Olives101.com

Claudia Pharand spreads olive oil on her toast for breakfast. Sometimes she adds homemade jam or maple syrup. She cooks fish and vegetables with olive oil, whips it into a mean béchamel sauce, even uses it on her skin and hair for that extra healthy glow. She goes through one litre of the viscous green […]

By Bill Krueger, There appears to be a geographical gradient from north to south with the problem being more severe in the north and getting somewhat less toward the south. Generally speaking, olive yields in the Sacramento Valley were lighter last year than the year before. This is in contrast to the San Joaquin Valley, […]

Stripped of authority to certify grades such as extra virgin, an industry panel weighs its future. By Jerry Hirsch, California’s olive oil police have been pulled over. An industry panel that for five years has certified the quality of California’s olive oil — discerning virgin from extra virgin oil — has flunked an international taste […]

By Taylor Eason I had no idea what I didn’t know. I went on a wine trip to Italy and stumbled into the fascinating, ancient world of olive oil, an industry so similar to wine that it’s freaky. In Italy, the two dance together like lovers. Quality wine, meet quality olive oil … nice to […]

Ever think of olives as a fruit? Not sweet, but rich in healthful fats, olives are more than a savory ingredient and finger food.Why so healthful?