The Truth About High Quality Olive Oil with David Garci-Aguirre of Corto Olive Oil

David Garci-Aguirre, Master Miller and Vice President of Operations at Corto Olive Oil, recounts his journey in the olive oil industry. He identifies what pizzamakers should look for in an olive oil and emphasizes how investing in high quality olive oil can elevate dishes to the next level. David goes into detail about the business side of the olive oil industry and how Corto maintains the quality and freshness of its olive oil. Through normalizing fresh olive oil within the market, David hopes to combat misconceptions and change people's perceptions of olive oil.
 
Highlights:
👨‍🍳 David got into the olive oil industry purely by accident. There are no specialized schools that teach how to become a master miller- the skills come over time from applied knowledge.
🍕 Although olive oil is one of the most forgotten ingredients in pizza, it plays a huge role in elevating the flavors in any dish. It's a unique commodity with incredible aromas that makes other ingredients even better by adding depth and complexity.
🧑‍🌾 David hopes to close the loop between the producer and the consumer through a farm to table approach. This way consumers can have a more intimate connection with the makers of their olive oil.
🫒 Olive oil is a unique aroma loaded with antioxidants and polyphenols. It's an incredibly versatile oil that can be used for anything.
🌿 High quality olive oil comes from high quality, fresh olives that harvested at the exact right time. Its quality can be retained through a secure storage system that protects the product from light, heat, and air.
💡David's plan to grow the business is to get people to understand the impact of quality olive oil. By getting people to taste the freshness and citrusy nature of good olive oil, he hopes they recognize the difference.
💸 Premium olive oil, as well as anything premium in general, costs more due to investing more in the ingredients and the manufacturing process. That small difference in price, though, goes a long way in quality.
🚜 Mechanizing the harvest is what truly changed the olive oil industry, as companies were able to scale up the production of high-quality olive oil and make it more accessible to the general public. 
💭 David believes we need to start thinking about olive oil the same way we do any fresh, perishable product. He finds that the biggest pushback from consumers is the price point, but they do like it once they taste it.
📈 Don't go into the pizza industry trying to compete with commodities. You have to be bringing quality to stand out.
 
Audio Podcast Available at https://bit.ly/3ENnWkp
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