Extra virgin olive oil is a delicious, healthy, pantry staple. It can also be a luxury product for special dining experiences. However, most olive oil in the world is low quality and highly processed. What does producing a truly great extra virgin olive oil—from farm to bottle—actually involve? Armando Manni is the founder of Manni Organic Olive Oil in Tuscany, and his high-antioxidant, long-lasting, organic oils are used by some of the best chefs in the world. In this episode, host Lisa Held talks to Manni about how production practices impact the quality of the oil, the challenges of organic, utilizing olive waste, and how climate change is impacting olive groves.
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