“It This the Healthiest Olive Oil in the World?”
-Audrey Morgan, Food & Wine Senior Editor
I’m harvesting a 300-year-old olive tree in central Italy. It’s a windy October day, and the silver-green leaves shimmer under the Tuscan sun. Using a small comb, I help Romain Piro brush his nearly ripened olives onto the net below us, trying my best not to smash the fruits that drop close to my feet.
And then, the clock starts ticking. “The branch is an umbilical cord,” Piro says, explaining that the olives start to oxidize as soon as they leave the tree. Read More