Episodes

  • 91 What an oil mill looks like: the Destoner
    May 27 2026
    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 mins
  • 90 What an oil mill looks like: Storing and Bottling
    Dec 17 2025
    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 mins
  • 89 What an oil mill looks like: The Separator and the Filter
    Dec 3 2025
    Cotton filters, natural decanting, freezing, or crystallization: Which method harms extra virgin olive oil the most?
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    9 mins
  • 88 What an oil mill looks like: the Decanter
    Nov 20 2025
    Why oil needs decanting like wine, how 2 and 3 stage decanters differ, and what “differential speed” really means
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    10 mins
  • 87 What an oil mill looks like: the Malaxer
    Nov 5 2025
    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 mins
  • 86 What an oil mill looks like: the Crusher
    Oct 22 2025
    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 mins
  • 85 What an oil mill looks like: the scales, the washing machine, the leaf remover
    Oct 8 2025
    Do olives need to be washed? Is certified weighing required? How an Olive Mill Works: The Scales, the Washer, and Leaf Remover
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    11 mins
  • 84 How do you design the space that houses an oil mill?
    Sep 24 2025
    How do you design the space that houses an olive mill? It takes more than just a site visit!
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    11 mins