Olive oil isn’t just a kitchen staple; it’s a powerhouse of flavor, versatility, and health benefits; choosing and using the ...

After a recent trip to an Olive Oil farm that makes their own oil I have interesting information that will change the way you purchase your next bottle of oil. Olive Oil terms like ...

Some boast that they’re “extra-virgin,” and others say “pure” or “refined ... so I consulted a group of 16 experts — chefs and olive oil sommeliers among them — to narrow ...

You may have seen the label "cold-pressed" on your bottle of olive oil. But, what does the label mean, and how does it affect ...

I sat beside a row of small cups, their green bowls disguising the colors of the earthy olive oil within. Cristina Stribacu, founder of LIA Extra Virgin Olive Oil in Messenia, Greece, was leading ...

The Canadian market is witnessing a significant surge in the demand for EU and Italian olive oil and extra virgin olive oil, as consumers increasingly prioritize quality and flavour in their culinary ...

This olive oil cake recipe from New York's Frankies Spuntino showcases the delicious fruitiness of the restaurant's extra-virgin olive oil from Sicily.

Extra virgin olive oil is the oil from the first pressing and is a pure, pale greenish-yellow in colour. The pulp is then pressed again to yield a darker oil that is less flavoursome than the ...

Everyone we spoke to named extra virgin olive oil as a pantry essential. "I personally use olive oil for everything," says Newcastle/Awabakal and Worimi country-based food and nutrition scientist ...