Can you imagine Italian food without olive oil? No, we can't either — it's so integral to the cuisine! Here's a look back at some of our favorite posts on green, golden, delicious olive oil — from favorite brands to olive oil cakes to a discussion of how much you should expect to pay for a bottle.
Buying, Storing, and Tasting Olive Oil
• Supermarket Saver: How Much to Pay for Olive Oil?
• Understanding Olive Oil Labels
• How to Taste Olive Oil
• Does Olive Oil Really Expire or Go Bad?
• What Is Your Favorite Finishing Olive Oil?
• What Is the Best Way To Store Olive Oil?
• Good Question: Mild Olive Oil
• Hurrah! New US Olive Oil Standards
• Kitchen Keeping: Put Your Olive Oil on a Coaster
• The Great Olive Oil Scam. Don't Be Duped.
Favorite Olive Oils
• Katz Organic Extra Virgin Olive Oil
• Marqués de Valdueza Extra Virgin Olive Oil
• Frescobaldi Laudemio Extra Virgin Olive Oil
• Oliviera Olive Oils
• Everyday California Fresh EVOO
• Nicolas Alziari Olive Oil Direct
Cooking with Olive Oil
• Which is Better? Vegetable Oil vs. Olive Oil
• How to Infuse Olive Oils
• Good Quote: Mark Kurlansky on Olive Oil
• Kitchen Keeping: Put Your Olive Oil on a Coaster
• Help Me Find Alton Brown's Olive Oil Baster-Dropper-Thing
• Measuring Bottle Top Pourers from Lee Valley Tools
Olive Oil Recipes
• Herbed Olive Oil Fantail Rolls
• Simple Appetizer: Fresh Veggies with Olive Oil and Sea Salt
• Vegan Olive Oil Mayonnaise
• Dangerously Addictive Olive Oil Granola
• Orange-Scented Olive Oil Cake from Saveur (pictured above)
• Zucchini and Olive Breakfast Cake, French-Style (pictured above)
• Chocolate Mousse with Olive Oil and Sea Salt
• Homemade Popcorn with Olive Oil
• Lemon Olive Oil Cake
• Fresh Mozzarella Toasts with Spicy Herb Oil
Do you have a favorite brand of olive oil, or a favorite recipe or tip to go along with it?
(Images: Gregory Han; Faith Durand; Progressive; Gregory Han; Faith Durand)
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I'm in need of an olive oil recommendation. I want to try my hand at making olive oil gelato, and I've read that fruity oils make the best gelato. But I'm not well-versed enough in oils to know what to buy. Does anyone have specific brand recommendations for an oil to use in olive oil gelato? Thanks!
I read an article while back in the Oregonian about affordable olive oils, and was surprised that a lot of the 'store' or generic brands (Kirkland, Private Selections) won in a blind taste testing. The national brands - Bertolli and Filippo Berio were deemed 'outright offensive' !
I've gone back to this article quite a few times, as I think its really helpful - http://www.oregonlive.com/foodday/index.ssf/2009/03/great_olive_oil_for_less.html
I bought a 2 liter bottle of Kirkland EVOO last weekend - I thought "well, why not try it". I was SHOCKED at how good it is. It's full and fruity - I would cheerfully serve it to my husband's very picky Italian family for dipping. I buy Botecelli for every day use - Woodmans has a 3 liter can for about $20, I gravitate towards Spanish olive oils for finishing/ dressing.
Please fix your "Great Olive Oil Scam" links - the first one is broken and just directs to "404 - file not found", the second one directs to "Cool recipe: fresh mozzarella with spicy herb oil".
@RosieGreenie, HTML FAIL. :) All fixed now. Thx!