Cooking With Olive Oil

Olive Oil Finds Its Way in North India’s Kitchens

by Vikas Vij

Olive oil appears to be making inroads in the kitchens of one of the most modern cities in North India, Chandigarh, where its use is rising in the traditional parantha.

Posted on November 09 2011

Pouring on the Olive Oil for Thanksgiving

by Lori Zanteson

For Thanksgiving, olive oil is flowing in the creative minds and kitchens of chefs and home cooks alike. EVOO elevates holiday flavors without changing the beloved classics.

Posted on November 01 2011

Slow Food Dairy Event Explores Cheese and Olive Oil Pairings

by Luciana Squadrilli

At Slow Food's "Cheese" – the big event dedicated to the dairy world held every two years in Bra, Piedmont – olive oil and cheese became closer friends.

Posted on September 22 2011

Flavored Olive Oil Adds Zing to Traditional Indian Dishes

by Vikas Vij

Indian cooks have traditionally used groundnut or almond oil to add different flavors to their homemade dishes. Now olive oil is the rising star creating more chic Indian fare.

Posted on September 13 2011

Lathera: A Winning Combination of Vegetables and Olive Oil

by Elena Paravantes

All Greeks have been raised on these simple to cook, but nutritionally complex dishes that remain a fundamental part of the Greek diet.

Posted on August 12 2011

Choosing Just the Right Olive Oil at Nino Di Costanzo’s Il Mosaico

by Luciana Squadrilli

You won’t easily find another restaurant in Italy with such a comprehensive offer of excellent extra virgin olive oils. And Chef Di Costanzo and his waiting staff know how to handle them.

Posted on July 15 2011

Ready For Your Spanish Breakfast?

by Julie Butler

“Our goal is to see the Spanish Breakfast incorporated in the cuisine offered by catering establishments around the world." - Pedro Barato, Interprofesional del Aceite de Oliva Español

Posted on April 27 2011

How Italian Food Became as American as Apple Pie

by Laura Rose

A new book by John F. Mariani explains how Italian immigrants in the late 1800's brought ideas about food that would completely reshape the American dining landscape.

Posted on April 25 2011

You Can’t Butter a Salad

by Joelle Laffitte

We kept two olive oils in the restaurant which we used to enhance flavor in spicy dishes and which we poured over everything from hummus to big chunks of feta cheese or even yogurt.

Posted on March 23 2011

Only Extra Virgin Olive Oil at Rome’s Forno Campo de’ Fiori

by Lucy Vivante

Ever wonder what kind of oil they use at your local pizzeria? At Rome's legendary Forno Campo de Fiori it's only fresh local extra virgin olive oil, and lots of it.

Posted on March 16 2011

An Olive Oil Immersion in Mendoza

by Amanda Hall

Steps from Mendoza's Hotel Internacional, Verolio is a place to fall in love with fresh local olive oils, delicious Argentinian dishes and great wines.

Posted on March 01 2011

A Memorable Feast

by Joelle Laffitte

The act of handling raw ingredients forms a connection. In the end, you’ve spent quality time with your dinner. And isn’t a bit of quality time what we really want?

Posted on February 21 2011

Zero Kilometer Olive Oils and More at Rome’s Urbana 47

by Laura Rose

Steps from the Coliseum Angelo Belli's "zero kilometer" kitchen has become a favorite for locals and traveling foodies seeking authentic regional cuisine.

Posted on February 17 2011

The Rise of Olive Oil Baking

by Laura Rose

With a push into the limelight from cutting-edge pastry chefs, olive oil is becoming a favorite dessert ingredient in restaurants and home kitchens everywhere.

Posted on February 15 2011

Sole Searching

by Joelle Laffitte

It was Julia Child’s first meal upon arriving in France in 1948, and the dish she later proclaimed the most exciting of her life. But the trick to Sole Meunière is keeping it simple.

Posted on January 23 2011