Oregon Olive Mill

Tasting the 4 different varieties of oil at the Oregon Olive Mill

Slow Food Portland Podcast with Oregon Olive Mill

At the beginning of 2016 Slow Food Portland launched their very own podcast: Snail By Snail. The goal is to explore the meaning of Good, Clean, Fair food by engaging in conversations with farmers, chefs, producers and activists. Episodes are released monthly and March’s installation featured LET um EAT Seeders & Feeders Paul Durant, owner of the Oregon Olive Mill and Libby Clow, the Olive Oil Program Ambassador. The last two years the LET um EAT team has visited the Oregon Olive Mill in Dayton during harvest and when the olives are pressed to observe the process and taste the delectable olio nuovo. As the only estate olioteca in the Pacific Northwest, the Oregon Olive Mill project is a fascinating one, with it’s own unique challenges and triumphs – hear more from Paul and Libby on the Snail by Snail podcast included below!
 

Snail by Snail Podcast: Oregon Olive Mill

 
In Dayton, Oregon a massive delicious experiment is going on. The Oregon Olive Mill has been growing olives in the Pacific Northwest’s cool climate since 2008. In that time, there have been freezes and thousands of trees dying. Nonetheless, they ventured on and have been producing excellent olive oil and creating a burgeoning Northwest olive oil culture.

Joined by Paul Durant, owner and miller at the Oregon Olive Mill, and Libby Clow, the olive oil program ambassador, listen in to hear:

  • About Slow Food University and Libby’s concentration on olive oil, wine, cheese, and cured meats (yum!)
  • How and why olive oil keeps them honest
  • And what the freeze of 2013 taught them about the cultivation of cool climate olives
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