On Olive Oil With Curtis Cord

When you think of extra virgin olive oil -- does Argentina come to mind? It should -- Argentina Olive Group director Frankie Gobbee says the South American country is the third-largest exporter of extra virgin olive oil in bulk and the conditions are just right for the emergence of a new global olive oil superpower: Lots of land, a dedicated workforce, a perfect climate and then there are those Andes.

Renowned chef and restaurateur, whose Michelin-starred Monastrell in Alicante is considered among the best restaurants in Spain has been a passionate international ambassador of her native gastronomy, an expert in her beloved spice saffron and cooking with Spanish monovarietal extra virgin olive oils. On Olive Oil host Curtis Cord spoke with Maria Jose in Alicante.

Giuseppe Taibi is a tech entrepreneur and a fourth-generation olive oil producer from Sicily. While pursuing an advanced degree in engineering in Boston some time ago, Giuseppe met the woman would be his wife, but couldn’t find anywhere in the city an olive oil that would satisfy his desires. It wasn’t long before Giuseppe had 700 bottles of his family’s Biancolilla and Nocellara del Belice monovarietal extra virgin olive oils at the Port of Boston -- and he set out to introduce the tastes of his homeland to a skeptical city. Now, his award-winning brand, Olio Taibi is sold throughout the Boston area and beyond. And it’s in Boston that we find Giuseppe today, having just returned from the harvest at his family farm in Sicily.