Category: Olive Oil Education
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How to Use Balsamic Vinegar (Beyond Salad)
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.
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Why Does Good Olive Oil Cost More?
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.
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Olio Nuovo vs. Regular Olive Oil: What’s the Difference?
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.
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How to Taste Olive Oil Like a Pro
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).
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Olive Oil Health Benefits: What the Science Says
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.
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Why Olive Oil Has a Harvest Date (and Why It 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.
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The Best Olive Oil for Bread, Salads, and Drizzling
For raw uses like bread-dipping and salads, freshness and flavor matter most. Here’s how to choose the best finishing olive oil.
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Olive Oil and the Mediterranean Diet: Why It’s the Star
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.
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Cooking vs. Finishing Olive Oil: When to Use Which
Can you cook with extra virgin olive oil, or should you save it for drizzling? Here’s when to use finishing oil vs. everyday oil, and the smoke-point myth.
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Why Single-Estate Olive Oil Beats Blends
Most olive oil is blended from many farms and even many countries. Single-estate oil comes from one grove, here’s why traceability means better oil.