Podcast appearances and mentions of Olive oil

In this episode, Ben Azadi reveals the real reason arteries clog and it's not age, genetics, or cholesterol. The true driver of heart disease is chronic inflammation and metabolic dysfunction. Ben breaks down five science-backed drinks proven in human studies to reduce arterial plaque, lower inflammation, improve insulin sensitivity, boost nitric oxide, and support long-term cardiovascular health. You'll learn how simple ingredients like pomegranate juice, high-quality coffee, raw cacao, apple cider vinegar, and turmeric can dramatically improve markers like ApoB, CRP, triglycerides, fasting insulin, and blood pressure. Ben also explains how to rotate these drinks for maximum benefit, which options are best for keto or diabetes, and how quickly you can expect to see results in your lab work. This episode empowers you with practical, natural tools your doctor likely never mentioned, helping you take control of your metabolic and heart health starting today. FREE GUIDE: 5 Vegetables You Must Avoid To Lose Weight & Belly Fat   - https://bit.ly/3L6xMo0 

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Send us a textOn this intriguing Christmas edition of Why is my son a Gorilla, Brian and Brian reveal all of the truths and just a bit of made up stuff about Jesus. Yes, son of Dog, the all fearing and somewhat despondant chap who became the Messiah we all talk about this day just to receive gifts and maybe a free lunch.With sleigh bells ringing and Santa's helpers, Jeremy, Leroy, Basil, Doug and Tyrone furiously assembling gifts for the kiddies of the world and Santa's Tobbacanist and Sleigh provider, Jimmy, of Sleighs are Us and Requisites tending to the needs of vagabonds worldwide, we capture the essence of what is a religious nonsense and other patronising ways.Brian broaches the subject of a virgin birth, necrophilia, autism and incest in an interesting section that should see the Brian's either win a Nobel Peace Prize or be never heard of again. Get into it and vote now!!On a touching note, Bevan mows Paddock 58 on Brian's property and decides to unclog a blockage while the mower's running. All good stuff, spirit and slashed arteries.

Christmas Eve on Food Rebels: AJ is joined by olive oil sommelier Mazen Assaf, founder of The Olive Oil Guy, to talk festive traditions around the world, from Lebanon to London, and the stories behind truly exceptional olive oils. Mazen shares what Christmas looks like in Lebanon, how food brings different communities together, and guides AJ through a live olive oil tasting featuring Spanish, Italian and Greek varieties. Expect flavour notes, pairing ideas, and a deeper look at why olive oil is a craft, not a commodity. A cosy, foodie Christmas Eve episode full of warmth, culture and seriously good olive oil.

Stephen Hendry, Mark Watson, & Steven Hallworth are joined by special guest Oliver Lines to review the latest two tournaments at the Shoot Out & Scottish Open. The quartet review the entire year of snooker in 2025 and name their players of the calendar year, whilst also previewing another year of snooker to come in 2026- making some bold predictions along the way. The hosts also talk to Oli about his career so far and relationship with fellow pro, dad Peter. They respond to your Christmas correspondence, whilst also taking on the famous Snooker Club quiz!

Have yourself a saucy little Christmas! Frank spoke to one of NI's top chefs, Paula McIntyre, about the popularity of gifting hot sauce and olive oil, as well as what it takes to make award winning rum Hosted on Acast. See acast.com/privacy for more information.

Johnny Madge, an international olive oil expert, judge, and guide, has been leading olive oil tours since 2008. From featuring olive oils on the menu of his former Italian restaurant to offering guided tastings at his wife's café in Spain, Johnny has dedicated his career to exploring the flavors and nuances of high-quality olive oil. In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Johnny shares expert tips on pairing olive oils with different ingredients—like enhancing cannellini beans with a bitter, pungent oil—and explains the art of co-milled oils, where olives are pressed together with lemons, oranges, or chilies to create unique flavor profiles. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Tanya Holland—celebrity chef, cookbook author, entrepreneur, and founder of the acclaimed Brown Sugar Kitchen in Oakland—shares how she brings olive oil into the world of modern soul food. While many don't traditionally associate olive oil with soul food, Tanya embraces it to make her dishes both healthier and more flavorful. From olive oil–based marinades, sauces, and vinaigrettes to sautéing collard greens in olive oil instead of lard or butter, she shows how this ingredient can elevate classic dishes. In conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Tanya discusses the role of olive oil in the soul food kitchen and opportunities for growth within the foodservice industry. She advocates for more restaurants to use high-quality olive oil—especially in salad dressings—and to move away from industrial pre-made options. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Funnel or vacuum bottling? And when it comes to preserving extra virgin olive oil, is nitrogen, argon, or a protective air layer the best choice

Dr. Michael Cirigliano, Associate Professor of Medicine at the University of Pennsylvania School of Medicine, has been practicing for over 30 years and is a strong advocate for the concept of food as medicine. In his daily work with patients, he emphasizes practical, sustainable approaches to healthy living. In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Dr. Cirigliano discusses olive oil as a powerful functional food. He explains how its antioxidant polyphenols and heart-healthy monounsaturated fats can support cholesterol and blood pressure management, reduce inflammation, protect brain function, and may even help lower the risk of certain cancers. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Suzie Kang, Grocery Category Manager at Baldor Specialty Foods, a leading East Coast foodservice distributor, oversees the pricing, assortment, and sourcing of olive oils. She works closely with chefs to understand exactly what they're looking for—whether it's a medium-bodied, versatile oil, one from a specific country of origin, or a beautifully packaged bottle perfect for the table. In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Suzie shares insights into retail trends in olive oil, including the rise of plastic squeeze bottles and the growing practice of including harvest dates on packaging. These trends reflect a deeper consumer awareness of olive oil freshness and quality. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen  

Dr. Joe Schwarcz is the Director of McGill’s Office for Science and Society, where he specializes in demystifying chemistry, food, health, and the science behind everyday life. He is also the host of The Dr. Joe Show on CJAD 800. He spoke to Andrew Carter about the process behind various cooking oils.

Lisa McManus, Executive Editor of America's Test Kitchen Reviews, first dove into the world of olive oil while researching an article in 2006—and has been exploring its flavors and qualities ever since. In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Lisa discusses how to educate the public about the different varieties and qualities of extra virgin olive oil. They also explore the potential of social media to reach younger audiences and share the importance of understanding that olive oil is a fresh, perishable product that should be appreciated for its flavor and freshness. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Dave is back with a packed studio and longtime friend of the show Nick Coleman — olive oil educator, sensory expert, and musician behind HGH — fresh off a trip to Greece teaching at the International Olive Oil Network. They go deep on how to detect defects in olive oil by smell alone, why fruité noir works when done intentionally, olive fly maggots, pruning for quality fruit, and why every producing country swears theirs is the best.Noma scientist and author Ariel Johnson joins mid-show, jumping straight into flavor chemistry: why plum frozen yogurt tastes like strawberries, how to reverse-engineer hogo for non-alcoholic tiki drinks, sulfur compounds in durian, chlorophyll behavior in green herb oils, and more. Saffron custard gelato, carotenoids, pressure-cooking aromatics, British potatoes — nothing is safe.The crew also spirals into glorious tangents:• DIY Danish pork roast & the perfect crackling sandwich• Street food logic — what should be eaten on the move• The underrated beauty (and stink) of ginkgo trees• Why wrapping potatoes in foil ruins them• Delivery fries, baguette sandwiches, and sidewalk etiquette rage• VR garbage, museum exhibits, waiting for Godot w/ Keanu & Alex WinterPlus olive oil tasting in-studio, Patreon callers, and a preview of upcoming episodes — including Kevin from Noma returning soon. Hosted on Acast. See acast.com/privacy for more information.

Jane Black, a Washington, DC–based food writer known for her coverage of culinary trends and the evolving world of olive oil, joins Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, for a conversation about how consumer understanding of olive oil has changed in recent years. Jane discusses the growing interest in quality, transparency, and origin, as well as the important role chefs play in telling the story behind the olive oil they choose for their restaurants. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

STAYradio Episode #297 aired Friday December 12th, 2025. This episode features new music by 5HOURS, Oliver Heldens, Olive Oil, Alok, AVELLO, TWOPILOTS, Gigamesh and many more!!!

Chef Dominica Rice Cisneros is the owner of Bombera, a celebrated Mexican restaurant in Oakland's Dimond District, known for its Chicana heritage cooking, wood-fired techniques, and focus on community and local ingredients.  She talks about cooking with lard, butter, and corn oil as a child, and discovering olive oil when she started working in Bay Area restaurants in the 1980s. Alexandra Kicenik Devarenne is the director of Extra Virgin Alliance, and interviews Chef Dominica about how she incorporates California olive oils into her Mexican cuisine. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Join award-winning author, pastry chef, and chocolate authority Alice Medrich as she explores the surprising—and delicious—role of extra virgin olive oil in desserts. From boosting moisture in a Chocolate Marble Pound Cake to intensifying citrus notes in a mandarin olive oil icing, Alice explains how olive oil can transform classic recipes. She's joined by Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, for a conversation about when and why you should substitute olive oil for melted butter. Together, they discuss how using high-quality olive oil can elevate flavor, improve texture, and even make your favorite sweets a little healthier. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Today, the U.S. seized an oil tanker off the coat of Venezuela, with Navy personnel swooping in and swarming the ship. Trump said it was the biggest tanker ever seized. AG Pam Bondi said the tanker was headed to Cuba with Venezuelan oil it was sending to Iran, which is presently under sanction. See omnystudio.com/listener for privacy information.

Thanks for slipping into the tranquil waters of the spit pit and letting our hilarious conversation wash away your impurities. In this episode we talk: Mike Eating Yogurt On Air, Seeing Family On The Holidays, Emma Living In New York, Panda Express Orders, How We All Went To Cleveland, Possums vs Ferrets, Mike using Magic The Gathering to destroy a family, Sofia looking like Olive Oil from Popeye, How We'd Take each other out and so much more, Reach in. Pull it out. Subscribe to the pod. Then give us a rating and leave a review while you're here. We're trying to feed our son, Producer Neil. #Minneapolis #NYC #selflove #Comedy Podcast #Trolling #TrollholeWant bonus episodes and content? Check out the Troll Hole Patreon!:https://www.patreon.com/c/TrollHolePodcastFollow Troll Hole on Instagram!: https://www.instagram.com/trollholepodcast/Follow Emma Dalenberg on Instagram:https://www.instagram.com/emmadcomedy/Follow Sofia Bisbocci on Instagram:https://www.instagram.com/sofiabisbocci/Follow Ben Katzner on Instagram: https://www.instagram.com/shaqkatznerCheck Ben out live!: https://shaqkatzner.komi.io/Follow Mike Lester on Instagram!: https://www.instagram.com/justmikelesterFollow Producer Neil! https://www.instagram.com/n3ilfaceListen to Neil's music here: https://songwhip.com/sevenswordsHas anyone said anything weird to you lately? Tell us about it and we might talk about it on the pod! Send us screenshots or tell us your trolling story by dm'ing us or send it to us at Trollholepod@gmail.com

Should you toss out your extra virgin olive oil and ditch the Mediterranean diet? In this episode, I break down the new study that sparked headlines claiming olive oil makes you gain fat—and explain what the science actually found. I walk you through the difference between healthy extra virgin olive oil (EVOO) and the high-oleic industrial seed oils used in the research, and why lifestyle and total diet matter far more than a drizzle of olive oil on your salad. What you'll learn: (02:00) What the 2025 Yale Cell Reports study actually tested and why oleic acid triggered fat-cell hyperplasia under very specific high-fat, high-processed-food conditions. (03:25) Why the issue isn't olive oil itself but the stacking of multiple high-oleic, ultra-processed oils common in the Western diet. (05:00) How caloric surplus, processed foods, and sedentary behavior—not moderate EVOO intake—drive fat gain. (06:36) How the polyphenols and antioxidants in EVOO reduce inflammation, support heart health, and protect cells. (07:29) Why choosing high-quality oils, avoiding industrial seed oils, and using small dark bottles preserves nutrient integrity. (09:01) How to balance fats—from omega-3s to saturated fats to monounsaturated fats—to optimize metabolic health and inflammation. (11:06) Why creating more fat cells isn't necessarily harmful, and why overfilled fat cells drive metabolic disease. Love the podcast? Here's what to do: Subscribe to the podcast. Leave a review. Text a screenshot to me at 813-565-2627 and wait for a personal reply because your voice is so important to me. Want to listen to the show completely ad-free? Go to http://subscribetojj.com Click “TRY FREE” and start your ad-free journey today! When you're ready, enjoy the VIP experience for just $4.99 per month or $49.99 per year (save 17%!) Full show notes (including all links mentioned): https://jjvirgin.com/oliveoil Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover what makes high-quality Spanish EVOO stand out as Daniel and Ben from Titin share their family story, explain harvest timing and flavor differences, and offer simple ways to elevate your cooking with better olive oil.   In this episode, I'm joined by Daniel Danes and Ben Aguilar from Titin EVOO, a Boston-based, family-owned company importing high-quality extra virgin olive oil from Spain's renowned Jaén region. Daniel shares the inspiring story behind the brand, rooted in three generations of women who started harvesting olive oil in southern Spain more than a century ago. We also explore what truly sets great olive oil apart — from harvest timing and terroir to traceability and polyphenol levels. Ben and Daniel walk us through the differences between early harvest and November harvest oils, how to decode olive oil labels, and why the Picual variety delivers such vibrant, peppery flavor. They also share simple ways to use both their Universal (everyday) and Finishing olive oils to elevate salads, pasta, roasted vegetables, fried eggs, desserts, and more. Whether you're a home cook or an olive oil enthusiast, this episode offers practical tips for choosing and using high-quality EVOO. Includes a tasting of Titin's oils and ideas for bringing more Mediterranean flavor into your home cooking.

Marc Cox opens with traffic and a preview of Tom Ackerman covering the Indiana vs. Ohio State game. They discuss the Tennessee special election and political context with Casey Crosby. Marc delivers the bourbon raffle to Cindy and talks about her son's reaction. He covers media spin on a military strike and Tulsi Gabbard's comments about pre-2016 election intelligence. Tom Ackerman talks college sports, NIL for mid-majors, and the Big Ten matchup. Other topics include Olive Oil health trends, the $9 million Superman comic, and St. Louis County budget concerns with Councilman Mike Archer.

In this episode, Ben Azadi breaks down five science-backed metabolic drinks that naturally reduce arterial plaque, boost nitric oxide, lower inflammation, and support metabolic health — without medications or side effects. You'll learn: • Why arterial inflammation — not cholesterol — is the real silent killer• How pomegranate juice reversed arterial plaque by 30% in human studies• The surprising cardiovascular benefits of high-quality coffee with butter, olive oil, and salt• Why raw cacao improves arterial flexibility by up to 400% (Harvard study)• How apple cider vinegar and cinnamon lower fasting glucose, HbA1c, and triglycerides• The anti-inflammatory power of turmeric + black pepper and how it calms the arteries Ben also explains:• Which drink is best for diabetics• How to rotate the drinks weekly for maximum benefit• What markers to test before and after 30 days to measure progress (ApoB, CRP, fasting insulin, triglycerides, HDL, CAC score, and more) Plus, he shares a free guide revealing the five vegetables silently inflaming your gut and slowing your metabolism — and what to eat instead. A simple daily cup could dramatically upgrade your cardiovascular and metabolic health. FREE GUIDE: 5 Vegetables You Must Avoid To Lose Weight & Belly Fat - https://bit.ly/48CIprn

They tasted real olive oil and wondered...why was this so different than everything at the grocery store? Why did this taste richer, smoother, and cleaner than anything we had tried before? Why was something this good, the same ingredient prized by ancient civilizations, so rare and hard to find? So they started looking for answers. And Oliva Dorado was born. Jeremy Sernick, founder of Oliva Dorado, a single-origin organic olive oil, joins Justin to discuss this growing brand!

It's simple, golden, and ancient — yet often overlooked. That single teaspoon of olive oil first thing in the morning can do more for your migraine health than you might imagine. From calming inflammation to grounding your nervous system, this Mediterranean ritual carries centuries of wisdom in one small sip.In this episode of Migraine Heroes Podcast, host Diane Ducarme explores why olive oil is more than a kitchen staple — it's a quiet ally for migraine warriors. We'll uncover the science behind its anti-inflammatory powers and the Eastern philosophy that views this golden liquid as nourishment for both body and mind.You'll discover:

In this episode, Ben Azadi reveals how most people are using olive oil completely wrong — and how drinking high-quality extra virgin olive oil at the right time can melt belly fat, lower cortisol, reduce inflammation, and boost metabolic health in as little as one day. Ben explains the science behind olive oil's fat-burning power, including how it activates PPAR-alpha, improves GLP-1, stabilizes blood sugar, lowers insulin, and shuts down inflammation at the cellular level. He also breaks down how polyphenols like oleocanthal help regulate the HPA axis, improve sleep, boost autophagy, and enhance brain clarity. You'll learn the biggest mistakes people make with olive oil, why most store-bought oils are fake or oxidized, and why early-harvest, cold-pressed, high-polyphenol oil is essential. Ben shares his exact olive oil protocol, including: The morning fasted olive oil shot to lower cortisol How to pair olive oil with high-polyphenol foods When to take olive oil before meals for smaller glucose spikes How to use it at night or during 3 a.m. wake-ups His one-day “fat loss reset” using olive oil He also discusses why he personally uses the Fresh Pressed Olive Oil Club and offers his audience an exclusive “buy 2, get the 3rd free” link: http://benazadi.com/oliveoil  FREE GUIDE: 7-Day Fat-Burning Guide - https://bit.ly/4pnYoiB  This episode is a practical, science-backed guide for using one of the world's oldest superfoods as a metabolic medicine to burn fat, balance hormones, reduce stress, and improve longevity.

Many diets claim to be good for you. But the Mediterranean diet rises to the top with its research-proven benefits: it's been shown to increase life expectancy; decrease risk for dementia; improve mental health and cognitive function; and lower the risk of heart disease for nearly every demographic. What is it that makes the diet so great? In this episode, host Samantha Laine Perfas discuss the Mediterranean diet with nutritional psychiatrist Uma Naidoo and Mediterranean diet expert Miguel Ángel Martínez-González about how people can make nutritional changes that work for them day to day.

Ellen Kamhi talks with Antonella Turturici, a seasoned educator.  For generations, the Turturici name has been synonymous with Olive Oil . It all began in 1948, when the Frantoio Oleario Turturici first started growing, harvesting, and pressing olives in the seaside village of San Nicola l'Arena. By 1957, Turturici Olive Oil began its journey across Europe.  They discuss the health benefits of Olive Oil.  http://www.1loveoliveoil.com

Fluent Fiction - Italian: Reviving Traditions: Lidia and Marco's Festival Triumph Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-11-15-08-38-20-it Story Transcript:It: Nella piazza del villaggio toscano, Lidia e Marco si preparavano per la festa d'autunno.En: In the village square of the Tuscan village, Lidia and Marco were preparing for the autumn festival.It: Il cielo era di un azzurro lucente, ma nell'aria si avvertiva il fresco preludio all'inverno.En: The sky was a bright blue, but in the air, there was the crisp prelude to winter.It: Intorno a loro, le bancarelle traboccavano di colori: zucche arancioni, grappoli d'uva, e cesti di noci.En: Around them, the stalls were overflowing with colors: orange pumpkins, bunches of grapes, and baskets of nuts.It: Lidia, con i suoi capelli castani raccolti in un fazzoletto rosso, sistemava con cura i cesti di vimini.En: Lidia, with her brown hair tied in a red handkerchief, was carefully arranging the woven baskets.It: Erano intrecciati a mano, secondo l'antica tradizione della nonna.En: They were handwoven, according to her grandmother's ancient tradition.It: Ogni cesta raccontava una storia, ogni trama un ricordo della sua famiglia.En: Each basket told a story, each weave a memory of her family.It: Marco, giovane e pieno di energia, stava vicino a un tavolo con piccole bottiglie di olio d'oliva.En: Marco, young and full of energy, stood next to a table with small bottles of olive oil.It: Le olive erano il suo orgoglio, coltivate nel rispetto della terra, con metodi antichi.En: The olives were his pride, cultivated with respect for the land, using ancient methods.It: Tuttavia, molti nel villaggio dubitavano del suo sogno di riportare in vita il vecchio uliveto.En: However, many in the village doubted his dream of reviving the old olive grove.It: "Marco, guardiamo avanti!"En: "Marco, let's look forward!"It: disse Lidia, con un sorriso.En: said Lidia, with a smile.It: "Facciamo qualcosa insieme.En: "Let's do something together.It: I tuoi rami d'olivo possono arricchire i miei cesti."En: Your olive branches can enrich my baskets."It: Marco annuì, vedendo nel suggerimento una possibilità per entrambi.En: Marco nodded, seeing in the suggestion an opportunity for both.It: "Sì, faremo vedere il valore delle nostre tradizioni."En: "Yes, we will show the value of our traditions."It: Mentre la musica folk riempiva l'aria, le nuvole grigie si addensavano all'orizzonte.En: As the folk music filled the air, gray clouds gathered on the horizon.It: Un vento freddo cominciò a soffiare, e presto gocce di pioggia iniziarono a cadere.En: A cold wind began to blow, and soon raindrops started to fall.It: La gente si guardò preoccupata; la tempesta minacciava di rovinare la festa.En: People looked at each other worriedly; the storm threatened to ruin the festival.It: "Spostiamo tutto nel salone comunale!"En: "Let's move everything to the community hall!"It: gridò Lidia.En: shouted Lidia.It: Marco la seguì, incoraggiando gli altri.En: Marco followed her, encouraging the others.It: "Venite tutti!En: "Everyone come!It: Insieme non ci fermiamo!"En: Together we don't stop!"It: La comunità si mosse velocemente, trasportando i prodotti e le decorazioni all'interno.En: The community moved quickly, carrying the products and decorations inside.It: Col tempo, il salone si riempì di calore e risate, e la festa continuò.En: Over time, the hall filled with warmth and laughter, and the festival continued.It: Lidia e Marco posizionarono al centro i loro nuovi cesti intrecciati con rami d'olivo.En: Lidia and Marco placed their new baskets woven with olive branches at the center.It: I villaggi, sorpresi, si avvicinarono per ammirare il lavoro.En: The villagers, surprised, approached to admire the work.It: "Che bella collaborazione!"En: "What a beautiful collaboration!"It: disse una signora anziana, osservando con interesse.En: said an elderly lady, observing with interest.It: Altri seguirono il suo esempio, comprando cestini e provando l'olio d'oliva, lodando Lidia e Marco per il loro spirito di iniziativa.En: Others followed her lead, buying baskets and trying the olive oil, praising Lidia and Marco for their initiative.It: A fine giornata, Lidia si sentiva orgogliosa delle sue radici.En: At the end of the day, Lidia felt proud of her roots.It: Marco, invece, trovò sostegno nella comunità che aveva accolto il suo amore per la terra.En: Marco, on the other hand, found support in the community that had embraced his love for the land.It: La tempesta era passata, e il futuro sembrava già più luminoso.En: The storm had passed, and the future already seemed brighter.It: Con la piazza che tornava al silenzio, Lidia e Marco sorrisero, sapendo di aver vinto la loro sfida.En: As the square returned to silence, Lidia and Marco smiled, knowing they had won their challenge.It: Il villaggio adottava il cambiamento con un cuore più aperto e loro due trovavano la posizione che gli spettava, nel rispetto delle tradizioni ricreate insieme.En: The village embraced change with a more open heart, and the two of them found their rightful place, in respect of the traditions recreated together. Vocabulary Words:the village square: la piazza del villaggiothe autumn festival: la festa d'autunnothe crisp prelude: il fresco preludiothe stalls: le bancarellethe woven baskets: i cesti di viminihandwoven: intrecciati a manothe ancient tradition: l'antica tradizioneyoung and full of energy: giovane e pieno di energiathe pride: l'orgogliothe olive grove: il vecchio ulivetoto enrich: arricchirethe folk music: la musica folkthe gray clouds: le nuvole grigiethe cold wind: il vento freddothe raindrops: le gocce di pioggiaworriedly: preoccupatathe storm: la tempestathe community hall: il salone comunalethe products: i prodottithe decorations: le decorazionithe warmth: il calorethe laughter: le risatethe elderly lady: la signora anzianato admire: ammirarethe initiative: lo spirito di iniziativathe roots: le radicithe support: il sostegnothe challenge: la sfidato embrace: adottarethe traditions: le tradizioni

GUESTS Samantha Dorsey President-McEvoy Ranch-Olive Oil Production Petaluma McEvoy Ranch: Organic Extra Virgin Olive Oil, Wine, Food & Gifts Connor Murphy-Shone Farm Forestville Part of the SRJC Agriculture Program SRJC Shone Farm | Shone Farm

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Sam and Calen sit down with olive oil sommelier and cookbook author Emily Lycopolus to uncover the secrets behind one of the world's most misunderstood ingredients. From how long olive oil actually stays fresh, to what makes a truly great bottle, to the ancient groves of Europe. Emily shares her expertise, stories, and tips to help you never look at olive oil the same way again.

Dr. Simon Poole will convince you to add in olive oil to your diet every day by the end of this episode.Dr. Pool is an M.D.,  teacher and researcher in Cambridge, a senior international collaborator with the global centre for nutrition and health, and a member of the academy of nutrition educators and a fellow of the British Medical Association.We talk:+ Why olive oil is so good for you+ The cultures that consume the most, and how it impacts their health+ How olive oil can help with sustainable weight loss and metabolism+ Simple examples of meals that include olive oilEven I learned something about this miracle ingredient, and I thought I knew it all.Check out all of Dr. Poole's books here.

Finally, Jesse, BA's resident cookie expert, treats the Bake Club to his latest creation: Chocolate Chip Cookies With Olive Oil and Sea Salt. In this episode, Jesse and Shilpa discuss how this accidentally vegan chocolate chip cookie came together. They explore the best methods to ensure the perfect chocolate distribution in the cookie and what Jesse meant by cooking flour to the color of ‘desert sand'. Plus, listeners share how they managed with the October Bake Club treat and cookie enthusiast Dorie Greenspan (of xoxoDorie) tells us when to tap and not to tap our cookie sheets on the counter.  Learn about your ad choices: dovetail.prx.org/ad-choices

Andrew needs backup that there all single-occupancy restrooms should be genderless. Johnny needs backup that no one needs to send voice memos you can just text. Enjoy! Remember to sign up for the Patreon for Post-Show Banter! https://patreon.com/thecavalrypodcast?utm_medium=unknown&utm_source=join_link&utm_campaign=creatorshare_creator&utm_content=copyLink

Fluent Fiction - Italian: Toscana's Twist: A Family's Olive Oil Legacy Transformed Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-10-26-22-34-02-it Story Transcript:It: Nel cuore della Toscana, tra le dolci colline e gli uliveti sconfinati, si trovava la casa di Marco e della sua famiglia.En: In the heart of Toscana, among the gentle hills and endless olive groves, was the house of Marco and his family.It: Era autunno, una stagione che portava con sé venti freschi e foglie colorate di rosso e oro.En: It was autumn, a season that brought with it fresh winds and leaves colored in red and gold.It: L'aria era profumata di olive appena raccolte e di fumo di falò lontani.En: The air was scented with freshly harvested olives and distant bonfire smoke.It: Marco viveva in una casa colma di storia e tradizioni.En: Marco lived in a house full of history and traditions.It: La sua famiglia possedeva un oliveto da generazioni.En: His family had owned an olive grove for generations.It: L'olio d'oliva, dorato e prezioso, era il cuore del loro lavoro e del loro orgoglio.En: The olive oil, golden and precious, was the heart of their work and pride.It: Marco, fin da bambino, sognava di entrare a far parte dell'azienda di famiglia.En: Marco, since he was a child, dreamed of becoming part of the family business.It: Una sera, però, seduto al tavolo della cucina illuminata da una debole luce, Marco fece una scoperta che cambiò la sua vita.En: One evening, however, sitting at the kitchen table illuminated by a weak light, Marco made a discovery that changed his life.It: Mentre assaggiava una bruschetta condita con olio d'oliva, sentì una strana sensazione in bocca.En: While tasting a bruschetta seasoned with olive oil, he felt a strange sensation in his mouth.It: Non passò molto tempo prima che il suo respiro diventasse affannoso.En: It didn't take long before his breathing became labored.It: Luca, suo fratello, trasalì vedendo il volto di Marco gonfiarsi.En: Luca, his brother, started when he saw Marco's face swelling.It: "Allergia", disse agitato il dottore al telefono.En: "Allergy," said the doctor agitatedly over the phone.It: Sorpresa e paura invasero la casa.En: Surprise and fear invaded the house.It: Giulia, la sorella di Marco, cercava di confortarlo.En: Giulia, Marco's sister, tried to comfort him.It: "Andrà tutto bene," ripeteva, ma Marco sapeva che niente sarebbe stato più lo stesso.En: "Everything will be alright," she repeated, but Marco knew that nothing would ever be the same.It: Il sogno di unirsi alla tradizione di famiglia ora sembrava in pericolo.En: The dream of joining the family tradition now seemed in jeopardy.It: Con l'avvicinarsi di Halloween, la casa si riempiva di zucche scolpite e profumi dolci.En: As Halloween approached, the house filled with carved pumpkins and sweet aromas.It: Tuttavia, il pensiero dei piatti a base di olive lo tormentava.En: However, the thought of olive-based dishes tormented him.It: Il conflitto cresceva dentro di lui, tra la voglia di appartenere e la necessità di proteggere la sua salute.En: The conflict grew within him, between the desire to belong and the need to protect his health.It: Durante la festa di Halloween, la casa si riempì di amici e parenti.En: During the Halloween party, the house filled with friends and relatives.It: Marco, distratto dai festeggiamenti, assaggiò una pietanza inconsapevole del fatto che contenesse olive.En: Marco, distracted by the festivities, tasted a dish unaware that it contained olives.It: Immediatamente, il corpo reagì, e il suo respiro si affannò ancora.En: Immediately, his body reacted, and his breathing became labored again.It: La famiglia, in tensione, capì che era il momento di prendere una decisione.En: The family, in tension, understood that it was time to make a decision.It: Dopo quella notte drammatica, la famiglia si riunì.En: After that dramatic night, the family gathered.It: Discutendo, decisero di ampliare la loro gamma di prodotti, includendo oli e salse senza olive.En: Discussing, they decided to expand their product range, including oils and sauces without olives.It: In questo modo, Marco poteva contribuire con nuove idee, assicurando la continuità della tradizione familiare.En: In this way, Marco could contribute with new ideas, ensuring the continuity of the family tradition.It: Marco, seduto nel vecchio oliveto, osservava le foglie mosse dal vento autunnale.En: Marco, sitting in the old olive grove, watched the leaves moved by the autumn wind.It: Aveva trovato un nuovo equilibrio, rendendosi conto che le tradizioni potevano evolversi senza perdersi.En: He had found a new balance, realizing that traditions could evolve without being lost.It: La sua eredità, pensò, era non solo negli ulivi, ma anche nella capacità di adattarsi e innovare.En: His legacy, he thought, was not only in the olives but also in the ability to adapt and innovate.It: Così, tra le colline dorate di Toscana, una nuova storia familiare prese vita, radicata nell'amore e nel cambiamento.En: Thus, among the golden hills of Toscana, a new family story was born, rooted in love and change.It: Finisce con Marco che sorride al futuro, pronto per il prossimo capitolo della sua vita.En: It ends with Marco smiling at the future, ready for the next chapter of his life. Vocabulary Words:the heart: il cuorethe season: la stagionethe grove: l'ulivetoto scent: profumarethe tradition: la tradizioneto own: possederethe pride: l'orgogliothe discovery: la scopertato season: condireto swell: gonfiarsithe allergy: l'allergiato comfort: confortarethe threat: il pericolothe carving: la sculturato torment: tormentarethe dish: la pietanzato react: reagireto gather: riunirsithe product range: la gamma di prodottithe sauce: la salsato ensure: assicurarethe continuity: la continuitàthe balance: l'equilibrioto evolve: evolversithe legacy: l'ereditàto adapt: adattarsito innovate: innovarerooted: radicatothe chapter: il capitoloto smile: sorridere

On this episode of The Love to Live Healthy Show, Josephine and Jake dive into a powerful client question: Can you really build muscle at any age? Spoiler alert—YES, you can!We also tackle:What skinny fat really means (and why it's more common than you think)The truth about the bulky look myth

Wairarapa high school has the good oil on olive growing, turning its crop into an award winning product. Wairarapa college took out silver at this year New Zealand Olive oil awards. Students are involved in the process; garden to table with the end product in high demand.

Les, Kurt, and Jason back and Les is bursting with enthusiasm! And why wouldn't he be when he finds out Kurt is leaning into his brand as a cake guy (who still needs to try Plops, according to Jason). Kurt's eventual one man murder mystery show definitely needs to include death by cake pop. Or perhaps the show could involve bruises, blows to the body, and a gun to the temple (all new details learned this week in the ever-evolving years-old fight between Blac Chyna and Rob Kardashian)! Then, the guys head to the altar one more time for Hallmark's The Groomsmen Last Dance (because they may not be able to have any more dances on that oily floor caused by a leaky can. The rules are simple: If you have a leaky can, you need to get remote work…. and they just happen to be hiring at David Copperfield's Lamb Chop Museum.    Bluesky: lifetimeofhallmark Facebook : lifetimeofhallmark Instagram : lifetimeofhallmarkpodcast Threads: lifetimeofhallmarkpodcast TikTok: lifetimeofhallmarkpod Theme song generously donated by purple-planet.com  

“Life of a Showgirl” fall is here! This week, we're diving into the ultimate Taylor Swift-inspired beauty lineup – think glitter freckles suitable for a Showgirl's dressing table, creamy woods-inspired fragrances and opalescent shine – in celebration of the mogul's latest album. From the fragrances we're obsessing over to the cult beauty products Taylor actually reaches for herself, this episode is your VIP pass to everything iconic, utterly covetable and slightly savage this szn.Disclaimer: *Please note that mature themes are discussed throughout* We discuss:Taylor Swift-adjacent fragrances: How Lore's “Somewhere But Nowhere” fragrance, debuted by ex-Rhode CEO Melanie Bender, is the “woodsy” scent to covet this minute– at a fraction of the price of a certain Santal classic A Blake Lively comeback? How Taylor's BFF figured into the highly-anticipated album, and why we're rethinking everything we thought we knew about Blake Brown haircareElizabeth Taylor lore: We break down the parallel between Taylor Allison and Liz Taylor – one iconic fragrance at a time.Actually romantic: The story behind the Charli xcx diss track and the “Puffer Gloss” Vs. “On Stage” lippie showdown we're calling nowThe real beauty products Taylor swears by: From her go-to mascara, to the glitter patches currently selling out and her go-to lipstick, Jill reveals the actual beauty products Taylor herself keeps on her top shelf For any products or links mentioned in this episode, check out our website: https://breakingbeautypodcast.com/episode-recaps/ PROMO CODES: When you support our sponsors, you support the creation of Breaking Beauty Podcast! TimelineIf you're ready to upgrade your skincare routine, now's the time. Go to Timeline.com/beauty for 10% off—and experience what cellular-powered skincare can do for you.NutrafolSee thicker, stronger, faster-growing hair with less shedding in just 3–6 months with Nutrafol. For a limited time, Nutrafol is offering our listeners $10 off your first month's subscription and free shipping when you go to Nutrafol.com and enter the promo code BREAKING. CanopyGo to getcanopy.co to save $25 on your Canopy Humidifier purchase today with Canopy's filter subscription. Even better, use code BEAUTY at checkout to save an additional 10% off your Canopy purchase. Your skin will thank you. And look for other Canopy products such as the Canopy Bath and Shower Filter. Related episodes like this: Hailey Bieber and Melanie Bender on Rhode's Rise to SuccessFurtuna Founder Agatha Relota Luczo on Olive Oil, Organic Farming & The Face Oil We LoveJ-Beauty Shopping, Cle de Peau and What's on Felicity Jones' Top ShelfGet social with us and let us know what you think of the episode! Find us on Instagram, Tiktok,X, Threads. Join our private Facebook group. Or give us a call and leave us a voicemail at 1-844-227-0302. Sign up for our Substack here *Disclaimer: Unless otherwise stated, all products reviewed are gratis media samples submitted for editorial consideration.* Hosts: Carlene Higgins and Jill Dunn Theme song, used with permission: Cherry Bomb by Saya
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Tim and Tyler talk to Vincent Ricchiuti of ENZO Olive Oil and P-R Farms. — This episode is presented by Corteva Agriscience.  — Links ENZO Olive Oil - https://enzooliveoil.com P-R Farms - https://www.prfarms.com 

Join me as I sit down with Dr. Limor Goren — cancer researcher, molecular biologist, and founder of Kyoord — to explore olive oil's powerful health benefits. Dr. Goren, renowned for her work on oleocanthal, a potent polyphenol in high-phenolic olive oil, has shown how it selectively punctures cancer cell lysosomes, triggering cell death while sparing healthy cells. In this episode, we discuss what polyphenols are, their healing properties, and how high-oleocanthal olive oils are made — plus tips for choosing the best one for your kitchen. From groundbreaking research to sourcing award-winning oils in Corfu, Greece, Dr. Goren's journey offers a science-backed look at how one simple ingredient can transform your health.Suggested Resources:Kyoord olive oil (code wellnstrong10 for a discount)Oleocanthal, an Antioxidant Phenolic Compound in Extra Virgin Olive Oil (EVOO): A Comprehensive Systematic Review of Its Potential in Inflammation and CancerOleocanthal rapidly and selectively induces cancer cell death via lysosomal membrane permeabilizationLysosomal membrane permeabilization in cell deathThis episode is proudly sponsored by: KyoordKyoord makes small-batch Greek olive oils that are exceptionally rich in polyphenols—powerful compounds shown to fight inflammation, support brain health, and protect against chronic disease. It's the brand I personally use and trust daily, and you can try it yourself at kyoord.com with code WELLNSTRONG for 10% off your first order.Send me a text!Kyoord makes small-batch Greek olive oils that are exceptionally rich in polyphenols—powerful compounds shown to fight inflammation, support brain health, and protect against chronic disease. It's the brand I personally use and trust daily, and you can try it yourself at kyoord.com with code WELLNSTRONG for 10% off your first order. This episode is proudly sponsored by: SizzlefishLet's talk about fueling your body with the best nature has to offer. If you're looking for premium, sustainable seafood delivered straight to your door, you need to check out Sizzlefish! Head to sizzlefish.com and use my code “wellnstrong” at checkout for an exclusive discount on your first order. Trust me, you're going to taste the difference with Sizzlefish!Join the WellnStrong mailing list for exclusive content here!Want more of The How To Be WellnStrong Podcast? Subscribe to the YouTube channel. Follow Jacqueline: Instagram Pinterest TikTok Youtube To access notes from the show & full transcripts, head over to WellnStrong's Podcast Page

1 - We need Senator John Kennedy on the program! His new book is hilarious! 105 - Pete Davidson is performing at the Riyadh Comedy Festival, despite his father being a firefighter who died on 9/11. Your calls. 115 - Dr. Victoria Coates joins us today after her and Rich Zeoli penned an Op-Ed for Fox News over Philadelphia City Hall deciding to fly the Chinese flag on their premises. How is this a play for soft power for China? This isn't a pro-Chinese-American stance by our leaders as they would say, would they fly a Cuban flag under the same circumstances? How can Hamas be overtaken in the war between Israel and Palestine? How is Dr. Coates able to articulate and explain the slightly complicated Trump foreign policy? Will there be US boots on the ground? 140 - What is this candidate for AG in Virginia thinking by saying this about a former Speaker of The House? Raw comes after Dom after his appearance this week on NewsMax. Your calls. 150 - Your calls to wrap the hour.

What if the bottles in your pantry could tell the story of your heritage and your health? In this episode of FOMO Sapiens, Patrick McGinnis sits down with Katina Mountanos, founder of Kosterina, to explore what it takes to move from corporate finance and retail roles into leading a mission-driven wellness brand. Raised between Greece and the U.S., Katina's passion for early-harvest, high-polyphenol extra virgin olive oil began in her childhood in Southern Greece, where she tasted first-press oils full of flavor and health. Disappointed by what she found in the states, she committed to bringing that “real stuff” to American tables. She reveals the behind-the-scenes challenges in quality control, packaging, and marketing in the saturated olive oil and wellness space. She also shares her strategy for balancing direct-to-consumer education and major retail partnerships like Whole Foods and Target. Whether you're into health, food, lifestyle brands, or entrepreneurship, this episode offers insights on purpose, pivoting, and bringing heritage into every bottle. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Dr. Kahn reviews brand-new science under the headline “Things We Put in Our Mouth.” He covers a range of topics, including a new study on long-term ketogenic diets and their potential harms, the risks of being underweight, the impact of high-fat diets on autophagy, gut health by diet type, cocoa powder and inflammation, cannabis use and diabetes risk, Pycnogenol and cellulite, and the role of exercise after weight loss. He then highlights an important new study from Spain—the PREDIMED trial—showing the health benefits of extra-virgin olive oil in a large, randomized population.  Dr. Kahn also invites listeners to join his upcoming PROLON fast beginning October 5, 2025. To participate, order your PROLON box at prolonlife.com/drkahn.  Special thanks to igennus.com for supporting the show. Use discount code DrKahn at checkout.

Trump's tariffs are making business harder for international olive oil producers and it turns out those tariffs are even complicating other parts of the Trump administration's agenda, too. Today on the show: Olive oil and the unintended consequences of Trump's tariffs. Related episodes: Three ways companies are getting around tariffsThe legal case for — and against — Trump's tariffsFor sponsor-free episodes of The Indicator from Planet Money, subscribe to Planet Money+ via Apple Podcasts or at plus.npr.org. Fact-checking by Sierra Juarez. Music by Drop Electric. Find us: TikTok, Instagram, Facebook, Newsletter. Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

In this episode, we continue our conversation with Mauro Serafini all about the connection between food, inflammation, and long-term health. We dig into how obesity and metabolic syndrome fuel chronic inflammation, why even people who aren't overweight can still be at risk, and why not all calories are created equal. Mauro explains how losing fat (not just weight) lowers inflammation, and he shares his perspective on the role of olive oil, fresh markets, and the eating habits of centenarians. We also explore his philosophy of nutritional kindness, a simple, compassionate approach to eating that makes healthy habits sustainable for the long run.To hear the rest of this bonus episode, come join the Foodie Fam!If you want more, check out our book!Chat with us on IG!https://www.instagram.com/foodweneedtotalk/?hl=enBe friends with Juna on IG and Tiktok!https://www.instagram.com/theofficialjuna/https://www.tiktok.com/@junagjata Learn about your ad choices: dovetail.prx.org/ad-choices