In the previous episode, Carl Ipsen explained how the EU regulations for extra-virgin olive oil include tasting notes, and that if an oil has any of the forbidden flavours, it cannot be classified as extra virgin. So I was very surprised to read (in an issue of Edward Behr’s Art of Eating newsletter) about oils being produced in Provence that go out of their way to develop some — but not all — of the EU’s “defects”. Just as with modern extra virgin, these old-fashioned oils rely on up-to-date equipment and the skill of the miller. In this episode, the paradox of old-fashioned modern oil. Notes Old-Fashioned Olive Oil from Provence is the piece that prompted this episode. A few months back, Ed Behr had written about modern olive oil. Both contain fascinating tasting notes and more besides. Here is the transcript. I lifted some images from the Moulin Cornille website.    Huffduff it