Notes on olive oil & taste
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8 articles
From sixteenth-century Spanish missionaries to modern Latin kitchens in Mexico City, New York, and Los Angeles, extra virgin olive oil has long had a place at the Mexican table. This guide traces the history and explores how chefs are using it today.
OLEA Editorial
The Mediterranean produces around 95% of the world's olive oil — and it is heating up faster than almost anywhere else on earth. From scorched root systems to smoke-tainted harvests, environmental disaster is leaving marks on olive groves that last far longer than the flames.
OLEA Editorial
Oil pressed in Spain reaches American supermarket shelves in bottles labeled Italy — a journey that reveals the layered re-export structure sitting between producer nations and end consumers. This guide traces that flow using IOC trade data.
OLEA Editorial
A single Andalusian estate has been farming olives on the same land since 1780 — yet the premium reputation that precedes Castillo de Canena today was built largely in the last two decades, through biodynamic certification, cultivar transparency, and a deliberate repositioning in the global EVOO market.
OLEA Editorial
Olive oil is among the oldest globally traded commodities in recorded history. From Phoenician merchant galleys and Roman amphora dumps to the overland routes of the Silk Road, OLEA traces the trade routes that shaped the bottle on your shelf today.
OLEA Editorial
The golden oil first pressed by Minoan hands on Crete passed through Egyptian tombs, Roman amphoras, and medieval monasteries before arriving at the legal frameworks that govern every bottle on the shelf today. A guide to olive oil's full arc of history.
OLEA Editorial
For thousands of years, Orthodox and Catholic traditions have placed olive oil at the center of baptism, anointing, and consecration rites. This is the story of how a pressed fruit became the Mediterranean world's most enduring sacred substance.
OLEA Editorial
From the rough loaves of ancient Mediterranean farmhands to the bread baskets of Italian-American restaurants, dipping bread in olive oil has quietly become one of the world's most universal food rituals. OLEA traces how it traveled.
OLEA Editorial