KNOWLEDGE · FLAVOUR · QUALITY · ORIGIN

The Olive Oil Academy

 
Tasting starts with understanding.

Why is one Extra Virgin olive oil so much better than another? What are polyphenols, why can good olive oil create a peppery sensation in the throat and what actually happens inside an olive mill? In The Olive Oil Academy we share our knowledge about olives, quality, production, flavour and gastronomy.

THE BASICS
Understanding Extra Virgin

What does Extra Virgin really mean? Discover the official quality criteria and why enormous differences can still exist within this highest category.

Understand Extra Virgin →
FROM TREE TO BOTTLE
From olive to olive oil

Olive variety, harvest timing and terroir are only the beginning. Discover what happens during the harvest and inside a modern olive mill.

From olive to oil →
TASTE & UNDERSTAND
Polyphenols, flavour & health

Bitter, peppery, fruity and green. Learn why good olive oil can taste this way and what role polyphenols play.

Discover polyphenols →
FEATURED IN THE ACADEMY
The mill: where olives become olive oil

From crushing and malaxation to temperature, oxygen and centrifugation: discover where a good olive truly becomes good olive oil.

Read the story →
ALL OUR KNOWLEDGE IN ONE PLACE
Choose what you would like to discover
Discover The Olive Oil Academy →
Gerrit and Nico from De Olijfolie Shop
Specialists in high-quality extra virgin olive oil for over 20 years.
Directly imported from renowned and internationally awarded producers in Spain, Italy, Greece and France.
 
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