World / page 135
Oct. 22, 2012
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.
Oct. 19, 2012
The 'Butterfly Effect' in the Olive Oil Industry
The olive oil industry may be susceptible to small and seemingly irrelevant events which can eventually have chaotic consequences.
Oct. 18, 2012
Pitching Olive Oil a Little at a Time
Some companies are proposing olive oil in small doses in a bid to attract those who might otherwise not try it at all.
Oct. 15, 2012 World
Oct. 14, 2012 World
Oct. 6, 2012 World
Oct. 3, 2012 World
Olive Oil Production on Fuerteventura Shows Early Signs of Promise
Oct. 2, 2012 World
Sep. 28, 2012
Rain, Olive Oil Prices Drop in Spain
Rain in southern Spain in the last few days could boost the expected lean olive oil production this season, which officially starts Monday.
Sep. 28, 2012
Olive Oil 'Tortas' a Sevillian Export Success
Extra virgin olive oil is the only preservative in - and forms a quarter of - Seville’s traditional ‘Torta de Aceite de Castilleja de la Cuesta’, which has gone from a home-made pastry to a product exported to five continents.
Sep. 24, 2012
A Handmade Gift of Infused Olive Oil
This is the year of specialty foods, and giving something special with extra virgin olive oil is at the top of my list.
Sep. 18, 2012
New Study Finds Some Foodservice Olive Oil 'Not Fit for Consumption'
Many restaurant and foodservice “extra virgin” olive oils are so bad, a taste panel found them unfit for human consumption, according to a new report from the UC Davis Olive Center.
Sep. 16, 2012
When the flavoring is your favorite extra virgin olive oil, the once common vanilla custard becomes an uncommon olive oil flavored cream with a velvety finish.
Sep. 11, 2012
California Olive Oil Goes to Washington
Everyone knows that an army marches on its stomach, but it took Secretary of State Hillary Clinton to highlight the fact that diplomacy does too.
Sep. 11, 2012
Catalan Chef Nandu Jubany: Olive Oil is My Main Ingredient
Chef Nandu Jubany is at the forefront of Catalan cuisine and an unoffical ambasador for local extra virgin olive oils.
Sep. 6, 2012
The Mystique of California Terroir
The California terroir is the combination of ideal land and climate conditions, but it's the community of growers interacting with the environment that makes the olive oil so special.
Aug. 29, 2012
UC Davis Chef Eschews Butter in Favor of Local Olive Oil
The executive chef of catering at the University of California at Davis believes olive oil can do everything that butter does, only better.
Aug. 28, 2012
The traditional Niçois dish resembling a crispy pancake is made from the most basic of ingredients: olive oil, chickpea flour, water, salt and pepper – it’s simple to make, and delicious.
Aug. 27, 2012
5 Suggestions to Eschew Butter for Olive Oil
You might be surprised how your grown-up palate will prefer the flavors of olive oil with those old childhood standbys.
Aug. 27, 2012
1,300 Year-Old Olive Oil Factory Excavated in Israel
In a Tel Aviv suburb Archaeologists have unearthed a rare olive press estimated to be about 1,300 years old.
Aug. 21, 2012
Eight Painters Who Loved Olive Trees
Olive trees and olive groves have been favorite subjects for some of the greatest artists. Here are seven masters who shared an obvious appreciation of the olive.
Aug. 15, 2012
Freezing olive oil in ice cube trays is an easy and safe way to prolong the life of the oil and portion out fresh herb flavored, frozen cubes as needed.
Aug. 15, 2012
Greece Has No Real Strategy to Promote its Olive Oil
The Greek olive oil sector, a potentially flourishing industry, seems to have been left with no vision and no strategic plan by the Greek state.