Oliabo Studiō One Podcast

The sauce is simmering. The basil is fresh. Someone’s already reaching for the bread. Benvenuti in the Italian kitchen! 🇮🇹

Fresh from Salt Lake City’s Italian festival, Gordon, Ashley, and Joe gather to talk about the food that shaped their family and why cooking it means so much more than following a recipe.

Joe and Gordon remember the music, herbs, and aromas of their mother’s kitchen. A beloved chicken dish leads them back to their family’s roots in Veneto, while stories of lasagna and polenta show how recipes travel from one generation to the next. Along the way, they share the simple pleasures of Italian cooking: a slow simmering sauce, caprese made with fresh basil, olive oil in baking, and fare la scarpetta, scooping up the last delicious sauce with bread.

There are festival stories, kitchen tips, plenty of laughs, and one idea that stays with us after the meal: when everyone cooks together, the kitchen becomes the place where family happens. ❤️

What food brings your family together? We’d love to hear about it. Explore Oliabo at https://www.oliabo.com/.

#StudioOnePodcast #Oliabo #ItalianCooking #OliveOil #ItalianFood #FamilyTraditions

Explore the complete world of Oliabo at Oliabo.com.

Follow us on social media @oliabo.official and here at Oliabo Studiō One Podcast for new podcast episodes, olive education, product stories, Italian culture, recipes, and everyday wellness inspiration.

New Oliabo Studiō One Podcast episodes released regularly.

Individual experiences may vary. This content is provided for general education and is not intended as medical advice.

A Mediterranean kitchen makes room for olive oil every day. But what if you love the idea of that ritual and want to understand what else the olive has to offer?

This week on the Studiō One Podcast, Gordon and Ashley open up Prima, Oliabo’s daily four-capsule packet, and take its ingredients one at a time. They begin with two softgels made with high-phenolic extra virgin olive oil and rosemary extract. Then they look beyond the oil to Olivectin™, Oliabo’s blend of olive leaf and fruit extracts. Gordon shares the vivid moment at a Tuscan olive mill that changed the way he thought about what comes from the whole olive. Finally, they turn to Rossa™, which brings together tomato-derived lycopene and grape seed extract.

It’s a conversation about Mediterranean food culture, the choices behind Prima, and why Gordon and Ashley wanted to make these ingredients easier to explore. There’s also a detour into late night snacks, a strong opinion about cheesecake, and the bright green sight of olive oil fresh from the press.

Explore Prima at Oliabo.com.

Explore the complete world of Oliabo at Oliabo.com.

Follow us on social media @oliabo.official and here at Oliabo Studiō One Podcast for new podcast episodes, olive education, product stories, Italian culture, recipes, and everyday wellness inspiration.

New Oliabo Studiō One Podcast episodes released regularly.

Individual experiences may vary. This content is provided for general education and is not intended as medical advice.

Why does Coratina taste so bold, and what can this centuries old olive teach us about quality?

In this episode, Katia joins the Oliabo team from Treviso, Italy, for a lively conversation about the flavor, culture, science, and history behind Coratina olive oil.

Katia explains why she compares Coratina to espresso, what makes its green and peppery character so distinctive, and why choosing an exceptional olive oil is a form of respect for the people bringing it to their table.

The conversation travels from the ancient olive trees of Puglia to the modern science behind Grand Select. You will hear how ultrasonic extraction uses sound waves and acoustic cavitation during production, what panel testing actually looks like, and why sensory evaluation matters when an oil is labeled extra virgin.

They also explore the monks who helped preserve olive growing traditions and the surprising history behind the word cappuccino.

This is a conversation about knowing where your olive oil comes from, understanding how it is made, and appreciating the people behind every bottle.

Pour a little, taste slowly, andiamo.

Explore the complete world of Oliabo at Oliabo.com.

Follow us on social media @oliabo.official and here at Oliabo Studiō One Podcast for new podcast episodes, olive education, product stories, Italian culture, recipes, and everyday wellness inspiration.

New Oliabo Studiō One Podcast episodes released regularly.

Individual experiences may vary. This content is provided for general education and is not intended as medical advice.

Polyphenols get mentioned a lot when people talk about high-quality olive oil—but what are they, really?

In Episode 7 of the Studiō One Podcast, Gordon and Ashley break down polyphenols without turning the conversation into a science lecture. They explain what these natural plant compounds are, how they relate to antioxidant activity, and why some olive oils have more of them than others.

The conversation focuses on five things that can make a difference: the variety of olive, where and how the tree is grown, when the olives are harvested, how quickly they are milled, and how the oil is stored afterward.

They also talk about oleocanthal, Coratina olives from Puglia, why a little environmental stress can actually benefit an olive tree, and why early harvesting often produces less oil but greater polyphenol potential.

Finally, Gordon and Ashley explain how Oliabo follows its olive oil from harvest through bottling and what the Minerva seal represents on an Oliabo product.

If you have ever wondered what “high-phenolic” means—or what actually separates one extra virgin olive oil from another—this episode is a great place to start.

Learn more about Oliabo:
https://www.oliabo.com

Have an olive oil question you would like answered on the podcast? Send it our way. It might become the topic of a future episode.

This podcast is for general educational purposes and is not intended as medical advice.

Explore the complete world of Oliabo at Oliabo.com.

Follow us on social media @oliabo.official and here at Oliabo Studiō One Podcast for new podcast episodes, olive education, product stories, Italian culture, recipes, and everyday wellness inspiration.

New Oliabo Studiō One Podcast episodes released regularly.

Individual experiences may vary. This content is provided for general education and is not intended as medical advice.

Does your olive oil actually come from Italy, or does the bottle simply look Italian?

In this episode of the Studiō One Podcast, Gordon and Ashley explain what to check before buying extra virgin olive oil. They break down country-of-origin details, carefully worded marketing claims, bottle materials, exposure to light, heat and oxygen, harvest dates, and how freshness changes after opening.

They also share a practical checklist for identifying a well-protected, clearly labeled olive oil and explain the standards behind Oliabo Select and Grand Select. If you have ever assumed that an Italian name or “Italian-inspired” packaging meant the oil was produced in Italy, this episode will change how you read every bottle.

Explore the complete world of Oliabo at Oliabo.com.

Follow us on social media @oliabo.official and here at Oliabo Studiō One Podcast for new podcast episodes, olive education, product stories, Italian culture, recipes, and everyday wellness inspiration.

New Oliabo Studiō One Podcast episodes released regularly.

Individual experiences may vary. This content is provided for general education and is not intended as medical advice.

What happens when one remarkable Italian olive is harvested at two different moments?

In Episode 5 of the Studiō One Podcast, we introduce Oliabo SELECT and GRAND SELECT, two extra virgin olive oils made from the Coratina cultivar in Puglia, Italy.

This episode takes us from the groves of southern Italy into the details that shape an extra virgin olive oil: cultivar, harvest timing, freshness, extraction, bottling, transportation, aroma, flavor, and intensity.

SELECT is our elevated everyday extra virgin olive oil. It’s designed to move throughout the kitchen—from cooking and dressing to dipping and finishing—while maintaining the distinctive character of Italian Coratina.

GRAND SELECT takes that same olive in a different direction. The olives are harvested earlier, when yields are smaller, creating a more limited and intensely expressive oil with greener aromas, greater pungency, and Coratina’s characteristic peppery finish.

We also explore ultrasound-assisted cold extraction, a modern extraction technique that incorporates ultrasonic vibration into the production process. We discuss how this technology fits into the larger conversation around carefully extracting what naturally exists inside the olive while maintaining controlled production conditions.

Then we put both oils to the test.

During a live tasting, we explore SELECT’s fresh, grassy character with notes reminiscent of tomato plant, herbs and toasted almond before experiencing the noticeably more intense profile of GRAND SELECT.

Along the way, we talk about Puglia, Italian olive-oil culture, why freshly harvested olives need to move quickly into production, why early harvesting produces less oil, and how the same cultivar can create dramatically different experiences depending on when and how it is harvested.

In this episode:

• Meet SELECT and GRAND SELECT
• Discover Puglia and the Coratina olive
• Learn why harvest timing matters
• Explore ultrasound-assisted cold extraction
• Understand the importance of rapid processing after harvest
• Taste SELECT alongside the hosts
• Experience the more intense GRAND SELECT
• Learn why GRAND SELECT is produced in limited quantities
• Discover why SELECT was created for everyday use

Same olive. Same Italian origin. Two distinctly different expressions.

Ready to experience them for yourself?

Discover SELECT and GRAND SELECT and learn more about Oliabo at Oliabo.com.

Subscribe to the Studiō One Podcast for more conversations exploring Italian food, olive oil, science, culture, and the Mediterranean way of living.

If you enjoyed the episode, follow the show and share it with someone who loves great food, Italy, or wants to understand what really makes an extra virgin olive oil different.

Explore the complete world of Oliabo at Oliabo.com.

Follow us on social media @oliabo.official and here at Oliabo Studiō One Podcast for new podcast episodes, olive education, product stories, Italian culture, recipes, and everyday wellness inspiration.

New Oliabo Studiō One Podcast episodes released regularly.

Individual experiences may vary. This content is provided for general education and is not intended as medical advice.

What is it about the Mediterranean way of life that feels so different?

In Episode 4 of the Oliabo Studiō One Podcast, Gordon and Ashley start with Italy, its food, culture, long dinners, olive oil, and the idea that living well may have as much to do with how ingredients work together as it does with any single ingredient.

That conversation leads to Prima.

They open a packet and break down all four capsules: two green capsules with high-polyphenol olive oil and rosemary extract, the red Rosa capsule with grapeseed extract and lycopene, and the white Olivectin™ capsule featuring olive leaf and olive fruit extracts.

Along the way, they explore why tomatoes and olive oil have traditionally appeared together on the Italian table, why olive leaf has such a long history, what Hippocrates has to do with the story, and why protecting olive-derived ingredients from light matters.

Ashley also shares a personal family story about her mother bringing Prima into a conversation with her doctor after the doctor asked what she had been doing differently.

From ancient Mediterranean traditions to modern wellness routines, this episode asks a simple question:

What if the secret isn’t one ingredient, but the mix?

Pour something good, pull up a chair, and join us for Season 1, Episode 4 of the Oliabo Studiō One Podcast.

Topics include:
• The Mediterranean lifestyle and Italian food culture
• Olive oil consumption in Italy, Greece, and North America
• Why Prima contains four different capsules
• High-polyphenol olive oil and rosemary
• Lycopene, tomatoes, and dietary fat
• Grapeseed extract
• Olive leaf and olive fruit extracts
• Olivectin™
• Hippocrates and the history of olive-derived ingredients
• Protecting olive oil and olive-derived ingredients from light
• Making Mediterranean ingredients easier to incorporate into everyday life

Individual experiences discussed in this episode are personal experiences and are not intended as medical advice. Always speak with your healthcare professional regarding supplements and your individual health needs.

Explore the complete world of Oliabo at Oliabo.com.

Follow us on social media @oliabo.official and here at Oliabo Studiō One Podcast for new podcast episodes, olive education, product stories, Italian culture, recipes, and everyday wellness inspiration.

New Oliabo Studiō One Podcast episodes released regularly.

Individual experiences may vary. This content is provided for general education and is not intended as medical advice.

What happens when ancient olive wisdom meets modern recovery?

In this episode of the Oliabo Studiō One Podcast, Gordon, Joe, and Ashley reveal the story behind Oliabo's FLEX, a topical recovery oil inspired by the powerful compounds found throughout the olive tree.

They explore the science and tradition behind high phenolic extra virgin olive oil, oleocanthal, olive leaf and fruit extracts, olive-derived squalane, mangosteen pericarp extract, frankincense, and the carefully selected ingredients inside FLEX.

From Ironman training and hockey injuries to stiff necks, sore hands, overworked muscles, and the everyday demands placed on the body, the conversation gets personal about building a recovery ritual that fits into real life.

FLEX is designed to be massaged onto overworked areas of the body to provide a lasting sense of comfort. It absorbs easily, has a clean and pleasant scent, and can be used after activity or as part of a nightly routine.

Listen to the full episode to discover how the olive tree, from leaf to fruit, inspired a different approach to topical recovery.

Learn more at Oliabo.com.

Explore the complete world of Oliabo at Oliabo.com.

Follow us on social media @oliabo.official and here at Oliabo Studiō One Podcast for new podcast episodes, olive education, product stories, Italian culture, recipes, and everyday wellness inspiration.

New Oliabo Studiō One Podcast episodes released regularly.

Individual experiences may vary. This content is provided for general education and is not intended as medical advice.

What can the olive do for your skin?

In this episode of the Oliabo Studiō One Podcast, Gordon and Ashley explore the story, ingredients, and philosophy behind Viso Luxe, Oliabo’s olive derived facial oil serum.

Ashley shares how living in Utah’s dry climate inspired her search for a simple way to support hydrated, radiant looking skin. That search eventually led to a formulation centered around olive derived squalane, an ingredient designed to work naturally with the skin without leaving it feeling excessively heavy or coated.

The conversation also uncovers the surprising history of squalene in the beauty industry. While some products historically sourced it from shark liver, Viso Luxe uses an olive derived, plant based alternative.

Gordon and Ashley discuss the purpose behind several of the product’s featured ingredients, including:

Olive derived squalane

Bakuchiol, a gentle plant based alternative to traditional retinol routines

Olive leaf extract

Mangosteen seed oil

Antioxidant rich olive ingredients

Bergamot FCF

Fresh bay and laurel leaf

They also discuss how Ashley incorporates Viso Luxe into her morning and evening routines, and explains how she uses it beneath makeup and lightly over makeup when she wants to refresh her appearance throughout the day.

The episode concludes with a preview of the larger Viso skincare system, which is being developed around three straightforward steps: cleanse, nourish, and hydrate.

This episode is about more than creating another skincare product. It is about simplifying the routine, understanding what each ingredient contributes, and using more of what the olive tree has to offer.

Watch or listen to the complete episode and discover why olive derived skincare may become the next essential part of your daily ritual.

#Oliabo #VisoLuxe #StudioOnePodcast #OliveSkincare #OliveOilSkincare #Squalane #Bakuchiol #OliveLeafExtract #MangosteenSeedOil #CleanBeauty #PlantBasedSkincare #NaturalSkincare #SkincareRoutine #RadiantSkin #HydratedSkin #SkincareEducation #BeautyScience #ItalianWellness #MediterraneanLifestyle #LuxurySkincare

Explore the complete world of Oliabo at Oliabo.com.

Follow us on social media @oliabo.official and here at Oliabo Studiō One Podcast for new podcast episodes, olive education, product stories, Italian culture, recipes, and everyday wellness inspiration.

New Oliabo Studiō One Podcast episodes released regularly.

Individual experiences may vary. This content is provided for general education and is not intended as medical advice.

Think you know what olive oil tastes like? This episode might completely change that.

Ashley and Gordon put real extra virgin olive oil to the test, uncovering the fresh aromas, bold flavors, peppery finish, and unmistakable signs of quality most people have never experienced. They also reveal how to spot rancid oil, why plastic bottles can compromise freshness, and the simple tasting ritual that can turn you into an EVOO connoisseur.

Once you taste the difference, there is no going back.

Explore the complete world of Oliabo at Oliabo.com.

Follow us on social media @oliabo.official and here at Oliabo Studiō One Podcast for new podcast episodes, olive education, product stories, Italian culture, recipes, and everyday wellness inspiration.

New Oliabo Studiō One Podcast episodes released regularly.

Individual experiences may vary. This content is provided for general education and is not intended as medical advice.