From the Grove

Journal

Stories about olive oil, life in Puglia, and what happens when you slow down long enough to taste the difference.

How to Taste Olive Oil Like a Professional

The glass, the swirl, the slurp. Everything you need to know to taste olive oil the way the experts do — and why bitterness is actually a good thing.

White cities, baroque churches, hidden beaches, and the best food you'll ever eat. A local's guide to the heart of Puglia.

Forty percent of Italy's olive oil comes from one region. The cultivars, the climate, the craft — and the crisis that nearly ended it all.

Stone walls, ancient trees, and the slow rhythm of a working farm. What to expect when you visit a real masseria in southern Italy.