An encyclopedia, true stories the sellers won’t tell you, and notes in two languages. From someone who spent twenty years in the trade and has nothing left to sell.
In June 2026, cheap oil is everywhere — but Spain has already sold most of this year’s crop, and early field data points to a poor…
The three most valuable words in olive oil tell you where the glass was filled — not where the olives grew.
Olive oil hit record prices in 2023–24 because of drought in the Mediterranean — but olives grow on five continents now (California, Texas, Australia, NZ, Chile,…
France’s classic green table olive, the slim Picholine is firm, crisp and faintly nutty — the green olive of the French aperitif.
As 2025 closed, the cupboards were full and prices low — but cheap Tunisian imports and below-cost farming had the industry asking what a fair market…
Hand-tended Cape estates, fast modern mills and a competition culture — how South Africa makes such fresh, award-winning oil.
Catalonia’s small, sweet olive gives the soft, buttery oil that won the world over — and now grows on every continent.
Small-batch and competition-proven, South African oils run fresh and well-balanced from Cape wine country — here’s the house style.
Seville’s giant green olive, the meaty Gordal — the ‘fat one’ — is the showpiece of the Spanish aperitif.
By late 2025, Spain was producing and exporting at record levels — yet its growers tallied some €1.9 billion in losses, selling below cost for a…
Centred on the Western Cape, South Africa’s small but award-winning olive scene grows in wine country — here’s where and why.
The world’s favourite green table olive, Seville’s Manzanilla is the firm, nutty olive in countless jars — often stuffed with pimiento.
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.”