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.

Cover of the 2012 guide titled 'Gioco del piacere' by Slow Food Editore. - Olive Oil Times

Food & Cooking

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.

Recycling symbol in blue with a yellow drop representing olive oil at the center. - Olive Oil Times

Jun. 12, 2012 Food & Cooking

City Offers Soap for Used Cooking Oil

An olive branch with the text 'il gusto del Lazio' and a description of flavors and passion. - Olive Oil Times

May. 24, 2012 Food & Cooking

A Celebration of Lazio Extra Virgin

May. 21, 2012 Food & Cooking

Eating Olive Oil Might Help You Remember Why You Should

Chef in a white coat arranging salad ingredients on a plate during a cooking demonstration. - Olive Oil Times

May. 14, 2012 Food & Cooking

Olive Oil Joins Locavore Movement in American South

Three individuals selecting food from a buffet table with various dishes and plates. - Olive Oil Times

Mar. 27, 2012 Food & Cooking

Culinary Event Provides User’s Manual for Cretan Olive Oil

A group of six individuals standing in front of a Cooking Lab sign during an event. - Olive Oil Times

Food & Cooking

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.

Woman standing behind a table with various bottles of olive oil at an exhibition booth. - Olive Oil Times

Food & Cooking

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.

An elderly woman is being kissed on the cheeks by two young girls, one on each side, both smiling. - Olive Oil Times

Food & Cooking

Feb. 27, 2012

Three Ways to Live 120 Years

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.

A spoon holding yellow caviar pearls arranged in a clustered formation. - Olive Oil Times

Food & Cooking

Jan. 30, 2012

Olive Oil Takes New Form

The release of the commercial product Ferran Adrias' famed olive oil caviar, Caviaroli, has opened the doors to molecular gastronomy in any kitchen.

Plate of fried vegetable strips including zucchini, red pepper, and onion. - Olive Oil Times

Food & Cooking

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.

Poster for Madrid Fusion 2012 featuring a bell and event details in Spanish and English. - Olive Oil Times

Food & Cooking

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.

Green olive oil flowing from a metal spout during the extraction process. - Olive Oil Times

Food & Cooking

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.

A stack of paratha bread garnished with fresh cilantro leaves on a white plate. - Olive Oil Times

Food & Cooking

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.

A block of aged cheese with a textured surface placed on a wooden board. - Olive Oil Times

Food & Cooking

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.

Bowls filled with various spices, each labeled with a small black sign for identification. - Olive Oil Times

Food & Cooking

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.

A serving of spaghetti topped with bacon pieces and grated cheese on a white plate. - Olive Oil Times

Food & Cooking

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.

A plate of bruschetta topped with tomatoes and herbs, accompanied by a bottle of olive oil and a basket of bread. - Olive Oil Times

Food & Cooking

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.

Bowl of fresh salad containing spinach, cherry tomatoes, corn, and feta cheese. - Olive Oil Times

Food & Cooking

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.

Man wearing a checked shirt with glasses, standing outdoors with a neutral expression. - Olive Oil Times

Food & Cooking

Aug. 24, 2011

Talking Olive Oil with Der Feinschmecker Food Editor Kersten Wetenkamp

"Top olive oils offer unforgettable bursts of pleasure, and leave you wanting more. It is these moments of happiness that drive us each time to undertake such a huge organizational effort." - Kersten Wetenkamp

Bottle of Star California extra virgin olive oil with a yellow label and mountain graphic. - Olive Oil Times

Food & Cooking

Aug. 15, 2011

Star Fine Foods Launches California-Grown Extra Virgin Olive Oil

Star, a division of Spanish food giant Borges Mediterranean Group, has launched its first grown-in-California olive oil -- using a blend of Arbequina, Arbosana, and Koroneiki olives grown in the Central Valley.