<p>Dave is back with a packed studio and longtime friend of the show Nick Coleman — olive oil educator, sensory expert, and musician behind HGH — fresh off a trip to Greece teaching at the International Olive Oil Network. They go deep on how to detect defects in olive oil by smell alone, why&nbsp;<em>fruité noir</em>&nbsp;works when done intentionally, olive fly maggots, pruning for quality fruit, and why every producing country swears theirs is the best.</p><br><p>Noma scientist and author&nbsp;<strong>Ariel Johnson</strong>&nbsp;joins mid-show, jumping straight into flavor chemistry: why plum frozen yogurt tastes like strawberries, how to reverse-engineer hogo for non-alcoholic tiki drinks, sulfur compounds in durian, chlorophyll behavior in green herb oils, and more. Saffron custard gelato, carotenoids, pressure-cooking aromatics, British potatoes — nothing is safe.</p><br><p>The crew also spirals into glorious tangents:</p><br><p>• DIY Danish pork roast &amp; the perfect crackling sandwich</p><p>• Street food logic — what&nbsp;<em>should</em>&nbsp;be eaten on the move</p><p>• The underrated beauty (and stink) of ginkgo trees</p><p>• Why wrapping potatoes in foil ruins them</p><p>• Delivery fries, baguette sandwiches, and sidewalk etiquette rage</p><p>• VR garbage, museum exhibits, waiting for Godot w/ Keanu &amp; Alex Winter</p><br><p>Plus olive oil tasting in-studio, Patreon callers, and a preview of upcoming episodes — including Kevin from Noma returning soon.</p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>