Bu podcast hakkında
This is a Podcast by Milena & Marco for people who want to know everything or almost everything about olive oil and olives!
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95 bölümden en yeni 20 bölüm
- 94 Oil Must Always Be Filtered! The Fusty Defect · 10 dkWhy don’t we buy white wine with sediment, yet buy extra virgin olive oil with sediment — and risk the fusty defect?
- 93 Oil Defects: Rancidity Takes the Crown · 12 dkWhat exactly is rancidity? How can you recognize it, and why does it develop? How many types are there? Do all oils eventually become rancid? And can you actually create a sample…
- 92 Olive Oil Defects - So Many! · 11 dkCucumber, dried mushroom, winey and earthy notes: sensory attributes or olive oil defects?
- 91 What an oil mill looks like: the Destoner · 11 dkDo 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 Bottling · 11 dkFunnel 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 Filter · 9 dkCotton filters, natural decanting, freezing, or crystallization: Which method harms extra virgin olive oil the most?
- 88 What an oil mill looks like: the Decanter · 10 dkWhy 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 Malaxer · 9 dkAn 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 Crusher · 8 dkDo 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 remover · 11 dkDo 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? · 11 dkHow 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. 3 · 9 dkHow 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. 2 · 8 dkHow 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. 1 · 9 dkIs 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 Guide · 10 dkHow 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…
- 79 New labeling regulations: everything changes, nothing changes · 10 dk1308/2013, 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? · 11 dkIs cod liver oil really good for kids, or just an outdated childhood ritual?
- 77 Can Olive Oil Be Made Without Olives? · 13 dkWater, Flaxseeds, Vinegar, Saffron..Can You Really Make Olive Oil Without Olives?
- 76 Olive oil market: How NOT to sell online · 14 dk"‘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? · 11 dkIs 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…
