Profiles of Olive Oil Producers

Nicolas Alziari

by Tara Vassiliou

Alziari olive oil has been produced and sold in Nice, France for over 140 years. The company's products now sell in over 19 countries and the Alziari ‘grand crus’ range continues to be held in high regard.

Posted on February 01 2012

The Núñez de Prado Obession with Perfection

by Julie Butler

The Núñez de Prado EVOOs are liquid testimony to the philosophy of the family behind them: respect for nature, and use of both the best artisanal methods and the most innovative modern technology.

Posted on December 11 2011

Fratelli Aprile: The Art of Extra Virgin

by Luciana Squadrilli

With a great attention for local culture and contemporary art, Daniele and Roberto Aprile link tradition and innovation to produce a unique brand of extra virgin.

Posted on October 06 2011

In Lucca, Biodynamic and Organic Farming Make a Bit of Magic

by Laura Rose

Giuseppe Ferrua hand-picks his olives at just the right day of the lunar cycle to maximize the amount of liquid they contain. “Some people say we’re witches.”

Posted on April 21 2011

Nikos Zachariadis, Agricultural Cooperative of Kritsa

by Elena Paravantes

Kritsa is a cooperative at the top of its game, thanks to an ideal microclimate, passionate growers and skilled management by former military man, Nikos Zachariadis.

Posted on January 20 2011

The Rebirth of Corsican Olive Oil

by Alice Alech

Thanks to the growing appreciation of quality olive oil, Corsicans are again managing their orchards with pride and developing their olive oil with passion.

Posted on December 12 2010

Olive Oil from the Top of the World

by Christian Brazil Bautista

In the Himalayan foothills Hartmut Bauder found a climate he calls "the opposite of Europe" and the perfect place to produce the only olive oil made in Nepal.

Posted on November 09 2010

French Olive Oil Producers Going Organic

by Alice Alech

Jean Marie Guerin says he's lucky to be isolated from other orchards. "My domaine is right out in the country, far from any pollution. I don’t have as many flies as the other growers.”

Posted on October 29 2010

Cobram Estate’s Rob McGavin

by Sarah Schwager

Rob McGavin's success lies in keeping a long-term view, staying down to earth, working with good people and, not least, by yielding ten times the world average per acre.

Posted on October 06 2010

Farming On the Edge of an Olive’s Comfort Zone

by Lara Camozzo

You won't find much olive oil production in Italy north of the Cividale plains where Franco Diacoli says his Bianchera olives "never stop growing and developing intense flavors and aromas."

Posted on September 28 2010

Moulin de Villevieille, Pride of the Garrigues

by Lindsey Partos

Members of the award-winning Moulin de Villevieille range from civil servants to farmers, librarians to mechanical engineers. Passion, rather than cash, seems to be the driving force.

Posted on September 24 2010

Berkeley Olive Grove: Old Ways in the New World

by Sophia Markoulakis

Ask Darro Grieco what makes his award-winning EVOO so good and he'll say it's the old Mission trees, dry farming and hand-harvesting. Are we still in California?

Posted on September 06 2010

Olive Oil Maker Finds Inspiration in Ancient Words and Deeds

by Marissa Tejada Benekos

"We are inspired by Ancient Greece to produce extra virgin olive oil with no industrial process. If it means producing only a certain amount each year that is okay with me.” Constantine Scrivanos

Posted on September 01 2010

Hillstone Olive Oil: Rooted in Tradition

by Lori Zanteson

Laurie Schuler-Flynn and Amy DelBondio's award-winning Hillstone olive oil reflects their consummate care throughout the production process. After all, their grandmothers are watching.

Posted on August 19 2010

Q&A with Piero Gonnelli, Frantoio Santa Tea

by Lara Camozzo

"One kind of fish has a different flavor from another. It's the same with olives; every product has certain characteristics that are reflected in the flavor." Piero Gonnelli

Posted on July 26 2010