Daniel talks with Mort Rosenblum, author of the new book "Olives". Rosenblum recounts how he bought an olive orchard in southern France and began making olive oil as farmers in that region have been doing for hundreds of years. Rosenblum says that much of the olive farmer's way of life remains unchanged and that even the method of pressing the olives into oil is the same process that's been used for more than two thousand years.
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