World of Olive Oil

A Forgotten Treasure: Making Oil from Wild Olives

Francisco Villanueva and Fernando Martín produce oil from wild olives growing on the green slopes of the Sierra de las Nieves. "Professional tasters don’t know how to describe it.”

Olive Oil Sommelier Certification Course at New York’s International Culinary Center

The renowned International Culinary Center (ICC) in New York and the Olive Oil Times Education Lab will present the first Olive Oil Sommelier Certification Level 1 Course October 8-10 at the ICC’s SoHo campus.
Special Report

Berkeley Olive Grove EVOO Packs a Punch

Recent research shows one California extra virgin olive oil just might be among the world's healthiest.

Olive Oil History: Packaging, Transportation and Sale

The main hub of oil production in ancient Baetica was centered in the Valle Medio del Guadalquivir where potter centres made the large and heavy oil amphorae to transport oil.
Olive Oil Times Special

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.

Did Someone Give You the Evil Eye? There’s One Way to Find Out

You got a strange look just before everything started to go wrong. Better grab your olive oil and know for sure.
Special Report

Todd English to Promote Chilean Olive Oil

The Chilean association Chile Oliva has formed a partnership with James Beard award-winning chef Todd English to promote Chilean oils around America.

The Beauty of Olive Trees

We can all appreciate the beauties of nature, but it takes an enlightened soul – like artists' ones always are – to capture all the strenght and the poetry that lies in a ladybird, or in an olive tree.