Le Maroc est l'une des grandes nations mondiales de l'olive, et presque toute sa récolte est un seul cépage : la Picholine Marocaine.…
Tout le monde croit que la tapenade, c'est l'olive. Elle tient son nom de la câpre — tapeno en provençal — et…
Olive-oil prices lurch up and down far more than a pantry staple should. The reason is simple once you see it: one…
By Michael McCarthy, In one of the most remarkable signs yet of the advance of global warming, Britain’s first olive grove has…
By Julia Hollister, A small Sierras foothill olive oil company has risen to the same exalted status as California wines. Apollo Olive…
From hand-stripping to trunk-shakers and giant straddle harvesters, how olives come off the tree shapes the cost, the quality and even the…
Should you sauté with your good extra virgin, or save it? The honest answer to an old kitchen question — and why…
You do not need to live near an olive grove to buy superb oil. A good city, with its tasting bars and…
Jamie Johansson can be found every Saturday at the Chico Farmers’ Market, hawking bottles of his Lodestar Farms olive oil by offering…
Une fête de la récolte est le seul endroit où goûter l'huile d'olive à l'instant précis où elle est la meilleure. Dans…
Greece pours some of the world's finest olive oil — yet much of it leaves the country anonymous, in bulk, to be…
By Cynthia Busuttil, Organic farming might be a new concept for Malta but for Siggiewi born and bred farmer Joseph Borg it…
From a New World grove to your bottle: how modern extra virgin olive oil is actually made — crush, malaxation, centrifuge —…
Poets keep returning to the olive, and it is easy to see why : a small, bitter, salt-cured fruit that carries the whole…
By Claire MacDonald Olives are eaten year round, but somehow they epitomise Mediter- ranean tastes redolent of summer warmth and sun. I…
Straight off the tree an olive is inedibly bitter. Here is the patient, low-effort way to cure your own at home —…
La Lucques est l’aristocrate des olives de table françaises — une beauté vert vif en forme de croissant, venue du Languedoc, croquante…
The olive feeds you, lights your lamp, fuels the mill and carves into wood. A tour of everything the tree gives —…
Green or black? Why so many names? Are the cheap ones even real? If the olive aisle baffles you, here is the…
Dressing plain olives at home is the cheapest luxury in cooking: buy decent olives loose, add oil, garlic, herbs and a day…
It’s been a staple of Mediterranean and Middle Eastern cuisine for thousands of years because, as Mark Hix finds, there’s no end…
L'Algérie a des terres oléicoles anciennes, des millions d'arbres et une vraie tradition de l'huile d'olive — pourtant elle n'en exporte presque rien.…
Crete eats more olive oil per head than almost anywhere on earth — and makes some of the best. Why Greek oil,…
Olive oil is genuinely good for you — but the marketing has long outrun the evidence. Here is a calm, de-hyped look…
L'olivier aime la chaleur ; le froid est donc son plus vieil ennemi. Comprendre comment le gel et la neige abîment un verger…
Le Maroc produit discrètement de sérieuses huiles d'olive, et Essaouira est l'un de ses noms montants. Derrière les prix : la Picholine marocaine,…
'Ultra virgin' is not a legal grade — but the idea behind it is real. How harvest timing trades yield for polyphenols,…
Every year producers trumpet gold medals and 'Best of Show' at the big olive-oil competitions. Some of it is meaningful, some is…
De l'arbre au bain : comment l'huile d'olive est devenue le grand savon du monde, et pourquoi l'humble pain vert-brun a survécu à…
The olive is quietly leaving the Mediterranean. From Pakistan to Nigeria, countries with no olive tradition are planting groves — chasing healthier…
By Paul Harris, Olivier Leleux shades his eyes from the intense Chilean sun while riding horseback through olive groves on a mountain…
By Mary Weston His fascination with olive oil began when his father bought property with 20 acres of olives in Oroville.”I grew…
Greece makes some of the world's best olive oil — then sells much of it in bulk to Italy, which bottles it…
Olives are eaten year round, but somehow they epitomise Mediter- ranean tastes redolent of summer warmth and sun. I love both green…
Behind Italian olive oil sits a machine most drinkers never see: the grower consortium. Here is what a body like UNAPROL actually…
The olive is quietly on the move, out of its Mediterranean cradle into drylands from Pakistan to the high Andes. It is…
Here an interesting article for investors concerning the Olive’s Oil potential: Tunisian olive oil : So many advantages, strong potential • 1.6…
By Kirsten Fairchild Olive orchards and vineyards go hand in hand. At least, the idea seems to be working for Steve and…
Le Maroc est un grand pays de l'olive bâti sur une seule grande variété de trait — la Picholine marocaine — et des régions…
California farmers are pushing olive oil as though it’s the new thing, hoping to profit from denser planting methods and a growing…
Qu'est-ce qui rend une huile d'olive assez rare pour se vendre au prix d'un bon vin ? Regard sur les minuscules cuvées convoitées…
Producers increase efforts in bid to create domestic demand By Jim Downing California farmers are pushing olive oil as though its the…
Un rappel d’olives farcies pour cause d’amandes non déclarées est une petite nouvelle à grande leçon : le monde des olives farcies regorge…
A cool summer, a late harvest, smaller fruit, a thinner crop. Olive yields swing wildly from year to year, and two forces…
When a Californian oil first cracked the world's top ranks, it echoed the 1976 wine upset that humbled France. The story of…
New Zealand is a tiny olive producer that punches far above its weight at shows — and its real edge is one…