Olive Oil Drops

What does a vintage car have to do with a traditional stone-mill olive press? Do the traditional pressing mats really cause the olive oil to heat up?

Why don’t we buy white wine with sediment, yet buy extra virgin olive oil with sediment — and risk the fusty defect?

What exactly is rancidity? How can you recognize it, and why does it develop? How many types are there? Do all oils eventually become rancid? And can you actually create a sample of rancid oil at home?

Cucumber, dried mushroom, winey and earthy notes: sensory attributes or olive oil defects?

Do you remove the pit to make extra virgin olive oil? And what do train wheels have to do with destoning techniques? Does removing the pit really enhance aromas?

Funnel or vacuum bottling? And when it comes to preserving extra virgin olive oil, is nitrogen, argon, or a protective air layer the best choice

Cotton filters, natural decanting, freezing, or crystallization: Which method harms extra virgin olive oil the most?

Why oil needs decanting like wine, how 2 and 3 stage decanters differ, and what “differential speed” really means

An enamel bathtub and olive oil — what could they possibly have in common? And do we really need all those coils, reels, and metal spirals to make extra virgin?

Do you have to stab olives to make olive oil? Or bash them with a hammer? Maybe squeeze them between disks and cones? How are olives actually crushed?