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In this season finale, Cindy Peterson takes us inside a lively Olivelle tasting night, where unique bottles meet fresh, seasonal ingredients to create little moments of magic.

Joined by Miriam Schultz of Berry & Basil, the episode is a sensory journey through olive oil and vinegar, exploring what makes one bottle stand out, uncovering the scientific secrets behind flavor, and celebrating the unexpected ways that joy arrives at the table.

From vibrant mocktails and creative caprese salads to a comforting wild mushroom gnocchi and inventive dessert pairings, this episode is all about sparking curiosity in your own kitchen.

Plus, Cindy shares a special thank you — use code OLIVEJOY for 20% off Olivelle products online through the end of September — and a sneak peek at what’s next for the show.

Thank you from the bottom of our hearts as we wrap up season one! Stay tuned for what's next on Facebook and Instagram.

Products featured in this episode:

Olivelle collection

For more thoughtfully curated joy, check out berryandbasil.com and follow the store for all the latest products, events and sales at @theberrybasil

Follow the show at @joycuratedpodcast (Facebook, Instagram, and TikTok) and make sure to subscribe to us on the podcast app of your choice. It helps us grow and share the story of all the brands we love.

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In today’s episode, Cindy takes you inside the kitchen — and the story — of Olivelle, a Montana-based, mother-daughter business that’s transforming how we think about olive oil and vinegar.

Cindy sits down with co-founder Brie Thompson in Bozeman to uncover the 20-year journey behind Olivelle.

From humble beginnings as a tiny specialty food shop, through early challenges and an unexpected franchise bankruptcy, to becoming a trusted source for gourmet oils and vinegars across the U.S. and internationally, Brie shares how a passion for flavor, quality, and connection inspired everything and the skills she needed to keep it going for 20 years.

You’ll hear about:

• the meticulous process behind sourcing and crafting Olivelle’s products
• practical ways to engage all of your taste buds
• the magic of layering flavors with olive oil and vinegars
• tips to choosing the right flavor for you
• and ways to make ordinary dishes like vegetables or even yogurt feel gourmet.

Products featured in this episode:

Olivelle collection

For more thoughtfully curated joy, check out berryandbasil.com and follow the store for all the latest products, events and sales at @theberrybasil

Follow the show at @joycuratedpodcast (Facebook, Instagram, and TikTok) and make sure to subscribe to us on the podcast app of your choice. It helps us grow and share the story of all the brands we love.

Send us Fan Mail

Cindy and Jeni Bergan's conversation focused on the real-life journey of transitioning from an unlikely start in the kitchen to running a successful catering business.

A key theme that emerged was the pervasive feeling of imposter syndrome — even after 25 years of professional experience — and how the pressure for perfection can keep people from enjoying cooking or believing they deserve nice things in their kitchens.

The discussion explored

• the challenges of entering the world of food without classical training
• the sometimes unnecessary competitiveness of the culinary world
• the belief that everyone deserves quality tools, regardless of their skill level
• redefining what it means to be a chef
• the joys and realities of family meals
• the importance of gathering with loved ones without letting perfectionism get in the way

Cindy offers a heartfelt challenge: bring back Sunday dinner in whatever form feels right, focusing on connection over perfection.

Follow Chef Jeni & Company

For more thoughtfully curated joy, check out berryandbasil.com and follow the store for all the latest products, events and sales at @theberrybasil

Follow the show at @joycuratedpodcast (Facebook, Instagram, and TikTok) and make sure to subscribe to us on the podcast app of your choice. It helps us grow and share the story of all the brands we love.