My guest this week is David Garci-Aguirre, Master Miller at Corto Olive Oil, a California-based company crafting exceptionally fresh Fall harvest olive oil. David helps us reframe how we look at olive oil explaining that we need to think of it more as a juice than an edible oil. We talk about what makes premium olive oil different from lower quality olive oils and how recent changes in the industry (from planting, to mechanization, to packaging) will make high-quality olive oil more affordable and accessible.

Links:
Corto Olive Oil
Virtual Tasting Kit
IG: @Corto_Olive
Ground Beef and Rice Skillet
Chicken Thighs in the Instant Pot
Toufayan Baked Goods
Lemony Beet Salad
Greek Lemon Potatoes
IG: @COOKtheSTORY
All New Chicken Cookbook
Recipe of the Day Podcast
Recipe of the Day Facebook Group