By Dan Bryant, Mechanical harvesting research in California olives during the 2007 season documented greater efficiency with hedgerows over traditional trees, according…
By Ben Maclennan, “A fresh but rich, rounded aroma, full of nuances of fresh salad leaves and nuts,” “The nuttiness is carried…
Not every bottle marked “olive oil” is the good stuff. Behind extra virgin sits a tier of refined and processed oils —…
By Geoff Johnson, Lucero Olive Oil does just about everything in-house, right down to the label designs. By the end of October,…
Beginning Jan. 1, that bottle in the supermarket labeled “extra virgin olive oil” will need to meet international standards because of a…