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(106) DISPELLING THE MYTHS ON OLIVE OIL
Manage episode 298168101 series 2889532
Hello friends:
Selecting a good olive oil has become a nightmare for the consumer, considering the many types available and with a multitude of questionable information available on the web. The best decision will always rely on your knowledge and sensory experience. Because it is a relatively new fat in the American diet ( about 30 years), I don’t expect you to have a complete understanding, and the points below may help in your purchase decision. I have slowed down the speaking on this episode to give everyone the right time to assimilate the notions. I hope I was not too DULL!
Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation
For recipes, visit the chef blog.
Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS
Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle.
Chefwalter.com for all our related businesses
Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. SIMVAL Communications Production (USA).
Food + Culture Tours to Italy / Crafted voyages with tasteful accents. Eat, drink TRAVEL.
Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.
--- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message189 episodes
Manage episode 298168101 series 2889532
Hello friends:
Selecting a good olive oil has become a nightmare for the consumer, considering the many types available and with a multitude of questionable information available on the web. The best decision will always rely on your knowledge and sensory experience. Because it is a relatively new fat in the American diet ( about 30 years), I don’t expect you to have a complete understanding, and the points below may help in your purchase decision. I have slowed down the speaking on this episode to give everyone the right time to assimilate the notions. I hope I was not too DULL!
Subscribe to News You can eat 24 Video-Cast on YouTube. Support Chef Walters Children's Diabetes Foundation
For recipes, visit the chef blog.
Share Flavors + Knowledge or the Sapere + Sapori Italian version NEWSLETTERS
Read the latest food news and recipes on Flavors + Knowledge Gastronomy Chronicle.
Chefwalter.com for all our related businesses
Flavors + Knowledge Podcast is proudly sponsored and produced by Chef Walters Cooking School, Providence, RI, USA, and available on all your preferred platforms. SIMVAL Communications Production (USA).
Food + Culture Tours to Italy / Crafted voyages with tasteful accents. Eat, drink TRAVEL.
Disclaimer: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect Flavors and Knowledge's official policy or position. Our bloggers or authors are of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.
--- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message189 episodes
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