Olive Oil and Interventional Cardiology
How the abnormal metabolism that leads to heart disease can be significantly affected by a diet that includes olive oil.
Thursday, May 16th, 2013
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Posted on December 07, 2010
Olive Oil Flows at Harvest Time on Crete
A visit to Crete during harvest time is an opportunity to see olive growers and mills at full tilt and to sample the region's flagship olive oil pressed just minutes before.
Posted on December 02, 2010
One Answer to Health Crisis in India: Olive Oil
Lifestyle and diet changes are needed in India, where the world's second-largest population is facing a health crisis led by rising rates of heart disease and diabetes.
Posted on November 22, 2010
Not Your “Run of the Mill” Olive Oil Tour
Lara Camozzo tours the midieval birthplace of a famous conspiracy and gets an estate producer's take on modern-day collusion in the Italian olive oil industry.
Posted on November 18, 2010
Good Oils Gone Bad: Recognizing Rancidity and Other Defects
Continuing our series of articles addressing common consumer questions, how to recognize some of the defects found in olive oil past its prime.
Posted on November 15, 2010
Olive Oil from the Top of the World
In the Himalayan foothills Hartmut Bauder found a climate he calls "the opposite of Europe" and the perfect place to produce the only olive oil made in Nepal.
Posted on November 09, 2010
An Introduction to Olive Oil Tasting
In the first in a series of articles addressing basic consumer questions about olive oil written by leading experts, Alexandra Kicenik Devarenne explains olive oil tasting and food-pairing.
Posted on November 03, 2010
Joëlle Laffitte: Notes from the Farmers Market
One of the most important lessons I've learned in this country is that when buying certain ingredients, there is a time to hold onto your money, and there is a time to let it go.
Posted on October 28, 2010
Olisur’s Alfonso Swett: Chile will be a “Major Olive Oil Player”
In only its fifth year Olisur produced 1.8 million liters of olive oil on its Chilean estate, mostly for North Americans. "We must produce for other countries, and they request sustainability."
Posted on October 27, 2010
New Norcia Wins Best of Show at Perth Royal
The awards are "a pat on the back for the large numbers of volunteers who come to help with the harvest and pruning the trees each year." Carmel Ross, Benedictine Community of New Norcia.
Posted on October 24, 2010
Ayvalik’s Fabled Olive Oil
It's a pity that Ayvalik’s olive oil can only be enjoyed locally, in places like Fasulye, where Muazzez Uludere Eris cooks up vegetarian dishes including her signature kidney beans.
Posted on October 14, 2010
Fabrizia Cusani and Giampaolo Sodano
With a guidebook to Italy's olive mills, an educational television show about EVOO, and a film drama in which olive oil plays the leading man, this team gets the word out.
Posted on October 12, 2010
Cobram Estate’s Rob McGavin
Rob McGavin's success lies in keeping a long-term view, staying down to earth, working with good people and, not least, by yielding ten times the world average per acre.
Posted on October 06, 2010
Pitching an Extra Virgin Olive Oil for Kids
Spanish producer Vega Carabaña says its smooth, slightly fruity and aromatic extra virgin olive oil is just right for children as young as 6 months. The cute packaging doesn't hurt either.
Posted on October 04, 2010
Leonardo Colavita and the UC Davis Olive Oil Report
"We've worked hard to make a name for ourselves. What do they think? That we're out to ruin our name, our brand for a little trick worth a few bucks?" Leonardo Colavita
Posted on September 29, 2010
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- Steve Wilson: Re; what names to use; Plain English is really dead simple 1) Unrefined, high grade 2) Unrefined, standard grade 3) Refined, first pressing ...
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