Nicholas Coleman, Chief Olive Oil Specialist at Eataly, in New York, has spent many years participating in the olive harvest and oil production in Tuscany. So when we wanted to learn more about olive oil, we knew just who to turn to.

When it comes to olive oil, "quality and quantity are directly correlated," says Coleman. As the quantity of olives harvested increases, the quality of the olive oil decreases. The best olive oils are made from handpicked olives with the greatest care. "When making olive oil, every olive counts, particularly when you have a small olive grower. If one [olive] is contaminated, then it will contaminate the rest."

Related:

Host Your Own Olive Oil Tasting

PHOTO GALLERY Olive Oil 101

More food news and trends from TheDailyMeal.com:

Michael Chiarello's Guide to Eataly

25 Top Food Blogs

Sustainable Fish Guide: The Best and Worst Fish

5 Creative Ways to Open Up Wine Without a Corkscrew