At L'Imbuto restaurant, chef Cristiano Tomei proposes a cuisine based on quality, simple ingredients and a great creativity.
The U.S. Farm Bill of 2012 failed to pass, but a new version is back with the same provision for olive oil as last year’s version.
European Agriculture Commissioner Dacian Cioloș explains why he froze his plan to ban refillable olive oil bottles from restaurants.
The union representing European farmers from 36 countries blamed the Commissioner’s u-turn on political pressure.
Extra virgin olive oil reduced total cholesterol, but also increased HDL levels, also known as the "good" cholesterol, in a recent study.
Reseachers discovered that olive polyphenols may affect certain proteins in the brain involved in memory, learning and thinking.
Oakhurst extra virgin olive oil is made of a blend of the fruits from 10 different varieties including leccino, frantoio, carotina trees, which are all propagated and grown on the farm.
Its taste is sweet, fruity and mild on the palate. Its after-taste leaves a pleasant sense of freshness with a touch of almond, artichoke and grass notes.
Three Universities are joining forces in Portugal to educate participants on quality olive oil production.
Regional producers, mills, refiners and bottlers are joining forces to support an application to protect Sicilian olive oil.
An easy summer dish based on potatoes, peas and roasted tomatoes. Ideal “meze” (fingerfood and appetizer) to share with family and friends.
This snack is Greek inspired and an ode to one of my favorite snacks. Pretzels made with olive oil, coated in sesame with ouzo mustard.
It turns out that the biggest threat to our olive groves is not Chinese crops, Moroccan production, low prices or CAP reform.
A study predicts that the climate change will totally change the global map of wine making, and where wine goes, olives follow.
Olive oil lovers took part in a three-day cultural event "La degustatrice di olio d’oliva," held in the municipality of Alghero, Sardinia.
Olive oil is getting more attention in the scientific community of oil chemists who met in Montreal last week for their annual meeting.