大象传媒

In Provence, you don't have to walk far or turn too many corners before you find yourself surrounded by local produce. But there's one particular fruit that is synonymous with the region: the mighty olive. They鈥檝e been grown here for over three and a half thousand years, and Marcus wants to understand Provence鈥檚 passion for them.

He discovers the secrets of their most famous by-product: olive oil, visiting a local olive farm and helping them test if the olives are ready to be harvested. After, he meets a chef in Saint Remy who鈥檚 doing something rather unusual with olives and olive oil: a dessert. Marcus is unconvinced, but the olive mille-feuille turns out to be delicious. Marcus keeps things simply by grilling cod and serving it with a tomato and olive sauce. It's just the fuel he needs to prepare for the 51st annual olive breaking competition.