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...

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

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).

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.

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.

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.

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.

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.

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

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.