Pakistan has millions of wild olive trees and a decades-old dream of turning them into an export crop. The idea is real…
At Australia's only monastic town, Benedictine monks still press oil from a grove planted in the 1850s — hand-picked, unhurried, and a…
California went from a canned-black-olive backwater to a serious extra-virgin producer in a generation. Here is how a young industry grew up,…
It began like any other tasting in the Wine Country. First I swirled, circling my tiny glass on the counter so the…
La Tunisie est l'une des grandes puissances mondiales de l'huile d'olive — pourtant l'essentiel quitte le pays anonyme, en vrac. Voici ce…
Fruit can add flavor to vegetarian dishes A proper appreciation of olives begins early and fixates more on the fingers than mouth.…
Earthy lentils, salty olives and a sharp warm dressing — a protein-rich salad that only improves overnight and turns a few storecupboard…
Why a small Sacramento Valley town crowns an olive queen every autumn — and what the ripe black California olive really is.
A North-African one-pot where olives are the backbone, not a garnish. Cheap, forgiving, better the next day — and a lesson in…
Before an olive reaches your deli counter it has usually crossed an ocean in a plastic barrel of brine. That humble barrel…
California farmers are making a big push, planting tens of thousands of trees By George Raine, It was Julio Cesar’s first day…
Une quiche d'été légère aux courgettes râpées, olives noires et herbes — la preuve que l'olive a sa place bien au-delà du…
Does cooking with olive oil at high heat create carcinogens? A calm, de-hyped look at what actually happens when you heat olive…
Tyrosol and hydroxytyrosol are the quiet phenols behind olive oil's heart reputation. Here is what they actually do, and why extra virgin…
La Tunisie est un géant de l'huile d'olive que le monde voit rarement sur une étiquette — parce que l'essentiel part en…
By Blake Nicholson, Once beloved as windbreaks, trees banned in some states Russian olive trees, which have sunk their roots in soil…
Tous les quelques années, la récolte californienne d'olives de table ne baisse pas : elle s'effondre. Le coupable n'est presque jamais la maladie…
California grows almost all of America's canned ripe olives — but shrinking acreage, a wildly swinging crop and cheap imports have squeezed…
A handful of good olives turns a plain summer salad into something with depth and bite. Five fast, no-recipe ways to put…
by Kathy Coatney, Olive set is light this year Bloom time weather is blamed The full impact of the February freeze on…
Fried lentil-and-olive balls are a small master class in an old Mediterranean trick: using the olive as seasoning, not garnish.
Par Allison Kaplan Sommer, La demande en huile d’olive sur les marchés israélien et mondiaux augmente (car il a été prouvé que…
When a country signs the International Agreement on Olive Oil and Table Olives, it joins a quiet global body that sets the…
When a Central Valley olive cannery goes under the hammer, it is not just one family brand ending — it is a…
Extra virgin, virgin, refined, pomace, 'light' — the words on an olive-oil label are a legal grading ladder, not marketing. Here's how…
La Tunisie est un géant de l'huile d'olive qui l'a longtemps vendue en vrac, sans nom. La lente marche vers la qualification…
A lean olive year is rarely the summer's fault. The damage is usually done months earlier, at flowering — and understanding that…
L'olive entière partage les bons gras et les composés végétaux de l'huile extra-vierge — mais le sel de la préparation change le calcul.…
The good life is all about mind, body and spirit. Feeling good about yourself and being healthy are the essentials for a…
The old Mediterranean saying that you could live on good bread and good olive oil is wrong in the letter and right…
By Kyle Phillips, Olive oil was Athena’s gift to the Ancients, and she gave much better than we knew, as I discovered…
A palace restaurant's olive-oil festival is a nice excuse to look at the real story: Turkey is one of the world's great…
Le Maroc a voulu devenir une vraie nation de l’huile d’olive — en doublant ses oliveraies, en courtisant l’export, et en se…
Long before olive oil was fashionable, a handful of tasters taught shoppers to use their palate as the only honest test. Their…
Nearly every American table olive grows in one place — California's Central Valley — in two Spanish varieties, for one product: the…
© Copyright 2006 Globe Newspaper Company. By Beth Daley, Americans consume olive oil for their health, but in Morocco, the residue is…
Bathing in olive oil is an old glamour legend — but what does the science actually say about olive oil on skin?…
The olive in your martini is more than a garnish, and the small-town olive festival is more than a fair. Both are…
An olive-leaf compound, oleuropein, keeps making cardiovascular headlines. The science is genuinely interesting — and far more cautious than the supplement labels…
Un composé de la feuille d'olivier, l'oleuropéine, revient sans cesse dans les titres sur le cœur. La science est vraiment intéressante —…
Extra virgin, virgin, ‘pure’ olive oil, ‘light’ — the words on the bottle are a grading system, not a marketing whim. Here…
By Susan Ladd, It may be heredity, and it may be luck, but I think the reason I have cholesterol numbers that…
Après la première édition du SIAGRIM, Saïd Azarou se confie à Al BAYANE : Le «jury a été partial» Ce qui est…
La soupe d'olives noires paraît saugrenue et goûte le soleil et la mer — une idée méditerranéenne économe pour transformer un bocal…
By Blake Nicholson, Russian olives have been planted in the United States since homesteading days, but some states now view the trees…
Shops that let you taste olive oil like wine and fill a bottle on the spot are a lovely idea — and…
Across the eastern Mediterranean, a whole family of dishes is built on olive oil used cold, as the main flavour rather than…
LIQUID GOLD COURTESY PHOTOS/NORTH AMERICAN OLIVE OIL ASSOCIATION Orzo cucumber salad Olive oil : healthful, tasty and versatile By AMY MATTHEW THE…
Extra-virgin, virgin, refined, 'light', pomace — the labels on an olive-oil shelf are a code, not a marketing muddle. Here is what…
Extra virgin, 'pure' and 'light' are not flavours or strengths — they are processing grades. Knowing the difference is the single most…
• Un retard flagrant par rapport au pourtour méditerranéen • Défaillances structurelles de qualité • ALE avec les Etats-Unis, une opportunité en…
A famous experiment built a light-sensing chip using oleic acid — the very fatty acid that makes up most of olive oil.…