Giuliana Mackler

Contributing Editor

Giuliana Mackler is an olive oil specialist, writer, and educator with a background in hospitality management. She holds certifications from the Università di Scienze Gastronomiche, Universidad de Jaén, International Olive Council, Organizzazione Nazionale Assaggiatori Olio Di Oliva, Associazione Internazionale Ristoranti dell’Olio, and the Wine and Spirits Education Trust. She is a member of Les Dames d’Escoffier Italy chapter and the International Association of Culinary Professionals.  Based in Tuscany and New York, Giuliana creates tasting workshops for curious palates and culinary professionals, and consults on gastro tourism development, culinary projects, books, and events. You can find her at www.giulianamackler.com.

A Brief History of Olive Oil Milling

From stomping olives by hand to using Roman millstones and presses, discover how traditional milling techniques laid the foundation for today’s oil-making practices.