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.

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?