Tony DeMarco shares the best olive oils from Spain and Portugal on this week's episode of The Main Course. Patrick Martins welcomes Tony DeMarco of Amphora Products (who provides olive oils for Fairway Market) to talk about the history of olive oil throughout Europe. Learn why the 2012 olive harvest was of particular high quality, and hear how global warming has been affecting olive trees and the growth of the olive fruit. Tony and Patrick talk about Fairway Markets' Steve Jenkins, and his passion for the world's best olive oils. Learn how olives are harvested, and the role of production in olive oil quality. What is the shelf-life of good olive oil, and what is the proper way to store it? Tune in to hear Patrick and Tony taste some premium olive oils on air! This program has been brought to you by Tabard Inn.

"The olive tree is really made to grow wild. It is basically a weed that farmers have learned to cultivate over the years." [7:30]

"If you go to Costco or Walmart and get a three-liter jug of olive oil, you don't know where it comes from, and you don't know if it's produced with hexane- a cancer causing chemical." [13:30]

"Olive varieties are not as important as grapes in wine, but what's more important is the production." [27:00]

-- Tony DeMarco on The Main Course

This week on The Main Course, Patrick Martins is joined by Nick Anderer, Executive Chef at Danny Meyer's Maialino restaurant in Gramercy Park, NYC. Tune in as Nick explains how he transitioned his career from art and architecture to Italian cooking. Hear the secret behind his celebrated Cacio e Pepe and hear what he thinks about the resurgence of fine Italian cuisine in NYC. Learn more about the inspirations behind the Danny Meyer restaurants and how competition helps keep chefs in check. This program was sponsored by Fairway Market.

"I go back to Rome at least once a year to see what's going on and get inspiration. A lot of the craft and energy of Roman cuisine has been waning over the past 10-20 years...It's harder to find [great] restaurants in Rome now. "

"Cooking has become a very public thing in New York City."

--Nick Anderer, Executive Chef at Maialino

From food culture in 800BCE to the present day, this week's episode of A Taste of the Past will take you there. With the help of New School professor of food studies, Fabio Parasecoli, host Linda Pelaccio takes you on a world tour of food globalization throughout major world time periods. Parasecoli, who has also edited an encyclopedic 6-volume tome on the subject-- A Cultural History of Food-- discusses the rise of food scholarship in major learning institutes around the world as well how food, not just eating, is taking an ever-expanding presence in every aspect of daily life. This episode is sponsored by Fairway Market

"Food has become very important in social and political debates. So my question is were those debates already there at the Roman times, what happened in the middle ages? For example, is the family meal really an institution or did we create it 100 years ago and we just pretend its been there forever?"

--Fabio Parasecoli on A Taste of the Past