What costs more: A liter of olive or engine oil? If it is true that olive oil at 4 Euros a liter is a scam, then how can engine oil at 30 Euros a liter be a steal?

Can we be sure that extra virgin olive oils with protected designation of origin are actually better?

Each cooking temperature has its oil: ice cream, aperitif, sauce, mayonnaise, deep-fry, cutlet, salad, roasts…What about grilled bread? Would you drizzle seed oil onto grilled bread?

If olive oil needs to be kept in the dark, why are a great number of bottles at supermarkets transparent and placed in upper shelves near the ceiling lights?

How to choose olive trees to plant? Where to buy them? What cultivars to select? How important is the climate or my customer’s taste for these choices?

Does Extra Virgin olive oil indeed have anti-cancer properties? Does it really contain substances that lower cholesterol and is its fat component beneficial for our health as they claim? Or is it only good for making soap?

Is the stone olive press thing of the past? How exactly is oil extracted from olives?

At what temperature should we keep olive oil at home? What happens when it freezes? Is it better to keep olive oil in the cellar or in the kitchen cabinet above the stove? And at the supermarkets: is olive oil stored in a proper place?

How to make a perfect deep fry. And a smoke point…….is it really that harmful?

Is there such a thing as a glass made deliberately for olive oil tasting? How do we taste olive oil? What it should taste like in the mouth? What it should smell like? If it “tingles” in the throat, should I be concerned?