As you know, if you listened to the previous episode, the EU regulations for extra-virgin olive oil include tasting notes. An oil that has any of the forbidden flavours cannot be classified as extra virgin.

So I was very surprised to read about oils being produced in Provence that go out of their way to develop some — but not all — of the EU’s “defects”. Just as with modern extra virgin, these old-fashioned oils rely on up-to-date equipment and the skill of the miller.

In this episode, the paradox of old-fashioned modern oil.

Take care