Pat's Interview with Nicole Jolly of "True Food"

I had a lively hour long interview with Nicole Jolly, a journalist and co-director of the Web and PBS TV series "True Food" and  "How Does it Grow."  Nicole is planning on an episode on olive oil and called to see if I could help her make heads or tails of the conflicting information she has received on the authenticity of olive oil and how consumers could avoid fraud.  Her interest is getting information to the consumers about how they can become more educated consumers.

We spoke at length about the need to change the mindset of consumers who think that olive oil is a durable staple like salt or flour with an almost infinite shelf life and for which there isn't much difference between one product or another (salt and flour aficionados will of course protest - but hey - you know what I mean.). She and her film crew are hoping to travel to Andalusia to visit a harvest.

We talked about everything from DAG molecular clocks that give the age of the oil to safe cooking with EVOO and why the literature values for smoke points for extra virgin olive oil vary by almost 100 degrees F.  I referred her to our book - which she ordered while we were talking and we wish her the absolute best of luck.

You can find the webversion of her other shows by checking out the following link:
http://www.howgrow.org/home/

Nicole Jolly of True Food