Olive oil is something many of us use every day—often without a second thought. But behind every bottle is a story shaped by land, timing, and generations of care.

In this episode of Midwest Meets Mediterranean, Chef Laura Bonicelli sits down with Elaine Trigiani, a master olive oil producer in Tuscany, to explore what truly goes into making exceptional olive oil.

Elaine took it to heart when her aunt told her, “You don’t buy olive oil—you make it.” Years later, she now produces award-winning olive oils in both Tuscany and Sicily.

This conversation offers a deeper understanding of olive oil—not to complicate it, but to make it more approachable. By exploring both the process and the practical questions we all have, this episode will help you become a more confident and informed olive oil consumer.

1. What makes high-quality olive oil different from what most of us buy
2. How olive oil is grown, harvested, and produced in Tuscany and Sicily
3. What to look for—and taste for—in a good olive oil
4. Why cooking with good olive oil matters
5. How to read and understand olive oil labels

00:00 – Intro

00:43 – Welcome

02:45 – Elaine’s Story

07:59 – Olive Oil Production in Tuscany and Sicily

11:39 – Midroll

12:01 – Piero and La Storia

28:11 – Midroll

28:30 – Certification and Awards

31:40 – Color and What It Means

31:59 – Picking and Processing

41:51 – Heat and Olive Oil

47:56 – How to Buy Olive Oil

53:48 – Myths and Misconceptions

Elaine Trigiani is a master olive oil producer based in Tuscany, where she works closely with the land and traditional methods to produce high-quality olive oil. Her work reflects a deep respect for seasonality, craftsmanship, and the cultural heritage of Italian food.

Visit Bonicelli Cooking Club:

https://bonicellicookingclub.com

Elaine Trigiani’s work:

https://www.oliodelladonna.com/

https://www.olio2go.com/

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