Food & Cooking / page 28
Aug. 29, 2012
UC Davis Chef Eschews Butter in Favor of Local Olive Oil
The executive chef of catering at the University of California at Davis believes olive oil can do everything that butter does, only better.
Aug. 28, 2012
The traditional Niçois dish resembling a crispy pancake is made from the most basic of ingredients: olive oil, chickpea flour, water, salt and pepper – it’s simple to make, and delicious.
Aug. 27, 2012
5 Suggestions to Eschew Butter for Olive Oil
You might be surprised how your grown-up palate will prefer the flavors of olive oil with those old childhood standbys.
Aug. 15, 2012 Food & Cooking
Jun. 14, 2012 Food & Cooking
Slow Food Organizes a 'People's Choice' Contest for Olive Oil
Jun. 12, 2012 Food & Cooking
May. 24, 2012 Food & Cooking
May. 21, 2012 Food & Cooking
May. 14, 2012
Olive Oil Joins Locavore Movement in American South
"I’ve always used a lot of olive oil in my cooking, but it’s very beautiful that we can now use it from our local sphere,” says award-winning Atlanta chef and restaurateur Hugh Acheson.
Mar. 27, 2012
Culinary Event Provides User’s Manual for Cretan Olive Oil
Students learned how olive oil is used in Cretan cuisine at the award-winning Biolea mill on the Astrikas estate in Kolymbari, Western Crete.
Mar. 27, 2012
Citoliva Opens Olive Oil 'Cooking Lab' in Jaén
In a bid to further increase innovation and knowledge in the area of olive oil, the Andalusian technological center CITOLIVA has opened the first cooking '"laboratory" in Spain solely dedicated to olive oil.
Mar. 9, 2012
Madrid Gourmet Show Pays Tribute to Extra Virgin
The 26th International Gourmet Show closed its doors yesterday at Feria de Madrid. The fair featured stunning activities centered on extra virgin olive oil.
Feb. 27, 2012
Jeanne Calment lived more than 120 years and accredited her longevity and youthfulness to olive oil. Here are three tips that might help you live longer too.
Jan. 30, 2012
The release of the commercial product Ferran Adrias' famed olive oil caviar, Caviaroli, has opened the doors to molecular gastronomy in any kitchen.
Jan. 26, 2012
Foods Fried in Olive Oil May Not Be Harmful
According to data from the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC), fried food may not harm the heart as long as it is fried in olive oil.
Jan. 23, 2012
10th Edition of Madridfusión Celebrates Sweets and Seafood
Villa Campestri’s "OliveToLive" system, designed by Paolo Pasquali, is a nominee for a design and innovation award at the huge culinary conference this week in Madrid.
Jan. 15, 2012
Food Industry Pros Attend Napa Valley Seminar on Olive Oil Quality
A sold-out seminar at the Culinary Institute of America's Greystone campus gave food buyers a better understanding of olive oil quality issues.
Nov. 9, 2011
Olive Oil Finds Its Way in North India’s Kitchens
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.
Sep. 22, 2011
Slow Food Dairy Event Explores Cheese and Olive Oil Pairings
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.
Sep. 13, 2011
Flavored Olive Oil Adds Zing to Traditional Indian Dishes
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.
Sep. 6, 2011
Nuova Zona: Italian Zone Diet Says "Sì" to Olive Oil and Pasta
There’s a new diet on the market that’s similar to the Zone Diet invented in the U.S. but with a lot more flavor: pasta and olive oil is permitted.
Aug. 31, 2011
Lungarotti: Preserving Olive Oil Heritage
A symbol of Umbrian wine since the ‘60s, when Giorgio Lungarotti founded Lungar Otti is still a family-run business, deeply linked to the land where it stands. Chiara Lungarotti and Teresa Severini lead the company today.
Aug. 26, 2011
IFIC Foundation Food & Health Survey
Questions were added to better understand food technology, fortified foods and foods with added benefits, meal occasions and restaurants, and additional insights into motivators and barriers associated with calories and energy balance, weight management, and physical activity level.