Where to keep olive oil in your kitchen (and where not to)
Olive oil has three enemies in a kitchen: light, heat and air. Here is where the bottle should live, where it usually ends up, and...
From Dukat
Journal
Notes from Dukat: the harvest, the village and what to cook with the oil.
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How long olive oil keeps once you open it
Opening a bottle starts a clock. Here is what changes after you break the seal, a loose guide for finishing it, and how to choose...
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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,...
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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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