About Olives and Olive Oils

Special Feature

Olive Oils

According to Paolo Villarosi, Editor in Chief of La Cucina Italiana, there are three main categories of extra virgin olive oil...

Mild: light and sweet, ideal for fish, non-garlic sauces, cooked vegetables, cheese
Fruity: more pronounced, best for grilled meats and vegetables and garlicky sauces
Fruity-Spicy: robust, complements rustic dishes with assertive flavors.

The olio novello, newly pressed olive oil, has all the qualities of olive oil at its best. It is fruity, thick and flavorful. Savor it on breads, salads, vegetables and grilled foods.

About Olives and Olive Oils

Articles About Olives (with Recipes)

Olive Oil Basics
Fettucine with Olive Pesto
Olive and Feta Cornbread
Types of Olives
Shrimp 'N Olive Kebabs Veracruz
Olive-Parmesan Cocktail Crescents
Olives: Care and Storage
Pasta with Bacon, Tomatoes & Olives
Green Beans with Garlic, Prosciutto & Olives
American Olive History
Fiesta Shrimp Chowder
South American Swordfish
Olive Oil History
Spinach Olive Dip
Turkey, Spinach & Olive Sandwich Wheels
Cooking with Olives and Their Oils
Spicy California Sicilian-Style Olives
Smoked Salmon Rolls with Olive Cream Cheese
Prof. Steve Holzinger On Olive Oil
          12 Recipes includes:
          Olive Oil Marinade for Kebabs
          Carrot Cake
Cookbook: Olive Oil From Tree to Table
          Caramelized Roasted Vegetables
          Tattooed Potatoes with Rosemary
          Catalonian Bread & Olive Oil