Three words tell you almost everything about a good olive oil: fruity, bitter, pungent. Here is how to taste like the experts — no special equipment required.
Extra virgin, cold-pressed, pure, light — the labels can be bewildering. Here is a plain-English guide to what those words actually mean.
Great cooking does not have to be complicated. These three everyday dishes lean on good olive oil to do most of the work.
Olive oil has three enemies: light, heat and air. Store it well and it rewards you with months of flavour. Here is how to get it right.
Olive oil sits at the heart of the Mediterranean way of eating. Here is a measured, no-hype look at how it fits into a balanced diet.