Olives101.com

By Geoff Johnson, Lucero Olive Oil does just about everything in-house, right down to the label designs. By the end of October, the company will be able to add milling to that list. Using the third Westfalia brand separator to be built in the United States, Lucero will be able to improve the quality of […]

From Tony Stallone, What makes a good olive oil? What is the difference between an extra virgin olive oil, 100 percent pure olive oil and a simple virgin olive oil? How should I store my olive oil? How long does it keep? What should I use it for? Here are the answers: A good olive […]

Beginning Jan. 1, that bottle in the supermarket labeled “extra virgin olive oil” will need to meet international standards because of a new state law enacted by Gov. Arnold Schwarzenegger this week. California law has long protected consumers against unscrupulous dealers selling imitation or blended oils as olive oil. However, said state Sen. Patricia Wiggins, […]

Chef Jean Paul Desmaison of La Cofradia restaurant in Coral Gables, Fla. has created this Sauteed Apple Crisp for the North American Olive Oil Association. Extra-virgin olive oil replaces the butter, offering a mellow, concentrated sweetness to the glazed apples. Sugar, a hint of cinnamon and a handful of raisins complete the apple mixture. Finally, […]

By Chef Nino, There is probably nothing more breathtaking than seeing and participating in olive oil production from the tree to the bottle. Miles of terraced hillsides are meticulously cultivated with the finest olive trees in the world. Olive trees can reach heights of 50 feet and often live for 500-600 years. The oldest living […]