Forever on the lookout for rare olive varietals, Lina Smith studied Chemical Engineering as an undergraduate, later pursued a Master of Arts in Italian Literature, but ended up writing her thesis on olive oil. Since 2011, Lina has been a judge at the Los Angeles and New York International Olive Oil Competitions, and believes that for the first time in the hundreds of years since oil has been pressed from olives, the industry is able to produce significantly better olive oils that are true to the olive and more healthful. Learn about the tradition of olive harvesting, olive oil production and tasting. 

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