How to taste olive oil like a professional, at home
Professional tasters use a simple routine: warm, cover, smell, slurp. You need a small glass, your hand and a few minutes. Here is the method,...
From Dukat
Journal
Notes from Dukat: the harvest, the village and what to cook with the oil.
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Why good olive oil can catch the back of your throat
That peppery sting after a sip of olive oil is not a fault. It is one of the things tasters look for. Here is where...
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Smells that mean your oil has gone off: rancid, fusty, musty
You do not need a lab to spot bad olive oil. Your nose can do it in ten seconds. Here are the four off smells...
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Decanting, pourers and refills: keeping oil fresh day to day
A pretty cruet on the counter is handy, but it can quietly ruin good oil. Here is how to decant, pour and refill without letting...
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Should you buy olive oil in bulk? Sizes and freshness
A big tin looks like better value, and per litre it often is. But olive oil is a fresh product, and the last litre of...
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Hosting an olive oil tasting with friends
A wine tasting needs a cellar. An olive oil tasting needs a few bottles, some bread and an hour. Here is how to set one...
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Cooking with olive oil versus finishing with it
Extra virgin olive oil works in the pan and on the plate, but it does a different job in each. Here is how to tell...
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Five dishes that are mostly about the olive oil
Some dishes hide the oil. These five put it front and centre, with a handful of ingredients and nowhere for a dull bottle to hide.
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The simplest olive oil and bread dip, done properly
Bread dipped in olive oil is the easiest thing to put on a table and the easiest to get slightly wrong. Here is the plain...
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