Reviews / page 2

May. 14, 2012

Olive Oil Joins Locavore Movement in American South

"I’ve always used a lot of olive oil in my cooking, but it’s very beautiful that we can now use it from our local sphere,” says award-winning Atlanta chef and restaurateur Hugh Acheson.

Sep. 15, 2011

Home Team Argentina Dominates Olivinus Olive Oil Competition

Argentine olive oil producers received the most prizes at the fifth annual Olivinus International Olive Oil Competition held in Mendoza.

Aug. 24, 2011

Talking Olive Oil with Der Feinschmecker Food Editor Kersten Wetenkamp

"Top olive oils offer unforgettable bursts of pleasure, and leave you wanting more. It is these moments of happiness that drive us each time to undertake such a huge organizational effort." - Kersten Wetenkamp

Jul. 15, 2011

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.

Jun. 28, 2011

Biolea and Astarti Win Quality Awards

A Greek culinary publication presented quality awards in Athens recently to two olive oil producers in recognition for their exceptional products.

Apr. 18, 2011

What to Choose at Gastronomia Volpetti

One of Rome's best specialty food shops, Gastronomia Volpetti can be a little intimidating to the uninitiated. When it comes to olive oil, best to stick with the Umbrian.

Jan. 10, 2011

Sweet Role for Olive Oil

While a quality extra virgin is now essential in any decent restaurant, perhaps the full embrace of olive oil is most poignantly revealed in its new surprising role: as dessert.