The olive's worst enemies are tiny — a fly, a psyllid, a scale, a fungus. A clear guide to the pests and…
By Dr. Connie Peraglie Guttersen, R.D., Ph.D. In Sonoma County each year, there’s a special festival called the Blessing of the Olives.…
The martini olive is not a garnish — it's an ingredient. Which olive you drop in, and whether you add its brine,…
The oil aisle is built to confuse you. Here is the short, honest checklist a buyer in the trade actually uses —…
The heart-health claim on your olive oil bottle is real — but it is heavily qualified, and it comes with a catch…
The humble jar of olives hides a few real problems — fishing them out, keeping them under brine, storing them well. Here…
Long before the cosmetics aisle, the Mediterranean cared for skin and hair with one bottle from the kitchen. Olive oil is a…
A bumper olive harvest sounds like good news — but for a small, home-market industry it can be a headache. How New…
Over the next four years olive oil consumption in India is expected to increase nine-fold to 42,000 tonne. Increasing awareness of health…
The olive is the poster child for drought toughness — yet droughts still kill them by the thousand. The paradox explains a…
EU law now forces olive oil to say where it really comes from. It is why 'bottled in Italy' can no longer…
An olive oil award is not a beauty contest. Behind the medals is a rigorous mix of lab chemistry and blind expert…
'Bottled in Italy' is not the same as 'grown in Italy'. Origin labelling on olive oil is a maze — here is…
For years an olive-oil label could hide where the oil actually came from. Origin rules changed that — and learning to read…
By Davide Berretta, Over the past five years, Italy’s biggest olive-oil brands have fallen steadily into Spanish hands. SOS Cuétara SA’s July…
Australia set out to make the world's most rigorously tested olive oil — and largely succeeded. Why a young southern industry wrote…
A wave of small American estates now grows, presses and bottles its own olive oil — selling freshness and traceability against a…
Swap the butter for good olive oil and popcorn turns grown-up — savoury, fragrant and a far better fat. Here are the…
A powerful antioxidant in olives, hydroxytyrosol, protected retinal cells from cigarette-smoke damage in the lab. It is a genuinely interesting finding —…
Growing good oil is the easy part; selling it is where young regions struggle. The tool that rescues them is regional branding…
The olive is central to Palestinian life and economy — and fair-trade cooperatives have turned a fragile smallholder crop into an export…
That tiny line about origin on your olive oil bottle exists because of a long fight over one question: where did the…
A cracked tooth on an olive pit is the classic 'gotcha' — sometimes real, sometimes a con. Either way it's worth knowing…
To the ancient Greeks the olive was not a crop but a gift from a goddess — sacred, valuable, and bound up…
Scare stories about 'cancer-causing' black olives surface periodically. Behind the alarm is a real, dull truth worth knowing: how cheap black olives…
Olive oil is one of the most faked foods on earth. Here is how it gets adulterated, how labs actually catch it,…
Olive oil is a global commodity as much as a Mediterranean treasure — and trade disputes over subsidies and tariffs quietly shape…
Morocco is a major olive power built almost entirely on one variety. Meet the Moroccan Picholine and the Meknès heartland that turns…
A young olive industry can't out-price imports, so it does something cleverer: it builds a shared national brand and teaches shoppers to…
How is olive oil actually judged at a competition? Behind the medals is a rigorous blind tasting — and its methods are…
Fresh olive leaves, once a pruning waste, have become a genuine export: extract sold as a health tonic and even fed to…
Flavoured and citrus olive oils — like Meyer lemon — sit between real cooking ingredient and gift-shop novelty. Here is how to…