Today we're in Ruvo di Puglia, Italy to see how olive oil is made from the local variety of olives, Coratina. This variety is golden in color, with spicy notes, and hints of artichoke and tomato leaves. We're going to meet with Anna Maria, who has a small olive grove here in Ruvo to learn about how the olives are harvested and turned into the finest extra virgin olive oil.

EDIT: At 5:15, the yield that day was 24 quintals (2400 kg) of olives, not tons. Each quintal yielded 17 kg of olive oil.

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I'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!

How Extra Virgin Olive Oil is Made in Italy with a Golden, Spicy Variety (Coratina) | Claudia Romeo
#oliveoil #italianfood #italy

CHAPTERS
00:00 Intro
01:03 The Coratina olive
01:58 Harvesting the olives
04:03 Anna Maria’s story
05:08 Olive oil extraction at the mill
07:13 What extra virgin olive oil means
08:23 Tasting

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