World / page 151
Apr. 20, 2011
"You hear about it, you collect data but the only pertinent information is the one that your mouth will give you when you try (the oil). It erases all the past and sets the scale of values" - Cedric Casanova
Apr. 14, 2011
Olive Council Denounces UC Davis Report's 'Undercurrent of Aggression'
The International Olive Council called the report "the same inexplicable criticism" that could cause "irreparable damage to the reputation of olive oil."
Apr. 13, 2011
New World Labs Release Latest Jab at Imported Olive Oils
In a redux of last Summer's slamming of imported olive oils, California and Australian labs have teamed up to offer a critical assessment of the quality of America's top-selling brands.
Apr. 10, 2011 World
Mar. 7, 2011 World
Feb. 10, 2011 World
Quality Olive Oil a Taste Not Yet Acquired by Most Consumers
Feb. 3, 2011 World
Jan. 25, 2011 World
Jan. 17, 2011
You Like Your Olive Oil With What?
New data visualization tools show what's on our minds when we tweet about olive oil.
Jan. 13, 2011
Wave of Experimentation in Paris Cuisine Elevates Olive Oil
In the new day that is beginning to shine on Parisian kitchens, young chefs are discovering what their southern cousins in Provence have long enjoyed.
Dec. 15, 2010
Olive Oil an Important Part of the Festival of Lights
One of the most important rituals of the festival celebrates the miracle of the flask of olive oil that was supposed to last for one day but burned for eight.
Dec. 14, 2010
Carol Firenze: The Passionate Olive
Five years after finding its 101 uses, Carol Firenze says tasting and discussion will lead consumers to a greater understanding of olive oil.
Nov. 20, 2010
Mediterranean Diet Makes UNESCO's Intangible Heritage List
The UNESCO Intergovernmental Committee inscribed 51 new elements on UNESCO’s Lists of Intangible Heritage including the Mediterranean Diet.
Nov. 15, 2010
Good Oils Gone Bad: Recognizing Olive Oil Defects
What good olive oil tastes like and how to recognize some of the defects in an oil past its prime.
Nov. 3, 2010
An Introduction to Olive Oil Tasting
In the first in a series of articles addressing basic consumer questions about olive oil written by leading experts, Alexandra Kicenik Devarenne explains olive oil tasting and food-pairing.
Nov. 1, 2010
Book Details the History of Olive Oil in Andalusia
The 430-page book, available for download, presents an exhaustive analysis of the olive oil world, from its origins to its current use and their importance in the socio-economic development of Andalusia.
Oct. 30, 2010
Olive Oil Adulteration Nothing New
It might seem new with all of the recent press coverage but, as this 1863 article from the New England Journal of Medicine shows, olive oil fraud has been going on a while.
Oct. 28, 2010
Joëlle Laffitte: Notes from the Farmers Market
One of the most important lessons I've learned in this country is that when buying certain ingredients, there is a time to hold onto your money, and there is a time to let it go.
Aug. 23, 2010
UNESCO 'Cultural Heritage List' to Include Mediterranean Diet
The Intangible Cultural List was started in 2003 and now comprises some 166 entries, including Croatian Lace Making, Argentinean Tango and Tibetan Opera.
Aug. 13, 2010
EVOO and A-Rod: The Dawn of Olive Oil's Era of Testing
The lawsuit was announced in typical American fashion, complete with a celebrity chef. Maybe this is what it needed to come to. Nothing happens here without buzz.
Jul. 15, 2010
Questions were raised concerning the sample used to support a finding that 10 percent of the California olive oils tested failed to meet standards for extra virgin olive oil. Later, a typo was blamed for the discrepency.
Jul. 14, 2010
In America, Olive Oil from Coast to Coast
You can thank the booming California industry for the buzz around olive oil in the States these days, but East Coasters aren't exactly virgins to the concept.
Jul. 14, 2010
Report: Most Imported Extra Virgin Olive Oils Aren't Extra Virgin
Most olive oils labeled as extra virgin sourced from several California supermarkets were substandard, according to the UC Davis Olive Center.