travels the country giving lectures and courses on juicing, natural nutrition, healthy cooking and now also extra virgin olive oil! She is regularly featured and quoted in Norway’s top magazines and television shows, and is now working on spreading the word about EVOO and the Mediterranean diet combined with the Nordic cuisine.

As part of our seasonal celebration menu, with start with a scrumptious chocolate souffle in our conversation with Emily from her home in Canada Emily Lycopolus is a recipe developer, the author of six olive oil-focused cookbooks, including ‘Recipes for Olive Oil and Vinegar Lovers, a collection of recipes from Syria, Italy, Spain and Greece., and Emily’s latest release is an updated version of ‘The Olive Oil and Vinegar Lovers Cookbook’https://www.touchwoodeditions.com/book/the-olive-oil-and-vinegar-lovers-cookbook-2/ Emily is a level two olive oil sommelier, the co-founder of eat creative eatcreative.ca, a food-driven creative content agency, and also the founder of The Olive Oil Critic (oliveoilcritic.com).  Please enjoy

Margarida has a great passion for Nature! Since her childhood, Margarida was stimulated to look for natural solutions health problems. Due to the Portuguese countryside where she lives (and still does) resorting to nature and native flora were a constant source of inspirational remedies . ANÁHBIA (Margarida's company) emerged from the need to find in the market natural hygiene and cosmetic products, more simple and made of plants that we find in Alentejo’s countryside. The link among all products would be olive oil, our “liquid gold”, given its fantastic properties and its worldwide renowned quality.     Margarida has a BSc’s degree in Food Engineering., and after concluding my degree, she did a training on phytotherapy, organic agriculture, essential oils, skin care therapy, and more recently cosmetics regulation.

The Agricultural Engineer Esteban Santipolio (MP12566 of the CPIA) is a graduate of FAUBA and has Postgraduate degrees in Agro business in FAUBA, Postgraduate in Rural Development Studies in CERUR Israel, Elaiotecnia Course in IFAPA Jaén-Spain, Postgraduate in the UN Litoral in Agroecology. Member of the CREA Olivícola San Juan from 1997 to 2016, member of the tasting panel of Olive Oil COI of the UCC since 2002, member of the Regional Council INTA Cuyo 2004/2008. International juror of Tasting in Argoliva (2010-2019), NYIOOC (2013-2019), Finoliva (2014 Brasil), New Zealand 2018 and Sudoliva (since 2017 Perú). As agricultural manager of the consultancy CIASA, developer of horticultural and olive projects for more than 10,000 hectares, nursery, agribusiness, packaging and marketing of olive in Argentina, Uruguay, Australia, Brazil and Turkey since 1992 to date. Currently advisor of an olive project of 1800 hectares in San Juan, Argentina. Advisor in Agroecological Oliviculture. Member of the Tutuna Family Project, agroecological varietal olive and natural olive-based cosmetics. 

Tammy is one of the futures of Extra Virgin Olive Oil. Tammy dedicates her time to understand and develop great skills and experience in our wonderful community. Listen to her story here on It's all about the oil, Tammy.

Mustafa was born 53 years ago in a coastal small town in the North-Eastern Aegean, famous for their olive oils, historically supplying the palace of the Ottoman Sultan. Mustafa's grandfather was an immigrant from the island of Kos, who established an olive plantation and an olive press factory early in the 20th century there. Mustafa's father continued the business but then things changed, and he had to move his family to Istanbul. Mustafa was four then. His parent's sole focus was then, to give their kids the best education possible, which they did. Mustafa attended universities in Turkey and Canada and had a wonderful professional career now for 30 years, in blue chip global companies. Inspired by the mastery and perfection of whisky blending, When Mustafa was working as an expat in the spirits industry, he decided to replicate it for his personal passion, the olive oil industry. Hence, nine years ago, Mustafa established a plantation with local and immigrant olive types. Today, still working for one of the leading cosmetics companies in the world, managing their Turkish business, Mustafa manages his olive farm in the background, and perfecting the olive farm's processes in the meantime. Website: https://www.bozelli.com.tr/ 

This weeks conversation is with some producers from the Young EVOO Producers (YEP) and took place in the mill they process their olives. We talk about some of the challenges and benefits of being part of the Young EVOO Producers, what their aims are and how as part of YEP they can increase quality and financial benefits. Please enjoy.

Maria da Conceição Menéres Manso, Bch in Food Engineering and PhD in Biotechnology from the Faculty of Biotechnology in Porto, Catholic University. Associated professor at the Fernando Pessoa University in Porto, Faculty of Health Sciences where Maria teaches courses on “bio-statistics” to the pre-graduate level or “advanced statistics and experimental design” to post-graduate level students. In the past, courses on “food technology” or “food biotechnology” for the Nutrition degree were also part of my teaching life at this University. Maria also helps maintain a farm – not alone! Maria is one of the associates – Sociedade Agrícola Alberto Manso Lda. (SAAM), near Alfândega-da-Fé (Trás-os-Montes, Portugal). SAAM is a Family farming house tracing its history back to the early beginnings of the 18th century, and has been registered as a corporate entity in 1993. The estate concentrates in olive oil production (PDO azeite de Trás os Montes and organic certified), pastures for livestock and cork, all made according to organic farming. Maria is also one of the associates of the Young EVOO Producers (YEP) Facebook: https://www.facebook.com/profile.php?id=100006938766096 Website: www.casadevalpereiro.com email: :saam@casadevalpereiro.com For a brief tour of the estate please follow the link below.. https://www.facebook.com/100006938766096/videos/1457389201169025/?q=portugal%20sou%20eu&epa=SEARCH_BOX

Andre' and Edgar have been 'lifelong' friends however it is over the last few years they have decided to combine their energy and skills to manage and produce their award winning extra virgin olive oil. Working under the group name Soresa (http://www.soresa.pt/),  An exceptional geographical location, Soresa cultivate about 70 hectares of land in the northeast of Portugal, in a region where the climate and soil are conducive to the growth and development of a wide variety of plants. Allied to these particular conditions Edgar and Andre' have a tradition and knowledge of how to enhance nature to get the best quality products. In terms of processes, we have a concern to make them more environmentally friendly practising increasingly sustainable agriculture. For more information please follow the links: www.azeitecaixeito.pt or email geral@azeitecaixeiro.pt

Julio took over his family farm in 2014, and used some of the skills he had learnt from the insurance industry to develop and control the production of his award winning extra virgin olive oil. If you want to know more about Julio visit our web site www.evooendeavours.com.

Journalist and food and wine industry expert, Carola Dummer Medina fell in love with olive oil 15 years ago, when olive oil production in Chile was just in embryonic development. In 2007, Carola began a four-year training in olive oil sensory assessment with the Italian professor Marino Giorgetti. After successfully completing her training, Carola took part in the judging panel of two different versions of the international contest Sol D ́Oro (2011 and 2013), and at every New York International Olive Oil Competition (NYIOOC), since 2013 and continues to do so. In 2016 and 2019 Carola served as Panel Leader for the NYIOOC judging team. In 2013, Carola co-founded Panel Cata Chile, to organise in Santiago (2014) the first version of Sol D ́Oro Southern Hemisphere Competition, which is still being held every year in different countries in the southern part of the world. Since 2016, Carola is part of the Olive Oil Sommelier Certification body as one of the instructors, focusing on the Southern Hemisphere cultivars and identification of defects. Carola also works as a consultant with different companies and buyers, and develops activities and tastings to extend the knowledge and consumption of EVOO in Chile, through her online Instagram community @olivalovers As a journalist, Carola writes about olive oil in different sites for further information about Carola please visit her blog www.olivalovers.com

What happens when Norway meets Italy.. is it all smooth? This week’s guests are Carina Hultin Dahlmann and Giuseppe Viani. Carina Hultin Dahlmann is a health, food and lifestyle author from Oslo, Norway where she also runs her own company. Carina travels the country giving lectures and courses on juicing, natural nutrition, healthy cooking and now also olive oil! Giuseppe Viani is an extra virgin olive oil producer from Italy, and is looking for a representative with whom he can build a lasting commercial relationship. Listen to how they both embarked an adventure.

Fabienne Roux is a champion of extra virgin olive oil and the EVOO community. She is the director of a higher education facility focusing on Extra Virgin Olive Oil. For more about Fabienne please visit. www. evooendeavours.com

Here is a bonus conversation, as we come to the mid-season break. This conversation is with Tassos Kyriadides. Tassos has a vision about the formation of the Yale Olive Oil institute. In this conversation Tassos shares his vision and where he is in the journey. Also, towards the end there is a call to action for our listeners. Please listen and consider how you may be able to support this wonderful endeavour. Tassos can be contacted through his email: tassos.kyriakides@yale.edu If you want to know more information please follow the following links: Olive Oil Times: Yale to Host Conference on Olive Oil, Plans to Establish Research Center    Mercacei: Yale University will have its own Olive Oil Center   MD the way of life http://www.mdthewayoflife.com/?s=yale   Olive Tomato https://www.olivetomato.com/olive-oil-and-health-symposium-at-yale/   We The Italians: http://www.wetheitalians.com/default/yale-host-conference-olive-oil-plans-establish-research-center   Kathimerini (Greece) http://www.kathimerini.gr/1000174/gallery/gastronomos/gastronomia/institoyto-elaioladoy-me-thn-ypografh-toy-geil   Kathimerini (Greece, newspaper/ online and Print) http://www.kathimerini.gr/990145/article/epikairothta/ellada/to-elaiolado-ypertrofh-gia-ygeia-kai-eyzwia   Kathimerini (Greece, newspaper/online) http://www.kathimerini.gr/1002163/article/epikairothta/ellada/to-elaiolado-sto-geil   Mercacei: https://www.mercacei.com/pdf/laentrevista_m99.pdf https://en.mercacei.com/noticia/1982/news/the-average-annual-consumption-of-evoo-at-yale-has-increased-almost-400.html   Olive Oil Conference/North American Olive Oil Association http://www.oliveoilconference.com/program.html

Mouna has always been an active entrepreneur. A former IT consultant and real estate adviser, she then managed to dive into the culinary scene. She then decided to become a Chef and worked in several countries, including France, Italy, Australia and New- Zealand. Her passion for Mediterranean gastronomy brought her – and her business partner of ten years – to this new and exciting project: creating the best extra virgin olive oil. This new challenge also led her to develop the brand's commercial part, including the packaging and back-and- forth to Tunisia at least once a month to check on the olives. " We worked hard on the quality of our EVOO. This project is our baby and we’re proud of the result : our product is simply a gem ! »

Emily Lycopolus is a recipe developer, the author of six olive oil-focused cookbooks, including ‘Recipes for Olive Oil and Vinegar Lovers, a collection of recipes from Syria, Italy, Spain and Greece., and Emily’s latest release is an updated version of ‘The Olive Oil and Vinegar Lovers Cookbook’https://www.touchwoodeditions.com/book/the-olive-oil-and-vinegar-lovers-cookbook-2/ Emily is a level two olive oil sommelier, the co-founder of eatcreative.ca, a food-driven creative content agency, and also the founder of The Olive Oil Critic (oliveoilcritic.com). Emily’s  family owns an olive grove in central Italy, where her love of olive oil began. She lives in Victoria, BC. Canada.

Ioanna was born and raised in Athens but was always visiting and spending time in the village where Ioanna's family comes from; the village of Akrata, North Peloponnese,  As I child, Ioanna spent all her holidays with her grandparents, who were farmers and they taught Ioanna to love and respect the land that is hosting us. Ioanna studied Communication and Mass Media in Athens and Political Sciences in Siena. Ioanna worked as a journalist in the most popular television shows and after a while became a television presenter. As a mother of two, it was hard to combine motherhood and journalism, so Ioanna decided to leave her job and raise her wonderful children. When Ioanna's children were old enough, Ioanna decided to change her career path and become an award winning extra virgin olive oil producer. Ioanna had to learn everything from 'scratch' and founded 'My Precious Olive Tree' (www.mypreciousolivetree.com) - a Greek olive tree adoption program- aiming to share my heritage with the world.

Dr Simon Poole is a doctor, author, broadcaster and commentator with a particular interest in the Mediterranean diet and lifestyle, understanding and celebrating the combination of wonderful ingredients in this beautiful cuisine which can add years to life. Simon has regularly published about nutrition and lifestyle in scientific journals including Nutrition and Food Science and the International Journal of Clinical Practice in addition to articles for magazines such as Cook Vegetarian and Body Language and local as well as international radio and television appearances. His new book The Olive Oil Diet  www.oliveoildiet.org takes a fresh and exciting look at diet, foods, cooking and health, on a gastronomic journey which tells the story of ingredients from around the Mediterranean – from  different olive oils, mountain herbs and near eastern spices to regional vegetables and fruits, cheeses and wine. Unlocking the secrets of this most healthy of diets. Simon has many conference addresses in recent years, however, perhaps most rewarding are the public presentations, cooking seminars and olive oil tastings. To contact Simon for further detail: https://www.facebook.com/drsimonpoole/?modal=admin_todo_tour  

Welcome to this special episode of ‘It’s all about the Oil, Olive.’ This conversation was with Alexandra Geldenhuys (www.newdawntraders.com), André Teixeira and Edgar Morais (www.Soresa.pt), Jean-François Lebleu (Jeff) (www.blueschoonercompany.com) and Marije Passos (www.passeite.com) in the navigation room of the Blue Schooner Company ship, the Gallant. The Blue Schooner Company and New Dawn Traders provide a unique opportunity for like minded people to deliver their Olive Oil to market throughout Europe. The three people who also joined Alex and Jeff are EVOO producers who are deeply committed to environmental issues and have taken that commitment beyond their groves. Our conversation was around the concept and operation of the New Dawn Traders and then moved onto the involvement of Edgar, Andre and Marije. It is evident when listening to the conversation you can understand the shared passion for this project. This is a wonderful group of people who are making a positive and dynamic to the Olive Oil Community.

After 20 years in the music industry in Southern California,15 years of hands on olive tree farming on the Central Coast of California, we struck liquid gold. An adventure with Mother Nature both exciting, productive and fulfilling came to be in our Golden Age. We planted 1200 Tuscan olive trees on 10 acres and are producing Award winning EVOO. both International and state-wide. We produce a very high quality EVOO. Competition awards validate our efforts to produce a quality product to the highest of standards. Educating the consumer about the health benefits of a high polyphenol olive oil in their diet is our goal. 

Sandro Marques is the author of “The Guide to Brazilian Olive Oil” and a lecturer in the Food Studies program at SENAC, one of the most prestigious Brazilian culinary schools. Sandro trained as an olive oil taster at ONAOO in Italy and is one of the judges at the New York International Olive Oil Contest. In this episode, Sandro gives us some insights into the Extra Virgin Olive Oil production in Brazil. He also writes books for children with food history as the main topic. His latest book, “Um Doce de Princesa” (“Sweets for Princesses”), was chosen by the National Brazilian Reading Program to be distributed nationwide in public schools’ libraries.

Our conversation this week is with Kostas Liris. Kostas is an agronomist , and an olive oil expert. Kostas works out of his head office in Kalamata, Greece and believes by cooperating with international organizations Kostas has gained a lot of experience on issues regarding the quality and tasting of olive oil. On this episode, Kostas shares some of his early experiences and some thoughts on the future of the small producers. Enjoy

Carina Hultin Dahlmann shares her passion for Extra Virgin Olive Oil. We are talking in a busy Hotel lobby adjacent to the international culinary centre in New York., where we were attending the NYIOOC 2019. Carina is an entrepreneur and is an author of five health related books. Carina is a very busy person who has a blog, (which is in English), a website and an online business selling olive oil. However, Carina has found time to have a conversation with us. Carina shares a great many insights into making changes in your life, body image, health and nutrition and Extra Virgin Olive Oil. Enjoy and please give feedback. Website: www.juicydrops.no Blog: www.carinashealthykitchen.com

Marije Passos / van den Boogaard Founder of EVOOSOMMELIER & Partner / Founder of PASSEITE   After Marije graduated Industrial /packaging design engineer at the “the Hague University” in the Netherlands. Marije is a trained Olive Oil Sommelier by IRVEA, Wenceslão Moreda & Mauro Martelossi, and continued her training and experience by attending additional workshops and education by Doctor Gino Celletti & Francisco Pavão. Marije is one of the first Dutch female Olive Oil experts. Marije has been teaching and consulting retailers and consumers about selling and appreciating high quality olive oils for 4 years. Marije Currently owns and manages “Passeite, taberna do azeite", a tavern dedicated to Portuguese olive oils based in Coimbra and building our own olive oil brand Passeite with a farm in Condeixa-a-Nova. Marije is dedicated to produce and promote traditional and natural farming and trying to put Coimbra district back on the high-quality olive oil production map.

...in this episode we catch up with Kostas in his office in Greece, where he shares with u, what he has been doing since our last conversation, his harvest forecast (a difficult task at the best of times) we have a conversation about the difficulties of organic farming and three of his favourite Greek olives. Please enjoy. Kostas Liris , is an agronomist , olive oil expert. With his head office in Kalamata and by cooperating with international organisations he has gained a lot of experience on issues regarding the quality and tasting of olive oil.  Since 2014 he has been one of the judges in the top olive oil tasting competition in New York – NYIOOC-, Tokyo - JOOP, Athens -ATHENA IOOC- EVO INTERNATIONAL and others , while in 2016-2019 he was selected to be the panel leader of the tasting panel of NYIOOC. He teaches olive oil sensory analysis, production and safety in NY San Francisco and London . 

Our conversation this week is with Emmanuelle Dechelette Gastronome, specialist of communication, founder of OLIO NUOVO DAYS, ( https://www.olio-nuovo-day.com/ )first concept to develop a tour and a competition with Chefs dedicated to Premium EVOO from the Northern and Southern hemisphere in Paris every 3rd week of January (North) and June (South). Author of EXTRA VIERGE the book with stories and on recipes from the Olive World, ancient and new, from Italy to China, Uruguay… Graduated from the New York International Culinary Centre, Regular member taster of the ONAOO. Emmanuelle talks about her early career with Bruce Willis and Sylvester Stallone, her first encounters with extra virgin olive oil and the why of OLIO NUOVO DAYS, ( https://www.olio-nuovo-day.com ) Please enjoy

Carina Hultin Dahlmann Website: www.juicydrops.no Carina Hultin Dahlmann is a health, food and lifestyle author from Oslo, Norway where she also runs her own company. Carina travels the country giving lectures and courses on juicing, natural nutrition, healthy cooking and now also extra virgin olive oil! She is regularly featured and quoted in Norway’s top magazines and television shows, and is now working on spreading the word about EVOO and the Mediterranean diet combined with the Nordic cuisine. Carina shares with us her Cranberry and Apple (with pine nuts, Basil and EVOO) pie.

Marije Passos / van den Boogaard Founder of EVOOSOMMELIER & Partner / Founder of PASSEITE  See website for more detail: https://www.passeite.com/ After Marije graduated Industrial /packaging design engineer at the “the Hague University” in the Netherlands. Marije is a trained Olive Oil Sommelier by IRVEA, Wenceslão Moreda & Mauro Martelossi, and continued her training and experience by attending additional workshops and education by Doctor Gino Celletti & Francisco Pavão. Marije is one of the first Dutch female Olive Oil experts. Marije has been teaching and consulting retailers and consumers about selling and appreciating high quality olive oils for 4 years. Marije Currently owns and manages “Passeite, taberna do azeite", a tavern dedicated to Portuguese olive oils based in Coimbra and building our own olive oil brand Passeite with a farm in Condeixa-a-Nova. Marije is dedicated to produce and promote traditional and natural farming and trying to put Coimbra district back on the high-quality olive oil production map. Marije brings us our main for the harvest celebration: Bacalhau a' Lagareiro

Emily Lycopolus Emily Lycopolus is a recipe developer, the author of six olive oil-focused cookbooks, including ‘Recipes for Olive Oil and Vinegar Lovers, a collection of recipes from Syria, Italy, Spain and Greece., and Emily’s latest release is an updated version of ‘The Olive Oil and Vinegar Lovers Cookbook’https://www.touchwoodeditions.com/book/the-olive-oil-and-vinegar-lovers-cookbook-2/ Emily is a level two olive oil sommelier, the co-founder of eatcreative.ca, a food-driven creative content agency, and also the founder of The Olive Oil Critic (oliveoilcritic.com).  Emily shares this harvest celebration side dish recipe (or it can be used as a vegetarian option)

Caroline Robitaille: From playing in her Italian grandmother’s garden with full access to her restaurant, to becoming a trained Natural Chef, Caroline learned early the value of family, community and breaking bread together. And yes, always with Olive Oil present. When she was sixteen Caroline’s grandmother took her to meet family in Lucca, Italy. It was at that time she fell so deeply in love with her Italian heritage. Caroline shares her recipe for our Harvest Celebration appetiser: A fig and Goat's cheese Crostini. Further information can be found on the web page.

To celebrate world olive day, I thought I would share some of my experiences at the mill used by the family Passos https://www.passeite.com/  for their Olive Pressing. Marije shares with us why they do their olive pressing at Casa Fe’teira  http://www.casafeteira.com/1/home_896190.html and also her first tasting thoughts. What you may not appreciate is the amount of noise, I have had to make some adjustments to the audio so that we can be heard. The times given are at night.., Enjoy your world Olive day and appreciate the amount of work that goes into bringing you top quality Extra Virgin Olive Oil.

Ola and welcome to season two of 'It's all about the oil, Olive. There are a few changes from season one; New music, and some new formats We will not be using EVOO Endeavours website but shall be using Patreon instead as I am hoping this will, along with Facebook enable a better relationship with the olive oil community. Next week we are off and running with our harvest celebration menu; four wonderful olive oil experts have shared four unique harvest celebration recipes. Thank you for listening and I hope that you will support 'It's all about the oil, Olive.' season two