A bad harvest lifts olive-oil prices, and the headline blames the weather. The deeper cause is stranger: the olive tree keeps its…
L'Algerie a des oliviers et un patrimoine oleicole en abondance — et un ecart chronique entre ce que ses vergers pourraient donner…
Une grande part de l'huile d'olive marocaine se fait encore à la maâsra, le moulin de pierre traditionnel — trouble, rustique et…
When to pick is the biggest decision in olive oil — earlier and greener means fierce and healthy; later and riper means…
« Huile d'arbres centenaires » : cela sonne forcément comme exceptionnel — et les producteurs le savent. Mais l'âge de l'arbre change-t-il vraiment ce qu'il…
In the valleys of Qazvin, on the road between Tehran and the Caspian, sits the heart of Iran's olive country — a…
California reinvented olive oil twice: first as a canned black olive, then as a fresh, hedge-row extra virgin that competes on youth…
Qu’elles soient consommées à l’apéritif, en salade ou en plat cuisiné, entières ou dénoyautées, farcies ou aromatisées, les olives de table flattent…
California's olive-oil tasting rooms turned buying oil into an experience — sampling varietals like wine, discovering flavoured oils and vinegars. It is…
A new olive-oil plant opens far from any olive grove — and quietly explains your supermarket shelf. Most store-brand oil is imported…
Les feuilles de l’olivier, et pas seulement son fruit, sont devenues un commerce de compléments bâti autour d’une molécule : l’oleuropéine. Voici la…
Cooking oils are not interchangeable. A calm, de-hyped guide to how olive oil compares with the rest — smoke points, fat types,…
After you’ve enjoyed a tangy olive, don’t throw away the pit – it could soon be providing a clean, green answer to…
Pakistan has millions of wild olive trees already growing in its hills — the whole strategy is to graft them over to…
New Zealand is too cool and too far south to grow olives the easy way. That handicap is exactly why its best…
Spain is the colossus of olive oil — it makes more than any other country on earth, from a deep bench of…
Can the Mediterranean's signature tree grow in India? A serious experiment in the deserts of Rajasthan — using Israeli intensive technology —…
Fluffy couscous, plenty of herbs, salty olives and a sharp lemon dressing — a quick, packable salad that gets better as it…
A short, honest history of olive oil — from mythical origins and ancient trade to Roman provinces, medieval Tuscany and the New…
By Rasheeda Bhagat, Can Indian food be cooked in olive oil? When this question was posed to celebrated Indian chef Sanjeev Kapur…
Olives vertes et noires ne sont pas deux fruits mais un seul, cueilli à des moments différents — et la couleur sur…
By Elisabeth Kalfsbeek, While it is produced in Europe and South America as a byproduct of wine grapes, grapeseed oil is fast…
India's olive-oil boom was built less on extra virgin than on the humblest grade of all — olive-pomace oil, sold to a…
Every olive is used twice. After the oil is pressed, the leftover skins, pulp and crushed stones are dried and burned as…
By Sudhin Thanawala, MARTINEZ, Calif.—Later this fall, Tom Powers will harvest his olives and press them into his Alhambra Valley brand authentic…
Australia arrived late to olive oil and turned that into an advantage: fresh-crushed, dated, southern-hemisphere extra virgin that lands when the northern…
A deli line from a supermarket brand of Australian olive oil won a champion’s medal at last week’s Sydney Royal Fine Food…
Real Provençal tapenade is a coarse, salty paste of olives, capers and anchovy — five minutes to make, a week in the…
Le Maroc a voulu réinventer sa filière oléicole : immenses domaines modernes, goutte-à-goutte, ambition d'export — un pari sur la qualité qui a…
Chaudes, relevées au piment et prêtes en quelques minutes : comment marier de bonnes olives mélangées à une vraie harissa pilée maison —…
The old advice to cook with olive oil for your heart was sound — but the grade, the harvest date and how…
By A. Craig Copetas, Beneath the precious fruit of an olive tree planted in 1776 outside the mountain hamlet of Sambuca di…
When a big oil bottler's profits fall in a bad harvest year, it is not mismanagement — it is the whole olive…
Le Maroc a les arbres, le soleil et une olive emblématique — la Picholine marocaine. Ce qui lui a longtemps manqué, c'est…
By Jody Godfrey, Olive oil (not Popeye’s girl) is the “oil” and it is worth its weight in gold! The general health…
You do not need a certificate to judge olive oil — just a glass, your nose and a few honest habits. Here…
A cooperative pressing olives on an old mine site in far-western New South Wales says a lot about Australian olive oil: young,…
Olive oil is tasted much like wine — and the professionals do it from a small blue glass, warmed in the hand,…
Sonoma and the North Coast built California's early reputation for fine olive oil — but the centre of gravity has been sliding…
Australia came late to olive oil and turned that into an advantage: young groves, modern mills, a harvest six months out of…
Par R.E, Le Maroc prévoit la mise en service de la première unité incluant dix fermes avec des oliveraies et utilisant les…
A savoury tart that marries wilted silverbeet, salty Kalamata olives and a parmesan short crust — a rustic Mediterranean supper that rewards…
By Núria Roig, Extra virgin olive oil has become such a symbol of healthy eating that it is hard to believe that…
Olive oil arrived late in Indian kitchens and still competes with cheaper ‘heart-healthy’ oils like canola. Here is how it actually fits…
Le feu a ravagé plus d'une fois le pays des olives grecques, emportant des arbres plus vieux que les villages qui les…
While the rest of the Mediterannean consumes most of the olive oil it produces, olive oil consumption in Turkey is the lowest…
L’huile d’olive est l’un des aliments les plus falsifiés du rayon : de l’huile espagnole vendue pour italienne, de l’huile de graines ajoutée…
One tin, one oven, almost no work: chicken roasted with tomatoes, olives, garlic and good oil until everything turns sweet, salty and…
La Tunisie est l'une des grandes puissances mondiales de l'huile d'olive — pourtant l'essentiel quitte le pays sans nom, en vrac, pour…