What’s Cooking | Olive Oil Times

8th Cooking with EVOO Competition in Alicante

by Olive Oil Times Staff

The Diputación de Jaén has distributed to more than 18,000 restaurants in fifty countries information on participating in the 8th International Cooking Award with Extra Virgin Olive Oil.

Posted on September 10 2010

Chef Laurent Pasqualetto’s Quinoa Tabouleh Salad

by Marianne Graff

Quinoa is surprisingly beautiful, with fluffy plumes of yellow blooms topping long stalks in the midst of stark and parched desert surroundings.

Posted on August 16 2010

Cooking with Olive Oil in China

by Lorenzo Logi

The rise in the use of cooking oils has been provoked by the economic growth of the past two decades which has made oil, once scarce and prohibitively expensive, common and affordable.

Posted on August 04 2010

Emily Monaco’s Haddock with Roasted Tomato Salsa

by Emily Monaco

I’m happy for moments like this, when I don’t have to worry about being outside my own head, because someone knows me well enough to climb into it with me.

Posted on June 24 2010

Courgettes et Tomates à la Provençale

by Emily Monaco

Emily Monaco says there's one sure way to be pegged as a tourist in France: Eat on the run.

Posted on June 23 2010

French Chefs Compete for EVOO Cooking Awards

by Lindsey Partos

The competition is tapping into growing awareness by France shoppers of the many benefits of extra virgin olive oil.

Posted on May 06 2010

Tomato Basil Crostini

by Olive Oil Times Staff

An easy classic.

Posted on May 05 2010

Corned Beef and Cabbage?

by Olive Oil Voice blog

Good extra virgin olive oil elevates the old standard.

Posted on May 02 2010

Karen Holmes’ Sweet Onion and Caraway Seed Tart

by Claude S. Weiller

Holmes says the EVOO also produces “a softer, more delicate dough with less sweet butter taste and more olive oil taste."

Posted on April 30 2010

At La Pergola, Searching For The Best

by Caroline Prosser

For Rome's famed La Pergola resturant Simone Pinoli looks for DOP, organic extra virgins, and the use of typical cultivation methods of the region.

Posted on April 28 2010

Review: Fig & Olive, New York

by Emily Monaco

Highlighting great olive oil flavors in Gotham's meatpacking district.

Posted on April 28 2010

Cindy Pawlcyn’s Fried Green Tomatoes

by Olive Oil Times Staff

Chef Pawlcyn serves green tomatoes with a spicy rémoulade. “Make sure the tomatoes you use are nice and hard, with no hint of ripening,” she advises.

Posted on April 02 2010

Pass the Cobram Estate, Hold the Butter in Dessert

by Sophia Markoulakis

Cobram Estate’s Pantry Essentials line is perfect for baking, offering a variety of flavor profiles that won’t dominate or conflict with other ingredients.

Posted on March 31 2010

Keeping Olive Oil Fresh

by Olive Oil Times Staff

To ensure that your olive oil maintains optimum freshness and flavor, there are a few things you can do to store it properly.

Posted on March 19 2010

Kale Chips

by Olive Oil Times Staff

I ate nearly a pound of kale in crunchy form (that’s two batches of kale chips all by myself), chomping my way through them like a dinosaur.

Posted on March 14 2010

Pork Cutlets w/ Maple-Spiced Cabbage & Red Apples

by Olive Oil Times Staff

At Chez Panisse in Berkeley, Calif., cabbage is served with foie gras and caviar

Posted on March 10 2010

Chef Mark Peel’s Olive Oil Fried Egg w/ Salsa Romesco

by Olive Oil Times Staff

My eyes lit up when I saw Mark Peel’s recipe for olive oil fried eggs on artisan toast.

Posted on March 05 2010

Why I always have (at least) 6 bottles of olive oil on hand.

by Olive Oil Voice blog

I go through bottles of premium olive oils at a good clip. I need at least two bottles of every intensity on hand at all times. Or I won't sleep well at night.

Posted on March 05 2010