Olive oil tourism in Jaén: visiting a family grove during harvest
What you see in a grove in full harvest, when to go, what to ask, and how a family estate differs from a visitor centre.
What the grove teaches us
From the grove to the kitchen, told by the people who make it
What extra virgin actually means, and how it differs from virgin and refined
The three legal categories of olive oil, what separates them, and why the word on the label is the only claim that cannot be fudged.
Why Jaén produces more olive oil than any country in the world
Sixty-six million olive trees in a single province: how it came about, what makes it possible, and the cost of depending on one crop.
Why does olive oil burn the back of your throat?
The peppery catch and the bitterness in extra virgin olive oil are not a fault. They are the signature of an olive picked green. Here is where they come from.
