olive
Immediate Media
Want to stay ahead of the latest food trends and be top of your game in the kitchen? The olive podcast is your essential guide to everything new and exciting in food, drink, eating out, travel, and wellbeing. Consider it the perfect soundtrack to your cooking. Hosted by olive magazine’s Deputy Editor Janine Ratcliffe, each episode takes you on a journey as chefs, writers, producers and characters from the food world share stories, top tips and exclusive insider advice, covering everything from must-try ingredients and cooking techniques to the hottest global travel spots and ways to improve your health and wellbeing.Each week, discover the latest food trends, explore the cultural significance of iconic dishes, and learn the secrets behind mastering everything from wok cooking to fermentation. Whether you’re looking to elevate your BBQ game, explore regional cuisines, or become a cocktail connoisseur, we’ve got you covered.The olive magazine podcast is brought to you by the food- and drink-obsessed olive magazine team… welcome to the club! Help us understand how the Olive podcast fits into your life by taking part in our latest research.SURVEY LINK:https://immediateinsiders.com/uc/admin/a1cd/?a=1&b=4
Episodes
Mentioned books
Dec 14, 2018 • 35min
ep 132- MARTIN MORALES on Peruvian baking, the incredible women chefs of the Andes and why quinoa is more versatile than you think.
This week Janine meets up with chef, author and restaurateur Martin Morales to talk about Peruvian food. They discuss the picanteras; the incredible women chefs of the Andes, try some unique Peruvian bakes from Martin’s new Andina Bakery in Notting Hill and he shares some quirky ways to use one of Peru’s most famous exports, quinoa. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Dec 6, 2018 • 29min
ep 131 - NOMA'S RENE REDZEPI AND DAVID ZILBA on why fermentation is at the heart of Noma's menu
This week cookery writer Adam meets Rene Redzepi of Noma in Copenhagen and David Zilber the head of its fermentation lab, to discuss their new book, ‘The Noma Guide to Fermentation’. David explains why fermentation is a bit like a nightclub queue and Rene describes some of their wilder ferments including one disastrous experiment involving pigs blood. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Nov 30, 2018 • 36min
ep 130 - FORAGING and mushrooming with wild food expert Mark Lloyd
This week food director Janine meets up with chef and wild food expert Mark Lloyd for a ramble through Epping Forest. Mark has a lifelong passion for foraging and mushroom picking and talks knowledgably all about the do’s and don’ts of picking and eating directly from nature. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Nov 23, 2018 • 33min
ep 129 - MAGNUS NILSSON - head chef of Favikan in Sweden on Nordic baking traditions from Sweden to the Faroe Isles
This week digital editor Alex chats to Chef Magnus Nilsson who has just launched the third in his trilogy of Nordic cookbooks, The Nordic Baking Book. To research this huge book, Magnus set off on a trip around the Nordic region, from Sweden, Denmark, Norway, Finland and Iceland to the lesser explored Greenland, Faroe Islands and Orland islands. On the podcast, Magnus shares tales of his adventures, as well as an insight into Nordic baking traditions and even how to create the perfect, unwonky gingerbread house for Christmas. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Nov 16, 2018 • 32min
ep 128 - FERMENTATION - how does it work? learn about the science and art behind this ancient practice
This week we find out all about fermenting with Eaten Alive, who produce incredibly good kimchi, sauerkraut and hot sauce from their South London HQ. Janine and Adam meet up with founders Glyn and Pat and learn all about the science and art behind this ancient practice. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Nov 9, 2018 • 32min
ep 127 - LUIZ HARA on the magic of Japanese ingredients (and Marmite!)
This week Alex spends time with Luiz Hara, supperclub host and author of new book, The Japanese Larder. Luiz demystifies some classic Japanese ingredients and explores ways that home cooks can use them in both Asian and Western dishes, as well as discussing his love for a very British ingredient, Marmite. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Nov 2, 2018 • 26min
ep 126 - BEEKEEPING - learn all about the journey of honey from nectar to jar
This week Janine finds out about the wonderful world of beekeeping as she spends an afternoon with Chris Barnes from the Black Bee Honey Company. We find out all about the journey of the honey from flower nectar to finished jar and how these fascinating little creatures perform a huge amount of complex tasks to make it happen. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Oct 26, 2018 • 42min
ep 125 - Why quince is such an underrated fruit and a chat with the head chef of Rovi, Neil Campbell
This week Janine meets up with Lucy Hall, editor of Gardener’s World, to find out why quinces are a much-neglected fruit that deserve their place on our dinner table and Ellie chats to Neil Campbell, head chef of hot new restaurant Rovi about why deep-frying makes everything taste better and how to make the corn ribs dish that is taking Instagram by storm. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Oct 19, 2018 • 35min
ep 124 - PORT AND CHEESE a match made in heaven and foraging for autumn berries
In this week’s podcast food director Janine finds out how to raise your port and cheese game; with an expert tutorial on the different types of port and some quirky new cheeses to match, and drinks writer Hannah shares her autumn berry expertise, when to pick, foraging dos and don’ts and what to make with them. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Oct 12, 2018 • 39min
ep 123 - We celebrate this year's olive Chef Awards winners and find out what makes biang biang noodles so special
On this week’s podcast Janine catches up with editor Laura to talk about the winners of our first ever olive Chef Awards and how hard it is to make that final call when the competition is so strong. Then later digital editor Alex chats to Ting Li, chef at Xian Chinese restaurant Murger Han Han, about the wonders of biang biang noodles. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices
