I remember the olive grove the most. It was a clear summer day in the fields surrounding Madrid, Spain, and the grove stretched out vastly before us. The olive farmer came and spoke with us amongst the trees and spoke only Spanish. A translator assisted and told us what he said. He talked of how the olives grow best and how the current drought was affecting the trees. We walked into the oil facility next and saw the many machines that turned green olives into green oil.

Next, we all went into the tasting room to try olive oils. Oils with a hint of grass and pepper, lemon and tomato, and orange and flowers were tasted. I can still remember the robust smells and tastes of the oils. This farm visit was very insightful into Spanish olive oil production. As a horticulture major, this was a favorite trip of mine during the program.

As someone who only speaks English, navigating the Spanish and Italian language took some work. I was able to communicate fairly well with the locals in Spain after about a week because I already knew a little Spanish and was able to learn some more basics on the go abroad. Barely anyone spoke fluent English in Spain, so it was a very immersive Spanish language experience. By the time we left Spain, I felt pretty confident in my abilities to communicate in Spanish. Italian was more of a challenge as I had no previous knowledge of the language and English was commonly spoken in Florence, so the use of Italian wasn’t usually necessary.

My study abroad experience was enlightening to me. It allowed me to see a world outside of my Midwestern bubble. It made me realize that a career overseas could be rewarding for me because being surrounded by new experiences and cultures was very engaging. I greatly enjoyed the culture and community of Spain and Italy, with Spain resonating with me significantly.

Spanish culture showed the amazing community that can be formed around food. Food is always shared in Spain. From tapas to wine, a party is essential. I picked up some souvenirs abroad including Spanish extra virgin olive oil. When I came home, I wasn’t always able to find friends to share meals with but would remember the community in Spain as I cooked with my Spanish olive oil in my own kitchen.

Name: Allison Voneida
Status: Junior
Major: Horticulture
Hometown: Kent, Ohio
Program: Global Food Systems and Health in Italy and Spain