Notes on olive oil & taste
Series
7 parts
Spain, Italy, and Greece together account for more than 80 percent of the world's extra virgin olive oil, according to the International Olive Council — yet the flavors they produce could hardly be more distinct.
OLEA Editorial
One cultivar accounts for the majority of Greece's extra virgin olive oil output. Here is why Koroneiki became the country's industry standard — and what to look for on the label.
OLEA Editorial
From Phoenician traders to single-estate pressing, Spain's Andalusia has held its place at the center of global olive oil production for more than a thousand years. A look at the history behind the world's largest EVOO-producing region.
OLEA Editorial
A bottle labeled simply 'Product of Italy' tells you almost nothing about flavor. Here is a region-by-region guide to the four Italian areas—Tuscany, Puglia, Sicily, and Liguria—whose cultivars and sensory profiles could not be more different.
OLEA Editorial
Tunisia has reclaimed its position as the world's second-largest EVOO producer and is steadily expanding single-cultivar labelling — a shift that is reframing a country long associated with anonymous bulk supply.
OLEA Editorial
In roughly thirty years, California and Australia have built industrialized EVOO sectors complete with their own certification bodies. A look at what COOC and AOOA seals mean, and why Cobram Estate now presses about 65 percent of Australia's annual crop.
OLEA Editorial
The most common single-cultivar extra virgin olive oil on global shelves did not originate in Andalusia. This guide traces Arbequina from its Catalan home village to the intensive groves that now define its commercial reach.
OLEA Editorial