Episode 11: Michael Conard Of Urban Design Lab : Food Systems And Urban Agriculture - a podcast by Heritage Radio Network

You may think youve had extra virgin olive oil, but theres a good chance you havent. Tune in to an informative episode of Straight, No Chaser as Katy Keiffer chats with Tom Mueller, author of Extra Virginity, about the process of making and distributing olive oil. Learn what makes true extra virgin olive oil so expensive and how some labels are completely misleading. Hear about the many different varieties of olive oil and find out how the range of varietals are very similar to wine. Experts and novices alike can learn something new about one of the most integral ingredients in our culinary landscape. This episode was sponsored by Cain Vineyard and Winery. Real extra virgin olive oil is a fresh squeezed fruit juice. Its expensive to make, you have to take good care of the trees. Harvesting costs alone can be staggering. There is no such thing as second pressed extra virgin olive oil. Olive oil is a bit like wine, each varietal is completely different. --Tom Mueller, author of Extra Virginity on Straight, No Chaser

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