Editorial
The OlivePrestige Journal
Written by the people who buy the oil: our sourcing team, our harvest director in Messenia, a nutrition scientist and the chefs we cook with. No sponsored posts, no rewritten press releases.
Buying Guides
How to buy extra virgin olive oil that is actually worth the money
Harvest dates, acidity figures, cultivar names and bottle colour tell you more in ten seconds than any front label ever will.
Élodie Marchand · 11 min read
Olive Oil Guide
Early harvest olive oil: why picking green costs twice as much
Half the yield, double the polyphenols, and a twelve-month window in which the oil is at its best. The economics of the green pick.
9 min read
Mediterranean Diet
The Mediterranean table: what the evidence on olive oil actually supports
Separating the authorised health claims from the marketing, and what a realistic daily intake looks like.
10 min read
Food Pairing
Pairing olive oil with food: a practical map from delicate to intense
Which cultivar for fish, which for beans, which for chocolate — and why bitterness is a tool rather than a fault.
8 min read
Storage Guide
Storing olive oil properly: light, heat, oxygen and time
Four variables decide whether your bottle tastes the way the producer intended.
7 min read
Olive Harvest
Harvest diary: eleven days in Messenia with the first pick
Rain, altitude, a mill running past midnight, and the narrow window that decides an entire vintage.
9 min read
The harvest letter
Early access to each new harvest, forty-eight hours before release
One letter a month: tasting notes from our own panel, the estates we are visiting, and first refusal on limited single-tank releases.
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