For thousands of years, a liquid gold called olive oil has been produced, traded, and cherished. With the widening recognition of its role in a healthy diet and annual global production reaching 3 million tons, the making of olive oil is branching beyond the traditional places, and investments are pouring into new operations just about anywhere in the world olives can grow.
High-density farming and mechanical harvesting mark an industry revolution, while the traditional methods and old farms maintain their relevance to consumers increasingly educated in the complexity and endless varieties of premium olive oil. The story extends from the Himalayan foothills to the low plains of Argentina, from the mangled roots of ancient groves to the neat rows of modern farms, and from production levels so small they don’t extend beyond family members to those that fill hulls of giant tankers steaming across oceans.
Behind every bottle at the farmer’s market, gourmet shop, or discount chain there are people dedicated to their own approach to an ancient craft. Curtis Cord, publisher of Olive Oil Times, introduces them and their products as he leads a tasting tour of the world's best extra-virgin olive oils.
He explores where olive oils are made, their wide range of varieties, growing and harvesting techniques, and the many culinary uses for each grade of oil. He also provides tips to distinguish good olive oil from bad. After a day of Cord’s expert guidance, you’ll never again think of olive oil in the same way.
Enjoy a Mediterranean box lunch and olive-oil tasting, and take home a gift bag at the end of the day.
Other Connections
Though olive-oil making has gone global, the traditional makers of the Mediterranean region still hold a place of honor. Producer Gioia Pinna of Agricola Mascio in Umbria offers a tour of her estate in this video from Olive Oil Times—and makes a connection between rare roses and olive oil.
