Check out the new, mobile-friendly!

Olive Oil and Wine

Marvin R. Shanken, Thomas Matthews
Issue: November 30, 2013

Why, you may be asking, would a wine magazine devote a cover story to olive oil? The answer is, because we love it. We cook with it, we use it to complement grilled fish and green salad, and sometimes we simply dip bread in it. Fine olive oil is almost as important to our tables as good wine. And Spanish olive oils, the focus of this issue, are now among the very best in the world. Wine Spectator's publisher Marvin R. Shanken and executive editor Thomas Matthews explain.

For the full article, check out the new issue of Wine Spectator, on newsstands October 28, 2013.

To continue reading this page, become a member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of


= members only

Keep me logged in      Forgot Password?

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories