You would be hard pressed to find a good kitchen that doesn’t have a bottle of olive oil, and yet the process of getting that golden-green grease out of pit-filled olives is still a mystery to many. Enter filmmaker Donna Lennard.

One day, while sourcing quality products for the restaurant, inspiration struck. The resulting 30-minute documentary, La Raccolta (The Harvest)...gives a glimpse into a process that has changed slightly and slowly over the years.

As the movie was being made, Lennard and her partner ended up helping another friend build an oil mill in Umbria that uses the newer technology. That oil not only appears in the dishes at il Buco but is also available for sale in the restaurant.