{"id":6660,"date":"2021-08-03T11:11:31","date_gmt":"2021-08-03T15:11:31","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=6660"},"modified":"2021-10-28T16:03:56","modified_gmt":"2021-10-28T20:03:56","slug":"pizza-talk-season-two-episode-5","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-talk-season-two-episode-5\/","title":{"rendered":"Pizza Talk, Season Two, Episode 5: The Future of Olive Oil with Corto&#8217;s Lisa Pollack and David Garci-Aquirre"},"content":{"rendered":"<p><strong>Welcome Back to Pizza Talk!<\/strong><\/p>\n<p>In our never-ending quest for, and celebration of artisanship wherever we find it, whether in pizza or anything related to it (which means pretty much everything!), we inevitably cannot avoid the golden liquid that is olive oil. And who better to guide us than the &#8220;Master Miller&#8221; at <em>Corto Olive Oil,<\/em> David (pronounced Daveed) Garci-Aguirre, and <em>Corto&#8217;s<\/em> &#8220;Education Ambassador&#8221; Lisa Pollack. I think it is safe to say that, unless you&#8217;ve already been through <em>Corto&#8217;s<\/em> education program, you are about to learn things about olive oil that you absolutely never knew before and that, frankly, will totally alter your perception of it. <em>Corto<\/em>, as you will hear, is part of an exciting new global movement that totally revolutionizes how olive oil is produced, including how the olives are grown, harvested, and pressed. This is not your grandma&#8217;s olive oil (not there was anything wrong with it &#8212; well, maybe there was, in light of what I learned here), but in this session, I was reminded of a favorite guidance regarding bread baking: <em>&#8220;The baker&#8217;s mission is to evoke full potential of flavor trapped in the grain.&#8221;<\/em> \u00a0Here, you will discover how producers like <em>Corto<\/em> have taken on the same mission, only this time it is how to evoke the full potential of flavor trapped in the olive. You&#8217;ll see what I mean after you hear Lisa and David explain it all, as they take us deeper into olive oil than most of us have ever gone before.<\/p>\n<p><iframe loading=\"lazy\" title=\"Pizza Talk, S2, Episode 5: The Future of Olive with Corto\u2019s Lisa Pollack and David Garci-Aquirre\" width=\"500\" height=\"375\" src=\"https:\/\/www.youtube.com\/embed\/cTCe0dcuAdY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Welcome Back to Pizza Talk! In our never-ending quest for, and celebration of artisanship wherever we find it, whether in pizza or anything related to it (which means pretty much everything!), we inevitably cannot avoid the golden liquid that is olive oil. And who better to guide us than the &#8220;Master Miller&#8221; at Corto Olive Oil, David (pronounced Daveed) Garci-Aguirre, and Corto&#8217;s &#8220;Education Ambassador&#8221; Lisa Pollack. I think it is&#8230;<a href=\"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-talk-season-two-episode-5\/\" title=\"Read More About Pizza Talk, Season Two, Episode 5: The Future of Olive Oil with Corto&#8217;s Lisa Pollack and David Garci-Aquirre\" class=\"btn btnred\">Read More&#8230;<\/a><\/p>\n","protected":false},"author":348,"featured_media":6680,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[708],"tags":[879,880,881,882,33,41,114,706],"class_list":["post-6660","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pizza-talk","tag-corto-olive-oil","tag-david-garci-aguirre","tag-lisa-pollack","tag-olive-oil","tag-peter-reinhart","tag-pizza","tag-pizza-quest","tag-pizza-talk"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pizza Talk, Season Two, Episode 5: The Future of Olive Oil with Corto&#039;s Lisa Pollack and David Garci-Aquirre - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-talk-season-two-episode-5\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pizza Talk, Season Two, Episode 5: The Future of Olive Oil with Corto&#039;s Lisa Pollack and David Garci-Aquirre - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"Welcome Back to Pizza Talk! In our never-ending quest for, and celebration of artisanship wherever we find it, whether in pizza or anything related to it (which means pretty much everything!), we inevitably cannot avoid the golden liquid that is olive oil. And who better to guide us than the &#8220;Master Miller&#8221; at Corto Olive Oil, David (pronounced Daveed) Garci-Aguirre, and Corto&#8217;s &#8220;Education Ambassador&#8221; Lisa Pollack. I think it is...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-talk-season-two-episode-5\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2021-08-03T15:11:31+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-10-28T20:03:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2021\/08\/Pizza-Quest-S2-Episode-5.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1125\" \/>\n\t<meta property=\"og:image:height\" content=\"654\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Peter Reinhart\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Peter Reinhart\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-talk-season-two-episode-5\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-talk-season-two-episode-5\/\",\"name\":\"Pizza Talk, Season Two, Episode 5: The Future of Olive Oil with Corto's Lisa Pollack and David Garci-Aquirre - Pizza Quest with Peter Reinhart\",\"isPartOf\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\"},\"datePublished\":\"2021-08-03T15:11:31+00:00\",\"dateModified\":\"2021-10-28T20:03:56+00:00\",\"author\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/b021fe8612f880c02daed63b08fc5d29\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-talk-season-two-episode-5\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-talk-season-two-episode-5\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-talk-season-two-episode-5\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pizza Talk, Season Two, Episode 5: The Future of Olive Oil with Corto&#8217;s Lisa Pollack and David Garci-Aquirre\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\",\"name\":\"Pizza Quest with Peter Reinhart\",\"description\":\"A journey of self-discovery through pizza.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/b021fe8612f880c02daed63b08fc5d29\",\"name\":\"Peter Reinhart\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/5e372605bc7a3b559161ec0d9ebb2d0f?s=96&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/5e372605bc7a3b559161ec0d9ebb2d0f?s=96&r=g\",\"caption\":\"Peter Reinhart\"},\"description\":\"Peter Reinhart is a baking instructor at Johnson &amp; Wales University. He was the co-founder of the legendary Brother Juniper\u2019s Bakery in Sonoma, California, and is the author of ten books on bread baking and pizza, including Brother Juniper\u2019s Bread Book and the modern classic The Bread Baker\u2019s Apprentice, which was named cookbook of the year in 2002 by both the James Beard Foundation and the International Association of Culinary Professionals. He is also the author of American Pie: My Search for the Perfect Pizza. 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