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>> you do travel with it? >> yeah. >> with olive oil? >> you cannot just like, oh, please take this away, i don't want it anymore. >> look who you're talking to. you know, i'm obsessed with it. yeah. yeah. >> i mean, in front of us, we have about two million olive trees. andrea produces as much as tuscany, to give you an idea. >> whoa. >> yeah. we actually sell lots of olives to tuscany. >> and they put it in their olive oil? >> yeah. >> i won't tell. >> i should not say this. >> i won't tell anybody. wow. >> the taste of puglian olive oil is exceptional. terrain, climate, and mineral-rich soi...

>> hello, i'm in puglia, which is the heel of -- can you see me through the olive branches? >> they're hard to avoid in puglia, a region that's home to 60 million olive trees. that's one olive tree for every italian in italy. this region is italy at its most elemental -- simple fresh cuisine that's grown and produced here. fragrant olive oil, beautiful vegetables, cheeses renowned the world over. >> hello. >> hello. one focaccia. >> and durum wheat for pasta and bread. >> look at that. >> i'm stanley tucci. i'm fascinated by my italian

>> with olive oil? >> you cannot just like, oh, please take this away, i don't want it anymore. >> look who you're talking to. you know, i'm obsessed with it. yeah, yeah. >> i mean, in front of us, we have about two million olive trees. andrea produces as much as tuscany, to give you an idea. >> whoa. >> yeah. we actually sell lots of olives to tuscany. >> and they put it in their olive oil? >> yeah. >> i won't tell. >> i should not say this. >> i won't tell anybody. wow. >> the taste of puglian olive oil is exceptional. terrain, climate, and mineral-rich soil combine here to create a unique p...

Through the olive branches? >> they're hard to avoid in puglia, a region that's home to 60 million olive trees. that's one olive tree for every italian in italy. this region is italy at its most elemental -- simple fresh cuisine that's grown and produced here. fragrant olive oil, beautiful vegetables, cheeses renowned the world over. >> hello. >> hello. one focaccia. >> and durum wheat for pasta and bread. grazie. look at that. >> i'm stanley tucci. i'm fascinated by my italian heritage, so i'm traveling across italy to discover how the food in each of this country's

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