Articles about cooking with olive oil
Cooking Congress Prompts Chefs to Explore Ancient Mediterranean Cuisine
The first Mediterranean Cooking Congress offered chefs from eight Mediterranean nations the opportunity to explore the roots of their cooking heritage.
Extra Virgin at Gastronomika
The 16th International Gastronomy Congress showcased extra virgin olive oil and its many culinary applications.
Products Provide New Ways to Enjoy Olive Oil
Two products released this month provide a new twist on the old standby.
Cereal for Breakfast? Pass the EVOO
Some high-profile culinary professionals have been topping their breakfast cereals with extra virgin olive oil.
Change is the Butter on Life’s Bread
Some may need some gentle coercion through the clever development of products to adopt heart-healthy EVOOs instead of Butter.
Seville Hosts 8th Armonia Competition
Extra virgin olive oil and rice were the key ingredients in a cooking competition at the 8th Armonia International Olive Oil Competition.
Celebrating the Taggiasca
Producers and chefs gathered in Taggia to celebrate an important olive cultivar and the exquisite oil that bears the village's name.
Movie Popcorn’s Dramatic Twist
Palace Cinemas in Australia offers popcorn made with olive oil turning what many people class as “junk food” into a far healthier option.
Olive Oil Course Spans the Journey from Tree to Table
A new course from the International Olive Oil School will lead participants through the basics of olive oil tasting and food pairing techniques.
‘Espérantine’ Olive Oil Chocolates: Original and Full of Flavor
Francesco Martorana crafts Marseille's celebrated olive leaf-shaped chocolates with organic olive oil, almonds and mint.
International Day of Italian Cuisines Celebrates Spaghetti al Pomodoro
Chef Cesare Casella, welcomed restaurateurs, food industry professionals, and journalists to the International Day of Italian Cuisines.
Olives Go Sweet
In Italy, pastry chefs and producers are exploiting some varieties' sweet character to make unexpected festive treats.
Rising Star Sees Big Potential for Olive Oil
Madrid’s three Michelin-starred chef David Muñoz rates olive oil as the gastronomic ingredient with the most promising future.