Leila Makke

I’m as fond of journalistic writing, which is clear and concise than creative writing, which is liberating and veridical.

Any theme is a potential subject matter to create content. You tell me what you want and I will muster the necessary skills to pen that which you require of me.

Co-Author. Book. • 17th October 2018

EXTRA VIERGE: L’Huile d’Olive, Histoire d’Hommes & Recettes de Grands Chefs

Extra Vierge vous transporte à travers les meilleures oliveraies de l’Hémisphère Nord et Sud. Vous apprendrez que la Chine produit de l’huile d’olive bio, que l’huile d’olive japonaise possède un goût doux et délicat incomparable...

Olive Oil Times • 12th February 2018

In Defense of ‘Black Fruity’

According to a 2008 European regulation, oils produced from ripe olives shouldn’t hold the designation ‘fruity’ as its definition doesn’t apply

Olive Oil Times • 4th December 2017

Parisian Exploration of New Oils Goes International

Producers from around the world and prominent figures of the olive oil market gathered on November 27 at Le Cordon Bleu Paris school for a preview of the third edition of Olio Nuovo Days (OND).

Olive Oil Times • 27th November 2017

French Farmers Get Outside Help to ‘Professionalize’ EVOO Production

This year’s olive harvest in France will amount to an estimated 6,000 tons, compared to last year’s catastrophic 3,200. This growth nevertheless remains problematic for the industry. The French olive plantation is barely producing 200 liters per hectare yearly.

Elephant Journal • 3rd August 2017

Learning to Love our own Fate.

We live our lives narrating our version of this truth to everyone we encounter. We sometimes tweak the plot to our advantage or censor it to legitimize the choices we make.

Olive Oil Times • 24th March 2017

Lebanese Olive Oil: Exploring Intricacies of a Sector With Potential

Irrevocably known as one of the cradles of olive growing areas, Lebanon’s ancestral heritage of olive trees along with its microclimate and fertile rain-fed soil assembles auspicious conditions for the production of high-quality olive oils.

Olio Nuovo Day • 20th January 2017

olionuovodays2017 passerini

Mounir Boussetta est le producteur et propriétaire du Domaine Segermès, situé au nord-est de la Tunisie entre le massif de Zaghouan et la plaine de Bouficha.

Olio Nuovo Day • 10th January 2017

L'olio nuovo chez TABLE, "un gras délicat, évanescent, une affirmation véritable"

Une porte coulissante de verre s’ouvre devant moi et j’aperçois un homme serein, tapant sur le clavier de son Mac avec une concentration imperturbable, c’est Bruno Verjus, chef propriétaire de Table, un restaurant pas comme les autres.

Olive Oil Times • 1st December 2016

A Culinary Exploration of New Oils in Paris

Olio Nuovo Days (OND), a biannual gastronomic event, is a gleaming concept that’s been raising interest among olive oil aficionados and producers.

Elephant Journal • 24th May 2014

A Writerly Curse. ~ Leila Makke

You must throw it all out—the good, the bad, the ugly, the nonsense. As you go on writing, your soul is cleansed from the toxic emotions and the biased perceptions you’ve gathered along the way.