This article by food writer Edward Owen has been regurgitated a fair few times in print and online since it’s publication in The Times Food Supplement back in 2006. Find it here published in February 2011 on the Foods From Spain website and see that it’s still a brilliant insight into the art and science of  modern Spanish extra virgin olive oil production. Click on the link below and brush up on your insider knowledge just in time for all those 2010/2011 harvest oils starting to hit the UK delicatessens….

Praise the Extra Virgins