Notes on olive oil & taste
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10 articles
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
Within the global premium EVOO tier, estates cluster around a consistent set of signals — single origin, single cultivar, and published lab results. This guide charts the farms and labels that define that space, from Andalusia to California.
OLEA Editorial
Greece's classic village salad skips the dressing entirely, finishing with nothing but extra virgin olive oil. A closer look at why that single gesture works — and what it reveals about Mediterranean food culture.
OLEA Editorial
Tucked into the hills of southern Greece, family farm Ladolea has built its reputation on single-variety Koroneiki, early-harvest discipline, and three generations of unbroken stewardship. Here is how terroir and craft end up in one bottle.
OLEA Editorial
From the PDO groves of eastern Crete to a high-polyphenol estate near Sparta, Greek premium EVOO converges on a single cultivar — Koroneiki. Here are the producers shaping that conversation.
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
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
Flavor in olive oil begins with the cultivar. From Arbequina's soft fruitiness to Picual's bold bite, Hojiblanca's balance, and Koroneiki's herbal intensity—this guide maps the personality of each variety and the dishes that suit it best.
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
Polyphenol levels in extra virgin olive oil can vary by a factor of ten or more depending on cultivar. This data-driven guide compares the polyphenol content and flavor profiles of three benchmark varieties: Greece's Koroneiki and Spain's Picual and Arbequina.
OLEA Editorial