Today, we’re going straight to the source of extra virgin olive oil. Host Tawnya Bahr sits down with two experts who know Australian extra virgin olive oil inside and out: Dr Joanna McMillan, a leading nutrition scientist, and Tom Hitchcock, Executive Chef at the iconic Spirit House.

From the science of polyphenols and why “extra virgin” matters, to bold culinary moves like wok frying and olive oil sorbet, Joanna and Tom take us on a journey from grove to plate. Along the way, they bust myths about cooking with olive oil, reveal what to look for on the label, and share why freshness and provenance make all the difference.

We explore:

The health benefits of EVOO and how to maximise them
Why Australian-grown olive oil leads the world in quality
Cooking tips that push EVOO beyond the salad bowl
Flavour profiles: from delicate to robust, and how to pair them
The sustainability story behind supporting local producers

This is an episode for chefs, food lovers, and anyone who wants to take their cooking, and their health, to the next level with one simple ingredient.

Proudly brought to you by the Olive Oil Wellness Institute, a science-driven resource dedicated to educating and inspiring people about the health benefits, culinary versatility and sustainability of extra virgin olive oil. Learn more at https://olivewellnessinstitute.org/

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Follow Joanna McMillan: https://www.instagram.com/drjoannamcmillan/

Follow Tom Hitchcock: https://www.instagram.com/chef_hitchcock/

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Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr/

Lucy Allon: https://www.linkedin.com/in/lucyallon/

@straighttothesourcepodcast: https://www.youtube.com/

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