The less we write, the less mistakes we risk making… but what information must extra virgin labels contain?

Is it possible to glue a crooked label? And can it be tied with a string? May I place the label on the bottom of the container? What is “the same field of vision”? And “a normal mode”?

Is it possible to make table olives for aperitif at home? Do olives need to be green or black? Big or small? Dry or packed with oil? Do I need to use caustic soda? Can I add some spices?

What is “a container measuring bottle”? Is it true that the container too must have a label?
Why is it mandatory to have a Declaration of Compliance of the bottle in order to sell oil?

Through Marco’s personal memories, I tell you a common story of generations of Italians

Olive oil yield? It is the fault of nitrogen, talc, vacuum pressure pump, microwaves, temperature and..Is it possible to get 22-23 liters of oil from 100 kilograms of olives? Yes, it is possible to get many more if you are interested in oil yield only… If, on the other hand, you are also interested in aromas and flavors…

Why can the oil yield vary by 100% for the same number of olives? And the millers: Do they really use low yields to cheat gullible olive growers out of their beautiful olives?

Is an olive oil cruet really so dangerous that it had to be outlawed? Yet, it has been in use since Ancient Rome and still today it is a sought after design object and social status symbol.

By hand or mechanically? By day or night? But first and foremost: How are olives harvested?

Is harvesting olives with friends and family really a good method to ruin oil?