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 ...

However, just in time for the busiest cooking season of the year, I received a sample of Corto’s Truly 100% Extra Virgin Olive Oil, and let’s just say I think it’s Ina Garten-worthy.

Here's what I learned. Extra virgin olive oil is made by mechanically pressing raw, uncured olives to extract the oil. To be designated as extra virgin, no heat or chemicals can be used during the ...

Extra virgin olive oil, with its numerous health benefits, is an essential ingredient in many culinary practices. This wholesome fat is suitable for a myriad of purposes, from concocting salad ...

Olive oil is often sold as ‘extra virgin’, which is unprocessed oil from the olive, and contains many more chemicals associated with the plant such as polyphenols. These are thought to be ...

Tired of the daily dinner dilemma? Say goodbye to the stress and hello to a meal that will leave you feeling light and ...

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 ...