A Mediterranean staple: pressed olives, cooking, and cultural uses.
Divers have uncovered a 2,000-year-old shipwreck near Mazara del Vallo, packed with hundreds of wine and oil amphorae. Italy’s culture ministry says the vessel dates to the 1st or 2nd century BC and will be documented and protected as researchers study its cargo and origins.
A trio of recent articles shows cooks transforming kitchen leftovers into new mains, turning yesterday’s soup into today’s baked pasta, and pairing summer flavors with autumn comfort in salads and savories. The pieces highlight practical versatility in home cooking, with an emphasis on simple steps and pantry-friendly tweaks.
A set of recent articles highlights fiber intake shortfalls in the US and the growing emphasis on fiber-rich foods in the UK. Nutrition experts say increasing fiber can reduce heart disease, diabetes and certain cancers, with practical tips for breakfast and daily meals.
A wave of grocery testing shows premium labels and own-brand options are colliding on shelves. Independent taste tests highlight best buys in olive oil, pizza, and dressings as prices rise and harvests shift, pressuring shoppers to weigh quality against cost.
Palestinian olive farmers have faced widespread uprooting of trees by the Israeli army in Deir Nidham, Deir Nizam, and surrounding areas. Harvest season, which typically starts in October, is now overshadowed by fear and access barriers as settler attacks and military operations intensify. Officials estimate a harvest of about 21,000 tonnes, but access to land remains a critical obstacle.