Notes on olive oil & taste
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5 articles
The deposit settling at the bottom of an olive oil bottle could be natural wax crystals, a polyphenol-rich particle cluster, or—less welcome—residual moisture. An editor's guide to telling them apart and storing your oil accordingly.
OLEA Editorial
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.
OLEA Editorial
Buying olive oil direct from small European producers is increasingly popular, but food imports come with requirements that general merchandise does not. This guide covers duty thresholds, customs procedures, labeling rules, and the most common reasons a shipment gets turned away.
OLEA Editorial
Gaea Sitia PDO is a premium extra virgin olive oil made from early-harvest Koroneiki olives grown in the eastern reaches of Crete, protected under the EU's strictest geographical designation. From its limestone terroir and polyphenol profile to its signature peppery finish, here is why it draws attention from food lovers and wellness-conscious consumers alike.
OLEA Editorial
Nestled in the rugged mountains of Laconia in the southern Peloponnese, Sakellaropoulos Oligan has become a reference point for high-polyphenol extra virgin olive oil. Here is how more than four decades of production philosophy and the Koroneiki cultivar come together in a single bottle.
OLEA Editorial