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Explore every episode of the podcast Olive Oil Drops

Dive into the complete episode list for Olive Oil Drops. Each episode is cataloged with detailed descriptions, making it easy to find and explore specific topics. Keep track of all episodes from your favorite podcast and never miss a moment of insightful content.

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1–50 of 93

TitlePub. DateDuration
92 Olive Oil Defects - So Many!15 Jul 202600:10:59
Cucumber, dried mushroom, winey and earthy notes: sensory attributes or olive oil defects?
91 What an oil mill looks like: the Destoner27 May 202600:10:30
Do you remove the pit to make extra virgin olive oil? And what do train wheels have to do with destoning techniques? Does removing the pit really enhance aromas?
90 What an oil mill looks like: Storing and Bottling17 Dec 202500:10:46
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
89 What an oil mill looks like: The Separator and the Filter03 Dec 202500:09:14
Cotton filters, natural decanting, freezing, or crystallization: Which method harms extra virgin olive oil the most?
88 What an oil mill looks like: the Decanter20 Nov 202500:10:21
Why oil needs decanting like wine, how 2 and 3 stage decanters differ, and what “differential speed” really means
87 What an oil mill looks like: the Malaxer05 Nov 202500:09:18
An enamel bathtub and olive oil — what could they possibly have in common? And do we really need all those coils, reels, and metal spirals to make extra virgin?
86 What an oil mill looks like: the Crusher22 Oct 202500:08:24
Do you have to stab olives to make olive oil? Or bash them with a hammer? Maybe squeeze them between disks and cones? How are olives actually crushed?
85 What an oil mill looks like: the scales, the washing machine, the leaf remover08 Oct 202500:10:32
Do olives need to be washed? Is certified weighing required? How an Olive Mill Works: The Scales, the Washer, and Leaf Remover 
84 How do you design the space that houses an oil mill?24 Sep 202500:11:02
How do you design the space that houses an olive mill? It takes more than just a site visit!
83 Olive leaves: how to make money from a healthy byproduct, Pt. 318 Jun 202500:09:21
How are liqueurs and dietary supplements made from olive leaves? Are they really that profitable?
82 Olive leaves: how to make money from a healthy byproduct, Pt. 204 Jun 202500:08:07
How do you process olive leaves? How much can you make? Sold whole or in tea bags? And how are they used?
81 Olive leaves: how to make money from a healthy byproduct, Pt. 120 May 202500:08:35
Is it really possible to earn more from olive leaves than from making olive oil?
80 Celebrating 25 Years of Slow Food’s Extra Virgin Olive Oil Guide07 May 202500:09:49
How does Slow Food's Extra Virgin Olive Oil Guide work? Who writes it and chooses the oils? How does a producer get into it? What is Great Slow Oil? And the Slow Food Snail of Approval award? Who deserves it?
79 New labeling regulations: everything changes, nothing changes23 Apr 202500:09:38
1308/2013, 2022/2104, 2568/1991, 2022/2105… EU regulations come and go, but in the end, nothing really changes. Just more legal texts saying the same things in different ways!
78 Can You Really Make Oil from Cod Liver?02 Apr 202500:10:54
Is cod liver oil really good for kids, or just an outdated childhood ritual?
77 Can Olive Oil Be Made Without Olives?19 Mar 202500:12:37
Water, Flaxseeds, Vinegar, Saffron..Can You Really Make Olive Oil Without Olives?
76 Olive oil market: How NOT to sell online05 Mar 202500:13:58
"‘I sell unpasteurized, unfiltered olive oil, no modifications in the cellar.” But is this really the right approach to selling extra virgin olive oil online?"
75 Should olives be completely leaf-free before milling, or can some leaves stay in?19 Feb 202500:11:22
Is it better to keep the leaves during the milling process, even adding more if necessary, or should the olives enter the mill completely leaf-free? What is the correct school of thought: leaf or no leaf?
74 The golden rule: harvest today, mill today!05 Feb 202500:13:54
Should olives be piled up to dry, like our grandparents did, or sent straight to the mill in a refrigerated van?
73 What is the right time to harvest olives?22 Jan 202500:12:37
Is it possible to precisely determine the right time to harvest olives and make oil? Why is it wrong to harvest olives when they change color?
72 When is an olive oil “Genuine” or “Typical”?18 Dec 202400:13:26
Can a virgin oil with defects be considered genuine? And what about an oil extracted using talc powder? Is the adjective 'typical' really an assurance of excellence or quality?
71 Pizza and olive oil: beyond the drizzle!03 Dec 202400:11:58
How to Use Pizza to Increase the Value of Extra Virgin Olive Oil. Want to Double Your Extra Virgin Olive Oil Profits and Boost Pizza Prices by 20-30%? Invest Just 10 Cents per Customer!
70 Want more yield? Try talcum powder in your olive mill!13 Nov 202400:11:19
Can you increase olive oil yield and improve flavor without fraudulent practices? Absolutely — and sometimes, it’s necessary!
69 Kaolin clay: the natural solution to the olive fly problem31 Oct 202400:10:50
Just as garlic wards off Dracula, kaolin clay repels olive flies. Discover how this natural, affordable mineral keeps pests away through a simple physical barrier.
68 Zeolitite: the versatile rock16 Oct 202400:11:59
Zeolititte: find out how this versatile rock, when added to soil or sprayed on plants, delivers remarkable benefits!
67 Do you really want to become an olive oil expert?02 Oct 202400:11:51
How does one become an olive oil expert? How many olive oils do you need to taste before you become skilled? And how many books must you read to know everything about olive oil and its production?
66 The Olive Oil Market: Why Rely on Experts?17 Jul 202400:10:20
An oil expert is often thought to say nothing new or, worse yet, to repeat things that are already known. But is this really the case? Could an oil expert actually be a source of innovative ideas?
65 The olive oil market: overcoming distrust among producers03 Jul 202400:10:54
“I’d rather not harvest olives than unite with my neighbor!" Is this really the best way to approach the olive oil  market? "My neighbor sells oil for €15.00? Then I’ll sell mine for €10.00 to spite him!!" Is undermining your neighbor  the best way to sell oil?
64 Margarine: Should you avoid it or make it at home? Pt. 219 Jun 202400:12:16
With all the fats there are, why is margarine used if it is detrimental to health? More importantly: is it truly harmful? And can it be made at home?
63 Margarine: Should you avoid it or make it at home? Pt. 105 Jun 202400:12:27
Hydrogenated and Saturated Fats, Colorants, Emulsifiers, Preservatives, and Fractionated Oils: Should We Opt for Butter Instead?

62 The olive oil market: let's at least avoid the biggest mistakes22 May 202400:12:42
Want to lose customers? Write “hand-harvested” or “vegan” on the label, use one-liter bottles, don't indicate cultivars... Here are the most common and odd mistakes to drive consumers away!
61 The olive oil market: understanding consumer08 May 202400:13:03
Consumers are defined as individualistic, populist, inconsistent and emotional. They base their choices on personal experience and beliefs. Do we, as consumers ourselves, align with this stereotype?
60 The olive oil market: how to sell olive oil17 Apr 202400:12:48
"0 km food", mass distribution, internet, institutions, globalization: are these really the basic tools for selling oil?
59 Indigenous forgotten cultivars of Italy Pt. 320 Mar 202400:16:44
Aspirina, Orfanello, Gentile di Mafalda o Lardaia extra virgin olive oil? Or cured white olives? Let’s discover forgotten cultivars, their rich histories and inherent economic potential
58 Italian regional cultivars Pt. 206 Mar 202400:13:23
What are the most common Italian regional cultivars?
57 Italian national cultivars Pt. 121 Feb 202400:13:23
What are the most common Italian cultivars?
56 Making olive oil soap at home07 Feb 202400:13:00
Why not try making olive oil soap at home using your favorite oil? It requires only a few ingredients and is easy to make.
55 Foreign countries’ national cultivars24 Jan 202400:11:41
What cultivars are typical of foreign countries? Oblica, Azapa, Hardy's Mammoth, Nikitskaia, Chemlal de Kabylie, Zaity, Soury,…
54 International cultivars from non-European countries, Part 310 Jan 202400:10:42
What are the international cultivars from non-European countries?

53 International cultivars of European origin, Part 206 Dec 202300:11:49
What are the international cultivars from Italy and Greece?
52 International Cultivars of European origin, Part 122 Nov 202300:11:31
What are the international cultivars from Spain, Portugal, and France?
51 Cultivar is not synonymous with variety07 Nov 202300:11:28
If "cultivar" is a subspecies of the olive tree, what is "variety"? And how many "breeds" of cultivar are there?
50 Blue or Red? The unrevealed olive oil tasting glass18 Oct 202300:10:25
Why is the tasting glass cobalt-blue or garnet yellow color? How is it washed? How is it warmed? What material is made of?
49 Environmental labeling: Mandatory but almost unknown!05 Oct 202300:11:23
GL 71: Do I really have to write it on my glass oil bottle? And where do I write it? And how do I write it? Environmental sustainability also comes through the environmental labeling of packaging. It is not merely one more obligation for producers
48 Do you want to lose a friend? Taste his olive oil…19 Jul 202300:14:59
Question: “Since you are an expert, would you taste MY oil and give me an honest opinion?” Answer: “Do you want to keep the friendship, or do you really want me to taste your oil?"
47 Why should you not choose an extra virgin based on price?28 Jun 202300:12:38
If I were faced with three identical bottles of extra virgin olive oil priced at €3.99, €8.99, and €13.50 respectively, which one would you buy? Would you choose the average price as you would for a used car or…
46 Eliminating alternate bearing can (and should) be done14 Jun 202300:11:43
“Off” and “on” year: it is a belief amongst olive growers rather than a real feature of the olive tree!
45 Low acidity? Who cares?31 May 202300:15:04
We do not care about extra virgin olive oil’s acidity because it cannot be tasted in the mouth and it is useless as information for a consumer.
44 Polyphenols17 May 202300:13:37
Polyphenols. Are they just natural preservatives in extra virgin olive oil, or is it true that they also have anti-inflammatory, anti-cancer, anti-aging, and anti-oxidative stress properties?
43 Virgin olive oil - nonexistent?03 May 202300:14:05
On the market one can find extra virgin olive oil, olive oil, olive pomace oil and olive oil based dressing. But no virgin olive oil. Why?
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