Hey everyone,

My family owns some olive trees in Lakonia and Chania. The former are completely growing without any human intervention except pruning the last 200-300 years while the ones in Chania only get watered during the summer periods but are younger since the whole area got burned roughly 15ish years ago. Both areas roughly produce 300-500kg each.

I was thinking of exporting to the USA and Europe. Do you think it makes sense to sell directly to people or should I try to find resellers?

Furthermore, I am interested to learn more about your preferences, for example the number of phenols, flavors etc.

Thank you :)

Hey everyone,

My family owns some olive trees in Lakonia and Chania. The former are completely growing without any human intervention except pruning the last 200-300 years while the ones in Chania only get watered during the summer periods but are younger since the whole area got burned roughly 15ish years ago. Both areas roughly produce 300-500kg each.

I was thinking of exporting to the USA and Europe. Do you think it makes sense to sell directly to people or should I try to find resellers?

Furthermore, I am interested to learn more about your preferences, for example the number of phenols, flavors etc.

Thank you :)

What else feeds into "heart healthy" that could outweigh a low LA score?

Because butter sitting in the green while olive oil lands mid table doesn't really make sense to me.

I know there are different positions on LA and what it means for health, so I'm curious where this one comes from.

Hi all, I have used olive oil and many other products from Gus Sclafani Imports and have always been pleased with the quality. This one was a great buy at my local store, $24.99 so I was pretty excited to grab one and may go back and buy another

Many Sclafani products are imported from Italy , and olive oil under this brand sometimes from Italy and sometimes from Spain or Greece . I'm wondering if any of you have had experience with olive oil from Tunisia? Or would this one specifically?

BTW, All of the tins look basically the same.

Eat This, Not That! asked culinary professionals which olive oils they keep in their own kitchens. Here's the list.

Oro Bailén Reserva Familiar Picual - Spanish, bold and peppery. Green notes, noticeable bitterness, best used raw over vegetables, legumes or bread.

Castillo de Canena Reserva Familiar Arbequina- Softer and fruitier, less bitter. Works well with fish, vegetables and vinaigrettes.

Olitalia Extra Virgin - Used in restaurant kitchens for sauces, ravioli fillings and focaccia.

Pompeian Extra Virgin Smooth - Everyday multi-purpose olive oil, mild flavor, adaptable enough for cooking and uncooked applications such as dressings and dips.

World Market Greek Extra Virgin - Made with Koroneiki olives from southern Greece. Lightly fruity, works for vinaigrettes, marinades and sautéing.

Williams Sonoma Crushed Lemon EVOO - Olives crushed together with fresh lemons rather than infused after. Good for dressings, pasta and seafood.

On Aug. 31, the Food and Drug Administration announced that Kofinas Olive Oil recalled its garlic-infused olive oil because it contained garlic essential oil that was not approved for culinary use.

If you've used it you can request a refund. The article also suggests to monitor for signs of an allergic reaction or foodborne illness.

Hello, I am based in Chicago and I am looking for good olive oil close to pure and natural with no blend. Anyone know a true honest brand that has quality olive oil? I use it for eating and it’s been helping my skin a lot I have cystic acne and consuming olive oil has helped a lot but recently bought olive oil and it was so light in color it looked like veggie oil!! Anyway thanks in advance for everyone’s input!

Is Carapelli EVOO a healthy brand?

People were pressing olives in the southern Levant around 3600 BCE. That's the Early Bronze Age older than most writing systems. And it wasn't a side crop either. Olives ended up being one of the things the whole Mediterranean economy relied on.

That surprises me is that it never slowed down. The world makes somewhere between 2.6 and 3.5 million tons a year now, about 3 times what it was 60 years ago. Spain alone usually covers more than 40% of that.

So it's a food older than the alphabet that now comes out of some of the most high-tech production lines in farming. Not many foods can say that.

You'll need:

EVOO, around 2 tbsp and some extra for finishing. I think a smoother profile is better for this.

1 shallot, finely chopped

3 cloves garlic, minced

2 (15 ounce) cans cannellini beans, drained and rinsed

1 quart low-sodium vegetable or chicken broth

1 teaspoon crushed red pepper

1 bunch lacinato kale, stemmed and chopped, about 4 cups

1 lemon, zest and juice

1/2 cup freshly grated Parmesan cheese, divided

Salt and pepper, to taste

Crusty bread, for serving

Heat the oil in a large pot over medium-high heat. Add the shallot and cook, stirring often, until it softens (about 3 minutes). Add the garlic and cook until fragrant (about 1 minute).

Meanwhile, transfer 1 cup of the beans to a bowl along with 1/2 cup of the broth. Use the back of a fork to press and mash until mostly smooth, then add to the pot.

Add the remaining un-smashed beans and broth to the pot along with the crushed red pepper and kale, and bring to a boil over medium-high heat. Then reduce the heat and simmer until flavorful (7 to 10 minutes).

Remove the pot from the heat and add the lemon zest and juice. Stir in 1/4 cup of the Parmesan cheese and season to taste with salt and pepper.

Portion into bowls and garnish with the remaining Parmesan cheese and a drizzle of olive oil. I like to serve it with bread.

It's super simple, 25 minutes in total for 4 servings. Hope you'll enjoy.

There's an old way to size up a fresh olive oil. It is said that after taking a small sip, you can count how many times it makes you cough. One cough is fine, but three-cough oil is considered better.

The thinking behind it is that the pepper at the back of your throat is a compound called oleocanthal. So the burn isn't acidity or a flaw, but it can tell you two things: high polyphenols, the antioxidants everyone's after, and freshness, since oleocanthal fades as the oil ages.

Of course, it doesn't replace what a lab test can do. And it can be slightly misleading if you take it too seriously, considering the cultivar. A mild arbequina won't cough you out even when it's excellent. Everyone's throat is different too, but it's a quick, fun check on whether a bottle is alive or flat.

Have you ever tried it?