Today we’re diving into something found on every table, in every kitchen, and deeply woven into Italian culture.

Italy’s liquid gold: olive oil.

After touring a frantoio in the Chianti region and learning firsthand how olive oil is made, we discovered it’s far more complex, and far more similar to wine, than we ever imagined.

In this episode, we’re joined by Katy Lapini from Frantoio Pruneti to explore the culture of olive oil in Italy: how it’s grown, harvested, produced, tasted, and why it means so much more here than most people realize.

Resources:

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Published and produced by Avalanche Sound Productions.