The World of Olive Oil Is Murky. Here’s Help for the Home Cook.

Our Food Is Killing Too Many of Us (The New York Times)

August 30, 2019

WebPort Global & Mediterranean Diet Roundtable Announce Partnership at Mediterranean Agro Food Products Exhibition

February 15, 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.

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)

WebPort Global & Mediterranean Diet Roundtable Announce Partnership at Mediterranean Agro Food Products Exhibition

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.

Olive oil should be poured lavishly and used up quickly. Experts say that freshness, more than color or price or place of origin, determines its quality.

Related posts

“Extra” Confused About Olive Oil?

In Sickness and in Health: Mediterranean Diet Applications across the Continuum of Care

Reinforcing Europe’s resilience: halting biodiversity loss and building a healthy and sustainable food system