Notes on olive oil & taste
According to IOC projections and USDA data, global extra virgin olive oil production for the 2025/26 season is forecast at approximately 3.44 million tonnes, roughly 4% below the prior year. Spain has been revised downward while Italy is staging a meaningful recovery.
Heating extra-virgin olive oil reduces certain nutrients — but the scale of that loss depends on temperature, duration, and the oil's starting polyphenol concentration. Here is what peer-reviewed research reports, and what it means in a home kitchen.
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.
The International Olive Council projects global olive oil production at around 3.44 million tonnes for the 2025/26 season — roughly 4% below the previous year. Heat waves in Andalusia, drought in Puglia, and the spread of Xylella fastidiosa are reshaping both producer rankings and retail prices.
The type of fat on your plate may matter as much as the amount when it comes to acid reflux. This guide examines how saturated and unsaturated fats affect gastric emptying and lower esophageal sphincter pressure — and why extra virgin olive oil is drawing attention in the research.
As estrogen levels decline during menopause, the quality of dietary fat may play a meaningful role in everyday wellbeing. EVOO research in this area is expanding — here is what the evidence currently shows.
Waist circumference, blood pressure, fasting glucose, triglycerides, HDL — metabolic syndrome is defined by five converging risk factors. A review of the current research on where extra-virgin olive oil fits into that picture.
A growing field called nutritional psychiatry is examining how dietary patterns — with olive oil playing a central role — may be associated with psychological well-being. The evidence is preliminary, but the direction of inquiry is worth understanding.
Olive oil and trans fat both carry the label 'fat,' yet their molecular structures and roles in the diet could hardly be more different. Here is what the science actually says about each.
The numbers on an olive oil label only become useful once you know what each one is measuring. This guide walks through every key figure—fatty acid ratios, vitamin E content, and polyphenol levels—and explains what to look for before you buy.
A meta-analysis pooling cohort studies on the Mediterranean diet reports a statistically significant association between habitual olive oil consumption and lower BMI and waist circumference measurements. Here is what the data actually show — and what they do not.
Pressed the same day they are picked, at a single estate on the slopes of the Sierra Nevada, O-MED's Andalusian olive oils have built a quiet but consistent record at international competitions — here is what sets them apart.