Olive oil and heart health: what the science says.
Polyphenols, monounsaturated fats, current evidence and practical ways to make EVOO part of a considered daily diet.
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TheJournal
Notes on origin, craft, wellbeing and the quiet ceremony of the table.
Calabria, Italy · Journal 2026
The collection
Knowledge,
beautifully kept.
Fourteen essays exploring how olive oil is grown, understood, chosen, served and given—grounded in Calabrian heritage and written for modern life.
14 English essays
How to choose premium extra virgin olive oil.
Harvest dates, acidity, polyphenols, certifications, packaging and tasting notes—an informed buyer’s guide to the details that matter.
Read the guideExplore the archive
Thirteen more stories.
Oleocanthal: the peppery compound in olive oil.
What oleocanthal is, why it creates a distinctive throat-catching sensation, and what that character can tell us about an oil.
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How much olive oil should you consume daily?
Evidence-based guidance on the quantities used in research, calorie context and simple ways to include EVOO in everyday meals.
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Extra virgin olive oil versus seed oils.
A measured comparison of processing, fatty-acid profiles, stability and the health evidence behind commonly used culinary oils.
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How to read an olive oil label.
Grade, harvest date, acidity, origin and certification—plus the marketing language that deserves a closer look.
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PDO versus PGI: Italian certifications explained.
How the two geographic certifications differ, what each protects, and what they do—and do not—guarantee about quality.
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Cold-extracted, high-polyphenol Italian EVOO.
An introduction to cold extraction, naturally occurring polyphenols, sensory character and culinary use.
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Cold-extracted premium EVOO for fine dining.
How chefs use aroma, bitterness and pepperiness to finish dishes with precision and build a more expressive final course.
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High-polyphenol luxury Italian EVOO.
A closer look at sensory profile, production choices and the role of measured quality in premium olive oil.
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The Italian early-harvest EVOO gift guide.
How to consider harvest, flavour profile, provenance and presentation when choosing olive oil for giving.
Read articleLimited-edition early-harvest Italian olive oil.
Why early picking, lower yields and careful extraction create a distinctive seasonal expression.
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Luxury Italian olive oil corporate gift sets.
Considered presentation, practical use and regional character for lasting business and hospitality gifts.
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Luxury sustainable food gifts.
A guide to provenance, usefulness, packaging and the choices that make an edible gift feel both generous and responsible.
Read articleFrom Calabria
The land is always the first author.
Every story returns to the same source: cultivars, seasons, people and the long continuity of olive growing in southern Italy.
Explore our origin