In Land of Milk and Honey, Distaste for Bitter and Pungent EVOO

Consumers at a trade fair in Zurich disliked the bitter and pungent taste of high quality EVOOs.

In Jaén, ‘Conquering Palates’ to Get a Fair Price for Olive Oil

How important is olive oil to people in Jaén? Just ask the Spanish province's council president, Francisco Reyes Martínez.

Important Minor Compounds in Olive Oil

The most important minor compounds of olive appear in low concentration, however they have a significant positive effect on human health.

Researchers Say New Tool Measures Olive Oil ‘Healthfulness’

The health benefits of a specific olive oil could be easier to assess with a new Greek system to measure the content of key compounds.
Special Report

Quality Olive Oil a Taste Not Yet Acquired by Most Consumers

While experts consider bitterness and pungency characteristics of high-quality olive oils, many consumers seem to favor other attributes associated with olive oil defects.

Good Oils Gone Bad: Recognizing Olive Oil Defects

What good olive oil tastes like and how to recognize some of the defects in an oil past its prime.
Olive Oil Times Special

An Introduction to Olive Oil Tasting

In the first in a series of articles addressing basic consumer questions about olive oil written by leading experts, Alexandra Kicenik Devarenne explains olive oil tasting and food-pairing.