MTPR

olive oil

Hercules's Payoff: Italian Extra-Virgin Olive Oil

May 2, 2016
Carmelo Domini (CC-BY-2.0)

Recently, "Food Guys" co-host Greg Patent attended an olive oil competition in Perugia, Italy. The Ercole Olivario is named for Hercules, several of whose mythic labors were aided by the wood of the olive tree.   What are the competition's judges looking for?  "A spiciness, a pungency, a grassiness - and a balance among these qualities."

Yone Fernandes

6/22/14: This week on "The Food Guys:" Greg reports on his recent trip to Florence, Italy, where he investigated (and sampled) high-quality extra-virgin olive oil, prosciutto,  Tuscan pistachios, and other regional delicacies. Greg and Jon reveal why pine nuts grown in Italy and elsewhere have become so expensive: climate change.

December 9th, 2012: Brought to Jon and Greg's attention by food writer Ari LeVaux, rapeseed / canola oil withers under The Food Guys' scrutiny. Its origins as a component in ship lubricant as well as the multi-step refining process it undergoes - and the trans-fats created during that process - are the highlights of its rap sheet.

http://www.flashinthepan.net/?p=825