Texas grows olives, presses good oil, and keeps losing entire harvests to weather. The state is a useful lesson in what it…
L'huile d'olive à tartiner n'est pas de l'huile d'olive en pot. Ce qu'il y a vraiment dedans, pourquoi l'huile utilisée est raffinée,…
California went from mission trees and canned black olives to a modern oil industry in about thirty years. How wineries started it,…
An olive tree survives neglect. A crop does not. A season-by-season guide to what actually has to be done in a grove,…
A government cuts the import duty on olive oil and the price on the shelf does not move for months. That gap…
How the olive reached the Cape: a Dutch commander's diary note in 1661, an indigenous wild olive that made perfect rootstock, and…
India planted olives in the Thar desert with Israeli agronomy and state money. Nearly two decades on, the trees grew, the oil…
Olive oil competitions are judged in blue glass at body temperature by trained panels — and the judging is far more rigorous…
Organic olive oil grew fast because olives are an unusually easy organic crop and certification travels well as an export passport. What…
Marinated, stuffed, spiced, smoked — flavoured olives are the fastest-growing corner of the olive aisle, and the one where the least is…
A mill big enough to process tens of thousands of gallons a day is not just a bigger version of a village…
Spain grows more olives than anywhere on earth, yet most people meet only two of its varieties. A working guide to the…
Le Maroc est l'un des grands pays de l'olivier, et il se reconstruit discrètement autour de la technologie espagnole de la haie…
Hedgerow olive orchards harvested by converted grape machines changed the economics of olive oil for ever — and narrowed the world's olive…
Hydroxytyrosol is the olive's own defence chemical, the source of the bitterness you were taught to avoid, and a genuinely effective natural…
Oil is pressed in one country, tanked to another, bottled in a third and sold under a fourth flag. That is not…
Vegetable oil, a little chlorophyll, a false label, and twenty-five thousand litres of extra virgin that never saw an olive. Here is…
Why a Californian oil tastes the way it does, what its freshness advantage is actually worth, and why the famous study that…
Organic certification governs how the tree was farmed and how the fruit was cured — and says nothing at all about whether…
An olive mill works about forty days a year and sits idle for the other three hundred. That single fact explains the…
The International Olive Council writes the rules that decide what may be called extra virgin. What it is, what its grades actually…
Pakistan already owns a wild olive forest. The whole national olive project rests on one unglamorous technique — grafting a fruiting cultivar…
One year the branches bend under fruit; the next there is almost nothing. That swing is not luck or weather — it…
A village oil mill built in 1950, abandoned in 1970 and reopened as a museum in 2008. Why that particular twenty-year working…
Import duties, freight, exchange rates and grade all sit between a Spanish tank and your shelf. Understanding the stack explains why a…
Olive trees will grow happily in Florida. Getting them to fruit is another matter entirely — and the reason is a number…
Bulk olive shipments turn up in smuggling cases with grim regularity. The reason is structural, and it tells you a great deal…
India once cut olive oil import duty from around 45 per cent to 7.5 per cent overnight. What happened next is the…
Good olive oil is worth paying for — but most of what gets written about why is wrong. Here is what is…
Olive oil and the heart: what the evidence actually supports, what regulators have been willing to authorise, and why claims about recovery…
Olive oil was once suspect simply for being fat. What changed was not the oil but our understanding of it — and…