Extra virgin olive oil (EVOO) is a pure fruit juice and as such will naturally oxidize and lose its aromas over a period of around two years, even if stored in the best conditions.
Read MoreItaly may lag far behind Spain in olive oil production, but it is the leader in terms of the diversity of its terroirs and the number of cultivated olive varieties
Read MoreDid you know that the mother of all pizzas, the Neapolitan Pizza, should have extra virgin olive oil as one of its key toppings?
Read MoreA perfect and healthy match for our favourite Picual olive oil: Dehesa de la Sabina.
Read MoreThe benefits of extra virgin olive oil are in fact mostly derived from the presence of polyphenols that act as antioxidants…
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