Olive oil bottle beside plated food.

Journal

Journal

Notes on flavour, buying, origin, and how to use olive oil well in the kitchen.

/ Pairing / Vegan

A Guide to Pairing Olive Oil with Vegan Dishes

How to match olive oil intensity and style with vegetables, pulses, grains, and plant-led cooking.

/ Origin / Peru

A Journey Through Peru's Olive Oil Regions

How Peru’s climate, fruit, and flavour profile give olive oil a distinctive identity at the table.

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/ Buying guide / Kitchen use

Cold Pressed Olive Oil: Why It Belongs in Every British Kitchen

A practical look at why cold pressed olive oil earns a place in everyday UK cooking when quality, finish, and versatility matter.

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/ Kitchen use / Technique

Mastering Olive Oil in the Kitchen: Techniques and Tips

How to use premium olive oil with more control, from finishing and pairing to heat awareness and table service.

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/ Tasting / Flavour

The Art of Olive Oil Tasting: How to Appreciate Quality and Flavour

A practical tasting framework for understanding freshness, structure, and how premium olive oil behaves on food.

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/ Organic / Buying guide

The Complete Guide to Organic Olive Oil

What organic certification does and does not tell you when shopping for premium olive oil.

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/ Craft / Origin

The Process of Olive Oil Production: From Tree to Bottle

A clear explanation of how decisions from harvest through bottling shape the finished oil.

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/ Tasting / Buying guide

Understanding the Bitterness and Spiciness of Extra Virgin Olive Oil

Why bitterness and pepper are not flaws in premium extra virgin olive oil, and how to read them with more confidence.

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/ Awards / Vallesur

Vallesur Won Gold at the London International Olive Oil Competition

What the London distinction means for Vallesur and why it matters for anyone choosing the bottle.

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/ Definitions / Buying guide

What Is Cold Pressed Extra Virgin Olive Oil?

A straightforward explanation of what the phrase means and why shoppers should care more about freshness and flavour than romance alone.

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