Restaurant Reviews

Extra Virgin Olive Oil is a ‘Pillar of My Cuisine’

The chef of Osteria di Passignano is a passionate extra virgin olive oil connoisseur -- his ice cream a fresh take on Tuscan, oil-based cuisine.

In Paris, You Might Want to Miss Lunch

An olive oil shopkeeper in Paris known as "Miss Lunch" has gained a loyal following with inspired dishes fashioned from her modest kitchen.
Special Report

Extra Virgin Cocktails

In Italy, producers, bartenders and researchers are adding a drop of extra virgin olive oil to their cocktails. It's worth trying it.

Cristiano Tomei: Instinct and Madness

At L'Imbuto restaurant, chef Cristiano Tomei proposes a cuisine based on quality, simple ingredients and a great creativity.
Olive Oil Times Special

New York Restaurants to Feature Olive Oils from Around the World

Some of the 700 olive oils competing in the New York competition will be featured at selected restaurants throughout the city.

Pairing Premium EVOOs in New Ways at Pierre Gagnaire’s ‘Reflets’

The Dubai restaurant features specially selected extra virgin oils from Spain, France and Italy.
Special Report

Oliviera: The ‘Anti-Tourism’ of Olive Oil

Nadim Beyrouti sells high quality olive oil from small producers in Provence. His restaurant Oliviera was created as a means to showcase his range of oils by pairing them with simple, fresh cuisine.

Choosing Just the Right Olive Oil at Nino Di Costanzo’s Il Mosaico

You won’t easily find another restaurant in Italy with such a comprehensive offer of excellent extra virgin olive oils. And Chef Di Costanzo and his waiting staff know how to handle them.