Walter Zanry guides a surprising olive oil tasting, revealing hidden aromas like green tomatoes and cut grass.
As heard by us
A curious, grounded look at English olive oil, from tasting-room technique to young Essex groves and climate uncertainty.
The Food Programme traces olive oil from a tasting glass on the outskirts of London to a small grove near Harwich, letting a simple sniff-and-sip lesson open into a larger question: can olives really belong in English farming?
Why you'd press play
When you want olive oil to feel like a climate story, not just a pantry staple.
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