Show notes
Olive oil is something many of us use every day—often without a second thought. But behind every bottle is a story shaped by land, timing, and generations of care.In this episode of Midwest Meets Mediterranean, Chef Laura Bonicelli sits down with Elaine Trigiani, a master olive oil producer in Tuscany, to explore what truly goes into making exceptional olive oil.Elaine took it to heart when her aunt told her, “You don’t buy olive oil—you make it.” Years later, she now produces award-winning olive oils in both Tuscany and Sicily.This conversation offers a deeper understanding of olive oil—not to complicate it, but to make it more approachable. By exploring both the process and the practical questions we all have, this episode will help you become a more confident and informed olive oil consumer.What You’ll LearnWhat makes high-quality olive oil different from what most of us buyHow olive oil is grown, harvested, and produced in Tuscany and SicilyWhat to look for—and taste for—in a good olive oilWhy cooking with good olive oil mattersHow to read and understand olive oil labelsTimestamps00:00 – Intro00:43 – Welcome02:45 – Elaine’s Story07:59 – Olive Oil Production in Tuscany and Sicily11:39 – Midroll12:01 – Piero and La Storia28:11 – Midroll28:30 – Certification and Awards31:40 – Color and What It Means31:59 – Picking and Processing41:51 – Heat and Olive Oil47:56 – How to Buy Olive Oil53:48 – Myths and MisconceptionsAbout the GuestElaine Trigiani is a master olive oil producer based in Tuscany, where she works closely with the land and traditional methods to produce high-quality olive oil. Her work reflects a deep respect for seasonality, craftsmanship, and the cultural heritage of Italian food.Resources & LinksVisit Bonicelli Cooking Club:https://bonicellicookingclub.comElaine Trigiani’s work:https://www.oliodelladonna.com/https://www.olio2go.com/Subscribe & FollowIf you enjoyed this episode, subscribe and share it with someone who loves food, cooking, and discovering the stories behind what we eat.