cooking with olive oil / page 19
Feb. 27, 2012
Jeanne Calment lived more than 120 years and accredited her longevity and youthfulness to olive oil. Here are three tips that might help you live longer too.
Jan. 30, 2012
The release of the commercial product Ferran Adrias' famed olive oil caviar, Caviaroli, has opened the doors to molecular gastronomy in any kitchen.
Jan. 23, 2012
10th Edition of Madridfusión Celebrates Sweets and Seafood
Villa Campestri’s "OliveToLive" system, designed by Paolo Pasquali, is a nominee for a design and innovation award at the huge culinary conference this week in Madrid.
Sep. 13, 2011 Food & Cooking
Aug. 12, 2011 Food & Cooking
Jul. 15, 2011 Food & Cooking
Choosing Just the Right Olive Oil at Nino Di Costanzo's Il Mosaico
May. 5, 2011 Food & Cooking
Apr. 27, 2011 Food & Cooking
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
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. 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
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
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
Sep. 9, 2010
What You Didn't Know About Olive Pomace Oil: Uses, Benefits and Controversies
Olive pomace oil is made using chemical solvents and heat. Still, the lowly olive oil grade offers some health benefits and useful culinary applications.