Olive oil earns its heart-friendly reputation honestly — mostly monounsaturated fat, eaten in place of worse fats, as part of a whole…
California’s emerging olive-oil industry hears a call for quality surpassing “extra-virgin” that will stand out in a troubled, competitive market. By Jim…
That peppery sting at the back of your throat from a fresh extra virgin is oleocanthal — a natural compound that behaves…
That 'Italian' olive oil with the Tuscan hills on the label may never have seen an Italian olive. Why 'bottled in Italy'…
‘Extra virgin’ is a legal floor, not a promise of greatness. The push to define quality *beyond* that grade — freshness, harvest…