Guidelines:
-Stay on topic -
Posts should relate to olive oil production, varieties, tasting, culinary uses, or industry news.
-Share knowledge generously -
Whether you're a producer, sommelier, or curious beginner, all experience levels are welcome.
-Be specific -
When discussing oils, mention variety, origin, harvest date, or production method when possible.
-Respectful debate -
Disagree on methods or preferences, but keep discussions constructive and civil.
-No spam or self-promotion without value - Producers can share their work if it adds to the discussion, but pure advertising posts will be removed.
-Cite sources -
When making claims about production methods or quality standards, link to credible sources.
-Photos and labels welcome -
Share bottles, groves, mills, or tasting setups, visual content enriches the community.
-Ask questions freely -
No question is too basic. We all started somewhere.
