Oleum Crete

The Journal

Notes from the grove and the kitchen — on harvest, health and how to taste an honest olive oil.

Fresh golden olive oil glowing in the light

November 15, 2024

Why a single day matters

The aromas that make a great olive oil are the first thing it loses. Here is why we race the clock from branch to bottle.

A tasting spoon of green olive oil

October 15, 2024

How to read an olive oil label

Acidity, polyphenols, harvest date, P.D.O. — a short guide to the words that actually tell you something.

Olive oil being poured over a finished dish

September 15, 2024

Five ways to finish a dish with raw oil

The simplest upgrade in any kitchen: a thread of cold, green olive oil added at the very end.