The olive pit — a quarter of every olive, and millions of tonnes of waste a year — turns out to be…
Australia came late to olive oil and turned that into an advantage: modern groves, strict standards and a fresh-oil culture that regularly…
Cooler growing districts can make a better oil — greener, more aromatic, higher in the antioxidants that give olive oil both its…
Can you grow an olive tree yourself? Increasingly, yes — well beyond the classic olive belt. A practical, honest guide to planting…
It gets mocked as pointless science funding, but the olive fruit fly is the single most destructive pest the olive faces —…
Why would a whole country brand its olive oil as 'extra virgin'? Because in a market full of cut and stale oil,…
Italy trains police officers to taste olive oil and catch fraud by flavour alone. It sounds eccentric — but tasting is the…
Olive oil is often sold with miracle claims. The honest picture is more modest and more interesting: what the evidence actually supports,…
Olive trees swing between a heavy year and a light one — a natural rhythm called alternate bearing that shapes harvests, prices…
By PJ Bremier, “I’ve got 38 of the most wonderful olive trees and they produce tremendously,” Jim Simon says gleefully as he…
New Zealand is a tiny, young olive-oil country that quietly makes some of the freshest extra virgin on earth — thanks to…
Machines have harvested oil olives for years. Table olives fought back — because a bruise that vanishes in a bottle of oil…
One tiny fly can ruin a whole olive crop from the inside. The story of the olive fruit fly in California is…
There is real science behind the idea that olive oil helps you feel full: a fat in it becomes a gut hormone…
From bare hands to shaking poles to straddle harvesters, how you pick an olive shapes the oil in the bottle. A tour…
Growers keep pushing the olive north into cooler, wetter country than it ever knew. The prize is distinctive oil; the risk is…
Picking olives by hand is slow and costly, so growers dreamed of machines. The quiet revolution that made it work was not…
An olive oil wins gold and the label shouts about it. But what does an award actually measure — and why does…
'Pure', 'light' and 'pomace' are the olive oils the labels never quite explain. Here is the whole ladder below extra virgin —…
Why does a Mediterranean meal keep you satisfied while processed food leaves you grazing? The answer lies in a real difference between…
The mill, not the grove, is where good fruit becomes good oil — or gets quietly ruined. Speed, temperature and oxygen are…
The everyday olive-oil questions, answered plainly: what the grades mean, how to store it, how long it lasts, and which oil to…
What does 'extra virgin' actually guarantee? Less than you think, unless someone enforces a standard. The quiet story of how olive-oil grades…
Olive oil in a pudding sounds odd until you try it. Swap it for butter in the right dessert and you get…
Green, purple or black — an olive's colour is a clock, not a variety. When it is picked decides almost everything about…
The world's favourite table olive, Manzanillo, once frightened Australian growers who planted it for oil. The panic passed — and the lesson…
Lebanon makes far more olive oil than it exports. The reasons — acidity, tiny plots, weak co-ops, no branding — are a…
Olive oil is not an elixir of youth — but the science behind the folklore is genuinely interesting, from monounsaturated fat to…