The Table
gather, cook, and linger
Recipes, the pantry, good olive oil, and the long Mediterranean lunch.
Latest in The Table
The Table
Cooking with Olive Oil: Finishing, Frying, and the Myths
yes, you can fry with it
Can you cook with extra virgin olive oil? Yes. The truth about smoke points, the difference between cooking and finishing oils, and how to pair oil to dish.
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The Table
Moroccan & North African Olive Oil: The Discovery Worth Making
the other side of the same sea
Morocco, Tunisia, and beyond make distinctive, fast-improving olive oils most people have never tried. A guide to North Africa's groves — and how to buy them with confidence.
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The Table
Portuguese Olive Oil: The Quiet Excellence of Alentejo & Trás-os-Montes
the Mediterranean's best-kept secret
Portugal is the olive oil insider's pick — native cultivars, centuries-old groves, and world-beating awards at gentle prices. A guide to Alentejo and Trás-os-Montes.
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The Table
Greek Olive Oil: Koroneiki, Crete, and the High-Phenolic Stars
the green-gold of the islands
Greece drinks more olive oil per head than anywhere — and its Koroneiki oils are among the most antioxidant-rich on earth. A guide to Greek oil, from Crete to the Peloponnese.
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The Table
Spanish Olive Oil: A Field Guide to the World's Greatest Producer
the quiet giant behind half the world's oil
Spain makes more olive oil than anywhere on earth — and the best of it is the smartest buy in the Mediterranean. A guide to Picual, Arbequina, and where the value lives.
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The Table
Italian Olive Oil: A Region-by-Region Field Guide
from Ligurian whisper to Pugliese roar
Tuscan, Pugliese, Sicilian, Ligurian — Italian olive oils taste nothing alike. A region-by-region guide to what each one suits, from a writer who lives among the groves.
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The Table
How to Read an Olive Oil Label (and Spot the Fakes)
everything the front of the bottle won't tell you
A plain-English guide to decoding an olive oil label — harvest date, origin, PDO, acidity — and avoiding the counterfeits that flood this category.
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The Table
Olive Oil, Properly: How to Choose, Taste, and Use the Real Thing
the one bottle that changes how everything tastes
How to choose a genuinely good olive oil, taste it like you mean it, and use it without wasting the special bottle — the only olive oil guide you'll need.
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Hosting the Mediterranean Way: Simple, Slow, Unfussy
the open door, the easy table
Mediterranean hosting is the opposite of the dinner party that frightens us. It is generous, unfussy, and built so the host enjoys the evening too. Here is how it works.
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The Table
What's Actually in a Mediterranean Breakfast (and Why It's Better)
the morning, unhurried
A Mediterranean breakfast is less a recipe than a way of starting the day — savoury, simple, shared, and slow. Here is what's on the table, and why it leaves you better than cereal ever did.
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The Table
How to Set a Table Like You're on the Coast (with What You Already Own)
the table as a small holiday
You do not need new dishes to set a table that feels like a long lunch on the coast. You need linen, a little greenery, and permission to make Tuesday beautiful.
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20 Mediterranean Pantry Staples That Make Any Weeknight Better
stock this, cook anything
Build the quietly confident pantry that makes weeknight cooking effortless. Twenty Mediterranean staples — and what to do with them when you're tired and hungry.
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The 15-Minute Mediterranean Dinner Formula
a good dinner, almost no effort
Not a recipe but a formula: a tin, a green, a grain, good oil. Master it once and weeknight dinner becomes effortless, fast, and quietly beautiful.
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The Table
Whipped Feta with Honey & Thyme
the easiest beautiful thing
Cloud-soft whipped feta with a drizzle of honey and fresh thyme — five minutes to the most-requested thing on any Mediterranean table.
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The Table
Lemon & Herb Orzo Salad
lunch on a sunny terrace
A bright, ten-minute orzo salad with lemon, fresh herbs, and good olive oil — the taste of a Mediterranean summer lunch.
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