In 2018, True Food TV traveled to Spain to film the 2019 olive harvest with the logistics and financial support of NAOOA and Olive Oils of Spain. True Food TV is the producer of the web's most watched series dedicated to food and agriculture education with over 450,000 subscribers & 36 million views on YouTube. Their video "Extra Virgin: How is it Made" premiered on YouTube in April 2020, and less than one year later, the videos registered 1 million views.
To celebrate the success, the NAOOA hosted a live video watch party webinar on April 8, 2021. American food journalist Nicole Jolly, who is a creator, scriptwriter and presenter for True Food TV and Joseph R. Profaci, NAOOA’s executive director provided insights about the production and supplemented the information in the videos with additional background and details relating key topics about olive oil. The webinar lasted about 75 minutes and was also well attended and well received. Many who attended or watched it later on YouTube commented on how informative they found it. (You can watch the entire webinar here.)
From the feedback we received, and to make the webinar more accessible, we have divided the webinar into seven short segments by topic, which we are calling the “Basics of Olive Oil.”
Click a segment below to watch.
This segment touches upon the historic and cultural importance of the olive tree and olive oil in Spain and around the Mediterranean. It also provides some basic descriptions of different olive oil grades (virgin, extra virgin and refined) and discusses the presence of olive oil polyphenols.
Q&A: During the Q&A commentary on this segment, the hosts identify some of the other major producing countries, and provide an explanation of the differences between virgin olives and non-virgin olive oils, including olive oil and light tasting olive oils.
This segment illustrates how olive oil is harvested, including the connection between the labor and the costs of production. It is easy to understand why olive oils cost as much as they do...and why you get what you pay for!
Q&A: During the Q&A commentary on this segment, the hosts describe the super high density method of production, which was not covered during the “How Does It Grow” video. The hosts also address why the polyphenol content may vary depending on the oil, as well as the connections between olive oil and health, including recommended daily consumption. Also asked and answered….how does color impact flavor?
This segment shows how olive oil is extracted from the fruit and prepared for bottling and consumption. As you will see, the process is all-natural, with no use of chemicals, and with carefully maintained temperatures.
Q&A: During the Q&A commentary on this segment, the hosts discuss the differing flavors and aromas of olive oils, as well as the puzzling meaning of the term “first cold pressed.” Also asked and answered….questions about filtering and storage.
This segment addresses the cultivation and protection of olive trees, which are often produced in biodiverse “forests.”
Q&A: During the Q&A commentary on this segment, the hosts address the sustainability study prepared by the IOC, which quantified the extent to which olive trees are carbon sinks.
During this segment Nicole Jolly shares her tips for fending off the four enemies of olive oil, HOLA (heat, oxygen, light and age): recommended containers, storage conditions, managing shelf life and purchasing habits.
Q&A: During the Q&A commentary for this segment, the hosts discuss protection of oil after production but prior to bottling, as well as the recommendation of how to decide what olive oils to buy.
Nicole Jolly dispels one of the pervasive myths about olive oils...that you can’t cook with extra virgin olive oil. During this segment, you will see that yes you can roast, sauté and even fry with extra virgin olive oil.
Q&A: During the Q&A commentary on this segment, the hosts discuss scientific research published on the superior stability of olive oil at higher temperatures. Also asked and answered….questions about the re-use of olive oil.
“Not believing everything you read on the internet” and the myth of the prevalence of “fake” olive oil is discussed as part of the segment.
Q&A: During the Q&A commentary, Joseph R. Profaci dispels the myth that a high percentage of olive oils are “fake.” Olive oil is a highly regulated product around the world, and FDA scientists have concluded that the risk of adulteration in the U.S. is “low.” Asked and answered….how to know what to look and get what you are paying for (spoiler, one recommendation is to learn to taste olive oils).