extra virgin olive oil / page 2

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Mar. 3, 2014

Greek Proposal to Mix Oils a 'Cause for War'

Greeks are in an uproar over a proposal to blend their olive oils with cheaper ones in an effort to boost the country’s economy.

Feb. 11, 2014

Olive Council Examines ‘Legality’ of Flavored Extra Virgin Olive Oils

The growing range of extra virgin olive oils flavored with plant extracts poses a dilemma for the olive oil sector. Are they extra virgin?

Jan. 20, 2014

Fifty Years After Fortuné Arizzi's Vision, An Award-Wining Olive Oil

Fortuné Arizzi recognized the exceptional terroir of Les Mées and, fortunately for us, convinced his wife to invest in an olive orchard.

May. 29, 2012

Urban Extra Virgin: Olive Oil from Rome

In Rome, a group is promoting a different approach to urban life and citizenship, includiing olive picking from the abandoned trees within the city borders

May. 22, 2012

France University Offers Degree in Olive Oil

Students in the University of Montpellier program can earn a Diplôme Universitaire (DU) d'Oléologie, or a university specialization diploma in olive oil.

Mar. 11, 2012

An International Tasting Room in Ávila

The Exhibition will be part of the Museum of the Mediterranean Countries’ Extra Virgin Olive Oil in the town of Santa Cruz Valley (Spain).

Feb. 27, 2012

Three Ways to Live 120 Years

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

Olive Oil Takes New Form

The release of the commercial product Ferran Adrias' famed olive oil caviar, Caviaroli, has opened the doors to molecular gastronomy in any kitchen.

Dec. 11, 2011

The Núñez de Prado Obession with Perfection

The Núñez de Prado EVOOs are liquid testimony to the philosophy of the family behind them: respect for nature, and use of both the best artisanal methods and the most innovative modern technology.

Dec. 6, 2011

Critical Information for Olive Oil Decision Makers

Top olive oil experts will share insights to help distinguish good quality olive oil from bad at a January 12 conference presented by the Culinary Institute of America and the UC Davis Olive Center.

Nov. 7, 2011

Still No Standard For Defining 'Virgin'

A short film by Michael Davies which hinges on the the awkward question "What’s ‘virgin’ mean?" has gone viral and is inadvertently promoting awareness of olive oil.

Aug. 17, 2011

European Olive Oil Producers Try New Label: Made in California

Suddenly olive oil companies in Italy and Spain and American importers of European products are introducing olive oils with a surprising new selling point.

Mar. 16, 2011

Only Extra Virgin Olive Oil at Rome's Forno Campo de’ Fiori

Ever wonder what kind of oil they use at your local pizzeria? At Rome's legendary Forno Campo de Fiori it's only fresh local extra virgin olive oil, and lots of it.

Nov. 15, 2010

Trás-os-Montes Producers Focus on Quality

The Trasmontanos are said to be daring and hardworking. Whether an accurate stereotype or not, something keeps propelling this region into the international spotlight for premium olive oil.

Nov. 4, 2010

In Spain, a Move to Ban Refillable Olive Oil Bottles in Restaurants

The initiative, defended by Socialist deputy Alejandro Alonso, looks to eradicate the dangers of “anonymous serving bottles” which he claims, “greatly degrade the image of olive oil."

Nov. 3, 2010

An Introduction to Olive Oil Tasting

In the first in a series of articles addressing basic consumer questions about olive oil written by leading experts, Alexandra Kicenik Devarenne explains olive oil tasting and food-pairing.

Oct. 29, 2010

Extra Virgin Olive Oil Can Reduce Oxidative Stress

Researchers found extra virgin olive oil and hydrophilic fraction intake induced a significant increase in antioxidant enzyme activity and a decrease in markers of liver damage.

Oct. 29, 2010

French Olive Oil Producers Going Organic

Jean Marie Guerin says he's lucky to be isolated from other orchards. "My domaine is right out in the country, far from any pollution. I don’t have as many flies as the other growers.”

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