Know your olive
In Focus: The Nocellara del Belice Olive
The round, electric-green Sicilian olive sold abroad as Castelvetrano — a rare olive that is brilliant both on the plate and in the bottle.
Read the story →Friday 16 October 2026Since 2004 · in English and French · 25 years in the olive trade
Every type of olive, and the oil it becomes.
How Much Olive Oil Per Day? What the Studies Actually Used
How much olive oil per day? Studies range from half a tablespoon to four. The FDA figures, the calories, and a simple daily amount…
October 16, 2026Olive Oil in Coffee: Does It Work, and Is It Worth It?
Olive oil in coffee went mainstream with Starbucks Oleato. How to make it, what it tastes like, which oil to use, and what the health claims add up to.
October 13, 2026Olive Oil Shots: What a Daily Spoonful Really Does
Olive oil shots are trending, but a spoonful with food does the same job. What one tablespoon contains, what the studies found, and the side effects.
October 10, 2026Guides
How to Cure Your Own Olives (Without Lye)
Straight 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…
- How to Taste Olive Oil
- How Long Do Olives Last? Storage and Shelf Life
- Olive Oil Grades Explained
- Olive Tree Care: Watering, Pruning and Feeding
Comparisons
Kalamata vs Black Olives: What’s the Difference?
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.
- Extra Virgin vs Virgin Olive Oil: The Difference Is a Number
- Early-Harvest vs Late-Harvest Oil
- Black Olives vs Green Olives: What’s the Difference?
- Olive Harvesting: Hand vs Machine
Kitchen
Cooking With Olives: A Practical Guide
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…
- Cheese and Olive Pairing Guide
- Chicken Marbella: The Olive and Prune Dish That Refuses to Date
- The Gilda: Three Ingredients on a Stick, and the Best Olive Snack in Spain
- The Best Olives for Pizza: Which Varieties Actually Work
Stories
The Oldest Olive Tree in the World: ~4,000 Years in Crete
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…
- The True Cost of an Olive: Where Your Money Actually Goes
- How Olive Oil Gets Cut: Blending, Refining & Fraud
- Olive Oil Fraud, Explained
- The Most Expensive Olives in the World, and What You Are Actually Paying For
Types of olives, A to Z 87
- Adramytini
- Aglandau
- Alfonso (Botija)
- Aloreña de Málaga
- Arauco
- Arbequina
- Arbosana
- Ascolana Tenera
- Athinolia
- Ayvalık
- Biancolilla
- Blanqueta
- Bosana
- Bouteillan
- Buža
- Carolea
- Casaliva
- Castelvetrano
- Cellina di Nardò
- Cerasuola
- Cerignola
- Changlot Real
- Chemlal de Kabylie
- Chemlali
- Chetoui
- Cobrançosa
- Coquillo
- Coratina
- Cornicabra
- Domat
- Dritta
- Empeltre
- Farga
- Frantoio
- Gaeta
- Galega
- Gemlik
- Gordal
- Grossane
- Halkidiki
- Hojiblanca
- Istrska Belica
- Itrana
- Kalamata
- Kalinjot
- Kolovi
- Konservolia (Amfissa)
- Koroneiki
- Leccino
- Lechín de Sevilla
- Lucques
- Madural
- Manzanilla Cacereña
- Manzanilla
- Maurino
- Megaritiki
- Memecik
- Mission
- Moraiolo
- Morisca
- Niçoise (Cailletier)
- Nocellara del Belice
- Nocellara Etnea
- Nostrana di Brisighella
- Nyons (Tanche)
- Oblica
- Ogliarola Barese
- Pendolino
- Peranzana
- Picholine Marocaine (Beldi)
- Picholine
- Picual
- Picudo
- Rosciola
- Royal de Cazorla
- Salonenque
- Sevillano
- Taggiasca
- Tanche
- Throuba Thassos
- Toffahi
- Tonda Iblea
- Tsounati
- Verdeal Transmontana
- Verdial
- Villalonga
- Žutica
From the archive
Scientists Use Olive Industry Waste to eliminate heavy metals from sewage
Olive mills produce mountains of stones, pomace and prunings. Research shows this waste can pull toxic heavy metals out of…
Olive Oil Fraud: How the Adulteration Really Works
Olive-oil fraud is thousands of years old and never went away. Here is how the adulteration really works — from…
Olio Capitale, Extra Virgin Olive Oil Italian Expo 2009
Trade fairs devoted entirely to extra virgin olive oil, like Trieste's Olio Capitale, are where Italy's small producers meet buyers…
No recession for Olive Oil in UK
Why olive oil keeps winning kitchens far from any olive tree — the long, steady climb of a Mediterranean staple…
Canada: Olive oil imports were half sunflower
An importer was fined after 'extra virgin olive oil' turned out to be roughly half sunflower oil. It is a…
Australia and US try to change olive oil standards
New-world producers have long argued the international olive-oil rules were written for Europe. The row over Australian oil is really…