cooking with olive oil

Olive Oil World

On Table Olives and Cocktails

Olive Oil Times writer Ylenia Granitto can't enjoy a simple Martini without contemplating its olives.

Brazilian Olive Oils Star at Tenth ‘Azeite Experience’

Olive oil sommelier and chef, Pérola Polillo, teamed up with television host and master chef, Carla Pernambuco, to host the tenth edition of Gastro Pop’s Azeite Experience Awards Edition, which featured an olive oil-themed dinner.

Research Finds Extra Virgin Olive Oil Safest, Most Stable for Cooking

Australian researchers found extra virgin olive oil to be the safest and most stable even when used at high temperatures, dispelling a common myth about cooking with olive oil.

Massimiliano Alajmo on the Innovative Potential of Olive Oil

The three-Michelin-star chef says olive oil carries aromas better than butter and allows him to create a creamy consistency without using dairy, making dishes easier to digest.
Special Report

Restaurant, Wine Retailer Team Up to Pair Wines, Olive Oils and Foods

An olive oil sommelier is sharing his passion through a series of events in Olympia, Washington.

Two Eateries in Italy Extolling the Magic of EVOO

Filodolio in Rome and Olivia in Florence turn out culinary creations inspired by fresh ingredients and Italian olive oil excellence.
Olive Oil Times Special

Parisian Exploration of New Oils Goes International

Olio Nuovo Days announced the third edition ‘Hémisphère Nord’ at a press conference in Paris.

Tracing Olive Oil History Through Ancient Cuisines

In her new book, Joan Nathan documents the global migration of olive oil and Jewish food since the biblical era.