Real DOP balsamic is too good for just dressing. Here are the best ways to use aged balsamic vinegar from Modena — sweet, savory, and surprising.

Real extra virgin olive oil can’t be made for a few dollars. Here’s where the cost comes from — and why cheap “EVOO” is often too good to be true.

Olio nuovo is the just-pressed, unfiltered first oil of the harvest. Here’s how it differs from the everyday olive oil on store shelves.

Professional olive oil tasting has a method — warm, swirl, slurp, swallow. Here’s how to taste EVOO like a judge and spot quality (and defects).

Extra virgin olive oil is linked to heart health, lower inflammation, and healthy aging. Here’s what the research actually shows — and why freshness matters.

A “best by” date tells you little. A harvest date tells you when the oil was actually made — the single most useful number on the bottle.

For raw uses like bread-dipping and salads, freshness and flavor matter most. Here’s how to choose the best finishing olive oil.

Extra virgin olive oil is the foundation of the Mediterranean diet. Here’s why it’s linked to better heart and brain health — and how much to use.