Do you remove the pit to make extra virgin olive oil? And what do train wheels have to do with destoning techniques? Does removing the pit really enhance aromas?

Funnel or vacuum bottling? And when it comes to preserving extra virgin olive oil, is nitrogen, argon, or a protective air layer the best choice

Cotton filters, natural decanting, freezing, or crystallization: Which method harms extra virgin olive oil the most?

Why oil needs decanting like wine, how 2 and 3 stage decanters differ, and what “differential speed” really means

An enamel bathtub and olive oil — what could they possibly have in common? And do we really need all those coils, reels, and metal spirals to make extra virgin?

Do you have to stab olives to make olive oil? Or bash them with a hammer? Maybe squeeze them between disks and cones? How are olives actually crushed?

How do you design the space that houses an olive mill? It takes more than just a site visit!

How are liqueurs and dietary supplements made from olive leaves? Are they really that profitable?