Extra-virgin olive oil is great for everything from sauteeing and marinating, to making sauces or baking, but with so many ...

To start, you should be looking for extra-virgin olive oil, as both Emily Lycopolus, olive oil sommelier and author of The Olive Oil and Vinegar Lover’s Cookbook, and Nancy Harmon Jenkins ...

You may have seen the label "cold-pressed" on your bottle of olive oil. But, what does the label mean, and how does it affect ...

I sat beside a row of small cups, their green bowls disguising the colors of the earthy olive oil within. Cristina Stribacu, founder of LIA Extra Virgin Olive Oil in Messenia, Greece, was leading ...

Olives may undergo a second or third pressing; the oil will decrease in quality with each pressing. Extra virgin olive oil is the oil from the first pressing and is a pure, pale greenish-yellow in ...

Everyone we spoke to named extra virgin olive oil as a pantry essential. "I personally use olive oil for everything," says Newcastle/Awabakal and Worimi country-based food and nutrition scientist ...