There are scant funds to assist Tunisia's rural farmers' transition to a more efficient, high-quality production. Some locals say that's just fine with them, while others look to a more prosperous future,
In Defense of ‘Black Fruity’
The French association Afidol shed light on the misinterpreted taste of "black fruity" oil and the controversy behind the ancestral tradition of controlled fermentation.
Award-Winning Producer Credits His Team of ‘Harvest Experts’
For two months a team of 150 people harvest the olives at Cortijo Virgen de los Milagros, like their parents and grandparents did. "The mill is only the extractor," says Luis Montabes. "Quality is born in the fields."
NY Pizza Maker Revisits His Italian Roots
Salvatore Polizzi took a break from his Bushwick Pizzeria to reconnect with his family's olive farm and revive traditions.
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