During the coronavirus quarantine in Italy, locally-made products offer a window in the world of the past, and invite questions about the future of food.
In California, Aishwarya Iyer’s Brightland Olive Oil bridges gaps between cultures and generations at the intersection of education, function and design.
In Tunisia, women are behind many of the businesses driving the thriving olive oil industry.
Chef Neal Fraser of Los Angeles’ Redbird restaurant travels to California Olive Ranch to closely learn the craft of creating quality olive oil and how it complements his cooking.
In Northern California, farmers at California Olive Ranch aim to create extra virgin olive oil for chefs and home cooks alike.