Magazine

All you ever wanted to know about olive oil, from the grove and the mill, to your kitchen plate, up until your very own bodily cells and perhaps even beyond

Recipes

New Sustainable Models in Olive Growing

Where does most of the olive oil we consume come from? Many of us have this idea that olives are cultivated in ancient terraced groves that are typical of...

Recipes

Acquasale Salad

The Acquasale is the typical tomato salad served in Puglia, a region located at the Southern tip of Italy. Fresh but hearty, this salad is ideal as a main co...

Recipes

Umbrian Lentil Soup

A comforting and nourishing soup. Lentils traditionally represented wealth because of their round shape similar to that of coins. For this reason too, lentil...

Recipes

7 Easy Sauces - #1 Marinara

As intense as it is lazy: the perfect tomato sauce for every day! Prep time: 2 minutes Cooking time: 45 minutes Ingredients for 400 g of pasta (4 people): 1...

Recipes

The Art of Cooking Pasta

Cooking pasta may seem easy peasy, but for cooking the perfect pasta, some simple principles can go a long way. Quantity: of course, this needs to be adjuste...

Recipes

Aparagus risotto

Asparagus season is in full swing, so now is the ideal time to try our creamy asparagus risotto recipe! Our secret: cook the asparagus for 7-8 minutes in bo...

Recipes

7 easy sauces - #2 Arugula, Lemon & Ricotta Pasta

A light and fresh all-in-one pasta, ideal for summer and ready in fifteen minutes!Ingredients (4 pax): 400g Linguine or Spaghetti 200g Ricotta cheese 100g w...

Recipes

Chocolate and Almonds Brownie with Dehesa

As promised in Juan’s interview, here is Chef Alfonso’s take on the chocolate and almond brownie, with Dehesa de la Sabina instead of butter. Give it a try :...

Recipes

Bread with olive oil, or pane olio, a healthy tradition still alive

Bread with a drizzle of olive oil is amongst the healthiest and tastiest recipes in the Italian tradition that lets quality olive oil simply shine In an inte...

Recipes

Bell Pepper Salad

This recipe was given to me by my Spanish grandmother as a precious secret. However, I believe it would be too sad to keep this kind of secret, which...

Recipes

7 easy sauces - #3 Aglio, olio, peperoncino

Spaghetti aglio, olio, peperoncino (spaghetti with garlic, oil and red chilli) is a typical dish of Naples. It has become extremely popular throughout Italy ...

Recipes

Char Siu Braised Mushrooms

Char Siu is our son’s favourite sauce, and braised king oyster mushrooms have been an immediate sell-out in our dinners since I discovered this unappetizing ...

Recipes

Claretta's Pizzallandrea

Claretta lives in Dolcedo in Liguria and looks out to sea from there. The road leading up to Valloria was once a neat garden, with not a blade of grass stick...

Recipes

7 Easy Sauces - #4 Asparagus pesto

A tasty and delicate pesto with a seasonal Spring touch to pair with linguine, spaghetti or fettuccine pasta. A treat that will be ready within fifteen...

Recipes

Ricotta & Spinach Mezzelune with sage-infused olive oil

A fun recipe to prepare with family or friends, a classic of Italian family cooking that takes on another dimension when you take time to prepare it yourself...

Recipes

How Not To Fail Your Pesto Pasta

Pasta with ready-made pesto seems like the easiest thing to cook, but you will not make the most of it if you forget a few simple tips! In our short article...

Recipes

Portonovo: Veruska’s olive oil ciambellone

My first visit to Portonovo, in the beautiful natural park of Conero (Marche), was many years ago. I walked from the main square to the small fort, then towa...

Recipes

Hummus with an Andalusian twist

A perfect match for our favourite Picual olive oil: Dehesa de la Sabina. When serving this hummus, we love to make a little hole into which we generously pou...

Recipes

Burrata with Char-grilled Eggplants

In this Apulia-inspired dish the smoky flavors of grilled eggplant play wonderfully against the creamy richness of burrata. Recommended particularly in sprin...

Recipes

The Spirit of Frantoio Batta: Lidia's green beans

“Olive oil and the other ingredients of our life” article series At Giuliana and Gianni's, in their beautiful house surrounded by olive trees and hydrange...

Recipes

Palmina's Lentils

“Olive oil and the other ingredients of our life” article series From time to time, I climb up these stairs. The key is always on the door and I find Palmina...

Recipes

Timeless Greek Salad

Greek salad is one of those dishes that’s super simple but really satisfying. It’s all about fresh ingredients—juicy tomatoes, crunchy cucumbers, salty olive...

Recipes

Fennel, Orange and Aragula Salad

This fennel, orange and arugula salad reflects a simple, seasonal approach typical of Italian, and especially Sicilian, cooking, where a few fresh ingredient...

Recipes

Busiate with Pesto alla Trapanese

A sun-soaked pasta from Trapani in western Sicily, this dish pairs hand-twisted busiata with pesto alla Trapanese, a fresh, uncooked sauce of ripe tomatoes, ...

From the grove

Discover the Frantoio Olive Variety

Frantoio literally means “oil mill” in Italian. The name of this cultivar is derived from the fact that it has long been considered more suitable for oil ...

From the grove

Juan Ignacio Valdés, Dehesa de la Sabina

Juan spent the first part of his life in Madrid as an academic specializing in international economics. After obtaining his PhD, he grew tired of the big cit...

From the grove

Olive oil: can we trust the best by date?

Numerous studies have shown that a significant share of the olive oil sold on the shelves of supermarkets does not meet the quality standard on the label, e....

From the grove

Three questions to Eric Martin, La Magnanerie

Eric Martin gave up his career in consulting in 2008 to take over the La Magnanerie estate from his soon-to-retire father. He is now the fourth generation ol...

From the grove

2021 Harvest is On!

Thirty or forty years ago, the olive harvest did not begin until late November or early December in the Mediterranean area, even for the “early” olive variet...

From the grove

Welcome to the Club!

To celebrate the new harvest, we are launching the “Olive Oil Club”! We want to give you the opportunity to gather some rare finds to up your olive o...

From the grove

Following one’s dreams with Marco Rizzo

Marco lives and breathes for his beloved territory, the wild area of Cilento in southern Italy, and its olive oil, which embodies its flavours so well. He ta...

From the grove

The Coratina variety, at the heart of the Apulian tradition

The Coratina olive variety takes its name from the town of Corato in Apulia (South Italy). Along with Ogliarola and Peranzana, it is one of the emblematic va...

From the grove

Picual, the queen of Jaén

The Picual olive cultivar derives its name from the fruit’s pointed tip shape. Picual olives are today the most commonly grown for olive oil production, with...

From the grove

Montenero d'Orcia: Rosina's crushed tomatoes

Every time I drive through the Val d'Orcia, down from Montalcino towards Sant'Angelo, my heart is filled with beauty. Pieces of the real Tuscany, which does ...

From the grove

Taggiasca, an Olive Icon

Taggiasca olives are one of the most prized and oldest known olive cultivar. Strongly associated with the region of Liguria in Northern Italy, this olive var...

From the grove

How to Taste Olive Oil

We are not used to tasting olive oil before using it, but this is the only way to know its qualities and understand its profile. And it's not compli...

From the grove

Olive oil and its price

Most consumers pay little attention to olive oil. It is a condiment like any other and they are not willing to spend more time sourcing it than that needed t...

From the grove

Leccino, A Tuscan Rebel

The Leccino olive variety originates from Tuscany but has become one of the most famous Italian cultivars, alongside the Frantoio and the Coratina. It is wid...

From the grove

2022 Harvest Launched!

The olive harvest has now started in most olive growing regions of the Northern hemisphere, a period of hard work and celebration for all producers...

From the grove

Hojiblanca, Andalucia Shining

Hojiblanca olive trees in the region of Cordoba, Andalucia The Hojiblanca is one of the most widespread olive varieties in Spain, along with th...

From the grove

Italian Olive Oil Terroirs

Italy 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 ...

From the grove

Under the spell of Provence with Philippe Ducru

Philippe in his grove in Mouriès, Provence (France) Philippe Ducru welcomed us to his wonderful estate near Mouriès in Provence, the heart of o...

From the grove

Dante's Brustichino

“Olive oil and the other ingredients of our life” article series Ronti lies along the strip of land that stretches from Città di Castello to Morra in Umbria,...

From the grove

Athinoelia, the Green Gold of Laconia

Athinoelia olive trees on the estate of Eight Thousand (8K) in Monemvasia (Laconia, Greece) Rooted in the sunlit landscapes of the southeastern ...

From the grove

EVOO: Key Things to Know Before Buying (FAQ)

Extra virgin olive oil (EVOO) is widely used throughout the world but most of us have limited knowledge about this somewhat complex product. So we tried to p...

Health & gastronomy

Why are our olive oils different?

You may already know that olive oils have different taste intensities. There are in fact two main categories of extra virgin olive oils depending on the ripe...

Health & gastronomy

Oleocanthal, a natural anti-inflammatory in olive oil

Oleocanthal, a key component in olive oil, acts like ibuprofen, without harming the bodyDo you wonder why you get that peppery sensation at the back of the t...

Health & gastronomy

The Tomato Alchemy

Imported from South America in the 16th century, tomato is at the heart of Italian gastronomy, particularly the tomato sauce that can be found in most Ita...

Health & gastronomy

Understanding the Organic Certification

Health & gastronomy

Balsamic vinegar: one product, many realities

In its traditional version, the Balsamic Vinegar of Modena in Italy is produced exclusively from fresh cooked grape must, then aged in barrels of various woo...

Health & gastronomy

Key tips to choose your olive oil

1. Checklist Have you ever felt lost in front of the olive oil shelf? Did you end up choosing the prettiest label, or the cheapest option? Olive o...

Health & gastronomy

Diego Chiarini : "Olive oil should harmoniously bind the aromas of the dish together"

Perched at the top of the iconic Oasia building in Singapore, OSO Ristorante offers fine multi-regional Italian cuisine, with a focus on authentic and fre...

Health & gastronomy

An olive oil up to par with the wine selection, a conversation with Mathieu Escoffier

Trained by renowned French chefs Joël Robuchon and Éric Pras, Mathieu Escoffier grew up in and around “Ma Cuisine”, his parents' gourmet bistro in Beaune (Bu...

Health & gastronomy

Bread, olive oil and satiety

I was gazing at the drizzle of olive oil that I pour in my plate at the start of each meal. "I was reading yesterday that a good olive oil will cool your app...

Health & gastronomy

Old wheat varieties are the future!

Modern wheat varieties have invaded the market but ancient ones still hold key advantages… Wheat is a cereal of very ancient culture but the vast majority of...

Health & gastronomy

Olive Oil and Polyphenols

Polyphenols are organic chemicals present in many plants and fruits such as olives. Although olive oil is known for its healthier fat structure,...

Health & gastronomy

A True Pizza Comes with (Good) EVOO

Pizzaiolo Ciro Salvo at his restaurant 50 kalò © 50 kalò Did you know that the mother of all pizzas, the Neapolitan Pizza, should have extra v...

Health & gastronomy

Nocellara del Belice: The Generosity of Sicily

The Nocellara del Belice is one of the most highly prized cultivars of Sicily and it has probably been cultivated on the island for more than two millennia. ...

Health & gastronomy

Is there a best way to store your EVOO?

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 ...

Health & gastronomy

How Exactly do Olive Oil Polyphenols Benefit our Health?

Extra virgin olive oil’s health halo is nothing new but the latest wave of research is moving beyond broad claims and beginning to map how its polyphenols (t...