Notes on olive oil & taste
As scientific interest in diet and brain aging accelerates, extra virgin olive oil — the cornerstone fat of the Mediterranean diet — has become a recurring subject in cognitive function research. This guide surveys what the studies have found, what they cannot yet conclude, and what it all means at the table.
From the PREDIMED trial to EFSA's polyphenol ruling, a growing body of research has explored how extra virgin olive oil interacts with blood lipid markers — though the full picture remains more complex than any single headline suggests.
Sesame oil has long defined the finish of Korean vegetable dishes, but extra virgin olive oil is finding its own place at the table. This guide sets out which namul suit it, and when to add it for the best result.
The flavor of extra virgin olive oil is quietly dismantled by four forces: light, heat, oxygen, and time. Here is the science behind each mechanism and what it means for storage.
From bottle color to harvest date to acidity figures, the information needed to judge an olive oil's quality is printed right on the label — if you know where to look.
ORO CELESTE's 2025 harvest brought three early-picked extra virgin lines — Ojiblanca, Sibarita, and Picual — each with its own acidity, polyphenol count, and sensory profile. Tasted side by side, the differences between cultivars grown in the same region and the same season are striking.
Quality dietary fat is essential during childhood development, yet the source matters as much as the quantity. Drawing on Mediterranean diet research and pediatric nutrition guidelines, this guide examines how extra virgin olive oil can fit into a child's daily meals.
When chronic stress disrupts cortisol output, the overall dietary pattern — not any single food — appears to matter most. Here is a look at what current research says about the Mediterranean diet, the HPA axis, and where extra-virgin olive oil fits in.
Extra virgin olive oil sits at the heart of the Mediterranean diet's fat profile — and a growing body of dietary research is examining its potential links to macular and retinal health. Here is where the science stands, from polyphenol mechanisms to the limits of current evidence.
A growing body of research is examining how extra-virgin olive oil interacts with the gut microbiome, with polyphenols and oleic acid emerging as the key compounds of interest. The link to the Mediterranean diet adds another layer to an already complex picture.
The bottle on the shelf doesn't reveal how many decision-makers stood between the olive tree and the cap. A close look at single-estate and cooperative production models explains why two bottles labeled extra virgin can taste — and test — so differently.
The Mediterranean habit of swallowing a spoonful of extra virgin olive oil before breakfast has gone global. Here is what current research says about timing, optimal amount, and why polyphenol content is the variable that matters most.