The Best Olives for Pizza: Which Varieties Actually Work
Black for a classic pizza, green if you want it to taste of olive. Which varieties hold up under heat, which turn bitter, and how many to use.
Read the story →Black for a classic pizza, green if you want it to taste of olive. Which varieties hold up under heat, which turn bitter, and how many to use.
Read the story →A fruitless olive tree gives you the silver canopy without the staining fruit drop. Which varieties are truly fruitless, and how to grow one…
September 28, 2026Olive oil for dogs is safe in small amounts, but it is pure fat. How much by weight, which benefits hold up, and when it can do more harm than…
September 25, 2026Indoor olive tree care comes down to strong light, a cool winter rest and careful watering. How to keep one thriving inside, and why most fail.
September 22, 2026Straight off the tree, an olive is inedible — bitter enough to make you wince. Curing is how we fix that, and you can do it at home…
Kalamata are ripened and brine-cured. Tinned black olives are picked green and oxidised. Why one tastes of wine and the other of almost nothing.
An olive that is delicious from the jar can wreck a dish, because heat does three things to it: it drives out salt, it softens the flesh, and…
In a village in Crete stands an olive tree up to 4,000 years old — still making olives. A timeline of everything it has outlived, and the one…
Adopt-a-tree schemes promise your own olive tree and a share of its oil. Some genuinely keep old groves alive; others…
Cold pressed, first pressed, extra virgin, pure, light — the labels on an olive oil shelf are a mix of…
The olive oil lamp lit the Mediterranean for four thousand years. How it works, why the oil burns clean, and…
Andalusia grows more olives than any region on earth. Here is how its groves are organised, what its oils taste…
Olive oil advertising has used the same handful of images for fifty years: sunlight, a stone mill, a grandmother, a…
When olives are picked decides almost everything about the oil — colour, bitterness, polyphenols, yield. A practical guide to harvest…
Its beauty, its origins, its history: the varieties, the fields, the pictures.
“What does lavender have to do with olives? Well, I’m glad you asked. I just love both, and to me they’re the perfect match.”