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	<title>Olive Oil TimesCooking With Olive Oil</title>
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		<title>Olive Oil Finds Its Way in North India’s Kitchens</title>
		<link>http://www.oliveoiltimes.com/olive-oil-basics/world/olive-oil-north-india-kitchens/21425</link>
		<comments>http://www.oliveoiltimes.com/olive-oil-basics/world/olive-oil-north-india-kitchens/21425#comments</comments>
		<pubDate>Wed, 09 Nov 2011 15:20:58 +0000</pubDate>
		<dc:creator>Vikas Vij</dc:creator>
				<category><![CDATA[What's Cooking]]></category>
		<category><![CDATA[World of Olive Oil]]></category>
		<category><![CDATA[healthy cooking]]></category>
		<category><![CDATA[India]]></category>
		<category><![CDATA[Indian cooking]]></category>
		<category><![CDATA[olive oil]]></category>

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		<description><![CDATA[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. ]]></description>
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		<title>Pouring on the Olive Oil for Thanksgiving</title>
		<link>http://www.oliveoiltimes.com/olive-oil-basics/olive-oil-thanksgiving/8905</link>
		<comments>http://www.oliveoiltimes.com/olive-oil-basics/olive-oil-thanksgiving/8905#comments</comments>
		<pubDate>Tue, 01 Nov 2011 17:11:23 +0000</pubDate>
		<dc:creator>Lori Zanteson</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Olive Oil World]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[What's Cooking]]></category>
		<category><![CDATA[baking with olive oil]]></category>
		<category><![CDATA[cooking with olive oil]]></category>
		<category><![CDATA[EVOO]]></category>
		<category><![CDATA[extra virgin olive oil]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[Thanksgiving]]></category>

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		<description><![CDATA[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.]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Slow Food Dairy Event Explores Cheese and Olive Oil Pairings</title>
		<link>http://www.oliveoiltimes.com/olive-oil-basics/world/slow-food-cheese-and-olive-oil/20395</link>
		<comments>http://www.oliveoiltimes.com/olive-oil-basics/world/slow-food-cheese-and-olive-oil/20395#comments</comments>
		<pubDate>Thu, 22 Sep 2011 12:17:10 +0000</pubDate>
		<dc:creator>Luciana Squadrilli</dc:creator>
				<category><![CDATA[What's Cooking]]></category>
		<category><![CDATA[World of Olive Oil]]></category>
		<category><![CDATA[food pairing]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Slow Food]]></category>
		<category><![CDATA[tourism]]></category>
		<category><![CDATA[trade shows]]></category>

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		<description><![CDATA[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.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Flavored Olive Oil Adds Zing to Traditional Indian Dishes</title>
		<link>http://www.oliveoiltimes.com/olive-oil-basics/world/flavored-olive-oil-with-indian-dishes/20123</link>
		<comments>http://www.oliveoiltimes.com/olive-oil-basics/world/flavored-olive-oil-with-indian-dishes/20123#comments</comments>
		<pubDate>Tue, 13 Sep 2011 18:25:32 +0000</pubDate>
		<dc:creator>Vikas Vij</dc:creator>
				<category><![CDATA[What's Cooking]]></category>
		<category><![CDATA[World of Olive Oil]]></category>
		<category><![CDATA[cooking with olive oil]]></category>
		<category><![CDATA[healthy cooking]]></category>
		<category><![CDATA[India]]></category>
		<category><![CDATA[Indian cooking]]></category>

		<guid isPermaLink="false">http://www.oliveoiltimes.com/?p=20123</guid>
		<description><![CDATA[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.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Lathera: A Winning Combination of Vegetables and Olive Oil</title>
		<link>http://www.oliveoiltimes.com/olive-oil-basics/lathera-greek-vegetarian/19278</link>
		<comments>http://www.oliveoiltimes.com/olive-oil-basics/lathera-greek-vegetarian/19278#comments</comments>
		<pubDate>Fri, 12 Aug 2011 14:14:00 +0000</pubDate>
		<dc:creator>Elena Paravantes</dc:creator>
				<category><![CDATA[Olive Oil World]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[What's Cooking]]></category>
		<category><![CDATA[cooking with olive oil]]></category>
		<category><![CDATA[Greece]]></category>
		<category><![CDATA[healthy cooking]]></category>
		<category><![CDATA[Mediterranean diet]]></category>

		<guid isPermaLink="false">http://www.oliveoiltimes.com/?p=19278</guid>
		<description><![CDATA[All Greeks have been raised on these simple to cook, but nutritionally complex dishes that remain a fundamental part of the Greek diet.]]></description>
		<wfw:commentRss>http://www.oliveoiltimes.com/olive-oil-basics/lathera-greek-vegetarian/19278/feed</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
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		<title>Choosing Just the Right Olive Oil at Nino Di Costanzo&#8217;s Il Mosaico</title>
		<link>http://www.oliveoiltimes.com/reviews-opinions/choosing-olive-oil-hotel-terme-manzi/18342</link>
		<comments>http://www.oliveoiltimes.com/reviews-opinions/choosing-olive-oil-hotel-terme-manzi/18342#comments</comments>
		<pubDate>Fri, 15 Jul 2011 14:20:56 +0000</pubDate>
		<dc:creator>Luciana Squadrilli</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Reviews]]></category>
		<category><![CDATA[cooking with olive oil]]></category>
		<category><![CDATA[olive oil reviews]]></category>
		<category><![CDATA[restaurants]]></category>

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		<description><![CDATA[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.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Ready For Your Spanish Breakfast?</title>
		<link>http://www.oliveoiltimes.com/olive-oil-basics/world/spanish-breakfast/15064</link>
		<comments>http://www.oliveoiltimes.com/olive-oil-basics/world/spanish-breakfast/15064#comments</comments>
		<pubDate>Wed, 27 Apr 2011 17:53:36 +0000</pubDate>
		<dc:creator>Julie Butler</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[What's Cooking]]></category>
		<category><![CDATA[World of Olive Oil]]></category>
		<category><![CDATA[cooking with olive oil]]></category>
		<category><![CDATA[healthy cooking]]></category>
		<category><![CDATA[MARM]]></category>
		<category><![CDATA[Mediterranean diet]]></category>
		<category><![CDATA[olive oil marketing]]></category>
		<category><![CDATA[Rosa Aguilar]]></category>

		<guid isPermaLink="false">http://www.oliveoiltimes.com/?p=15064</guid>
		<description><![CDATA[“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]]></description>
		<wfw:commentRss>http://www.oliveoiltimes.com/olive-oil-basics/world/spanish-breakfast/15064/feed</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>How Italian Food Became as American as Apple Pie</title>
		<link>http://www.oliveoiltimes.com/olive-oil-basics/world/italian-food-in-america/14641</link>
		<comments>http://www.oliveoiltimes.com/olive-oil-basics/world/italian-food-in-america/14641#comments</comments>
		<pubDate>Mon, 25 Apr 2011 14:25:11 +0000</pubDate>
		<dc:creator>Laura Rose</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[What's Cooking]]></category>
		<category><![CDATA[World of Olive Oil]]></category>
		<category><![CDATA[books]]></category>
		<category><![CDATA[cookbooks]]></category>
		<category><![CDATA[cooking with olive oil]]></category>
		<category><![CDATA[Italian cooking]]></category>

		<guid isPermaLink="false">http://www.oliveoiltimes.com/?p=14641</guid>
		<description><![CDATA[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.]]></description>
		<wfw:commentRss>http://www.oliveoiltimes.com/olive-oil-basics/world/italian-food-in-america/14641/feed</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>You Can’t Butter a Salad</title>
		<link>http://www.oliveoiltimes.com/whats-cooking-with-olive-oil/butter-and-olive-oil/14095</link>
		<comments>http://www.oliveoiltimes.com/whats-cooking-with-olive-oil/butter-and-olive-oil/14095#comments</comments>
		<pubDate>Wed, 23 Mar 2011 17:43:12 +0000</pubDate>
		<dc:creator>Joelle Laffitte</dc:creator>
				<category><![CDATA[What's Cooking]]></category>
		<category><![CDATA[cooking with olive oil]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Paris]]></category>

		<guid isPermaLink="false">http://www.oliveoiltimes.com/?p=14095</guid>
		<description><![CDATA[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. ]]></description>
		<wfw:commentRss>http://www.oliveoiltimes.com/whats-cooking-with-olive-oil/butter-and-olive-oil/14095/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Only Extra Virgin Olive Oil at Rome&#8217;s Forno Campo de’ Fiori</title>
		<link>http://www.oliveoiltimes.com/olive-oil-basics/world/rome-pizzeria-forno-campo-de-fiori/13926</link>
		<comments>http://www.oliveoiltimes.com/olive-oil-basics/world/rome-pizzeria-forno-campo-de-fiori/13926#comments</comments>
		<pubDate>Wed, 16 Mar 2011 16:24:58 +0000</pubDate>
		<dc:creator>Lucy Vivante</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[What's Cooking]]></category>
		<category><![CDATA[World of Olive Oil]]></category>
		<category><![CDATA[extra virgin olive oil]]></category>
		<category><![CDATA[Italian olive oil]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Rome]]></category>

		<guid isPermaLink="false">http://www.oliveoiltimes.com/?p=13926</guid>
		<description><![CDATA[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.]]></description>
		<wfw:commentRss>http://www.oliveoiltimes.com/olive-oil-basics/world/rome-pizzeria-forno-campo-de-fiori/13926/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
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