GOOD OIL NEWS

Meet Azienda Agraria Viola

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Meet Pruneti — The Heartbeat of Chianti Classico & Champions of Organic EVOO

We’re Now Australia’s Flos Olei Point. And That Changes Everything.

Puglia: Italy’s Sun-Soaked Olive Oil Powerhouse

The Good Oil Truth

Meet Quattrociocchi — Precision, Passion & Pure Roman Brilliance

Inside the Panel: Our Journey to Wagga Wagga

EVOO Certifications: What PDO, PGI & Organic Really Mean — And Why They Matter

The 8 Myths of EVOO

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The Viral Olive Oil Shot

Plastic Bottles and Olive Oil: A Bad Combination

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Why the Right Fat Matters

We take EVOO seriously this is why.

2025–2026 Italian Olive Harvest: A Tale of Two Italy’s

Meet Frantoio Batta — Perugia’s Paradise, Family Legacy & A Medium-Fruity Gem (March 2026)

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High-polyphenol EVOO great for  your heart: what the evidence actually says

EVOO: The Healthiest Oil on Earth — And the Secret Weapon Your Body Has Been Waiting For

Olive Oil vs Canola & Other Vegetable Oils:

From Grove to Gold — The Journey of Extra Virgin Olive Oil

Oils Ain’t Oils

Olio De Carlo – Peranzana (February 2026)

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Nature’s Gift — The Miracle of EVOO

The Ancient Story of the Olive Tree

From Grove to Gold — The Journey of Extra Virgin Olive Oil 

EVOO — Fresh, Alive, and made to be enjoyed Now

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Taster vs. Sommelier — What’s the Difference? 

Store It Like Gold — Because That’s What It Is 

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Perfect Pairings — The Art of Matching Food with Premium EVOO 

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How to Taste Olive Oil Like a Pro (Without the Coughing Fit!) 

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Filtered vs Unfiltered EVOO: Cut the Hype, Let’s Get Real 

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EVOO makes a good Dish Great 

Oils Ain’t Oils 

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Nature’s Gift — The Miracle of EVOO 

Fonte Di Foiano — Masters of Liquid Gold (January 2026)

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A Journey to the Source – Our Time in Italy