The first time someone handed me a small blue glass of olive oil and asked me to smell it before tasting, I thought they were being pretentious. That was at an olive oil mill in Cordoba, eight years ago. By the end of that afternoon, I couldn’t stop noticing flavor nuances I’d never registered before.…

You’ve probably heard that olive oil is good for your heart. You’ve read about the Mediterranean diet. But have you ever wondered exactly what makes olive oil healthy at a molecular level? The answer is polyphenols — and understanding them will change how you shop for oil forever.I’m Elena, Head of Quality at Mediterra Oil.…

Let me start with a fact that surprises people at dinner parties: Spain produces roughly 44% of the world’s olive oil. Italy produces around 10-12%. Yet walk into any upscale American grocery store and you’ll find shelf after shelf of Italian-branded bottles. How did that happen — and what does it mean for you?I’m Pau,…

Blog Every Saturday morning, I walk through the olive oil aisle at my local Whole Foods and watch the same scene repeat: someone picks up a bottle, checks the price, reads ‘extra virgin’ on the label, and places it in their cart. I get it — I used to do the same thing. But after…