Olive oil gets credited with curing almost everything. The truth is quieter and more solid: a well-studied fat, rich in monounsaturates and…
The phenols that make a fresh extra virgin taste bitter and peppery are the same compounds studied for the heart. Here is…
Turkey is a top-five olive power whose Aegean groves increasingly wrestle with drought and heat. The technology that may save them —…
From branch to bottle in a day: how olives become extra virgin oil, why ‘cold’ and ‘first press’ matter, and what separates…
Professional tasters judge olive oil on three positive qualities — fruity, bitter and pungent — using a simple ritual you can copy…