🫒 Olive Oil

For something we use every day, olive oil is remarkably misunderstood. Should you cook with it? Is greener better? Does cloudy mean artisanal? And what about that peppery cough? After 30+ years in Tuscany and training as an olive oil taster, I've heard them all. For the final chapter of our olive oil series—at least for now!—let's bust 10 of the biggest olive oil myths.

Great olive oil deserves more than bread. Just like wine, different oils have different personalities—and the secret is matching their intensity to the food. Delicate oils can lift fish and fresh cheeses, while bold, peppery Tuscan oils shine with beans, grilled meat and hearty soups. From tomatoes to gelato, once you start pairing olive oil with food, a whole new world of flavour opens up.

Why do Tuscan olive oils taste so different? Much like wine, it starts with the varieties. Frantoio brings elegance, Moraiolo intensity, Leccino softness and Pendolino a helping hand with pollination. Add blending and harvest timing, and the possibilities multiply. Once you discover that olives have personalities of their own, you'll never think of olive oil as simply "olive oil" again.

Can you really fry with extra virgin olive oil? In Tuscany, we've been doing exactly that for centuries. Visitors are often surprised to find just one bottle beside the stove—for pasta, soup, vegetables, roast chicken, and yes, even frying. In this article, I'll explain why the smoke point isn't the whole story, when to use your best olive oil, and how Tuscan families use different oils for cooking and finishing dishes.

Buying great olive oil isn't as complicated as it seems. After years of guiding tastings in Tuscany, I've found that choosing well has very little to do with fancy labels and everything to do with knowing what to look for. Harvest year, origin, DOP and IGP certifications, dark bottles, and—above all—a producer you trust. Here's how I choose olive oil, and how you can too.

Professional olive oil tasting isn't about looking—it's about smelling. Why do experts use blue glasses? Why do they warm the oil before tasting? And why is slurping actually encouraged? Discover how professional tasters evaluate extra virgin olive oil, learn to recognise aromas like tomato leaf and freshly cut grass, and start tasting olive oil the way the experts do.

Olive oil isn't made in a day. It's made over an entire year. From winter pruning and spring blossoms to tiny summer olives and the excitement of the autumn harvest, every bottle begins long before it reaches the mill. Follow the journey of a Tuscan olive through the seasons and discover why the finest extra virgin olive oil is the result of patience, careful timing, and just a few crucial hours that make all the difference.

Ever tasted a fresh Tuscan olive oil that made you cough? It might surprise you, but that's often a good sign. That peppery tickle at the back of your throat is usually linked to natural antioxidants called polyphenols, which are especially abundant in high-quality extra virgin olive oil. Discover why Tuscan oils are famous for their bold, peppery character—and why a little cough can be something worth celebrating.

Extra Virgin isn't just a marketing buzzword—it's a legally protected quality standard. But what does it actually mean? Why do some bottles cost €8 while others cost €35? And why does one olive oil taste fresh and peppery while another seems almost bland? Join me as we unpack the world of extra virgin olive oil, from chemistry and tasting panels to the surprising reason why a little bitterness is actually a very good thing.

Before I moved to Tuscany thirty years ago, olive oil was simply... olive oil. Living here taught me to notice what I'd never seen before: the harvest, the varieties, the aromas, the peppery finish that speaks of freshness. This guide is an invitation to discover extra virgin olive oil the way Tuscans do—one taste, one harvest, and one bottle at a time.