Food & Cooking / page 28
Oct. 15, 2012
New Olive Oil Outreach at Food and Nutrition Conference
Two olive oil organizations were present for the first time at the FNCE conference in Philadelphia last week.
Oct. 14, 2012
In Argentina, a Push to Make Olive Oil a 'National Food'
A proposed campaign aims to boost domestic sales, stimulate production and change the perception of olive oil among Argentine consumers.
Sep. 28, 2012
Olive Oil 'Tortas' a Sevillian Export Success
Extra virgin olive oil is the only preservative in - and forms a quarter of - Seville’s traditional ‘Torta de Aceite de Castilleja de la Cuesta’, which has gone from a home-made pastry to a product exported to five continents.
Sep. 24, 2012 Food & Cooking
Sep. 16, 2012 Food & Cooking
Sep. 11, 2012 Food & Cooking
Aug. 29, 2012 Food & Cooking
Aug. 28, 2012 Food & Cooking
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
Freezing olive oil in ice cube trays is an easy and safe way to prolong the life of the oil and portion out fresh herb flavored, frozen cubes as needed.
Jun. 14, 2012
Slow Food Organizes a 'People's Choice' Contest for Olive Oil
For the seventh year, a Slow Food initiative to lets people discover the best Italian extra virgin olive oils by being professional tasters for one night.
Jun. 12, 2012
City Offers Soap for Used Cooking Oil
Valencian city Vila-real wants its residents to swap their used vegetable oil for soap made from recycled oil as part of a campaign to highlight the importance of reducing water contamination.
May. 24, 2012
A Celebration of Lazio Extra Virgin
Young chefs from Lazio come up with their own interpretation with some of the best extra virgin olive oils from the region for the "Extra Virgin Dinners" organized by Arsial and Uliveti del Lazio.
May. 21, 2012
Eating Olive Oil Might Help You Remember Why You Should
According to a new study monounsaturated fats in olive oil were associated with better cognitive function and memory, compared to saturated fats.
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.