12 Dec

The olive has its day in the sun

By Leslie Gornstein, Special to The Times In California wine country, olive oil may be the new Chardonnay. Producers are offering tours and tastings. Squished together like grapes in a harvesting crate, the weekend wine-tasters are crawling along clogged California 29 through the Napa Valley. The olive trees lining the road whisper of the Other […]

12 Dec

Upscale olive oil is a great gift for your favorite foodie

By Cynthia Nims, It can be a little mind-boggling to cast your eyes over a grocery store shelf that is well stocked with olive oils and try to navigate the options. With an increasing array of olive oils available from domestic and international sources, we have a greater than ever selection to choose from, particularly […]

12 Dec

The pressing matter of making olive oil

By Steve Petusevsky, I’ve been cooking with olive oil for more than three decades. But I never thought about what goes into producing it. This past week, I got to see where olive oil comes from and follow its production from tree to press. I was in Puglia, Italy, learning about olive oil from the […]

12 Dec

Give me an artisan olive in my martini

By Michael Bauer, Why aren’t martini olives given the same attention as the rest of the drink? From your postings, I gather that your cocktail of choice is the Negroni. However, I was wondering if you ever order martinis? If so, are you ever disappointed with the olives? I’ve been surprised to find that some […]

12 Dec

Olive, the food of the gods

By Rasheeda Bhagat, Any visitor to Athens, Greece, soon finds out that the olive tree and everything to do with it, be it the leaves, branches, olives or olive oil, is almost a kind of cult here. Considered the food of Greek Olympic gods, in Mediterranean culture the olive oil has been considered sacred for […]