Traditional Portuguese Olive Oil Dispenser

• $28
• Kiosk

Olive oil is best stored in an opaque bottle that can preserve it from light and heat. I also like to buy olive oil in larger, more economical quantities, and pour it into a smaller bottle as I need it. This one, shaped charmingly like the Tin Man's oil can, is perfect. A simple, classic, functional object for your countertop.

7" x 6" x 5". Aluminum. Holds .5 liters. More

2010 Frescobaldi Laudemio Extra Virgin Olive Oil

• $38
• Market Hall Foods

The idea of $38 olive oil may make some of you clutch your chest (or your wallet). Believe me, I feel the same whenever I look at this olive oil. But on the special occasions when I do splurge, it is so worth it. This is not the sort of olive oil you swirl into a frying pan indiscriminately. Its fresh, fruity, and spicy flavors come out in even the smallest tastes — with good bread, drizzled over a salad. A bottle of this last for months, making it not such a splurge after all.

Available from many specialty grocers and cheesemongers, as well as the source listed here.

When The Smoked Olive sent me some samples of their Sonoma smoked olive oil, I was both excited and dubious. On the one hand, it combined two of my favorite things: Olive oil and smoky flavor. On the other hand, was it just a gimmick? An odd combination of two things that didn't belong together? More

Do you ever cook with coconut oil?

To be honest, it never occurred to us until we read Melissa Clark's recent article in The New York Times touting its sweet nutty flavor and excellent cooking performance. According to her, coconut oil makes the best roasted sweet potato fries ever!

Say no more, Ms. Clark. We're sold! More

What do our fellow bloggers, writers, and online friends eat, first thing in the morning? We are asking some friends to share their favorite morning nourishment with us. I will cook and eat it too, and bring you their thoughts on what to eat first thing in the morning. Here's Andrew, a food photographer for the New York Times.

Andrew's gorgeous food photos will amaze, his food photography tips will inform, but his breakfast recipe will make you feel like a super hero! His tomato avocado toast is not to be missed. More

This is where you want to use that really fantastic bottle of extra-virgin olive oil that you've been saving for a special occasion. Trust us, a little drizzle of that liquid gold in each bowl will take your soup to the next level. Have you ever tried this? More

Olio Nuovo ('new oil" in Italian) is like an extra extra-virgin olive oil. In Italy and California, when the olives are harvested and crushed in late October/early November, a special tasting is held and the growers select a blend from these first pressings to bottle up, unfiltered, and sell immediately as olio nuovo. (Normally, the oil is held in tanks for a few months to allow the sediment to settle and the flavor to mellow.) Much like Beaujolais Nouveau, the seasonality and limited availability of this delicious oil are a cause for celebration.

Read on for what makes Olio Nuovo so special and a few tips on how to cook with it. More

I first made cookies using olive oil two Christmases ago, when we were hosting a vegan family for the holidays. They were a traditional Greek cookie that's shaped into twists and spirals, making for a beautiful display. They were so delicious it led me on a hunt for other olive oil cookies: More

This might be an idea you're already familiar with, but sometimes those fancy bottles of olive oil just call to me from their supermarket shelf, begging to be purchased. If you're splurging this holiday season, be sure to know how NOT to use them! More

Olive oil — designed specially for kids. That's the idea behind PequeOliva.

When I was at the Fancy Food Show in New York last spring, I met a representative from the Spanish company producing PequeOliva, an olive oil formulated specially for children.

So of course I asked him why — why make a special olive oil ostensibly designed just for children?

Here's what he told me. More