Potato Latkes with crème fraîche, mint and caviar. Your brain must be trying to process all the flavors, and your mouth is enjoying the ride. We welcome back chef Dan Pelles, who enlightens us not only on a wonderful menu, but also on the distinctiveness of olive oil. New world, old world, cold pressed, refined, unrefined. Like wine, it’s also a matter of taste. Listen to the chef, and you’ll identify their origin.

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve(Classique) from YouTube Audio Library.