American food lovers have long taken for granted that only olive oils from the Mediterranean are worth buying preferably with an olive tree, an Italian flag and some words like “authentic cold pressed” on the bottle.
Making olive oil at harvest takes time, muscle and a bit of guidance. Visiting mills in the region, known as 'Italy's green heart,' provides a lesson in its history and a chance to sample the season's offerings. Reporting from Civitella, Italy— The anonymous stone building on the outskirts of Civitella, my Umbrian hilltop […]
Kendall College of the Culinary Arts in Chicago hosted yesterday a unique event showcasing one of the most essential products in the kitchen: olive oil. Proceeds to benefit Common Threads. The event hosted by world-renowned olive oil expert, Alfonso J. Fernandez features a presentation, olive oil tasting, tapas and wine all set in […]
Olive Oil From Spain announces today plans to host an exclusive tasting and dinner with olive oil expert, Alfonso J. Fernandez and restaurant owner, John Rivera Sedlar, at Sedlar’s Los Angeles restaurant, Playa. Fernandez, a fifth generation olive farmer and olive oil producer, will travel to Los Angeles from Spain to treat key city influencers […]
In September Spain traditionally begins harvesting of table olives. Harvest will last until November and will end by the olive festival. Olives is the pearl of the Mediterranean. In Russia the olives from the sunny Spain are very popular and are appreciated for its good taste. Due to the wide diversity of varieties and […]
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