What type of containers shall we use for olive oil? Do containers need to be new or can we reuse the same containers as they” become impregnated with good olive oil flavors”? What about plastic?

Four recipes with extra virgin olive oil and mascarpone: paring olive oil with cheese is not often done in contemporary cuisine. However, with 538 olive varieties in Italy alone, how hard it can be to pair them with Italian cheeses, including mascarpone!

Why is it wrong to pick olives when they change color? When are olives for making oil harvested: when green or black or when they change color? In September or January? What is the difference between oil made of ripe olives and oil made of green olives?

Why buy first cold pressed olive oil? Because you cook with slogans and season salad with words? What if instead you really are interested in buying excellent quality extra virgin olive oil…

Would you buy milk or white wine with sediment on the bottom? And mineral water with sandy sediment on the bottom of the bottle? No? Would you buy cloudy extra virgin olive oil with sediment on the bottom?

What does Monica Bellucci have to do with the scent of olive oil? What is “olfactory memory” and how is it created?

Is it true that scents do not exist? And how can we memorize them if they do not exist?

It's very interesting to find a new tech in olive oil mill

Is it true that we can fry without oil? Is it better to use extra virgin olive oil, olive oil or vegetable oil for frying? How do we get “light” fried foods? Is there such a thing as “heavy” fried foods?

If we leave an olive oil bottle open, will it spoil just like wine? No: It will spoil even more as it contains no preservatives.