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Everything worth knowing about olive oil, without the folklore

Four topics, written to answer the questions people actually ask in the supermarket aisle and at the stove.

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Stop choosing olive oil by colour

Green oil is not automatically better oil. Here is what colour does and does not tell you, and what to look at instead.

What extra virgin actually means, and the few facts worth knowing before you shop.

The Essentials

Extra virgin is a defined grade, not a marketing adjective. A short, plain explanation of what has to be true for an oil to use it.

5 min read

Reading labels, judging price, and spotting the things that genuinely matter.

Buying Better

Green oil is not automatically better oil. Here is what colour does and does not tell you, and what to look at instead.

4 min read

Buying Better

Price and quality are related, but not the way most shoppers assume. How to spend sensibly on the bottle you use every day.

4 min read

Buying Better

The five things worth finding on a label, in the order they matter, and the phrases that carry no real information.

6 min read

How olive oil is supposed to taste, and how to keep a good bottle good.

Taste & Storage

Light, heat, air and time are the four things that spoil a good bottle. Simple habits that keep an oil tasting the way it should.

6 min read

Taste & Storage

Bitterness and a peppery throat catch are features, not faults. A short guide to tasting an oil and describing what you find.

6 min read

Heat, smoke points and the everyday cooking questions people keep asking.

Cooking with Olive Oil

You can cook with extra virgin olive oil. Its smoke point matters, but it does not tell the whole story of what happens in a hot pan.

5 min read

Browse the selection and see how the things you have just read show up on a real bottle.