The L’Atelier des Saisons blog

Store extra virgin olive oil in the dark, in a cool place and tightly closed, away from the stove and radiators. Use it as soon as possible, within 18 to 24 months of the harvest date at the very most. I'm Elia Fuster Rius, an olive oil sommelier (ESAO) and a member...

Here is how to taste olive oil at home: pour a little oil into a white wine glass or a sherry glass, warm it in your hand to about 28 °C, breathe in deeply, then take a small sip. A good extra virgin olive oil smells of fresh things from nature and tastes fruity,...

To recognize good olive oil, look for four things: a producer named with a name and address, a dark and well-sealed container, a clear, filtered oil, and a fresh, fruity aroma with a slight bitterness and a pungent kick in the throat. A rancid, musty or flat smell is...

Pipirrana de Jaén is the salad that opens summer on every table in Andalusia. It comes from Jaén, the province that alone produces nearly a fifth of the world’s olive oil, and this simple dish rests entirely on the quality of a single ingredient: extra virgin olive...