Clay Oliver's guest appearances

Clay Oliver

Heritage Radio Network On Tour

Nathalie Dupree

Sheila Johnson

Angelo Garro

Phil Rosenthal

David Shields

Gaby Dalkin

Shakirah Simley

Ron Finley

Dan Peterson

Matthew Conway

John Ragan

Eric Asimov

Isabelle Legeron

Temple Grandin

Marion Nestle

OwlTail

Oliver Farm

Forget olive oil. Clay Oliver is cold-pressing some of the most exciting new oils – and he’s doing it in an unlikely place: rural Georgia. You can roughly place The Oliver Farm on a map by dropping a pin halfway between Atlanta and Jacksonville, FL. As Clay puts it, “The oil business came about from an idea several years ago when fuel prices soared and the American economy faltered. There was a lot of talk about alternative fuel sources. That sparked an interest in an area that I knew very little about. I began researching, visiting oil plants, and talking to individuals in this field. My initial thought was to make my own fuel. The equipment needed to extract oil is expensive, and the savings on fuel would not pay for the equipment for many years. I was fortunate enough to meet a couple of people who influenced me to consider growing, processing, and selling food grade oil. So, in 2012, I grew my first crop of sunflowers for oil production.” Kat sits down with Clay to talk about the role that chefs Steven Satterfield and Sean Brock played in bringing his oils to a level of recognition he never expected. Satterfield is particularly fond of the peanut oil, which he said tasted “green.” It is now officially known as green peanut oil. Clay also shares the newest oil he’s working on, okra seed oil, and discusses the challenges with finding enough okra to meet the demand!

Forget olive oil. Clay Oliver is cold-pressing some of the most exciting new oils – and he’s doing it in an unlikely place: rural Georgia. You can roughly place The Oliver Farm on a map by dropping a pin halfway between Atlanta and Jacksonville, FL. As Clay puts it, “The oil business came about from an idea several years ago when fuel prices soared and the American economy faltered. There was a lot of talk about alternative fuel sources. That sparked an interest in an area that I knew very little about. I began researching, visiting oil plants, and talking to individuals in this field. My initial thought was to make my own fuel. The equipment needed to extract oil is expensive, and the savings on fuel would not pay for the equipment for many years. I was fortunate enough to meet a couple of people who influenced me to consider growing, processing, and selling food grade oil. So, in 2012, I grew my first crop of sunflowers for oil production.” Kat sits down with Clay to talk about the role that chefs Steven Satterfield and Sean Brock played in bringing his oils to a level of recognition he never expected. Satterfield is particularly fond of the peanut oil, which he said tasted “green.” It is now officially known as green peanut oil. Clay also shares the newest oil he’s working on, okra seed oil, and discusses the challenges with finding enough okra to meet the demand!

Episode 74: Clay Oliver, Owner of The Oliver Farm at Slow Food Nations 2017

Clay Oliver of Oliver Farm gives an acceptance speech as a winner in the Oils Category at the Good Food Awards. The Oliver Farm located near Pitts, Georgia in Wilcox County is a family owned and operated working farm.  Since 2012 the farm has been recognized by the state of Georgia for being a centennial farm; a farm owned by the same family for 100 years or more.  Originally purchased in 1903 by Daniel Henderson Watson, the farm is currently owned and operated by the fifth generation of the same family.

Clay Oliver of Oliver Farm gives an acceptance speech as a winner in the Oils Category at the Good Food Awards. The Oliver Farm located near Pitts, Georgia in Wilcox County is a family owned and operated working farm. Since 2012 the farm has been recognized by the state of Georgia for being a centennial farm; a farm owned by the same family for 100 years or more. Originally purchased in 1903 by Daniel Henderson Watson, the farm is currently owned and operated by the fifth generation of the same family.

Episode 11: Clay Oliver of Oliver Farm at the Good Food Awards