Knowledge, stories, and tips for using olive oil and good cooking.
Olive oil is excellent for frying—contrary to a persistent myth. Which varieties, which temperatures, when another oil makes more sense. Based on facts, not assertions.
What does "extra virgin olive oil" mean on the label? What are the EU classifications, what are DOP and IGP, and how do you recognize a truly good oil? An introduction to olive oil classification.
How long does olive oil last unopened, how long once opened, and how do you recognize rancid oil? Storage tips for the kitchen and what you can still do with old oil.
From the olive grove to the bottle: How does an olive become a liter of extra virgin olive oil? Harvesting, milling, malaxation, separation, filtration — the individual steps explained, with the difference between artisanal and industrial production.
Italy, Spain, Portugal, Greece, France – each olive oil country has its own signature. Which region suits which taste? A journey through the Mediterranean olive oil countries and their varieties.
In Focus
The saying "You shouldn't fry with good olive oil" persists stubbornly—and it's wrong. We show what food science says today, which varieties belong in the pan, and when another oil makes more sense.
Azada – Olive Oil with Lemon – [ORGANIC] Azada Olive Oil with Lemon…
Portuguese Macanilha single-origin, organic — Algarve
Andalusian Picual single-variety, organic — the DAY line
Portuguese Picual single varietal, organic — Algarve
Portuguese Cuvée — Verdeal, Cobrançosa and more from the Algarve
Crudo – Extra Virgin Olive Oil – Sei Cinque Zero The Crudo Sei Cinque…
