The World of Olive Oil Is Murky. Here’s Help for the Home Cook. (The New York Times)

Our Food Is Killing Too Many of Us (The New York Times)
August 30, 2019

Don’t try to parse every word on the label: The keys to good flavor are seeking out the freshest oil and using it generously.

When extra-virgin olive oil arrived in American kitchens around 1980, a set of myths came with it. You can’t use it for everyday cooking. You can’t use it for deep-frying. You must hoard your best stuff and bring it out only for occasional drizzling.

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