Olive Oil Sommelier, educator, and author of eight cookbooks, Emily Lycopolus is the Olive Oil Critic. With a degree in Life Science from Queen’s University and an MA in Cultural Anthropology, her love of science and discovery has blended with her deep love of food and flavour — her kitchen is a lab for discovery and learning. Since being introduced to olive oil at an olive grove owned by her husband’s family, she has dedicated her life to the ingredient.
Emily’s olive oil recommendations
Links mentioned
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