The magazine
Magazine
How to recognise a good extra virgin olive oil, what organic and biodynamic mean, how olive trees are grown and when the harvest happens.
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Magazine
Inside the olive mill: how olives become oil
Washing, crushing, malaxation, extraction and separation: the steps from olive to extra virgin oil, and what “cold extracted” really means.
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Magazine
New olive oil: what it is, why it bites and how long it lasts
Cloudy, green, bitter and peppery: freshly pressed oil is the best moment of the year. What “new oil” really means, how to recognise it and how to us…
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Magazine
The extra virgin olive oil label: what is mandatory, what is optional, what is forbidden
Category, origin, harvest year, “cold extracted”, acidity: the European and Italian rules that decide what can be written on a bottle of olive oil, a…
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Magazine
Extra virgin olive oil: what it really means
Acidity, panel test, cold extraction: the rules that make an oil extra virgin, and how to read the label before you buy.
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Magazine
Organic and biodynamic olive oil: what is the difference
Organic is a European rule with a logo and a control body; biodynamic is an extra method, with a private certification. What changes in the olive gro…
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Magazine
How olive trees are grown, from planting to pruning
Climate, soil, planting density, pruning, water and protection against the olive fly: a year in the olive grove, explained for those who buy the oil …
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Magazine
Extra virgin olive oil, care and wellbeing
Oleic acid, polyphenols, vitamin E: what extra virgin olive oil contains, what European law really says about its benefits, and its place in body car…
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Magazine
The olive harvest: when, how and why in a hurry
From October to December, with nets, rakes and shakers: why olives are picked early, why they must reach the mill within a few hours, and what happen…
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