March 14, 2024 • 36 mins
Today's pod is all about the oil-mighty Olive Oil!
Chef and Influencer Shayna Taylor joins Tyler and Wells to discuss their love for olive oil, including how to properly store it, how long it stays fresh after you open a bottle, and a gut-healthy recipe to soothe an upset tummy!
Plus, Shayna tells the duo why she left Los Angeles for Italy and all about her new line of olive oil produced on her farm in Italy and how you can get it!
See omnystudio.com/listener for privacy information.
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Episode Transcript
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Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast. All right, time for
that episode of Two Dudes in a Kitchen. It's Wells
Adams and Tyler Florence hanging out with you. Tyler, you're
back finally from your travels.
Speaker 3 (00:14):
Welcome back.
Speaker 1 (00:15):
God, what a long, strange trip it was. I feel
like that Johnny Cash song, like I've been everywhere man.
Speaker 2 (00:21):
Speaking of traveling, we're going to be traveling over to
Italy for today's episode.
Speaker 3 (00:25):
Very excited for our guest today.
Speaker 2 (00:28):
She's an expert on olive oil, which you guys know
that Tyler and I love very much. It's gonna be
fun to explore some of her properties and how she
bought a place in Italy to then create this olive oil.
Her name is Shana Taylor. She's a holistic wellness visionary,
a chef, a gut expert, and she's got her own
(00:50):
lifestyle brand. Shane's Kitchen is taking the Internet by storm.
So we're gonna take a quick break and when we
come back on Two Dudes, it's Shana Taylor sticking her
All right, Welcome back to Two Dudes in the kitchen,
now joined by a lovely lady, Shana Taylor. We were
just talking about all the things that you have accomplished.
(01:12):
But the most exciting thing, I feel like, at least
that we want to talk to you about, is this
farm that you've purchased in Italy and all the things
that you're doing in it. So tell us, please, everything
that's going on over in Italy.
Speaker 4 (01:27):
Yeah.
Speaker 5 (01:27):
So I decided to take a leap a couple of
years ago to uproar my entire life, sell my house
in LA and moved to Italy. It has been definitely
a journey, one that I have learned so much about,
not only myself, but just kind of the differences between
moving to a country that is like behind fifty years
(01:48):
coming from a Western country that is very advanced. But
that's not to say that it hasn't been the most
beautiful experience of going on this journey of buying land
that now has all of trees, ancient olive trees that
I own, and then the process of buying also two
country houses farmhouses that I would like to turn into
a wellness retreat center or villa rental situation, basically where
(02:12):
people can come and experience the lifestyle of this biodynamic
farm concept and what we do with the animals, the food,
and kind of building that relationship with food again, because
I feel so many Americans kind of have a bad
relationship with food because we obviously.
Speaker 4 (02:25):
Live in an overprocessed world.
Speaker 5 (02:27):
So my goal was to basically open up that horizon
for people and kind of bring them back to where
we all came from, which is the way that Italians live,
which is growing all their own food.
Speaker 4 (02:38):
They only source things locally.
Speaker 5 (02:40):
They have a lot of built around community of having
meals with family and friends, and it's just a different,
different pace of life over here in the Italian countryside.
Speaker 2 (02:53):
I was reading kind of like the behind the scenes,
the background story at your website, Shane's Kitchen dot Calm,
about how you came across this piece of property in Italy.
Can you do like the abridged version for our listeners,
because it's so cool. It's like one of those Yeah,
it's like almost happenstance, but it was meant to be,
(03:15):
it seems like definitely.
Speaker 5 (03:18):
So when I decided to sell my house, I was
actually going on vacation with my family for Christmas to
Italy because they knew that I wanted to move to Italy,
so I wanted to bring them to experience Italy. I knew,
and so I decided to put my house on the
market right before Christmas time, and I was like, if
it sells, I'm going to just go with the suitcase
and like wing it and see if it's a place
that I want to stay and like, oh, look at
(03:39):
properties and let it evolve over time, no plan whatsoever,
which is a risky situation. So my house sold two
weeks later, right before Christmas. So I literally was like, Okay,
I'm going to have it all packed up. I'm going
to put it in storage in Nashville because I knew
that I didn't want to come back to La So
I was either going back to Nashville and moving my
residency there or staying in Italy and going on this
(04:01):
journey of trying to figure out what it looks like
for me to move there in my businesses and all that.
So when I was there with my family, I stumbled
in this real estate office in Montpiciano and told them
that I wanted to look at some properties with my
family since we were there and didn't have much to do.
Speaker 4 (04:17):
They sent me a long list. I knew it wanted
to be in Umbria.
Speaker 5 (04:20):
I didn't really have any other guidelines other than that,
and so I kind of went through all these you know,
houses that were for sale, and I picked two for
us to look at.
Speaker 4 (04:29):
The first house.
Speaker 5 (04:30):
I actually looked at with my family ended up being
the one that I acquired to buy. And what's crazy
is that there's always like synchronicities where I looked at it,
but it was raining. Then I told myself like, Okay,
I feel really good about this, but my logical mind
was like you have to look at least like five
or six other properties. I mean, you can't just like
you know, execute on this first one. So I they
(04:54):
told me that it was a rental as well the
property that they had rented it sometimes for vacation rental.
So I asked them if I could rent it for
the week of New Year's with some friends of mine
so I could get a feel of the property. And
then in that time I found out that all the
land around it, which as the nine hundred olive trees
that I now sew all of oil with through Shanea's kitchen,
was for sale as well, and so it just felt
(05:15):
like these things that were just telling me over and
over again, like, Okay, this is like my dream scenario.
I'm a chef, so I obviously always have one in
my garden, and I really wanted a farm so that
I could produce biodynamic products and sell them so that
people could have high quality and understand what that meant.
So it was this journey of like, Okay, the land's
for sale, it's perfect, like how much of the land
(05:37):
is for sale? And it just kind of kept evolving
and kept evolving, and I ended up in February twenty
twenty February twenty second, twenty twenty two, so it's literally
like a two year anniversary. Put an offer on the
house and in the land, and they accepted my offer.
Speaker 1 (05:52):
So you have no house in the United States. You're
only living in Italy full time.
Speaker 5 (05:57):
So I have a house actually in nashal well, it's
actually my mom's home, to be honest. So I just
have my residency still in UH in Nashville for the moment,
and then I'm going back and forth and basically splitting
my time between Europe and the US. For now, I'm
still working on moving my residency currently because it's a
bit a bit complex to move your residency and all
(06:19):
the Italian tacts and stuff like that.
Speaker 4 (06:20):
So I'm trying to figure out the best way.
Speaker 1 (06:22):
That's kind of the dream, you know, just to pack
it all up and buy a farm in France or
buy a farm in Italy, you know. Congratulations one yeah, yeah, that's.
Speaker 4 (06:32):
Amazing, Thank you, thank you. It's been fun.
Speaker 1 (06:36):
I think it's a really interesting time if anybody's ever
interested in a big, huge lifestyle change. I know a
lot of people are interested in kind of raising their
children in a different culture, in a different environment right now.
And I know it is dirt cheap to buy complex
right but cheap to buy a piece of property, especially
in Umbria for example. Right there's like it seems like
(06:58):
there's a generation Italians that aren't moving to the countryside.
They're just sort of staying in Rome and stay in
Milan and those like beautiful medieval villages. They're kind of
emptying that right now, right yeah.
Speaker 5 (07:11):
I mean there's so many beautiful miniature towns all over
Italy and they all have their uniqueness about them, and
they have very few local people that have just been
there for histories or old people whatever.
Speaker 4 (07:24):
So when you find these.
Speaker 5 (07:26):
Cute little towns and most of them have land around
them because Italy is mostly agriculture. It's the biggest agriculture
you know, in Europe almost of sustainability, and they push
a lot to have agriculture in Italy, so it's fairly,
fairly cheap.
Speaker 4 (07:38):
They also are doing incentives right.
Speaker 5 (07:40):
Now, I believe in Sicily area like southern Italy, where
they're allowing foreigners to basically come and buy property for nothing.
And then they also are giving a flat tax rate
because a lot of people don't want to move the
residency to Italy because of the tax being so high.
But they're giving people who are willing to invest into
(08:00):
the country basically incentives to get flat tax rates.
Speaker 1 (08:03):
So exciting, right, let's do it? Well, yeah, all right,
let's go two dudes, two dudes, Italian farm.
Speaker 3 (08:09):
I love that. Yes, jo join dudes and Italy.
Speaker 1 (08:12):
There you go. That's what we're doing. That's nice. That's
the next podcast.
Speaker 2 (08:15):
Sana, I know that you're, you know, a holistic wellness visionary,
a chef, a gut health expert. You have this lifestyle brand,
But were you an olive farmer before all this? Or
was this is this a new thing.
Speaker 4 (08:30):
It's a totally new thing. I've learned a lot.
Speaker 2 (08:35):
You can imagine take us through the process of now
creating olive oil, because I mean as Boto.
Speaker 3 (08:41):
And I absolutely love olive oil.
Speaker 2 (08:42):
My father actually has a place up in Cloverdale, up
in Wine Country and he makes olive oil. But is
a pretty complex thing to do.
Speaker 1 (08:51):
It's it's it's it's ancient, and and uh, it's incredibly special.
I want to hear everything because I heard about ancient
olive oil and I want to know what makes it ancient.
So it sounds really interesting.
Speaker 5 (09:03):
Yeah, So ancient olive oil means that the trees have
been there for over two to three hundred years some
of them, so they are very old, very big, very ancient,
and they still produce a beautiful and abundance amount of olives.
What I've learned is that obviously the older the plant,
the more polyphenyl count is in them because their roots
(09:23):
are much deeper, which is where a lot of those
nutrients come from. And then also the flavor profile course changes,
so the older trees typically have more of a buttery
creamy texture, and then the younger olive trees have more
of that like kick, really spice pepper hit the back
of your throat, but when the polyphenyl count is actually higher,
it gives you still that sense of kick because as
(09:44):
a chef, for me, I love when there's a bit
of a kick. I like it when it's like that
perfected between of like pepper smooth butter with.
Speaker 4 (09:50):
A little bit of a kick.
Speaker 5 (09:51):
And so I got really lucky with the trees that
I found and they have kind of all those things.
What I love too about the olive oil processing is
that there's a lot of differ ways that you can
do it. There's a lot of machinery you can use
as a lot of like modern day things, but I
really like to keep it as old as possible, and
in biodynamics, you really try to not disrupt a lot
(10:11):
of the ecosystem that you're working with. So we do
all hand picking for everything, we don't use any type
of machinery, and then when we cut our olive trees
as well, we use this specific technique that is supposed
to help them actually grow a lot more and not
disrupt the process and actually get to cut them less.
Speaker 4 (10:29):
So that's another thing that I learned that's super interesting.
Speaker 5 (10:32):
As there's so many different ways that you can also
cut the trees and then fertilization and you pretty much
just let them run wild. I mean mine have been
wildly organic and untouched for about twenty five years. So
this year was the first year we actually got to
prune a lot of the trees that have just.
Speaker 4 (10:48):
Been growing wild.
Speaker 5 (10:49):
And it's the people who came to of course look
at the trees, the experts, they were just donefounded by
how beautiful the trees were in big but some of
the olives actually so far at the top of these
trees that we couldn't harvest them because we couldn't reach.
Speaker 4 (11:04):
Them by hand.
Speaker 5 (11:05):
So this year we had to really like cut back
the trees a lot this year so that next year
it grows a little bit lower so we can make
sure we get the olive oil processing.
Speaker 1 (11:13):
Have you seen those mechanical tree shakers that just sort
of it's like this big huge arm that wraps around
the base of the tree and then shakes the top
of it and all the olives fall down.
Speaker 4 (11:24):
Yeah, I have seen it.
Speaker 5 (11:25):
So it's controversial in the Italian way of doing things
because they do say that it does actually damage the
tree and it's not the most beneficial way to do them,
although people who use that machinery would argue and say
that it doesn't obviously cause any damage to the tree,
and it's the easiest, fastest way to produce. But I
kind of like the process of taking our time and
(11:47):
harvesting it by hand and like really giving love to
the tree versus feeling like you need to get it
done in like a super extracted, fast shaking a tree
type of way. But that's just my own probably, you know,
just way of liking to do it.
Speaker 3 (12:00):
How many bottles of olive oil does your farm yield? Like,
what is is it? Did you say? Nine hundred trees?
Speaker 5 (12:07):
So we have a little over yeah, a little over
nine hundred trees. So last year, I don't know if
you saw the statistics on this, but last year was
actually the worst olive oil production year and I don't
even know, I think over one hundred years or something
like that in Italy, and it drove the olive oil
prices up by fifty percent because most people didn't actually
(12:28):
get any production because of the weird weather patterns that
Italy experienced. So we got really lucky and we still
produced a good amount of beautiful olives. I think because
of the positioning of my property is in a valley,
and so the water that we collected every time it rained,
it kind of stays and it's quite wet in that valley.
Speaker 4 (12:48):
It doesn't run fully down.
Speaker 5 (12:50):
And we also get this beautiful wind that comes from
the lake that's near my property, which also adds a
flavor profile and detailed to the olive oil.
Speaker 4 (12:59):
That's very new. And so this year we got thirty two.
Speaker 5 (13:04):
Hundred bottles of five hundred milliliter for nine hundred trees.
So that's a very small, obviously badge production, but we
feel like depending on the weather this year, you don't
really know. In the world we live in now, hopefully
we'll get a better idea of what the actual production is,
considering that last year was actually one of the worst
in Italy.
Speaker 1 (13:24):
That's it. And what's the variety of olives that you're harvesting.
Speaker 5 (13:28):
So we have three different varieties, but there's like a
specific one mono loo. But it's just like an old tradition,
like very old. They actually used it for fertilizing other
olive trees, so they used to place them all over.
The different mixtures of bigger olive growths to make sure
that the olives are always fertilized, but they produce like
a really beautiful particular type of olive flavor profile. And
(13:52):
then we have lechiano and fermentino.
Speaker 1 (13:57):
Fantastic. Yeah, and there's a blend of all inside your
olive oil. Yes, that's amazing.
Speaker 4 (14:02):
It's a blend of all three of the trees.
Speaker 5 (14:04):
So we're thinking that maybe next year will I want
to try them individually and see the flavored differences between
the three and maybe do specialty blends or individual just
like one all of them to kind of see what
they how they change.
Speaker 4 (14:18):
But right for this year's harvest, we did all three
blended together.
Speaker 1 (14:22):
That's nice. So you really get a chance to taste
the tear war and taste the countryside and all the
different elements, because I think if you get a really
nice form. Because we make olive oil at Miller and
Luxor Steakhouse, we make two different olive oils and make
one for a seasure salad than one we call steak oil,
which is an ourbicano, so it's a little spicier, it's
got nice little kick on the outside of it. And
then we's splendid with rosemary and thyme and sage and garlic.
(14:46):
So it's like really tastes like as what we call
California steak sauce, like a real thick lick of spicy
olive oil. It tastes like fresh cracked black pepper on
top of the steak. It's really nice. But I've been
down there to in Fresno, I don't know five or
six time to watch the actual process of making extra
virgin olive oil or harvesting olives and going to the pressing.
(15:07):
It is so fascinating. Like you go to the grocery store,
you buy olive oil, you come home, you cook with it.
But then when you go to the farm and they're
taking the olives off the tree and they're taking them
to the processing facility and then depending on it. Now,
are these guys stone crushed with a big gigantic wheel
or they Is it more of a modern process where
the olives get pierced.
Speaker 5 (15:27):
Yeah, it's a more modern extra vision processing. They do
have the old ancient mill. Actually the mill that I
use is local to Peruvisia, which is the main city
of Umbria, and they're the oldest mill in history. I
think it's like their family's been doing it from since
the twelve hundred.
Speaker 4 (15:41):
It's the same family which is really coral and like
very historic.
Speaker 5 (15:45):
But they have the old stone mill that they have
just on display. But they say, when you do the
old I actually originally really wanted to do the oldest tradition,
so do the old stone milling. But you get like
I think thirty or forty percent last production when you
do it like that.
Speaker 1 (16:02):
Yeah, and plus you get the flavor of the seeds
and the sticks and the stems and all that kind
of stuff. It's not just pure. So and that would
be this massive stone that was that was carved out,
and then another massive stone that is drawn by a
horse and a circle where they would just take the
olives and dump them into the stone vat and then
(16:22):
the olives would get crushed, and then they take the pulp,
like the really sticky olive oil pulp, and then when
they would layer them on these big huge wooden beams
and these these porous mats, and every mat would get
you know, probably like maybe two or three quarts of
this olive mash and they would go on top of
(16:44):
each other, and then a big huge press would come
down and just start to crush them, and then the
olive juice, the olive oil would start to kind of
leach out of this and would just smell fantastic. Now
that's the ancient way of making it, right, and the
new modern way of making it is the olives get
dumped into this thing that kind of looks it's like
a milk truck. It's like a big, huge stainless steel vat, massive,
massive vat, and then there's a there's a tumbler on
(17:06):
the inside with these little small needles and the olives
get pierced, so they're not crushed, but they're pierced, and
then they get crushed so the olives so you get
this really kind of pure extract and probably a higher
yield too, right M yeah.
Speaker 4 (17:21):
Yeah, and the end you get a much higher yield
in the old way.
Speaker 5 (17:23):
But the old way is fascinating to think that that's
with the technology they came up with to be able
to extract the oil from the olive.
Speaker 2 (17:30):
In Insane, let's take the olive oil from the farm
to the kitchen. I when we've talked about this a
good bit on the show, and we actually had the
founder of Poppy sodas on the show a couple episodes back,
and I have issues with gut health and upset tummy,
and those poppy sodas actually have done by the way
(17:52):
world of difference for me. But I saw that you
do have an olive oil recipe that is for like
gut health, and I thought we could kind of go
through it real quick, just for all the listeners out
there who might be like me and suffering from a
little bit of upset tummy mm hmm.
Speaker 5 (18:12):
Just so everyone knows, most of America, unfortunately has a
lot of different cut problems, so it's normal, which it
shouldn't be normal, but a lot of us suffer with
those things. I suffered with major gut health problems, and
I was living in the States as well, and since
I've moved they've actually all gone away.
Speaker 4 (18:28):
Really, which is just yeah.
Speaker 5 (18:31):
And I always had chronic something when I was in
the States.
Speaker 3 (18:35):
I just want to know, was your issue gluten.
Speaker 5 (18:38):
I couldn't eat gluten, dairy, sugar, corn, pretty much nothing.
Speaker 4 (18:43):
I had to home cook all my meals.
Speaker 2 (18:45):
And now that you've gone over to Italy where everything
is fresh and it's not pumped full steroids and antibiotics,
and everything.
Speaker 3 (18:50):
You're fine. Yeah, that's so frustrating.
Speaker 1 (18:55):
The food in Italy and Europe in general is much
much higher quality.
Speaker 5 (19:01):
Yeah, because it doesn't it's not it's not overprocessed and
manufactured like we've done it in the US, where a
lot of people comparative to Europe, in different countries in Europe.
Speaker 4 (19:10):
So, and we also are based off of convenience.
Speaker 5 (19:13):
So people have capitalized obviously on creating food that is
based off of people's conveniences because we're all working around
the clock to basically become successful, and there's some downfalls
to those things that we didn't really think about. I
think when we got started doing microwavel dinners and top
ramen and all these convenient foods, but there's no nutrients
in them, and when you don't give your microbiome the
(19:34):
nutrients it needs. I mean, you're supposed to have seventy
two different varieties of food in a week to feed
your microbiome. So that's a lot of mixtures of seeds, nuts, fruits, vegetables, meats,
like a mixture of things that you're supposed to eat
in a week, and most people don't get that.
Speaker 1 (19:49):
I mean Cheetos, pizza, chicken nuggets.
Speaker 3 (19:52):
That's not good.
Speaker 4 (19:53):
Oh, that's exactly my point.
Speaker 5 (19:58):
There's no nutrients that that's literally just corn, gluten, processed
bad seed oils, and fried food. I mean, there's nothing
that feeds the microbiome in that.
Speaker 4 (20:11):
So over time we all end.
Speaker 5 (20:12):
Up having bad microbiome and unfortunately that causes a lot
of gut health, skin issues, digestive problems like you're suffering with. Unfortunately,
and I was one of those too. I mean the
only even though what it would actually was like the
biggest thing for me. I would go to Europe, eat
everything that I wanted, lose weight, feel amazing, have glowing skin.
Then I would go back home to La, go back
(20:33):
to like my salads and homemade juices and sourcing from
all these crazy farms that I could find where I
thought the produce was good, and I would be inflamed.
Speaker 4 (20:40):
And bloated, and I was like, what is this cannot
be normal?
Speaker 5 (20:44):
Like how is it that I'm eating technically ten times
healthier when I'm in La and my body is more
inflamed and I eat like a nutrient dense diet.
Speaker 4 (20:52):
I eat like you know, I'm a nutrition and it's
always a nutritious in.
Speaker 5 (20:56):
Chef so like I understand the importance of calories and balanced,
but wow, I couldn't.
Speaker 4 (21:02):
It really was shocking to me.
Speaker 5 (21:04):
So until I moved here, basically I had all my
gut health stuff went away.
Speaker 3 (21:10):
Well, let's fix the gut a little bit.
Speaker 2 (21:11):
I do want to talk about this, this gut healing
morning wellness sha.
Speaker 5 (21:15):
Yes. So I have been doing this actually since before
I decided to produce my own olive oil, but I
really got into it once I actually knew wholeheartedly where
the olive oil came from. As we know, eighty percent
of the olive oil in America is fake by study
because there's so many olive oils that mix different oils
inside of it. Or they are of course sourced from
(21:38):
not one single origin like Italy or Spain or the
US or California. They're like source from seven different countries,
which obviously does these are not high quality oils.
Speaker 4 (21:47):
People.
Speaker 5 (21:48):
You got to really like look at the facts and
see where it's coming from and try to source the
best when you want to use something from a holistic perspective.
So for me, mine obviously is extra virgin, certified, organic,
ancient and all the things so I started doing this
olive oil on an empty stomach and mixing it with lemon,
(22:08):
sometimes a little bit of kay and pepper. And this
is a beautiful way to not only kill bad bacteria
or fungus in the stomach, because olive oil has those
natural anti fungal antibacterial aspects, but it also has really
good fats in it and good nutrients and polyphenols which
actually feed the good microbiome in our stomachs and also
(22:28):
helps protect the gut throughout the day, so it doesn't
destroy or cause any inflammation to the gut lining, which
is where a lot of our problems come from.
Speaker 4 (22:39):
And this is super important of course when you're like gluten.
Speaker 5 (22:41):
Intolerant and you want to absorb the most nutrients, because
when your gut lining is not in a good place,
you don't absorb things and it's hard for your stomach
to digest and this causes leaky gut. So when you
put something first thing in your stomach, when you have
an eaten for however many hours, depending on when you
had dinner the night before, this really sets up the
stomach for nutrients, killing those bad bacteria, feeding the good microbiome,
(23:03):
and then of course, a lemon has its own benefits
like alcalizing the stomach and getting those juices flowing in
the stomach, et cetera. So now I've been doing this
for a couple of years now and it has helped
my stomach so much. It also helps with vowel movements
because it basically just oils and liquifies all of your
Intestines's helped move vowel movements.
Speaker 1 (23:24):
There, good buddy.
Speaker 2 (23:25):
It's so funny because you hear this and I'm like,
that's crazy, like, and then I think a lot of
listeners too, are like, that's crazy. I'm drinking oil in
the morning. But my Portuguese grandmother would did this for years.
She would always take a shot of olive oil. And
I grew up in you know, around a bunch of
battalions that would also or Sicilians really that they would
(23:46):
also do this. And it's funny to hear like I
always thought it was just like to help you poop,
really was what my grandma always said, or like helps
with hangovers. But it totally makes sense that, like it
definitely just helps with like overall gut health in general.
And yeah, it's nothing new, but it's new to hear
(24:06):
like on a podcast, I feel.
Speaker 4 (24:07):
Like, yeah, yeah, definitely. It's also really good for acid reflux.
Speaker 5 (24:11):
Like a lot of people who get acid reflux they
drink the olive oil lemon shot basically, and it's supposed.
Speaker 4 (24:16):
To help with that too. Yeah, that's great age practices.
Speaker 2 (24:21):
Can we buy your olive oil or do you have
to be in Italy to get it?
Speaker 5 (24:24):
No? I actually imported ninety percent of it into America
and so it's available on my website chain at kitchen
dot com.
Speaker 1 (24:31):
Now I love that. I love love love oil.
Speaker 4 (24:34):
I'm happy to send you, guys, bullsom all of it. Honestly,
it's so good.
Speaker 5 (24:39):
It's so good, like the it just it's so funny
to say this because it seems like such a basic
thing to say. But like I feel like when I've
tried so many olive oils, it's like, yes, they're tasty
and whatever, but they don't actually taste like olives. Like
when I taste my olivoil, I'm like, it's such an
experience of like all the flavor profoils of what an
olive is supposed to taste like, plus all these other
dynamic things that go into it. It's a totally different
(25:02):
type of experience when it's boutique like this.
Speaker 1 (25:04):
I'm going to ask you a couple of super basic
olive oil questions that I get all the time because
I just love you. Hear your version of the answer,
Like how do you store olive oil properly?
Speaker 4 (25:15):
So I wouldn't recommend buying an olive oil that's not.
Speaker 5 (25:18):
In a amber or dark glass, because when you leave
it on a countertop or something in its case sees sunlight,
you're basically killing the nutrients of it. So if it
is a glass bottle that's see through, I would recommend
storing it in a cabinet in the dark.
Speaker 4 (25:31):
That's going to be the best way to store it.
Speaker 5 (25:33):
And then, I mean they say in theory, once you
open it, So once you break that seal and the
oxygen goes into the olive oil, you should use it
within a year because within a year most of the
benefits of the olive oil start to die.
Speaker 1 (25:46):
I can go through a bottle of olive oil and
one meal if I'm cooking for like ten told people, right, same,
you right me too, exactly right?
Speaker 5 (25:54):
I have I have like six empty shade his kitchen
olive oil bottles in my kitchen right now, keeps.
Speaker 4 (26:00):
On like the last month.
Speaker 1 (26:01):
Yeah. I mean I've got a couple of like I
collect olive oil, so I have like some super expensive
olive oils that I'll buy a bottle of it. I'm like,
you know, this olive oil is like fifty bucks. Okay, okay,
let's see what it is, you know. And because I'm
there's a sucker born every minute, and when it comes
to olive oil that's made, and I just I love
the flavor and I love the taste, and even if
it's expensive, I just want to know why, especially like
(26:21):
totally you have it, or the tear war or the
story or the farmer or whatever it is. To me,
it's all really special. So the next simple olive oil
question that I get all the time, can you heat
it up? Can you cook with it?
Speaker 4 (26:35):
Yes?
Speaker 5 (26:36):
So there is a there was like that this is
the one thing about wellness and health and like facts,
is that one study comes out and then everything goes
viral and then they say it's not good to cook with.
Speaker 4 (26:46):
But olive oil, we get it tested for.
Speaker 5 (26:47):
The smoke point is four hundred degrees, so it does
not actually smoke until that's high, so you can saute
and cook pretty much everything. I mean I even fry
stuff with my olive oil, as long as it's not
like a crazy high temperature to fry, but like a
basic saute a little, you know, crisp in a pan.
I use pretty much everything with olive oil.
Speaker 1 (27:10):
What's the best thing to drizzle olive oil over if
it's going to be raw?
Speaker 5 (27:16):
My god?
Speaker 4 (27:16):
Everything? What's not good with olive oil? I feel like
pretty much everything. I even drizzle olive oil in my desserts.
I mean I even put it on. I mean I
pretty much put olil on everything. Are you the same.
Speaker 1 (27:28):
Olive oil over ice cream? If you haven't had it, don'tkno,
get it's delicious ice cream and salt banga.
Speaker 4 (27:35):
Have you had the basil ice cream with olive oil?
Speaker 1 (27:38):
Yeah, that's amazing, so good.
Speaker 5 (27:41):
Tomato ice cream with olive oil. I've tried so many
different ones that I think are.
Speaker 1 (27:44):
Incredible, fantastic. That reminds me of this beautiful meal had
an antigue in the south of France and the chef
made basil ice cream and it just blew me away,
which is like sweet basil cream, so good. Frozen neon
green with olive oil and salt on top of it,
and I feel like I was just in habit. It
tastes like South France. Okay, so okay, what's your simple question?
(28:05):
I give all of so Okay, so use it for
about a year, keep in the dark place. Can you
cook with it? I think it's a check check check.
Now do you use butter ever or are you just
like strictly olive oil?
Speaker 5 (28:18):
I mean I would say I use olive oil eighty
percent of the time because I just like the flavor
profile of it.
Speaker 4 (28:24):
But I do really love a good raw, grass fed butter.
Speaker 5 (28:27):
I use a lot of sheep's milk butter here because
obviously we live in sheep's Land.
Speaker 4 (28:32):
In Italy, they love everything Piccarino cheese the best. Yeah.
Speaker 5 (28:36):
Yeah, there's some health benefits to butter. People shouldn't be
afraid when it's grass fed.
Speaker 4 (28:41):
It's good. They should use it too.
Speaker 1 (28:43):
It's good, fat, good, fat, fantastic, also really good for
the gut. Yep.
Speaker 3 (28:50):
All right now, I'm hungry.
Speaker 2 (28:51):
Yeah, Shana, thank you so much for coming on two
dudes in the kitchen and telling your story. This has
been very, very cool, and I'm very very vious of
the direction of what your life took. Because I feel
like this is what everyone wants to do. Get the
hell out of Los Angeles and go move to Italy
and make olive oil with ancient trees sounds so cool.
Speaker 1 (29:14):
I agree. I agree man, Right now, if you if
you are thinking about a big, huge lifestyle change, and
a lot of people are, Italy is a bargain if
you want to go buy a house. I'm not saying
it's easy, so's Portugal, so is France, but definitely take
a look at that. Even if you're looking at buying
like a second home or a vacation home. It's a
(29:35):
once in a generation chance to buy a piece of
farm property in Umbria and all there's like beautiful, really
beautiful little farm towns. It's great.
Speaker 3 (29:42):
Yeah.
Speaker 2 (29:43):
And if you guys out there want to follow Shane's store,
you can follow her on social media at.
Speaker 5 (29:48):
So my personal instagram's Shana Therese Taylor, which is my
full full name, and then my food and everything related
to the kitchen is Shana's dot kitchen.
Speaker 2 (30:00):
Amazing And if you can't afford to go buy a
house in Italy, then you can at least get a
couple of bottles of her olive oil at that website.
We know you're in Italy and it's late, so get
some sleep. But thank you so much for coming on too,
dudes in a kitchen.
Speaker 4 (30:13):
Thank you guys for having me.
Speaker 5 (30:14):
I really appreciate it, and I appreciate the love and
appreciation for Italy and olive oil.
Speaker 1 (30:19):
It is my magic happy place. I mean, we bounce
in between going to France one year and then going
to Italy the next. I love Rome, I love Florence.
I cook there with the late great Fabio Piki at
Chabreo and Florence. I've staged there, I've cooked there. It's
where I go fill up my creative tank, you know,
(30:39):
when I need to go, just like learn more and
see more and eat more. It's the greatest place in
the world. Yeah, the Italians taught the world how to cook,
and the French just wrote it down.
Speaker 5 (30:47):
Yeah.
Speaker 4 (30:48):
Literally, that's exactly what the Italians stay too.
Speaker 5 (30:50):
I mean, to be fair, they are like the Italian
food way surpasses French food.
Speaker 4 (30:55):
No offense French people. I love your country and you
have really good bread, but.
Speaker 1 (30:59):
Just the same.
Speaker 4 (31:01):
Have you been to Umbria yet? The region in Italy.
Speaker 1 (31:04):
I've been all over really yeah many times. Is fabulous.
Speaker 5 (31:08):
Yeah, it's more it's way more raw than Tuscany, so
like I feel like it's Tuscany is beautiful, but it's
very overdone and everyone kind of knows about it. Where
I feel like Umbria is very still like raw and
authentically Italy, and it's very beautiful and very green.
Speaker 4 (31:20):
They call it the green heart of Italy for a reason.
Speaker 1 (31:22):
So in spectacular wine too.
Speaker 4 (31:24):
Yes, spectacular wine. We also I'm planning to do a
vineyard at some point.
Speaker 1 (31:28):
That great gratulation. That's awesome, that's exciting, that's great. I mean, so, yeah,
do you ever make it back to nash Vegas or
are you just like you know, yeah, yeah.
Speaker 5 (31:37):
I go.
Speaker 4 (31:37):
I go back and forth, for sure.
Speaker 5 (31:39):
But I also travel a lot, just around Europe in
general and different places around the world. I host retreats
in different places. I have actually two retreats in Umbria
March and April. They are wellness retreats. So I travel
around a lot, but Italy is like my main base.
Then I basically spend half my time here and half
my time a lot of other places.
Speaker 1 (31:57):
But that's great, Well, good for you, congratulations for taking
your life in your hands and doing what you want
to do and just going I mean, how scary was
I just sell your house and going, Okay, I've got
cash my pocket. I don't know where I'm going to go.
I know I'm going to live in Italy. I'm just
gonna go shop for a house and figure it out.
How scary was that?
Speaker 5 (32:12):
Yeah, it was pretty It was pretty scary, to be honest,
especially because I was doing it alone. It wasn't like
I was in a relationship in moving with like a
couple or a friend or something. I literally just decided
like I don't want this life in La anymore and
I'm just going to like roll it and see what happens.
And I am such an air so I like am
a doer and a driving force, and I'm just like
I'll figure it out when I get my head around something.
Speaker 4 (32:34):
But I uh, it all worked out.
Speaker 5 (32:36):
It was just a lot of learning curves and you know,
like I didn't even have a visa when I decided
to stay, so I had to like go back to
back to the States, try to.
Speaker 4 (32:43):
Organize a visa. What did that mean? What kind of
visa did I need?
Speaker 5 (32:45):
It was like I did everything backwards, which I don't
recommend for people who are interested in moving abroad. I
definitely would you know, organize yourself a little bit better
than I did.
Speaker 1 (32:54):
The hard way. Is that the hard way? Because that's
the way I want to go.
Speaker 5 (32:58):
I did it the hard way because that's basically what
I do everything in life. I'm like, what's the most
challenging Give me that one.
Speaker 2 (33:05):
Well, let us know when your your wellness retreats and
your like b and b's are available, because Kler and
I will come and will come hang out with you.
Speaker 4 (33:13):
Yeah. Come.
Speaker 5 (33:13):
I really want to start doing like collaborative efforts with
different types of chefs and like artists in their field
and do like different events on the property. So bring
like artists that are painters or sculptors, bring different chefs
from like around the world, and like do these kind
of cool creative events together, and obviously like document it
and like create some sort of cool community for people.
(33:34):
So you can definitely come and cook or do some
sort of things. So we'll definitely stay in touch. I
think it'd be really fun to have you guys there
and you can see the property and experience experience the farm. Yeah, yeah, honestly,
it would be a really good series. Italyst having a moment.
Speaker 3 (33:49):
So it is, I make a TV show. There you go,
There you go. It's called HPI. You can do it.
Speaker 2 (33:56):
Yeah, Shanon, thank you so much for coming on. Two
dudes in a kitchen. We really appreciate it. We're excited
to get our hands on your olive oil and get
some sleep.
Speaker 3 (34:03):
We know it's laid out there.
Speaker 4 (34:04):
Thank you. I appreciate it. Thank you for having me take.
Speaker 3 (34:07):
Care see it.
Speaker 4 (34:08):
Bye.
Speaker 3 (34:09):
Well, now I want to go buy a house in Italy.
Let's go do it.
Speaker 1 (34:13):
You know what, Italy, France, Germany, Tokyo, and China. Like
there's a population imbalance right now, right like so there's
there's way more people that are aging than people that
are young enough to replace that population, specifically in some
of these really rural towns, like you're seeing these deals,
(34:35):
Like Japan is the hardest country in the world to
get a visa, specifically if you want to go buy property,
and now they're inviting you know, foreign nationals to come
in just to go like take over some of these
small towns that have nobody there, so you could literally
get like a steal. France is the same way. Germany's
kind of upside down right now that population mix. But
(34:57):
I definitely get my wife and I I'm sure you
guys are the same way. Do you just look at
real estate all the time.
Speaker 2 (35:05):
It's on my Instagram feed. It'll be like one hundred
thousand euros for this castle in Germany. I'm like, do
you want to go? We can do this, we can
tell this thing yes months.
Speaker 1 (35:18):
Yeah, man, life is too short. Like I think when
you go to the great societies in the world and
what they do as they work to live, right, so
they what they do doesn't define who they are as
a person, but what defines them as a person are
the most important conversations in life. And it's always about food. Yeah,
so like all these like in France and Italy, they'll
(35:39):
work four five, six hours a day. They don't make
it their life. And then the big conversations about you know,
who's got the best bread, who's got the best cheese,
who's got the best pasta, where's the best meal, who's
coming over family, all this kind of stuff, Like those
things are really important and Italy is so great at that.
I just love it.
Speaker 2 (35:55):
Yeah, this is a fun episode. Thank you guys, all
for listening. Please follow, subscribe to your friends to listen
to two Dudes in the Kitchen. We'll be back next
week with some listener questions.
Speaker 3 (36:04):
See you guys.
Speaker 2 (36:05):
All right, guys, thanks for listening. Follow us on Instagram
at two Dudes in a Kitchen. Make sure to write
us a review and leave us five stars.
Speaker 1 (36:13):
We'll take that and we'll see you guys next time.
Speaker 2 (36:15):
I see you next time.
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast. All right, time for
that episode of Two Dudes in a Kitchen. It's Wells
Adams and Tyler Florence hanging out with you. Tyler, you're
back finally from your travels.
Speaker 3 (00:14):
Welcome back.
Speaker 1 (00:15):
God, what a long, strange trip it was. I feel
like that Johnny Cash song, like I've been everywhere man.
Speaker 2 (00:21):
Speaking of traveling, we're going to be traveling over to
Italy for today's episode.
Speaker 3 (00:25):
Very excited for our guest today.
Speaker 2 (00:28):
She's an expert on olive oil, which you guys know
that Tyler and I love very much. It's gonna be
fun to explore some of her properties and how she
bought a place in Italy to then create this olive oil.
Her name is Shana Taylor. She's a holistic wellness visionary,
a chef, a gut expert, and she's got her own
(00:50):
lifestyle brand. Shane's Kitchen is taking the Internet by storm.
So we're gonna take a quick break and when we
come back on Two Dudes, it's Shana Taylor sticking her
All right, Welcome back to Two Dudes in the kitchen,
now joined by a lovely lady, Shana Taylor. We were
just talking about all the things that you have accomplished.
(01:12):
But the most exciting thing, I feel like, at least
that we want to talk to you about, is this
farm that you've purchased in Italy and all the things
that you're doing in it. So tell us, please, everything
that's going on over in Italy.
Speaker 4 (01:27):
Yeah.
Speaker 5 (01:27):
So I decided to take a leap a couple of
years ago to uproar my entire life, sell my house
in LA and moved to Italy. It has been definitely
a journey, one that I have learned so much about,
not only myself, but just kind of the differences between
moving to a country that is like behind fifty years
(01:48):
coming from a Western country that is very advanced. But
that's not to say that it hasn't been the most
beautiful experience of going on this journey of buying land
that now has all of trees, ancient olive trees that
I own, and then the process of buying also two
country houses farmhouses that I would like to turn into
a wellness retreat center or villa rental situation, basically where
(02:12):
people can come and experience the lifestyle of this biodynamic
farm concept and what we do with the animals, the food,
and kind of building that relationship with food again, because
I feel so many Americans kind of have a bad
relationship with food because we obviously.
Speaker 4 (02:25):
Live in an overprocessed world.
Speaker 5 (02:27):
So my goal was to basically open up that horizon
for people and kind of bring them back to where
we all came from, which is the way that Italians live,
which is growing all their own food.
Speaker 4 (02:38):
They only source things locally.
Speaker 5 (02:40):
They have a lot of built around community of having
meals with family and friends, and it's just a different,
different pace of life over here in the Italian countryside.
Speaker 2 (02:53):
I was reading kind of like the behind the scenes,
the background story at your website, Shane's Kitchen dot Calm,
about how you came across this piece of property in Italy.
Can you do like the abridged version for our listeners,
because it's so cool. It's like one of those Yeah,
it's like almost happenstance, but it was meant to be,
(03:15):
it seems like definitely.
Speaker 5 (03:18):
So when I decided to sell my house, I was
actually going on vacation with my family for Christmas to
Italy because they knew that I wanted to move to Italy,
so I wanted to bring them to experience Italy. I knew,
and so I decided to put my house on the
market right before Christmas time, and I was like, if
it sells, I'm going to just go with the suitcase
and like wing it and see if it's a place
that I want to stay and like, oh, look at
(03:39):
properties and let it evolve over time, no plan whatsoever,
which is a risky situation. So my house sold two
weeks later, right before Christmas. So I literally was like, Okay,
I'm going to have it all packed up. I'm going
to put it in storage in Nashville because I knew
that I didn't want to come back to La So
I was either going back to Nashville and moving my
residency there or staying in Italy and going on this
(04:01):
journey of trying to figure out what it looks like
for me to move there in my businesses and all that.
So when I was there with my family, I stumbled
in this real estate office in Montpiciano and told them
that I wanted to look at some properties with my
family since we were there and didn't have much to do.
Speaker 4 (04:17):
They sent me a long list. I knew it wanted
to be in Umbria.
Speaker 5 (04:20):
I didn't really have any other guidelines other than that,
and so I kind of went through all these you know,
houses that were for sale, and I picked two for
us to look at.
Speaker 4 (04:29):
The first house.
Speaker 5 (04:30):
I actually looked at with my family ended up being
the one that I acquired to buy. And what's crazy
is that there's always like synchronicities where I looked at it,
but it was raining. Then I told myself like, Okay,
I feel really good about this, but my logical mind
was like you have to look at least like five
or six other properties. I mean, you can't just like
you know, execute on this first one. So I they
(04:54):
told me that it was a rental as well the
property that they had rented it sometimes for vacation rental.
So I asked them if I could rent it for
the week of New Year's with some friends of mine
so I could get a feel of the property. And
then in that time I found out that all the
land around it, which as the nine hundred olive trees
that I now sew all of oil with through Shanea's kitchen,
was for sale as well, and so it just felt
(05:15):
like these things that were just telling me over and
over again, like, Okay, this is like my dream scenario.
I'm a chef, so I obviously always have one in
my garden, and I really wanted a farm so that
I could produce biodynamic products and sell them so that
people could have high quality and understand what that meant.
So it was this journey of like, Okay, the land's
for sale, it's perfect, like how much of the land
(05:37):
is for sale? And it just kind of kept evolving
and kept evolving, and I ended up in February twenty
twenty February twenty second, twenty twenty two, so it's literally
like a two year anniversary. Put an offer on the
house and in the land, and they accepted my offer.
Speaker 1 (05:52):
So you have no house in the United States. You're
only living in Italy full time.
Speaker 5 (05:57):
So I have a house actually in nashal well, it's
actually my mom's home, to be honest. So I just
have my residency still in UH in Nashville for the moment,
and then I'm going back and forth and basically splitting
my time between Europe and the US. For now, I'm
still working on moving my residency currently because it's a
bit a bit complex to move your residency and all
(06:19):
the Italian tacts and stuff like that.
Speaker 4 (06:20):
So I'm trying to figure out the best way.
Speaker 1 (06:22):
That's kind of the dream, you know, just to pack
it all up and buy a farm in France or
buy a farm in Italy, you know. Congratulations one yeah, yeah, that's.
Speaker 4 (06:32):
Amazing, Thank you, thank you. It's been fun.
Speaker 1 (06:36):
I think it's a really interesting time if anybody's ever
interested in a big, huge lifestyle change. I know a
lot of people are interested in kind of raising their
children in a different culture, in a different environment right now.
And I know it is dirt cheap to buy complex
right but cheap to buy a piece of property, especially
in Umbria for example. Right there's like it seems like
(06:58):
there's a generation Italians that aren't moving to the countryside.
They're just sort of staying in Rome and stay in
Milan and those like beautiful medieval villages. They're kind of
emptying that right now, right yeah.
Speaker 5 (07:11):
I mean there's so many beautiful miniature towns all over
Italy and they all have their uniqueness about them, and
they have very few local people that have just been
there for histories or old people whatever.
Speaker 4 (07:24):
So when you find these.
Speaker 5 (07:26):
Cute little towns and most of them have land around
them because Italy is mostly agriculture. It's the biggest agriculture
you know, in Europe almost of sustainability, and they push
a lot to have agriculture in Italy, so it's fairly,
fairly cheap.
Speaker 4 (07:38):
They also are doing incentives right.
Speaker 5 (07:40):
Now, I believe in Sicily area like southern Italy, where
they're allowing foreigners to basically come and buy property for nothing.
And then they also are giving a flat tax rate
because a lot of people don't want to move the
residency to Italy because of the tax being so high.
But they're giving people who are willing to invest into
(08:00):
the country basically incentives to get flat tax rates.
Speaker 1 (08:03):
So exciting, right, let's do it? Well, yeah, all right,
let's go two dudes, two dudes, Italian farm.
Speaker 3 (08:09):
I love that. Yes, jo join dudes and Italy.
Speaker 1 (08:12):
There you go. That's what we're doing. That's nice. That's
the next podcast.
Speaker 2 (08:15):
Sana, I know that you're, you know, a holistic wellness visionary,
a chef, a gut health expert. You have this lifestyle brand,
But were you an olive farmer before all this? Or
was this is this a new thing.
Speaker 4 (08:30):
It's a totally new thing. I've learned a lot.
Speaker 2 (08:35):
You can imagine take us through the process of now
creating olive oil, because I mean as Boto.
Speaker 3 (08:41):
And I absolutely love olive oil.
Speaker 2 (08:42):
My father actually has a place up in Cloverdale, up
in Wine Country and he makes olive oil. But is
a pretty complex thing to do.
Speaker 1 (08:51):
It's it's it's it's ancient, and and uh, it's incredibly special.
I want to hear everything because I heard about ancient
olive oil and I want to know what makes it ancient.
So it sounds really interesting.
Speaker 5 (09:03):
Yeah, So ancient olive oil means that the trees have
been there for over two to three hundred years some
of them, so they are very old, very big, very ancient,
and they still produce a beautiful and abundance amount of olives.
What I've learned is that obviously the older the plant,
the more polyphenyl count is in them because their roots
(09:23):
are much deeper, which is where a lot of those
nutrients come from. And then also the flavor profile course changes,
so the older trees typically have more of a buttery
creamy texture, and then the younger olive trees have more
of that like kick, really spice pepper hit the back
of your throat, but when the polyphenyl count is actually higher,
it gives you still that sense of kick because as
(09:44):
a chef, for me, I love when there's a bit
of a kick. I like it when it's like that
perfected between of like pepper smooth butter with.
Speaker 4 (09:50):
A little bit of a kick.
Speaker 5 (09:51):
And so I got really lucky with the trees that
I found and they have kind of all those things.
What I love too about the olive oil processing is
that there's a lot of differ ways that you can
do it. There's a lot of machinery you can use
as a lot of like modern day things, but I
really like to keep it as old as possible, and
in biodynamics, you really try to not disrupt a lot
(10:11):
of the ecosystem that you're working with. So we do
all hand picking for everything, we don't use any type
of machinery, and then when we cut our olive trees
as well, we use this specific technique that is supposed
to help them actually grow a lot more and not
disrupt the process and actually get to cut them less.
Speaker 4 (10:29):
So that's another thing that I learned that's super interesting.
Speaker 5 (10:32):
As there's so many different ways that you can also
cut the trees and then fertilization and you pretty much
just let them run wild. I mean mine have been
wildly organic and untouched for about twenty five years. So
this year was the first year we actually got to
prune a lot of the trees that have just.
Speaker 4 (10:48):
Been growing wild.
Speaker 5 (10:49):
And it's the people who came to of course look
at the trees, the experts, they were just donefounded by
how beautiful the trees were in big but some of
the olives actually so far at the top of these
trees that we couldn't harvest them because we couldn't reach.
Speaker 4 (11:04):
Them by hand.
Speaker 5 (11:05):
So this year we had to really like cut back
the trees a lot this year so that next year
it grows a little bit lower so we can make
sure we get the olive oil processing.
Speaker 1 (11:13):
Have you seen those mechanical tree shakers that just sort
of it's like this big huge arm that wraps around
the base of the tree and then shakes the top
of it and all the olives fall down.
Speaker 4 (11:24):
Yeah, I have seen it.
Speaker 5 (11:25):
So it's controversial in the Italian way of doing things
because they do say that it does actually damage the
tree and it's not the most beneficial way to do them,
although people who use that machinery would argue and say
that it doesn't obviously cause any damage to the tree,
and it's the easiest, fastest way to produce. But I
kind of like the process of taking our time and
(11:47):
harvesting it by hand and like really giving love to
the tree versus feeling like you need to get it
done in like a super extracted, fast shaking a tree
type of way. But that's just my own probably, you know,
just way of liking to do it.
Speaker 3 (12:00):
How many bottles of olive oil does your farm yield? Like,
what is is it? Did you say? Nine hundred trees?
Speaker 5 (12:07):
So we have a little over yeah, a little over
nine hundred trees. So last year, I don't know if
you saw the statistics on this, but last year was
actually the worst olive oil production year and I don't
even know, I think over one hundred years or something
like that in Italy, and it drove the olive oil
prices up by fifty percent because most people didn't actually
(12:28):
get any production because of the weird weather patterns that
Italy experienced. So we got really lucky and we still
produced a good amount of beautiful olives. I think because
of the positioning of my property is in a valley,
and so the water that we collected every time it rained,
it kind of stays and it's quite wet in that valley.
Speaker 4 (12:48):
It doesn't run fully down.
Speaker 5 (12:50):
And we also get this beautiful wind that comes from
the lake that's near my property, which also adds a
flavor profile and detailed to the olive oil.
Speaker 4 (12:59):
That's very new. And so this year we got thirty two.
Speaker 5 (13:04):
Hundred bottles of five hundred milliliter for nine hundred trees.
So that's a very small, obviously badge production, but we
feel like depending on the weather this year, you don't
really know. In the world we live in now, hopefully
we'll get a better idea of what the actual production is,
considering that last year was actually one of the worst
in Italy.
Speaker 1 (13:24):
That's it. And what's the variety of olives that you're harvesting.
Speaker 5 (13:28):
So we have three different varieties, but there's like a
specific one mono loo. But it's just like an old tradition,
like very old. They actually used it for fertilizing other
olive trees, so they used to place them all over.
The different mixtures of bigger olive growths to make sure
that the olives are always fertilized, but they produce like
a really beautiful particular type of olive flavor profile. And
(13:52):
then we have lechiano and fermentino.
Speaker 1 (13:57):
Fantastic. Yeah, and there's a blend of all inside your
olive oil. Yes, that's amazing.
Speaker 4 (14:02):
It's a blend of all three of the trees.
Speaker 5 (14:04):
So we're thinking that maybe next year will I want
to try them individually and see the flavored differences between
the three and maybe do specialty blends or individual just
like one all of them to kind of see what
they how they change.
Speaker 4 (14:18):
But right for this year's harvest, we did all three
blended together.
Speaker 1 (14:22):
That's nice. So you really get a chance to taste
the tear war and taste the countryside and all the
different elements, because I think if you get a really
nice form. Because we make olive oil at Miller and
Luxor Steakhouse, we make two different olive oils and make
one for a seasure salad than one we call steak oil,
which is an ourbicano, so it's a little spicier, it's
got nice little kick on the outside of it. And
then we's splendid with rosemary and thyme and sage and garlic.
(14:46):
So it's like really tastes like as what we call
California steak sauce, like a real thick lick of spicy
olive oil. It tastes like fresh cracked black pepper on
top of the steak. It's really nice. But I've been
down there to in Fresno, I don't know five or
six time to watch the actual process of making extra
virgin olive oil or harvesting olives and going to the pressing.
(15:07):
It is so fascinating. Like you go to the grocery store,
you buy olive oil, you come home, you cook with it.
But then when you go to the farm and they're
taking the olives off the tree and they're taking them
to the processing facility and then depending on it. Now,
are these guys stone crushed with a big gigantic wheel
or they Is it more of a modern process where
the olives get pierced.
Speaker 5 (15:27):
Yeah, it's a more modern extra vision processing. They do
have the old ancient mill. Actually the mill that I
use is local to Peruvisia, which is the main city
of Umbria, and they're the oldest mill in history. I
think it's like their family's been doing it from since
the twelve hundred.
Speaker 4 (15:41):
It's the same family which is really coral and like
very historic.
Speaker 5 (15:45):
But they have the old stone mill that they have
just on display. But they say, when you do the
old I actually originally really wanted to do the oldest tradition,
so do the old stone milling. But you get like
I think thirty or forty percent last production when you
do it like that.
Speaker 1 (16:02):
Yeah, and plus you get the flavor of the seeds
and the sticks and the stems and all that kind
of stuff. It's not just pure. So and that would
be this massive stone that was that was carved out,
and then another massive stone that is drawn by a
horse and a circle where they would just take the
olives and dump them into the stone vat and then
(16:22):
the olives would get crushed, and then they take the pulp,
like the really sticky olive oil pulp, and then when
they would layer them on these big huge wooden beams
and these these porous mats, and every mat would get
you know, probably like maybe two or three quarts of
this olive mash and they would go on top of
(16:44):
each other, and then a big huge press would come
down and just start to crush them, and then the
olive juice, the olive oil would start to kind of
leach out of this and would just smell fantastic. Now
that's the ancient way of making it, right, and the
new modern way of making it is the olives get
dumped into this thing that kind of looks it's like
a milk truck. It's like a big, huge stainless steel vat, massive,
massive vat, and then there's a there's a tumbler on
(17:06):
the inside with these little small needles and the olives
get pierced, so they're not crushed, but they're pierced, and
then they get crushed so the olives so you get
this really kind of pure extract and probably a higher
yield too, right M yeah.
Speaker 4 (17:21):
Yeah, and the end you get a much higher yield
in the old way.
Speaker 5 (17:23):
But the old way is fascinating to think that that's
with the technology they came up with to be able
to extract the oil from the olive.
Speaker 2 (17:30):
In Insane, let's take the olive oil from the farm
to the kitchen. I when we've talked about this a
good bit on the show, and we actually had the
founder of Poppy sodas on the show a couple episodes back,
and I have issues with gut health and upset tummy,
and those poppy sodas actually have done by the way
(17:52):
world of difference for me. But I saw that you
do have an olive oil recipe that is for like
gut health, and I thought we could kind of go
through it real quick, just for all the listeners out
there who might be like me and suffering from a
little bit of upset tummy mm hmm.
Speaker 5 (18:12):
Just so everyone knows, most of America, unfortunately has a
lot of different cut problems, so it's normal, which it
shouldn't be normal, but a lot of us suffer with
those things. I suffered with major gut health problems, and
I was living in the States as well, and since
I've moved they've actually all gone away.
Speaker 4 (18:28):
Really, which is just yeah.
Speaker 5 (18:31):
And I always had chronic something when I was in
the States.
Speaker 3 (18:35):
I just want to know, was your issue gluten.
Speaker 5 (18:38):
I couldn't eat gluten, dairy, sugar, corn, pretty much nothing.
Speaker 4 (18:43):
I had to home cook all my meals.
Speaker 2 (18:45):
And now that you've gone over to Italy where everything
is fresh and it's not pumped full steroids and antibiotics,
and everything.
Speaker 3 (18:50):
You're fine. Yeah, that's so frustrating.
Speaker 1 (18:55):
The food in Italy and Europe in general is much
much higher quality.
Speaker 5 (19:01):
Yeah, because it doesn't it's not it's not overprocessed and
manufactured like we've done it in the US, where a
lot of people comparative to Europe, in different countries in Europe.
Speaker 4 (19:10):
So, and we also are based off of convenience.
Speaker 5 (19:13):
So people have capitalized obviously on creating food that is
based off of people's conveniences because we're all working around
the clock to basically become successful, and there's some downfalls
to those things that we didn't really think about. I
think when we got started doing microwavel dinners and top
ramen and all these convenient foods, but there's no nutrients
in them, and when you don't give your microbiome the
(19:34):
nutrients it needs. I mean, you're supposed to have seventy
two different varieties of food in a week to feed
your microbiome. So that's a lot of mixtures of seeds, nuts, fruits, vegetables, meats,
like a mixture of things that you're supposed to eat
in a week, and most people don't get that.
Speaker 1 (19:49):
I mean Cheetos, pizza, chicken nuggets.
Speaker 3 (19:52):
That's not good.
Speaker 4 (19:53):
Oh, that's exactly my point.
Speaker 5 (19:58):
There's no nutrients that that's literally just corn, gluten, processed
bad seed oils, and fried food. I mean, there's nothing
that feeds the microbiome in that.
Speaker 4 (20:11):
So over time we all end.
Speaker 5 (20:12):
Up having bad microbiome and unfortunately that causes a lot
of gut health, skin issues, digestive problems like you're suffering with. Unfortunately,
and I was one of those too. I mean the
only even though what it would actually was like the
biggest thing for me. I would go to Europe, eat
everything that I wanted, lose weight, feel amazing, have glowing skin.
Then I would go back home to La, go back
(20:33):
to like my salads and homemade juices and sourcing from
all these crazy farms that I could find where I
thought the produce was good, and I would be inflamed.
Speaker 4 (20:40):
And bloated, and I was like, what is this cannot
be normal?
Speaker 5 (20:44):
Like how is it that I'm eating technically ten times
healthier when I'm in La and my body is more
inflamed and I eat like a nutrient dense diet.
Speaker 4 (20:52):
I eat like you know, I'm a nutrition and it's
always a nutritious in.
Speaker 5 (20:56):
Chef so like I understand the importance of calories and balanced,
but wow, I couldn't.
Speaker 4 (21:02):
It really was shocking to me.
Speaker 5 (21:04):
So until I moved here, basically I had all my
gut health stuff went away.
Speaker 3 (21:10):
Well, let's fix the gut a little bit.
Speaker 2 (21:11):
I do want to talk about this, this gut healing
morning wellness sha.
Speaker 5 (21:15):
Yes. So I have been doing this actually since before
I decided to produce my own olive oil, but I
really got into it once I actually knew wholeheartedly where
the olive oil came from. As we know, eighty percent
of the olive oil in America is fake by study
because there's so many olive oils that mix different oils
inside of it. Or they are of course sourced from
(21:38):
not one single origin like Italy or Spain or the
US or California. They're like source from seven different countries,
which obviously does these are not high quality oils.
Speaker 4 (21:47):
People.
Speaker 5 (21:48):
You got to really like look at the facts and
see where it's coming from and try to source the
best when you want to use something from a holistic perspective.
So for me, mine obviously is extra virgin, certified, organic,
ancient and all the things so I started doing this
olive oil on an empty stomach and mixing it with lemon,
(22:08):
sometimes a little bit of kay and pepper. And this
is a beautiful way to not only kill bad bacteria
or fungus in the stomach, because olive oil has those
natural anti fungal antibacterial aspects, but it also has really
good fats in it and good nutrients and polyphenols which
actually feed the good microbiome in our stomachs and also
(22:28):
helps protect the gut throughout the day, so it doesn't
destroy or cause any inflammation to the gut lining, which
is where a lot of our problems come from.
Speaker 4 (22:39):
And this is super important of course when you're like gluten.
Speaker 5 (22:41):
Intolerant and you want to absorb the most nutrients, because
when your gut lining is not in a good place,
you don't absorb things and it's hard for your stomach
to digest and this causes leaky gut. So when you
put something first thing in your stomach, when you have
an eaten for however many hours, depending on when you
had dinner the night before, this really sets up the
stomach for nutrients, killing those bad bacteria, feeding the good microbiome,
(23:03):
and then of course, a lemon has its own benefits
like alcalizing the stomach and getting those juices flowing in
the stomach, et cetera. So now I've been doing this
for a couple of years now and it has helped
my stomach so much. It also helps with vowel movements
because it basically just oils and liquifies all of your
Intestines's helped move vowel movements.
Speaker 1 (23:24):
There, good buddy.
Speaker 2 (23:25):
It's so funny because you hear this and I'm like,
that's crazy, like, and then I think a lot of
listeners too, are like, that's crazy. I'm drinking oil in
the morning. But my Portuguese grandmother would did this for years.
She would always take a shot of olive oil. And
I grew up in you know, around a bunch of
battalions that would also or Sicilians really that they would
(23:46):
also do this. And it's funny to hear like I
always thought it was just like to help you poop,
really was what my grandma always said, or like helps
with hangovers. But it totally makes sense that, like it
definitely just helps with like overall gut health in general.
And yeah, it's nothing new, but it's new to hear
(24:06):
like on a podcast, I feel.
Speaker 4 (24:07):
Like, yeah, yeah, definitely. It's also really good for acid reflux.
Speaker 5 (24:11):
Like a lot of people who get acid reflux they
drink the olive oil lemon shot basically, and it's supposed.
Speaker 4 (24:16):
To help with that too. Yeah, that's great age practices.
Speaker 2 (24:21):
Can we buy your olive oil or do you have
to be in Italy to get it?
Speaker 5 (24:24):
No? I actually imported ninety percent of it into America
and so it's available on my website chain at kitchen
dot com.
Speaker 1 (24:31):
Now I love that. I love love love oil.
Speaker 4 (24:34):
I'm happy to send you, guys, bullsom all of it. Honestly,
it's so good.
Speaker 5 (24:39):
It's so good, like the it just it's so funny
to say this because it seems like such a basic
thing to say. But like I feel like when I've
tried so many olive oils, it's like, yes, they're tasty
and whatever, but they don't actually taste like olives. Like
when I taste my olivoil, I'm like, it's such an
experience of like all the flavor profoils of what an
olive is supposed to taste like, plus all these other
dynamic things that go into it. It's a totally different
(25:02):
type of experience when it's boutique like this.
Speaker 1 (25:04):
I'm going to ask you a couple of super basic
olive oil questions that I get all the time because
I just love you. Hear your version of the answer,
Like how do you store olive oil properly?
Speaker 4 (25:15):
So I wouldn't recommend buying an olive oil that's not.
Speaker 5 (25:18):
In a amber or dark glass, because when you leave
it on a countertop or something in its case sees sunlight,
you're basically killing the nutrients of it. So if it
is a glass bottle that's see through, I would recommend
storing it in a cabinet in the dark.
Speaker 4 (25:31):
That's going to be the best way to store it.
Speaker 5 (25:33):
And then, I mean they say in theory, once you
open it, So once you break that seal and the
oxygen goes into the olive oil, you should use it
within a year because within a year most of the
benefits of the olive oil start to die.
Speaker 1 (25:46):
I can go through a bottle of olive oil and
one meal if I'm cooking for like ten told people, right, same,
you right me too, exactly right?
Speaker 5 (25:54):
I have I have like six empty shade his kitchen
olive oil bottles in my kitchen right now, keeps.
Speaker 4 (26:00):
On like the last month.
Speaker 1 (26:01):
Yeah. I mean I've got a couple of like I
collect olive oil, so I have like some super expensive
olive oils that I'll buy a bottle of it. I'm like,
you know, this olive oil is like fifty bucks. Okay, okay,
let's see what it is, you know. And because I'm
there's a sucker born every minute, and when it comes
to olive oil that's made, and I just I love
the flavor and I love the taste, and even if
it's expensive, I just want to know why, especially like
(26:21):
totally you have it, or the tear war or the
story or the farmer or whatever it is. To me,
it's all really special. So the next simple olive oil
question that I get all the time, can you heat
it up? Can you cook with it?
Speaker 4 (26:35):
Yes?
Speaker 5 (26:36):
So there is a there was like that this is
the one thing about wellness and health and like facts,
is that one study comes out and then everything goes
viral and then they say it's not good to cook with.
Speaker 4 (26:46):
But olive oil, we get it tested for.
Speaker 5 (26:47):
The smoke point is four hundred degrees, so it does
not actually smoke until that's high, so you can saute
and cook pretty much everything. I mean I even fry
stuff with my olive oil, as long as it's not
like a crazy high temperature to fry, but like a
basic saute a little, you know, crisp in a pan.
I use pretty much everything with olive oil.
Speaker 1 (27:10):
What's the best thing to drizzle olive oil over if
it's going to be raw?
Speaker 5 (27:16):
My god?
Speaker 4 (27:16):
Everything? What's not good with olive oil? I feel like
pretty much everything. I even drizzle olive oil in my desserts.
I mean I even put it on. I mean I
pretty much put olil on everything. Are you the same.
Speaker 1 (27:28):
Olive oil over ice cream? If you haven't had it, don'tkno,
get it's delicious ice cream and salt banga.
Speaker 4 (27:35):
Have you had the basil ice cream with olive oil?
Speaker 1 (27:38):
Yeah, that's amazing, so good.
Speaker 5 (27:41):
Tomato ice cream with olive oil. I've tried so many
different ones that I think are.
Speaker 1 (27:44):
Incredible, fantastic. That reminds me of this beautiful meal had
an antigue in the south of France and the chef
made basil ice cream and it just blew me away,
which is like sweet basil cream, so good. Frozen neon
green with olive oil and salt on top of it,
and I feel like I was just in habit. It
tastes like South France. Okay, so okay, what's your simple question?
(28:05):
I give all of so Okay, so use it for
about a year, keep in the dark place. Can you
cook with it? I think it's a check check check.
Now do you use butter ever or are you just
like strictly olive oil?
Speaker 5 (28:18):
I mean I would say I use olive oil eighty
percent of the time because I just like the flavor
profile of it.
Speaker 4 (28:24):
But I do really love a good raw, grass fed butter.
Speaker 5 (28:27):
I use a lot of sheep's milk butter here because
obviously we live in sheep's Land.
Speaker 4 (28:32):
In Italy, they love everything Piccarino cheese the best. Yeah.
Speaker 5 (28:36):
Yeah, there's some health benefits to butter. People shouldn't be
afraid when it's grass fed.
Speaker 4 (28:41):
It's good. They should use it too.
Speaker 1 (28:43):
It's good, fat, good, fat, fantastic, also really good for
the gut. Yep.
Speaker 3 (28:50):
All right now, I'm hungry.
Speaker 2 (28:51):
Yeah, Shana, thank you so much for coming on two
dudes in the kitchen and telling your story. This has
been very, very cool, and I'm very very vious of
the direction of what your life took. Because I feel
like this is what everyone wants to do. Get the
hell out of Los Angeles and go move to Italy
and make olive oil with ancient trees sounds so cool.
Speaker 1 (29:14):
I agree. I agree man, Right now, if you if
you are thinking about a big, huge lifestyle change, and
a lot of people are, Italy is a bargain if
you want to go buy a house. I'm not saying
it's easy, so's Portugal, so is France, but definitely take
a look at that. Even if you're looking at buying
like a second home or a vacation home. It's a
(29:35):
once in a generation chance to buy a piece of
farm property in Umbria and all there's like beautiful, really
beautiful little farm towns. It's great.
Speaker 3 (29:42):
Yeah.
Speaker 2 (29:43):
And if you guys out there want to follow Shane's store,
you can follow her on social media at.
Speaker 5 (29:48):
So my personal instagram's Shana Therese Taylor, which is my
full full name, and then my food and everything related
to the kitchen is Shana's dot kitchen.
Speaker 2 (30:00):
Amazing And if you can't afford to go buy a
house in Italy, then you can at least get a
couple of bottles of her olive oil at that website.
We know you're in Italy and it's late, so get
some sleep. But thank you so much for coming on too,
dudes in a kitchen.
Speaker 4 (30:13):
Thank you guys for having me.
Speaker 5 (30:14):
I really appreciate it, and I appreciate the love and
appreciation for Italy and olive oil.
Speaker 1 (30:19):
It is my magic happy place. I mean, we bounce
in between going to France one year and then going
to Italy the next. I love Rome, I love Florence.
I cook there with the late great Fabio Piki at
Chabreo and Florence. I've staged there, I've cooked there. It's
where I go fill up my creative tank, you know,
(30:39):
when I need to go, just like learn more and
see more and eat more. It's the greatest place in
the world. Yeah, the Italians taught the world how to cook,
and the French just wrote it down.
Speaker 5 (30:47):
Yeah.
Speaker 4 (30:48):
Literally, that's exactly what the Italians stay too.
Speaker 5 (30:50):
I mean, to be fair, they are like the Italian
food way surpasses French food.
Speaker 4 (30:55):
No offense French people. I love your country and you
have really good bread, but.
Speaker 1 (30:59):
Just the same.
Speaker 4 (31:01):
Have you been to Umbria yet? The region in Italy.
Speaker 1 (31:04):
I've been all over really yeah many times. Is fabulous.
Speaker 5 (31:08):
Yeah, it's more it's way more raw than Tuscany, so
like I feel like it's Tuscany is beautiful, but it's
very overdone and everyone kind of knows about it. Where
I feel like Umbria is very still like raw and
authentically Italy, and it's very beautiful and very green.
Speaker 4 (31:20):
They call it the green heart of Italy for a reason.
Speaker 1 (31:22):
So in spectacular wine too.
Speaker 4 (31:24):
Yes, spectacular wine. We also I'm planning to do a
vineyard at some point.
Speaker 1 (31:28):
That great gratulation. That's awesome, that's exciting, that's great. I mean, so, yeah,
do you ever make it back to nash Vegas or
are you just like you know, yeah, yeah.
Speaker 5 (31:37):
I go.
Speaker 4 (31:37):
I go back and forth, for sure.
Speaker 5 (31:39):
But I also travel a lot, just around Europe in
general and different places around the world. I host retreats
in different places. I have actually two retreats in Umbria
March and April. They are wellness retreats. So I travel
around a lot, but Italy is like my main base.
Then I basically spend half my time here and half
my time a lot of other places.
Speaker 1 (31:57):
But that's great, Well, good for you, congratulations for taking
your life in your hands and doing what you want
to do and just going I mean, how scary was
I just sell your house and going, Okay, I've got
cash my pocket. I don't know where I'm going to go.
I know I'm going to live in Italy. I'm just
gonna go shop for a house and figure it out.
How scary was that?
Speaker 5 (32:12):
Yeah, it was pretty It was pretty scary, to be honest,
especially because I was doing it alone. It wasn't like
I was in a relationship in moving with like a
couple or a friend or something. I literally just decided
like I don't want this life in La anymore and
I'm just going to like roll it and see what happens.
And I am such an air so I like am
a doer and a driving force, and I'm just like
I'll figure it out when I get my head around something.
Speaker 4 (32:34):
But I uh, it all worked out.
Speaker 5 (32:36):
It was just a lot of learning curves and you know,
like I didn't even have a visa when I decided
to stay, so I had to like go back to
back to the States, try to.
Speaker 4 (32:43):
Organize a visa. What did that mean? What kind of
visa did I need?
Speaker 5 (32:45):
It was like I did everything backwards, which I don't
recommend for people who are interested in moving abroad. I
definitely would you know, organize yourself a little bit better
than I did.
Speaker 1 (32:54):
The hard way. Is that the hard way? Because that's
the way I want to go.
Speaker 5 (32:58):
I did it the hard way because that's basically what
I do everything in life. I'm like, what's the most
challenging Give me that one.
Speaker 2 (33:05):
Well, let us know when your your wellness retreats and
your like b and b's are available, because Kler and
I will come and will come hang out with you.
Speaker 4 (33:13):
Yeah. Come.
Speaker 5 (33:13):
I really want to start doing like collaborative efforts with
different types of chefs and like artists in their field
and do like different events on the property. So bring
like artists that are painters or sculptors, bring different chefs
from like around the world, and like do these kind
of cool creative events together, and obviously like document it
and like create some sort of cool community for people.
(33:34):
So you can definitely come and cook or do some
sort of things. So we'll definitely stay in touch. I
think it'd be really fun to have you guys there
and you can see the property and experience experience the farm. Yeah, yeah, honestly,
it would be a really good series. Italyst having a moment.
Speaker 3 (33:49):
So it is, I make a TV show. There you go,
There you go. It's called HPI. You can do it.
Speaker 2 (33:56):
Yeah, Shanon, thank you so much for coming on. Two
dudes in a kitchen. We really appreciate it. We're excited
to get our hands on your olive oil and get
some sleep.
Speaker 3 (34:03):
We know it's laid out there.
Speaker 4 (34:04):
Thank you. I appreciate it. Thank you for having me take.
Speaker 3 (34:07):
Care see it.
Speaker 4 (34:08):
Bye.
Speaker 3 (34:09):
Well, now I want to go buy a house in Italy.
Let's go do it.
Speaker 1 (34:13):
You know what, Italy, France, Germany, Tokyo, and China. Like
there's a population imbalance right now, right like so there's
there's way more people that are aging than people that
are young enough to replace that population, specifically in some
of these really rural towns, like you're seeing these deals,
(34:35):
Like Japan is the hardest country in the world to
get a visa, specifically if you want to go buy property,
and now they're inviting you know, foreign nationals to come
in just to go like take over some of these
small towns that have nobody there, so you could literally
get like a steal. France is the same way. Germany's
kind of upside down right now that population mix. But
(34:57):
I definitely get my wife and I I'm sure you
guys are the same way. Do you just look at
real estate all the time.
Speaker 2 (35:05):
It's on my Instagram feed. It'll be like one hundred
thousand euros for this castle in Germany. I'm like, do
you want to go? We can do this, we can
tell this thing yes months.
Speaker 1 (35:18):
Yeah, man, life is too short. Like I think when
you go to the great societies in the world and
what they do as they work to live, right, so
they what they do doesn't define who they are as
a person, but what defines them as a person are
the most important conversations in life. And it's always about food. Yeah,
so like all these like in France and Italy, they'll
(35:39):
work four five, six hours a day. They don't make
it their life. And then the big conversations about you know,
who's got the best bread, who's got the best cheese,
who's got the best pasta, where's the best meal, who's
coming over family, all this kind of stuff, Like those
things are really important and Italy is so great at that.
I just love it.
Speaker 2 (35:55):
Yeah, this is a fun episode. Thank you guys, all
for listening. Please follow, subscribe to your friends to listen
to two Dudes in the Kitchen. We'll be back next
week with some listener questions.
Speaker 3 (36:04):
See you guys.
Speaker 2 (36:05):
All right, guys, thanks for listening. Follow us on Instagram
at two Dudes in a Kitchen. Make sure to write
us a review and leave us five stars.
Speaker 1 (36:13):
We'll take that and we'll see you guys next time.
Speaker 2 (36:15):
I see you next time.
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