cooking with olive oil / page 11

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.

Feb. 27, 2012 Food & Cooking

Three Ways to Live 120 Years

Jan. 30, 2012 Food & Cooking

Olive Oil Takes New Form

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.

Aug. 12, 2011

Lathera: A Winning Combination of Vegetables and Olive Oil

All Greeks have been raised on these simple to cook, but nutritionally complex dishes that remain a fundamental part of the Greek diet.

Jul. 15, 2011

Choosing Just the Right Olive Oil at Nino Di Costanzo's Il Mosaico

You won’t easily find another restaurant in Italy with such a comprehensive offer of excellent extra virgin olive oils. And Chef Di Costanzo and his waiting staff know how to handle them.

May. 5, 2011

Carme Ruscalleda Can't Imagine Cooking Without Olive Oil

The only female chef in the world to earn six Michelin stars, Carme Ruscalleda was in the spotlight this week for her promotion of extra virgin olive oil.

Apr. 27, 2011

Ready For Your Spanish Breakfast?

“Our goal is to see the Spanish Breakfast incorporated in the cuisine offered by catering establishments around the world." - Pedro Barato, Interprofesional del Aceite de Oliva Español

Apr. 25, 2011

How Italian Food Became as American as Apple Pie

A new book by John F. Mariani explains how Italian immigrants in the late 1800's brought ideas about food that would completely reshape the American dining landscape.

Mar. 23, 2011

You Can’t Butter a Salad

We kept two olive oils in the restaurant which we used to enhance flavor in spicy dishes and which we poured over everything from hummus to big chunks of feta cheese or even yogurt.

Feb. 21, 2011

A Memorable Feast

The act of handling raw ingredients forms a connection. In the end, you’ve spent quality time with your dinner. And isn’t a bit of quality time what we really want?

Feb. 17, 2011

Zero Kilometer Olive Oils and More at Rome’s Urbana 47

Steps from the Coliseum Angelo Belli's "zero kilometer" kitchen has become a favorite for locals and traveling foodies seeking authentic regional cuisine.

Feb. 15, 2011

The Rise of Olive Oil Baking

With a push into the limelight from cutting-edge pastry chefs, olive oil is becoming a favorite dessert ingredient in restaurants and home kitchens everywhere.

Feb. 15, 2011

In Italy, a Festival for Every Food (Including Olive Oil )

What the sagre lack in regular restaurant refinement, they more than makes up with authenticity, and the chance to see the exuberant congeniality of small town Italian life.

Jan. 13, 2011

Wave of Experimentation in Paris Cuisine Elevates Olive Oil

In the new day that is beginning to shine on Parisian kitchens, young chefs are discovering what their southern cousins in Provence have long enjoyed.

Jan. 10, 2011

Sweet Role for Olive Oil

While a quality extra virgin is now essential in any decent restaurant, perhaps the full embrace of olive oil is most poignantly revealed in its new surprising role: as dessert.

Dec. 22, 2010

Star Chef Recalls the Humble Cretan Tastes of his Childhood

"When I prepare dishes that are based on wild greens and legumes, many of the locals may be offended by the simple ingredients that I use.” Yiannis Tsivourakis

Dec. 9, 2010

Season of Plenty

Joëlle Laffitte finds the holiday season the perfect time to visit a food and wine exhibition in Paris, and its purveyors of artisan-crafted indulgences.