Journal
A golden tradition, written down.
- 📌 PinnedLYMANORA JournalNº 01
LYMANORAOur Story: Made in Spain. Poured without hesitation.
LYMANORA starts with Valencia-origin groves — grown, harvested and cold-extracted in Spain, for the modern European table.
3 min read →
- LYMANORA JournalNº 02
Olive OilWhat is Extra Virgin Olive Oil?
The legal definition, what it means in the grove, and why the label is only the beginning of the story.
6 min read →
- LYMANORA JournalNº 03
Olive OilHow to choose a quality olive oil
Five things worth reading on the back label — and three claims that mean very little.
5 min read →
- LYMANORA JournalNº 04
Olive OilHow to store olive oil (and how long it lasts)
Light, heat and air are the three enemies. Everything else is detail.
4 min read →
- LYMANORA JournalNº 05
FoodSpanish olive oil traditions
Groves passed between generations, short harvest weeks, and an everyday table where oil is never an afterthought.
7 min read →
- LYMANORA JournalNº 06
LifestyleThe Mediterranean diet, in everyday practice
Less a diet than a way of shopping, cooking and sitting at a table without hurry.
6 min read →
- LYMANORA JournalNº 07
LYMANORAOur philosophy
Why LYMANORA begins with olive oil — and does not intend to end there.
4 min read →
- LYMANORA JournalNº 08
LifestyleOlive oil, health and the Mediterranean diet
What the evidence says about extra virgin olive oil, cardiovascular health and a dietary pattern that is more useful than any single superfood.
7 min read →
- LYMANORA JournalNº 09
Olive OilOlive oil vs other cooking oils
Smoke point, flavour, refinement and when neutrality is genuinely useful — a calm comparison of the bottles beside the hob.
7 min read →
- LYMANORA JournalNº 10Olive Oil
EVOO, virgin and pure: understanding olive oil labels
The official grades, the marketing language around them, and why 'pure olive oil' is not the highest compliment it appears to be.
6 min read →
- LYMANORA JournalNº 11
FoodHow to pair olive oil with wine
Pair the dish, not the bottle: how bitterness, pepper and fruitiness in olive oil meet acidity, tannin and weight in wine.
6 min read →
- LYMANORA JournalNº 12Olive Oil
A more sustainable olive harvest
Soil, water, biodiversity, timing and packaging: the practical choices that matter more than a green leaf printed on a label.
7 min read →
- LYMANORA JournalNº 13Olive Oil
What does olive oil acidity mean, and how is it measured?
What an acidity test reveals about the olives, and why your tongue cannot read the percentage.
4 min read →
- LYMANORA JournalNº 14Food
What is the best oil for frying? Can you use extra virgin olive oil?
Temperature, batches and reuse: a practical guide to frying with olive oil without scorching it.
5 min read →
- LYMANORA JournalNº 15Olive Oil
Spanish olive varieties: what do Picual, Arbequina and Hojiblanca taste like?
A flavour map of five Spanish varieties, with ideas for choosing an oil to suit your cooking.
4 min read →
- LYMANORA JournalNº 16Olive Oil
What is early-harvest olive oil, and why does it taste different?
What changes when olives are picked earlier, and how to enjoy green character without confusing intensity with a defect.
4 min read →
- LYMANORA JournalNº 17Lifestyle
How do you taste olive oil at home?
A straightforward tasting guide with a sheet you can copy, and no competition vocabulary required.
5 min read →