We’re used to thinking that certain things get better with time. Olive oil isn’t one of them. From the moment olives are harvested and pressed, freshness becomes part of the...
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Olive oil isn’t just the thing that stops food sticking to the pan. Its bitterness, fruitiness, aroma and texture become part of whatever you’re cooking. A look at how different...
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That sharpness at the back of your throat isn’t a flaw. It’s part of what makes fresh extra virgin olive oil interesting. We look at oleocanthal, the phenolic compound associated...
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