Billed as an "International Conference on Olive Oil Flavor and Excellence," Beyond Extra Virgin IV will focus on the sensory qualities of what's referred to as super-premium olive oil.
I thought I'd head down to my local Stop & Shop, behold the selection and confirm that the monounsaturated revolution had reached Boston.
A new report found 69 percent of imported olive oils and 10 percent of California olive oils labeled as extra virgin failed to meet the IOC/USDA standards for that classification.
It’s the JUICE that contains the polyphenol antioxidants, vitamin E and other other healthy compounds.
Everyone who has visited St. Tropez remembers the little olive oil boutique, Autour des Oliviers.
Under the federal Food and Drug guidelines, products labeled and sold as extra-virgin olive oil must be cold pressed, have a low-acidity, and be made entirely from oil obtained from the fruit of the olive tree.
Don't be fooled by words like "Pure" and "Fine" when shopping for olive oil. Only "Extra Virgin" means the oil is free of defects and was extracted without harsh heat or chemicals.
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