The Olive Tree of Vouves in Crete may be over 3,000 years old and still fruits every autumn — a living link…
American olive oil has grown up and now goes head to head with the European bottles that ruled the shelf for centuries.…
The moment an olive leaves the tree is the single biggest cost in the bottle. Hand or machine, that one choice shapes…
Pros slurp olive oil from little blue glasses and talk about pungency and fustiness. It looks absurd — and it's the fastest…
You don't need a chef's tasting to learn to taste olive oil like an expert. Here is how the professionals do it…