Olive Oil Drops

How do you process olive leaves? How much can you make? Sold whole or in tea bags? And how are they used?

Is it really possible to earn more from olive leaves than from making olive oil?

How does Slow Food's Extra Virgin Olive Oil Guide work? Who writes it and chooses the oils? How does a producer get into it? What is Great Slow Oil? And the Slow Food Snail of Approval award? Who deserves it?

1308/2013, 2022/2104, 2568/1991, 2022/2105… EU regulations come and go, but in the end, nothing really changes. Just more legal texts saying the same things in different ways!

Is cod liver oil really good for kids, or just an outdated childhood ritual?

Water, Flaxseeds, Vinegar, Saffron..Can You Really Make Olive Oil Without Olives?

"‘I sell unpasteurized, unfiltered olive oil, no modifications in the cellar.” But is this really the right approach to selling extra virgin olive oil online?"

Is it better to keep the leaves during the milling process, even adding more if necessary, or should the olives enter the mill completely leaf-free? What is the correct school of thought: leaf or no leaf?

Should olives be piled up to dry, like our grandparents did, or sent straight to the mill in a refrigerated van?

Is it possible to precisely determine the right time to harvest olives and make oil? Why is it wrong to harvest olives when they change color?

Can a virgin oil with defects be considered genuine? And what about an oil extracted using talc powder? Is the adjective 'typical' really an assurance of excellence or quality?

How to Use Pizza to Increase the Value of Extra Virgin Olive Oil. Want to Double Your Extra Virgin Olive Oil Profits and Boost Pizza Prices by 20-30%? Invest Just 10 Cents per Customer!

Can you increase olive oil yield and improve flavor without fraudulent practices? Absolutely — and sometimes, it's necessary!

Just as garlic wards off Dracula, kaolin clay repels olive flies. Discover how this natural, affordable mineral keeps pests away through a simple physical barrier.

Zeolititte: find out how this versatile rock, when added to soil or sprayed on plants, delivers remarkable benefits!

How does one become an olive oil expert? How many olive oils do you need to taste before you become skilled? And how many books must you read to know everything about olive oil and its production?

An oil expert is often thought to say nothing new or, worse yet, to repeat things that are already known. But is this really the case? Could an oil expert actually be a source of innovative ideas?

“I'd rather not harvest olives than unite with my neighbor!" Is this really the best way to approach the olive oil  market? "My neighbor sells oil for €15.00? Then I'll sell mine for €10.00 to spite him!!" Is undermining your neighbor  the best way to sell oil?

With all the fats there are, why is margarine used if it is detrimental to health? More importantly: is it truly harmful? And can it be made at home?

Hydrogenated and Saturated Fats, Colorants, Emulsifiers, Preservatives, and Fractionated Oils: Should We Opt for Butter Instead?

Want to lose customers? Write “hand-harvested” or “vegan” on the label, use one-liter bottles, don't indicate cultivars... Here are the most common and odd mistakes to drive consumers away!

Consumers are defined as individualistic, populist, inconsistent and emotional. They base their choices on personal experience and beliefs. Do we, as consumers ourselves, align with this stereotype?

"0 km food", mass distribution, internet, institutions, globalization: are these really the basic tools for selling oil?

Aspirina, Orfanello, Gentile di Mafalda o Lardaia extra virgin olive oil? Or cured white olives? Let's discover forgotten cultivars, their rich histories and inherent economic potential

What are the most common Italian regional cultivars?

What are the most common Italian cultivars?

Why not try making olive oil soap at home using your favorite oil? It requires only a few ingredients and is easy to make.

What cultivars are typical of foreign countries? Oblica, Azapa, Hardy's Mammoth, Nikitskaia, Chemlal de Kabylie, Zaity, Soury,…

What are the international cultivars from non-European countries?

What are the international cultivars from Italy and Greece?

What are the international cultivars from Spain, Portugal, and France?

If "cultivar" is a subspecies of the olive tree, what is "variety"? And how many "breeds" of cultivar are there?

Why is the tasting glass cobalt-blue or garnet yellow color? How is it washed? How is it warmed? What material is made of?

GL 71: Do I really have to write it on my glass oil bottle? And where do I write it? And how do I write it? Environmental sustainability also comes through the environmental labeling of packaging. It is not merely one more obligation for producers

Question: “Since you are an expert, would you taste MY oil and give me an honest opinion?” Answer: “Do you want to keep the friendship, or do you really want me to taste your oil?"

If I were faced with three identical bottles of extra virgin olive oil priced at €3.99, €8.99, and €13.50 respectively, which one would you buy? Would you choose the average price as you would for a used car or…

“Off” and “on” year: it is a belief amongst olive growers rather than a real feature of the olive tree!

We do not care about extra virgin olive oil's acidity because it cannot be tasted in the mouth and it is useless as information for a consumer.

Polyphenols. Are they just natural preservatives in extra virgin olive oil, or is it true that they also have anti-inflammatory, anti-cancer, anti-aging, and anti-oxidative stress properties?

On the market one can find extra virgin olive oil, olive oil, olive pomace oil and olive oil based dressing. But no virgin olive oil. Why?

From amphora in terracotta to bag-in-box, an oil container has evolved over time. But still, in many parts of the world, olive oil is sold in plastic. Let's find out why!

What does caustic soda have to do with cocktail olives? How are table olives made? Is it true that the chemical curing process for table olives was invented in the 19th century?

May I write the name of the cultivar on the label? Yes, no, don't know…The correct answer is: not always!

Ancestral traditions and ritual dances do not eliminate the olive fly. Neither do pre scheduled treatments. Knowledge and prevention are the best tools in the fight against olive fly.

Caprese, Panzanella and Gazpacho: three easy and simple recipes. Impossible to make without extra virgin olive oil! But which one to choose?

It is not always mandatory to include a nutrition declaration on the olive oil's label! And if you really need to do it….In Italy, you can easily download it free of charge from the institutional websites.

Is it true that truffle oil can only be produced chemically? Is it true that truffle flavored oil cannot be made using the precious tuber?

First cold pressing, genuine, mellow, robust, vigorous, with sweet almond notes, cold extraction, rustic, whole…Are we really sure that these words can be written on the label?

Fresh or dry aromas? Cold or hot oil? And what about botulinum? Let's learn to make flavored extra virgin olive at home in a safe and simple manner.

The less we write, the less mistakes we risk making… but what information must extra virgin labels contain?

Is it possible to glue a crooked label? And can it be tied with a string? May I place the label on the bottom of the container? What is “the same field of vision”? And “a normal mode”?