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Olive Oil World

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.

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.
Special Report

Tracing Olive Oil History Through Ancient Cuisines

In her new book, Joan Nathan documents the global migration of olive oil and Jewish food since the biblical era.

Extra Virgin Gelato Is All the Rage

Ice cream makers are using extra virgin olive oil as a substitute for fats traditionally used in gelato, and the results are excellent.
Olive Oil Times Special

EVOO a Guest of Honor at Gracie Mansion

Paola Aranci is the executive chef of Gracie Mansion, the official residence of the Mayor of New York City, Bill de Blasio. In this exclusive interview, she shared her love of cooking and her special connection to extra virgin olive oil.

Chef Deniz Zembo’s Olive Oil Explorations

Croatian celebrity chef Deniz Zembo shares insights into the culinary possibilities of cooking and innovating with olive oil.