It all started with the hunt for fresh olive oil like she tasted in the family olive grove in Italy. Fast forward a decade and that hunt has led Emily down a path she never dreamed of.
Eight-time cookbook author and Level 2 Olive Oil Sommelier, Emily is still pursuing her love of olive oil and her determination to educate people on the health benefits and how to buy fresh Olive Oil.
When not tasting olive oil at competitions around the world, Emily is either writing or researching her next cookbook. Her latest cookbook: A Rising Tide (co-authored with photographer extraordinaire Danielle Acken) brings us along on a journey to Atlantic Canada unveiling the innovative food scene taking place there and introducing us to the people and culture of Atlantic Canada. If you hadn’t thought of traveling to Atlantic Canada before listening to this episode, you will be booking your ticket after!
In Emily’s words: “When I was on the Atlantic coast, it really felt there was this amazing Canadian culture that we really didn't experience in the rest of Canada.”
In this episode Emily shares myth busters around olive oil, the current research between olive oil and Alzheimer’s prevention, Emily introduces us to unique ingredients indigenous to Atlantic Canada and shows us why the food scene is about so much more than Lobster. Plus Emily shares her travel tips, including how and where to travel from New Brunswick to Prince Edward Island.
I can’t wait for you to hear all the Emily has to share!
HELPFUL LINKS

• Recipe for Emily's Baked Feta
• Bessie North House In-Home Dining Restaurant in Nova Scotia
• Join Emily’s next virtual cooking class
• Follow Emily on Instagram
• Learn more about Emily and Olive Oil at: The Olive Oil Critic
• George Brown Continuing Education Olive Oil Specialist course
• Dalvay By The Sea Hotel and Cottages on Prince Edward Island
• Get my FREE guide: 10 Unique Travel and Food Tips You Won't Find Anywhere Else

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SAY HELLO

In My Kitchen creates connections one dish at a time, by exploring culture through food. I do this through unique culinary workshops, speaking engagements, and of course, this podcast.

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