エピソード

  • 93 Oil Defects: Rancidity Takes the Crown
    2026/10/07
    What 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 of rancid oil at home?
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    12 分
  • 92 Olive Oil Defects - So Many!
    2026/07/15
    Cucumber, dried mushroom, winey and earthy notes: sensory attributes or olive oil defects?
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    11 分
  • 91 What an oil mill looks like: the Destoner
    2026/05/27
    Do 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?
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    11 分
  • 90 What an oil mill looks like: Storing and Bottling
    2025/12/17
    Funnel or vacuum bottling? And when it comes to preserving extra virgin olive oil, is nitrogen, argon, or a protective air layer the best choice
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    11 分
  • 89 What an oil mill looks like: The Separator and the Filter
    2025/12/03
    Cotton filters, natural decanting, freezing, or crystallization: Which method harms extra virgin olive oil the most?
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    9 分
  • 88 What an oil mill looks like: the Decanter
    2025/11/20
    Why oil needs decanting like wine, how 2 and 3 stage decanters differ, and what “differential speed” really means
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    10 分
  • 86 What an oil mill looks like: the Crusher
    2025/10/22
    Do 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?
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    8 分
  • 87 What an oil mill looks like: the Malaxer
    2025/11/05
    An 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?
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    9 分