What does it mean to be a small scale olive oil producer in 2017? Lorenzo Caponetti joins us from Italy to talk about his family’s vineyards, the challenges of organic production and why American chef’s like Michael Anthony of Gramercy Tavern and Untitled at the Whitney can’t get enough of his oils.

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“Winemaking is an ode to the ability of man, while the olive oil making is an ode to the trees and to nature, and to the least intervention that we can do.” – Lorenzo Caponetti