“Extra virgin” is the highest grade of olive oil, but the label is often abused. Here’s what it really means and how to spot the real thing.

Olive oil’s worst enemies are light, heat, and air. Here’s exactly how to store extra virgin olive oil so it keeps its flavor and health benefits.

Early-harvest olive oil is greener, peppery, and far higher in antioxidants than late-harvest oil. Here’s why harvest timing is the difference that matters most.

Olio nuovo is the first, freshest oil of the olive harvest. What it is, why fresh olive oil tastes better, and how to tell if yours is the real thing.