Journal

In Italy no table is complete without a bottle of olive oil taking centre stage. Explore the care and attention that Giacomo Santoleri and Tommaso Masciantonio put into their olives from harvest to pressing before reaching your table.

This is the true story of the fake black olive: the olive that looks out at us from the top of your pizza; from the supermarket shelf, the olive with the texture of a rubber tyre and which sometimes, will taste of soap. Or perhaps we should say: the former olive. Because these olives are finally, at the end of their entirely disenchanting treatment process, effectively dead.