What makes Australian extra virgin olive oil (EVOO) one of the most powerful (and misunderstood) ingredients in the kitchen?

In this episode of Straight To The Source, Dr Joanna McMillan breaks down the science behind polyphenols, freshness and why “extra virgin” really matters – while Chef Tom Hitchcock of Spirit House restaurant takes us  inside the kitchen to show how EVOO is transforming his Southeast Asian dishes.

From busting myths to wok frying (and even using EVOO in sorbet) this episode fuses nutrition science and the culinary arts – highlighting everything you need to know about cooking with EVOO!

Also available on Apple Podcasts and Youtube.