16 Aug

Man could live on bread and olive oil

By Nicholas Boer, BRUSCHETTA IS TOAST, literally. But it’s also trendy — especially in summer, when chefs top it with tomatoes. To earn the name, however, all you need is good olive oil and coarse salt. Peter Chastain, chef of Prima in Walnut Creek, calls bruschetta “the quintessential food” of Tuscany and Umbria, surmising its […]

16 Aug

Olive Oil: A Couple of Tablespoons a Day Will Keep (Many) Doctors Away

By Kyle Phillips, Olive oil was Athena’s gift to the Ancients, and she gave much better than we knew, as I discovered at a conference organized by Chianti Classico’s olive oil producers: It turns out that extra virgin oil, that obtained by cold-pressing the olives and separating the oil from the paste via press or […]

14 Aug

So Long to Strictly Olive Oil

By Marie Vasari, Herald Staff Writer. Founder sells company to fellow fan of liquid gold Betty Pustarfi has made a living in the oil trade. The kind pressed from olives, not the other kind. For a dozen years, she’s been on a gastronomic mission to educate the world about olive oil, hosting seminars and tastings […]

14 Aug

Disaster predicted for Central Valley olive growers

• Crop less than half of last year’s • Weather is blamed For Central Valley olive growers, who produce virtually all of the U.S. olive crop, 2006 is shaping up to be a disastrous year.

14 Aug

The olive oil paradox

© Copyright 2006 Globe Newspaper Company. By Beth Daley, Americans consume olive oil for their health, but in Morocco, the residue is fouling the water Morocco is launching an all-out effort to export more of the heart-healthy oil to meet Westerners’ growing demand. But to export agricultural products, it must meet international environmental standards, which […]