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Olive Oil World

Why One Good EVOO in Your Kitchen Is Not Enough

Olive oils, like wines, should be chosen to produce the ideal combination with the foods you're preparing.

On Table Olives and Cocktails

Olive Oil Times writer Ylenia Granitto can't enjoy a simple Martini without contemplating its olives.

Coating Food Prep Surfaces With Cooking Oil May Prevent Cross-Contamination

According to one researcher, the new discovery could have numerous applications that make food processing and preparation safer and more cost-efficient.

Brazilian Olive Oils Star at Tenth ‘Azeite Experience’

Olive oil sommelier and chef, Pérola Polillo, teamed up with television host and master chef, Carla Pernambuco, to host the tenth edition of Gastro Pop’s Azeite Experience Awards Edition, which featured an olive oil-themed dinner.
Special Report

Massimiliano Alajmo on the Innovative Potential of Olive Oil

The three-Michelin-star chef says olive oil carries aromas better than butter and allows him to create a creamy consistency without using dairy, making dishes easier to digest.

Restaurant, Wine Retailer Team Up to Pair Wines, Olive Oils and Foods

An olive oil sommelier is sharing his passion through a series of events in Olympia, Washington.
Olive Oil Times Special

Two Eateries in Italy Extolling the Magic of EVOO

Filodolio in Rome and Olivia in Florence turn out culinary creations inspired by fresh ingredients and Italian olive oil excellence.

France’s Top Chef Talks Olive Oil

Olive Oil Times spoke with Mirazur's Mauro Colagreco.