How does a Mediterranean staple become a new market's luxury? The arrival of Spanish olive oil in India shows the long, careful…
Un olivier dit vieux de 1 500 ans se dresse à Ithaque, l'île d'Ulysse — lien vivant avec Homère, et leçon sur l'étonnante…
Machines now shake most of the world's olives off the tree. Here is how olive harvesting really works — shakers, umbrellas and…
Palestinian olive oil became the world's first Fairtrade-certified olive oil. Behind that milestone lies an ancient oil culture, a fragile trade, and…
India's olive-oil price is decided far from India — by Mediterranean harvests and the rupee's exchange rate — which is why a…
Turkey is one of the world's great olive countries, yet barely known for it abroad. Its Aegean coast has a whole cuisine…
Slurping olive oil from a little glass looks absurd — but it is exactly how professionals judge it. Here is the tasting…
For decades US olive-oil labels ran on rules older than the modern industry. Here is what ‘grade’ on a bottle really means,…
What actually happens inside an olive mill: how fruit becomes oil in a single cold spin, why the old stone press vanished,…
What separates a real single-estate Italian extra virgin from the anonymous bottle marked simply ‘product of Italy’? A guide to reading an…
The old warning that you cannot cook with extra virgin olive oil is mostly a myth. Its smoke point sits above normal…
New Zealand makes fine olive oil in tiny quantities — and the story of one grove that failed by planting the wrong…
L'huile d'olive « verte » de début de récolte est la première pression fugace et ardente de la saison — intense, éphémère, et bonne…
Le verre transparent est beau et désastreux pour l'huile d'olive. La matière d'une bouteille compte plus qu'on ne croit — voici comment…
Un court-métrage de 2008 pleurait la récolte manuelle disparaissante d'Ombrie. Derrière l'élégie se cache la vraie tension de l'huile d'olive : le romantisme…
A 2008 short film mourned Umbria's vanishing hand-harvest. Behind the elegy sits the real tension of olive oil: romance versus arithmetic, and…
There are international prizes just for organic olive oils, drawing hundreds of entries from dozens of countries. But what does ‘organic’ actually…
Olive oil is the one ingredient that does almost everything in a Mediterranean kitchen — dressing, cooking medium, flavour and, yes, a…
Making olive oil produces a dark, potent liquid waste that has vexed the Mediterranean for centuries — and, increasingly, a resource that…
Does olive oil really help you live longer? Untangling the honest science of the Mediterranean diet from the 'juice of the gods'…
Planting an olive grove is an act of patience and faith. Here is what it actually takes to turn bare land into…
Lab studies keep finding intriguing compounds in olive oil — pinoresinol, oleocanthal, polyphenols. Here is a calm, de-hyped look at what that…
Le Maroc est un géant discret de l'olive, et ses coopératives sont le moyen pour les petits producteurs de transformer des vergers…
Chargrilled polenta with sweet roasted peppers and good olives — a simple, sunny Mediterranean plate that lives or dies on the quality…
Il existe tout un commerce d'oliviers adultes déterrés et déplacés — un rappel qu'un vieil olivier n'est pas qu'une culture mais un…
Everything a beginner needs to buy, store and use olive oil well — the grades decoded, the labels demystified, the myths cleared…
Why the world keeps holding meetings about olive-oil standards: the fight against fraud and mislabelling is the defining battle of the modern…
Deux des plus vieilles cultures oléicoles de la Méditerranée — le Rif marocain et les collines de Palestine — font une huile…
The famous names on olive-oil bottles are brands, not farms — and they change owners like any other packaged good. Why a…
Baja California quietly presses characterful olive oil from the Mission olive — the very cultivar Franciscan monks carried up from Mexico centuries…
A push to plant olives in south-east Anatolia is a homecoming: this corner of the world, around Upper Mesopotamia, is close to…
Le savoir-faire israélien de l'agriculture en désert peut-il faire pousser l'olivier dans les sables du Rajasthan ? La technologie derrière l'ambition — et…
Which olive oil for which job? A clear, myth-free guide to matching grade to task — from a finishing drizzle to the…
'First cold pressed' sounds like a guarantee. Mostly it is a leftover from a way of making oil that barely exists any…
Food scientists have turned olive oil into slices, cubes and even ice cream. Behind the novelty is real science: why olive oil…
L'huile d'olive bio a-t-elle moins bon goût ? Des tests l'ont classée bas — mais la vraie histoire, c'est la mouche de l'olivier,…
Why does the price of olive oil lurch year to year? A bumper local harvest is only half the story — the…
Des vergers entiers dépouillés en une nuit, des citernes d'huile détournées, des moulins pillés — le vol d'olives est un crime réel…