Oliviera: The ‘Anti-Tourism’ of Olive Oil

Nadim Beyrouti sells high quality olive oil from small producers in Provence. His restaurant Oliviera was created as a means to showcase his range of oils by pairing them with simple, fresh cuisine.

The Rebirth of Corsican Olive Oil

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

L’Esperantine de Marseille

Emily Monaco ducks into a chocolate exhibition in Paris and discovers a unique treat from the Mediterranean port city of Marseille made with extra virgin olive oil.

Olive Council Holds Meeting on Geographic Indications

Concerns arise over origin criteria, who confers the special designations; and once an olive oil or table olive has the designation, who protects and polices it.
Olive Oil Times Special

Moulin de Villevieille, Pride of the Garrigues

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.

Olive Oil Council Considers 80 New Origin Denominations

The majority of these new denominations would apply to olive oil producing nations outside the European Union, like Argentina and Palestine.