flavored olive oils

France’s Top Chef Talks Olive Oil

Olive Oil Times spoke with Mirazur's Mauro Colagreco.

Best Practices for Producing Flavored Olive Oil

The polyphenol content of flavored olive oil produced by addition of herbs to crushed olives before the malaxation step was almost three times higher than that of untreated olive oil.
Special Report

From France, an Olive Oil with Yuzu

Mauro Colagreco and Karim Djekhar have developed an olive oil made with yuzu fruit.

Olive Council Wants Members to Crack Down on Flavored Olive Oils

Asking member countries to take a strict line on flavored olive oils is among the initiatives planned by the International Olive Council.
Olive Oil Times Special

Hard Line Proposed on Flavored Olive Oil Labeling

The days of flavored olive oils being labeled ‘extra virgin olive oil’ could be numbered in International Olive Council member countries.

A Handmade Gift of Infused Olive Oil

This is the year of specialty foods, and giving something special with extra virgin olive oil is at the top of my list.
Special Report

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.

Joëlle Laffitte: Notes from the Farmers Market

One of the most important lessons I've learned in this country is that when buying certain ingredients, there is a time to hold onto your money, and there is a time to let it go.