Blogs

Coratina vs. Arbequina Olive Oil: Taste, Polyphenols and Best Uses

Coratina and Arbequina can both make exceptional olive oil, but they taste very different. Compare their intensity, flavor, polyphenols, regional variation, food pairings, and best uses.

Can You Cook With Extra Virgin Olive Oil? A Practical Guide to Smoke Point

Can you cook with extra virgin olive oil? Raphael shares a practical, opinion-led guide to EVOO smoke point, high-heat cooking, and Mediterranean tradition.

Whipped Feta with Apollo Olive Oil: Easy 5-Minute Recipe

A creamy whipped feta dip finished with Apollo extra virgin olive oil, lemon, and chilli, plus easy ideas for turning it into lunch or dinner.

How to Cook with Extra Virgin Olive Oil — And Why Finishing Is Where Your Spend Really Counts

Extra virgin olive oil is the healthiest and most flavorful cooking fat available — but how you use it determines how much of that flavor you actually get. A guide to cooking, frying, and finishing...

How to Taste Olive Oil Like a Professional (And Why It's Harder Than It Sounds)

Tasting olive oil like a professional isn't a five-step process — here's an honest look at what it really takes, and what anyone can learn to notice right away.

Cold-Pressed, Filtered, Extra Virgin: What Olive Oil Labels Actually Mean

A plain-English guide to the technical terms on olive oil bottles — what they mean, what they don't, and what actually matters when you're buying.

What Does "Extra Virgin" Actually Mean — And How Is It Tested?

"Extra virgin" is the highest grade of olive oil and the only one with a legally defined quality standard. But what does the term actually mean, how is it tested, and why does so much poor-quality ...

What I Learned About The Olive Oil Industry That Surprised Me Most

I went into this industry with a lot of assumptions. Some of them were partially right. Most of them were wrong — or at least far more complicated than I expected. Here's what actually surprised me...

Grumpy Goats California Olive Oil — The Story Behind Our American Producer

California produces better olive oil than most Americans realise.When I first started looking for producers to work with, the European olive oil world was — and largely still is — a murky place. Fr...

Makaria Terra — The Greek Olive Oil That Started With a Introduction in New York City

Some of the best things in this business happen because of a conversation you weren't expecting. Mine happened in a classroom in New York City, during an olive oil sommelier course that changed the...