EPISODE 2 - Slow cooked then barbequed octopus with rosemary & Chapman Hill olive oil. The crew from Mezzo Bar + Grill, spent a day amongst Chapman Hill's olive grove in Glenaroua, 90 minutes out of Melbourne (Australia), to celebrate the olive harvest. Enjoy a series of videos on what the boys served up! Download the recipe at: www.mezzobar.com.au.