cooking with olive oil / page 12

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.

Apr. 27, 2011 Food & Cooking

Ready For Your Spanish Breakfast?

Mar. 23, 2011 Food & Cooking

You Can’t Butter a Salad

Feb. 21, 2011 Food & Cooking

A Memorable Feast

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.

Oct. 30, 2010

Bloody Good: Blood Orange Olive Oil Brownies

In honor of this spooky time of the year, a recipe involving blood is required. The combination of dark chocolate and sweet-mellow citrus in a moist brownie is alluring and delicious.

Oct. 28, 2010

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.

Sep. 10, 2010

8th Cooking with EVOO Competition in Alicante

The Diputación de Jaén has distributed to more than 18,000 restaurants in fifty countries information on participating in the 8th International Cooking Award with Extra Virgin Olive Oil.

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