On the market one can find extra virgin olive oil, olive oil, olive pomace oil and olive oil based dressing. But no virgin olive oil. Why?

From amphora in terracotta to bag-in-box, an oil container has evolved over time. But still, in many parts of the world, olive oil is sold in plastic. Let’s find out why!

What does caustic soda have to do with cocktail olives? How are table olives made? Is it true that the chemical curing process for table olives was invented in the 19th century?

May I write the name of the cultivar on the label? Yes, no, don’t know…The correct answer is: not always!

Ancestral traditions and ritual dances do not eliminate the olive fly. Neither do pre scheduled treatments. Knowledge and prevention are the best tools in the fight against olive fly.

Caprese, Panzanella and Gazpacho: three easy and simple recipes. Impossible to make without extra virgin olive oil! But which one to choose?

It is not always mandatory to include a nutrition declaration on the olive oil’s label! And if you really need to do it….In Italy, you can easily download it free of charge from the institutional websites.

Is it true that truffle oil can only be produced chemically? Is it true that truffle flavored oil cannot be made using the precious tuber?

First cold pressing, genuine, mellow, robust, vigorous, with sweet almond notes, cold extraction, rustic, whole…Are we really sure that these words can be written on the label?

Fresh or dry aromas? Cold or hot oil? And what about botulinum? Let’s learn to make flavored extra virgin olive at home in a safe and simple manner.