Learn
What we know about olive oil
Five generations of growing it, pressing it and cooking with it. No marketing, no myths — just what actually matters when you are choosing a bottle or standing at the stove.
Cooking with extra virgin olive oil
Why “save the good oil for salads” is wrong, what smoke point actually measures, and a temperature guide for every job in the pan.
Health & qualityHigh polyphenol olive oil
What the mg/kg number means, why bitterness is a feature rather than a fault, and how to judge an oil with nothing but your throat.
BuyingHow to choose good olive oil
Six checks in order of usefulness, the label words that mean nothing, and how our own oil scores against the list.
Health & qualityOlive oil and health
What the evidence supports on heart health, vitamin E and polyphenols — and the four claims worth being sceptical of, including one of ours.
In the kitchenSalad dressing, properly
The 3:1 ratio and how to scale it, why dressings split, and four worth making — from lemon and oregano to pomegranate molasses.
Coming next
Guides we are writing now.
Building an olive oil gift box
Cold pressed vs cold extracted
Olive oil for frying, in depth
From our grove
Everything here, applied to one tin
Single-origin Aegean oil, hand-picked and cold-extracted within 24 hours, tinned to keep the light out. Traceable to the trees it came from.