In Provence, you don't have to walk far or turn too many corners before you find yourself surrounded by local produce. But there's one particular fruit that is synonymous with the region: the mighty olive. They've been grown here for over three and a half thousand years, and Marcus wants to understand Provence's passion for them. He discovers the secrets of their most famous by-product: olive oil, visiting a local olive farm and helping them test if the olives are ready to be harvested. After, he meets a chef in Saint Remy who's doing something rather unusual with olives and olive oil: a dessert. Marcus is unconvinced, but the olive mille-feuille turns out to be delicious. Marcus keeps things simply by grilling cod and serving it with a tomato and olive sauce. It's just the fuel he needs to prepare for the 51st annual olive breaking competition.