A chard and black olive tart in a parmesan crust — plus the technique that keeps the pastry crisp and the olives…
Palestinian Growers Boost Production of Premium Olive Oil By Grace Bradley, Jerusalem — “Don’t think of it as oil. What you’re tasting…
L'industrie oléicole californienne s'est construite autour de quelques villes de la vallée du nord et d'un produit très particulier : l'olive noire en…
Un bol d’olives est la chose la plus simple à poser sur une table, et la plus facile à rater. Comment les…
Par Hichem Benzarti, Une production record estimée à plus de 23.000 tonnes d’huile d’olive La région de Sousse compte pas moins de…
A famous olive oil name arriving in a new country tells you very little about where the oil grew. Here is what…
Umbria's new-oil festivals around Lake Trasimeno, the local Dolce Agogia olive, and why the Italian olive calendar hangs on late-November saints' days.
Le Conseil oléicole international écrit les règles qui décident de ce qu'est une vierge extra. Ce qu'il est, ce qu'il fait vraiment,…
La Turquie compte des dizaines de millions d’oliviers et a longtemps vendu une grande part de sa récolte en vrac. Le passage…
Olive and grape extracts are being sold as natural food preservatives. The chemistry is real, the marketing is ahead of it, and…
L’Algérie compte des millions d’oliviers, une tradition culinaire profonde et très peu d’huile sur les marchés mondiaux. Pourquoi la filière reste domestique,…
Le Japon et les États-Unis sont les deux marchés convoités hors d'Europe pour l'huile d'olive — et ils attendent des choses presque…
Australia planted vast olive groves with investors' money in the 1990s and 2000s, then sold them off. The story of managed investment…
Gold flakes, crystal bottles, luxury olive oil. What you are actually paying for in a premium bottle, what genuinely justifies a high…
When an olive harvest halves in a year, it is rarely one cause. Drought, alternate bearing and flowering weather stack up —…
From tree to bottle in one pass: what actually happens to an olive at the mill, why each step matters, and where…
Olive oil competitions hand out thousands of medals a year. How judging actually works, which awards mean something, and why a gold…
Lesvos makes some of Greece's most distinctive olive oil from a variety almost nobody outside the island can name. A look at…
La Turquie produit d'énormes quantités d'olives et exporte comparativement peu de valeur. Vrac contre marque, alternance, prix planchers et falaise à l'export :…
L'huile nouvelle, prise au moulin : ce qu'elle est vraiment, pourquoi elle n'a rien à voir avec une bouteille achetée au printemps, et…
By Christian Porth, Every year from early November until late January, farmers throughout Lebanon engage in the timeless ballet that is the…
Pourquoi les pays producteurs s’observent de si près — comparaison de terrain des grands producteurs méditerranéens et de ce que chacun réussit.
India has wild olives growing in the Himalayan foothills and a long-running effort to make them commercial. Top-working is the technique at…
Most famous olive oil brands are owned by a handful of large food companies, and many are not owned in the country…
By Lisa McKinnon, In many parts of the country, a holiday home tour would be just that: a tour of homes. Ticketholders…
By Kerana Todorov, The two Napa Valley chefs — Fox works at Napa’s Ubuntu and Cognetti is executive chef at St. Helena’s…
Annoncer un label pour une huile d'olive nationale est facile. Lui donner un sens est le travail. Guide pratique de ce que…
Olive wood is one of the hardest, densest and most beautiful timbers in the world — and almost all of it comes…
Australia built a modern olive oil industry from scratch in a few decades. The Murray valley plantations, the freshness advantage, and why…
Four ways to cure olives at home — water, brine, lye and dry salt — with the timings, the safety rules and…
Spain once ran the world's only olive oil futures exchange, in Jaén. It never found the liquidity it needed, and it eventually…
Le Maroc est l’un des grands pays de l’olivier et l’un des moins reconnus. La Picholine marocaine, la maasra traditionnelle, et pourquoi…
The olive reached California with Spanish missionaries, survived a century of false starts, invented an entirely American style of black olive, and…
A raw olive is inedible. Everything you taste in a table olive — texture, colour, saltiness, sharpness — was decided by which…
Par D.A., Une réussite industrielle au service d’un projet agricole C’ est une exploitation agricole dont l’exemple se rencontre rarement dans le…
La France boit beaucoup d'huile d'olive et n'en produit presque pas — a peine 3 a 5% de ce qu'elle consomme. Voici…
Quand un comté californien rogne discrètement les taxes de voirie d'un producteur, il soutient une mutation plus vaste : la survie des petites…
What is the difference among “Virgin”, “Extra virgin”, “Fine” and “refined” olive oil? Will olive oil loses its nutritional value when heated…
L’« olive » chinoise vendue sous le nom de kan lan ou qing guo n’est pas une olive du tout — et ce simple…
Fire season in Lebanon regularly threatens ancient olive groves. Here is why olives are tougher than pine, what a burnt grove really…
By Vahap Munyar, Recent days have witnessed a debate between Turkish olive oil exporters and non-refined olive oil producers regarding imports. Non-refined…
Why so many people plant an olive grove for their retirement — and what the small, hand-picked New Zealand oils get right…
When an Indian pain-balm maker eyes olive oil, it says something about where the bottle sits in Indian heads: closer to the…
Australia turned up late to olive oil and did something clever: it built a tightly controlled, tree-to-bottle industry and a tougher quality…
Quand les investisseurs déversent des centaines de millions dans l'huile d'olive marocaine, ils achètent une seule idée : la plantation super-intensive. Voici ce…
On a research ranch near Winters, California, some 150-year-old Mission olive trees still crop every autumn — and helped seed the modern…
The olive gives up almost nothing to waste. The pressed pulp and crushed stones become a clean, hot-burning fuel — olive-pomace briquettes…
How California went from growing olives for cans to pressing serious extra virgin at scale — and why the hardest part is…
Un olivier vivant est l'un des plus anciens cadeaux qui soient — une promesse de paix qui, par-dessus le marché, survit à…
The olive fruit fly is the one pest that can ruin a home olive crop — and beat a careless commercial one.…
By Elizabeth Larson, Moving along at a pace of about 2 acres per hour, Olive Glen Orchards’ new Australian-designed olive harvester began…
Millions of olive trees line streets and campuses far from any farm, dropping fruit nobody eats. Turning that nuisance into oil is…
The world plants more olives almost every year. Here is why the map keeps growing — who is behind it, where the…
Ancient wrecks and the DNA trapped in their clay jars are rewriting the story of the olive-oil trade — proof that the…
Why a Sierra-foothill grove on the same latitude as Athens can make world-class oil — and why that $20 bottle costs what…
Pakistan already has millions of olive trees — wild ones. The whole national project rests on a graft: turning bitter mountain scrub…
California's Central Coast has quietly grown into serious olive-oil country, built on small handcrafted producers rather than industrial scale. Here is what…
Lemon twist or olive? The martini olive is a small art: which one to spear, why an odd number, and what really…
Spanish food runs on olive oil and olives — not as a garnish but as the foundation. Here is how to cook…