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The noble olive


Georgia travels back to the South of France, where she once cooked at a Michelin restaurant, and spends time in the olive harvest with a family who is carrying on the tradition of making olive oil.


We learn about the herbs that are grown by a farmer late in the season to be infused in the olive oil, and how the oil is used by the baker who is baking bread using heirloom wheat.


  • 10% Discount on Castelas Olive Oil using code 'ModernPioneering' at check out. Go to to purchase.

  • Castelas Olive Oil, Black Olive, Extra Virgin

  • Olive Harvesting + Pressing

  • Herb Growing

  • Bread Baking at Terre et Blé

  • Sourdough Focaccia Recipe

  • Les Baux-de-Provence, France

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Fun Facts From Behind the Scenes: 

Georgia wrote about this olive oil farm in her first book "Food Heroes," so it was special to come back and film with them 15 years later. To get the aerial shots in the bakery we flew a drone over the wood burning oven which was wild! This was the first episode we filmed for Season 2 and it was the same Italian cinematographer from our Tuscany episode in Season 1, who drove all the way from Italy. This is the only episode from Season 2 that was filmed on the RED camera, can you tell the difference? It has a slightly more cinematic quality.

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