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Dr Rod Mailer is an olive oil expert and edible oils research scientist. Dr Mailer has researched olive oil quality and production throughout the development of Australia’s industry with a focus on quality control. As a senior researcher, he has worked internationally to identify adulteration in commercial oils and has been instrumental in setting standards that support both industry integrity and consumer trust.

This episode dives into the science behind one of the world’s healthiest staples - olive oil. From extraction to storage, we unpack what makes a truly high-quality oil and how compounds like polyphenols and fatty acids impact long-term health. You’ll learn how to spot adulterated oils, why Australian production standards are leading the way, and how olive oil supports everything from heart health to longevity. Plus, a look at canola oil, dietary supplementation, and how consumers can make better-informed choices.

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