What's Cooking

France’s Top Chef Talks Olive Oil

Olive Oil Times spoke with Mirazur's Mauro Colagreco.

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.
Special Report

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.

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.
Olive Oil Times Special

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.

‘Olive Beef’ Looks Set to Land on American Plates

Sanuki Wagyu Beef has been recognised as healthier than regular Wagyu Beef. The olive-fed cows produce meat which is higher in oleic acid, monounsaturated fats and omega-3s.
Special Report

Google Recommends Olive Oil as Butter Substitute to 40M Oscars Viewers

When most mentions of olive oil these days tend to be on the negative side, the Google spot rests the brand's stellar credibility behind one uncomplicated truth: you can use olive oil instead of butter for cooking.

3 Spanish Chefs Who Are Ambassadors of Olive Oil

Acclaimed Andalusian chefs are not just winning prizes by using extra virgin olive oils in their dishes. They're showing other chefs and locals the power of the product, and they say it's just the beginning.