Olive Oil Drops
This is a Podcast by Milena & Marco for people who want to know everything or almost everything about olive oil and olives!
Son bölüm
89 What an oil mill looks like: The Separator and the Filter (03.12.2025)
Önceki bölümler
- 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
- 85 What an oil mill looks like: the scales, the washing machine, the leaf remover
- 84 How do you design the space that houses an oil mill?
- 83 Olive leaves: how to make money from a healthy byproduct, Pt. 3
- 82 Olive leaves: how to make money from a healthy byproduct, Pt. 2
- 81 Olive leaves: how to make money from a healthy byproduct, Pt. 1
- 80 Celebrating 25 Years of Slow Food’s Extra Virgin Olive Oil Guide
- 79 New labeling regulations: everything changes, nothing changes
- 78 Can You Really Make Oil from Cod Liver?
- 77 Can Olive Oil Be Made Without Olives?
- 76 Olive oil market: How NOT to sell online
- 75 Should olives be completely leaf-free before milling, or can some leaves stay in?
- 74 The golden rule: harvest today, mill today!
- 73 What is the right time to harvest olives?
- 72 When is an olive oil “Genuine” or “Typical”?
- 71 Pizza and olive oil: beyond the drizzle!
- 70 Want more yield? Try talcum powder in your olive mill!
- 69 Kaolin clay: the natural solution to the olive fly problem
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