Producing an Olive Oil Legacy with Skyler Mapes
01/07/22 • 82 min
1 Listener
Olive oil goes beyond the brand you find on the shelf. It’s about where it comes from, what it tastes like, and the passion that’s gone into producing it. Very few people have actually tasted ‘the good stuff, “and it’s only once you’ve tried it that you can truly understand what olive oil can offer. Today, we sit down with Skyler Mapes, an American architect who reinvented herself halfway across the world to produce an ancient delicacy. Skyler currently resides on a 300-year-old farm in Calabria, Italy, with her husband Guiseppe. In our conversation, we find out from Skyler about her transition into the world of olive oil, as she tells us about the serendipitous events which led her to Italy. She touches on how she came to be involved with Guiseppe’s family farm, and the ethos that comes with farming olives and other foods in Italy. As we dive deeper into the topic, Skyler notes how she strives to set her brand apart from the rest, and details her approach to branding and appealing to a cross-generational market. We then come back to the topic of production, with Skyler sharing the journey an olive takes to become extra virgin oil. We learn about the process and testing, and why her work is so labor-intensive. Toward the end of the show, Skyler talks about the finished product and describes how you can perform your own olive oil tasting; the proper way. For more on Skyler’s inspiring story, how to identify great olive oil, and much more, be sure to tune in with us today.
Take-Aways From This Episode:
- Skyler shares her olive oil origin story, and why producing at scale was never part of her plan.
- Hear how an architecture internship introduced Skyler to her husband, Guiseppe.
- Skyler tells us what she enjoyed and disliked about the architecture industry.
- The factors that led Skyler to leave the architecture industry.
- Skyler shares why it is so important to have diversity within the same industry.
- Why limiting people’s choices stops their ability to be discerning about what they are eating.
- How the Italian government embraces farming through favorable tax regulations.
- Skyler shares her olive farm’s rich family history and how they’re positioned in the olive oil market today.
- We hear the stark reality of Italy’s poverty and third-world traits.
- Skyler touches on her goal to create a luxury brand that appeals to all generations.
- We talk to Skyler about the varieties of olive oil produced on her farm.
- Skyler gives insider detail on the production of olive oil, contrasting farmers and producers.
- Find out what a day’s work is like on Skyler and Guiseppe’s olive farm.
- Find out how you can start consuming healthier, better olive oil.
Olive oil goes beyond the brand you find on the shelf. It’s about where it comes from, what it tastes like, and the passion that’s gone into producing it. Very few people have actually tasted ‘the good stuff, “and it’s only once you’ve tried it that you can truly understand what olive oil can offer. Today, we sit down with Skyler Mapes, an American architect who reinvented herself halfway across the world to produce an ancient delicacy. Skyler currently resides on a 300-year-old farm in Calabria, Italy, with her husband Guiseppe. In our conversation, we find out from Skyler about her transition into the world of olive oil, as she tells us about the serendipitous events which led her to Italy. She touches on how she came to be involved with Guiseppe’s family farm, and the ethos that comes with farming olives and other foods in Italy. As we dive deeper into the topic, Skyler notes how she strives to set her brand apart from the rest, and details her approach to branding and appealing to a cross-generational market. We then come back to the topic of production, with Skyler sharing the journey an olive takes to become extra virgin oil. We learn about the process and testing, and why her work is so labor-intensive. Toward the end of the show, Skyler talks about the finished product and describes how you can perform your own olive oil tasting; the proper way. For more on Skyler’s inspiring story, how to identify great olive oil, and much more, be sure to tune in with us today.
Take-Aways From This Episode:
- Skyler shares her olive oil origin story, and why producing at scale was never part of her plan.
- Hear how an architecture internship introduced Skyler to her husband, Guiseppe.
- Skyler tells us what she enjoyed and disliked about the architecture industry.
- The factors that led Skyler to leave the architecture industry.
- Skyler shares why it is so important to have diversity within the same industry.
- Why limiting people’s choices stops their ability to be discerning about what they are eating.
- How the Italian government embraces farming through favorable tax regulations.
- Skyler shares her olive farm’s rich family history and how they’re positioned in the olive oil market today.
- We hear the stark reality of Italy’s poverty and third-world traits.
- Skyler touches on her goal to create a luxury brand that appeals to all generations.
- We talk to Skyler about the varieties of olive oil produced on her farm.
- Skyler gives insider detail on the production of olive oil, contrasting farmers and producers.
- Find out what a day’s work is like on Skyler and Guiseppe’s olive farm.
- Find out how you can start consuming healthier, better olive oil.
Previous Episode
Celebrating the complexity and beauty of indigenous cuisine with Chef Hillel Echo Hawk
Hillel Echo-Hawk is a chef and educator, who is dedicated to creating more awareness about indigenous American food traditions, with a specific focus on those of the Pawnee Nation. She runs Birch Basket, a catering company based in Seattle, creating delicious food using healthy, sustainable, beautiful ingredients, indigenous to North America. Like so many of us, Hillel has had an interesting and challenging journey through cuisine and we get to hear all about it in today's episode. Hillel charts her work as a young missionary, and how she enrolled at culinary school after being forced to move back home. We also talk about food in her home growing up, and the early experiences with her mother that shaped her understanding of cooking before we discuss the important aspects of indigenous American cooking that interest Hillel the most. The conversation also covers some thoughts on culinary education, its gaps, and why it is important for people to speak up to shift the conversation away from outdated models. The last part of this illuminating episode is spent discussing life since the pandemic, adapting to uncertainty, and Hillel's challenges with epilepsy. Make sure to join us today, to hear it all!
Key Takeaways From This Episode:
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