Quality olive oil is a highly prized food in Mediterranean cultures. This program features two contrasting olive oil producers in the Provence region of southern France. The first is a traditional mill, where the olives are ground to a paste with a stone mill wheel. The paste spread onto fibre discs which are stacked and pressed, to extract the precious oil. This is contrasted with a modern mill producing extra virgin olive oil which uses a steel crusher to produce the paste and a centrifuge for oil extraction. In addition we witness harvesting techniques, a village olive festival and oil tastings.