The Daily Press
The Masseria Groves journal — honest olive-oil education, stories from our Sicilian grove and the people who tend it, and recipes worth reaching for the good bottle.
The Only Bruschetta You Need
Good bread, ripe tomatoes, and a generous pour of new-harvest oil. The recipe is almost nothing — which is exactly the point.
What It Means to Adopt an Olive Tree
You’re not buying a bottle. You’re claiming a tree in a Sicilian grove — and everything its season produces.
The Peppery Kick, Explained
That throat-catching sting in a great oil? It’s a compound called oleocanthal — and it’s one of the clearest signs of quality.
How to Store Olive Oil (and How Long It Really Lasts)
Olive oil has three enemies: light, heat, and air. Beat them and your bottle stays bright and peppery for months.
Yes, You Can Cook With Extra Virgin Olive Oil
The “don’t heat olive oil” myth won’t die. Here’s the science — and why EVOO is one of the most stable oils in your kitchen.
Why Early-Harvest Oil Tastes So Alive
Pick olives green and early and you get a bolder, greener, more peppery oil — with a story in every note. Here’s the trade-off behind it.
From Blossom to Bottle: A Year in the Grove
Olive oil is a once-a-year crop. Here’s what’s happening on your tree, month by month, from spring flowers to the winter pressing.
Olive Oil Cake, the House Way
Moist, citrus-scented, and better the next day — olive oil cake is the easiest way to taste your oil in dessert.
Meet Susafa: The Sicilian Estate Behind Your Oil
High in the hills of central Sicily, Susafa is a historic estate where our olives grow — and where the story of your oil begins.