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My latest article: “57% Increase in Production Costs in Six Years: Olive Oil at a Critical Crossroads,” has been published in Elaias Karpos. Drawing on the latest 2026 study by AEMO, I examine the dramatic rise in olive oil production costs, the growing pressure on traditional olive groves and producers, and a question that deserves much more attention: What does it really cost to produce a good extra virgin olive oil — and what happens when the market price no longer reflect

Olive oil is a staple on our tables, yet we know very little about it. One of the things many people do not understand is why olive oil should be filtered. Let’s start at the beginning. To produce olive oil, the olives must go through several processing stages. After washing, the olives are crushed using a machine called a crusher. At this stage, all parts of the crushed fruit are turned into a paste, known as the olive paste. This paste is transferred to a machine called a m

Over the past decade, high-phenolic olive oils have increasingly appeared on the market. These are olive oils with a high content of phenolic compounds (antioxidants) directly associated with olive oil’s health benefits. According to the European Union's Regulation 432/2012 on nutrition and health claims, olive oils containing at least 5 mg of hydroxytyrosol and its derivatives (such as oleuropein complex and tyrosol) per 20 g of olive oil may carry an authorized health claim

Learning to taste, select and pair olive oil with food is one of the most valuable pieces of knowledge that you can offer to yourself...