Extra virgin olive oil (EVOO) is a pure fruit juice and as such will naturally oxidize and lose its aromas over a period of around two years, even if stored in the best conditions.

The Nocellara del Belice is one of the most highly prized cultivars of Sicily and it has probably been cultivated on the island for more than two millennia.

This time of harvest is certainly the most appropriate to watch “Obsessed with Olive Oil”, a documentary by Ed Zych that follows Fil Bucchino, a former punk rock musician turned olive oil expert on his yearly autumnal quest to Italy in search of the best extra virgin olive oils.

In this Apulia-inspired dish the smoky flavors of grilled eggplant play wonderfully against the creamy richness of burrata.

Philippe Ducru welcomed us to his wonderful estate near Mouriès in Provence, the heart of olive growing in France. We asked him a few questions about his approach, his groves and what led him to become an olive oil producer.

Italy may lag far behind Spain in olive oil production, but it is the leader in terms of the diversity of its terroirs and the number of cultivated olive varieties

The Hojiblanca is one of the most widespread olive varieties in Spain, along with the Picual and Cornicabra varieties

Did you know that the mother of all pizzas, the Neapolitan Pizza, should have extra virgin olive oil as one of its key toppings?