Olive Oil Drops

Marco Antonucci

This is a Podcast by Milena & Marco for people who want to know everything or almost everything about olive oil and olives!

96 Episoden

95 Stone Mills and Traditional Pressing Mats? No, thanks.
4.11.2026
12:52
What does a vintage car have to do with a traditional stone-mill olive press? Do the traditional pressing mats really cause the olive oil to heat up?
94 Oil Must Always Be Filtered! The Fusty Defect
21.10.2026
10:10
Why don’t we buy white wine with sediment, yet buy extra virgin olive oil with sediment — and risk the fusty defect?
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93 Oil Defects: Rancidity Takes the Crown
7.10.2026
12:11
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?
92 Olive Oil Defects - So Many!
15.7.2026
10:59
Cucumber, dried mushroom, winey and earthy notes: sensory attributes or olive oil defects?
91 What an oil mill looks like: the Destoner
27.5.2026
10:30
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?
90 What an oil mill looks like: Storing and Bottling
17.12.2025
10:46
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
89 What an oil mill looks like: The Separator and the Filter
3.12.2025
9:14
Cotton filters, natural decanting, freezing, or crystallization: Which method harms extra virgin olive oil the most?
88 What an oil mill looks like: the Decanter
20.11.2025
10:21
Why oil needs decanting like wine, how 2 and 3 stage decanters differ, and what “differential speed” really means
87 What an oil mill looks like: the Malaxer
5.11.2025
9:18
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?
86 What an oil mill looks like: the Crusher
22.10.2025
8:24
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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Olive Oil Drops

Marco Antonucci

96 Episoden

95 Stone Mills and Traditional Pressing Mats? No, thanks.

94 Oil Must Always Be Filtered! The Fusty Defect

93 Oil Defects: Rancidity Takes the Crown

92 Olive Oil Defects - So Many!

91 What an oil mill looks like: the Destoner

90 What an oil mill looks like: Storing and Bottling

89 What an oil mill looks like: The Separator and the Filter

88 What an oil mill looks like: the Decanter

87 What an oil mill looks like: the Malaxer

86 What an oil mill looks like: the Crusher