Q: 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?

Sent by kristinapp More

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. More

I feel that a good finishing olive oil is an essential element of the pantry — especially right now, in the summertime, when fresh vegetables, warm from the farmers market, need nothing more than a drizzle of fruity olive oil to bring them to the table. Here is my current favorite olive oil, an organic selection from Katz in California. More

Q: Do olive oils really expire? I have two great bottles at home, and being single, and not home often, they have passed their expiration dates printed on the bottle. I'm still using them, as they don't smell any different.

Are they still safe, or should I get new ones? And if they are bad, what's a good way to dispose of leftover olive oil?

Sent by Rose More

The eggs in the picture above all come from the same carton, and the same farm. They are not like the eggs one would find in most grocery stores. First off, they are different colors and sizes. Some are, well, egg-shaped and some are longer and more oval. Some have smooth surfaces and a few are slightly rough and have little bumps. They are uneven and unpredictable, and I love them for that. More

We have given you mayonnaise recipes with olive oil in the past — this sort of mayonnaise is delicious, and healthier too. We have been noticing that food manufacturers are getting in on this kind of mayo; witness the Kraft mayo above. They're not alone, though. Have you been noticing this trend in mayonnaise? More

What's the difference between extra virgin and regular olive oil? Is "light" olive oil better for you? Do we still need to be worried about the great olive oil scam? Even if you've studied our guide to understanding labels, the world of olive oil can be a bit murky. Fortunately, it's about to become clearer as the US adopts new standards this fall. More

World, meet my new favorite cake. It's damp and soaked with musky orange syrup, with a tender, springy crumb and a whiff of olive oil. It has shot to the top of my baking go-to list, too, with its easy yet very unusual preparation. More

When it comes to quick appetizers for a crowd, we're big fans of the classic cheese, deli meat, and cracker combo. With a choice or two of each, everyone is happy! We normally go for fairly basic crackers and concentrate on the toppings instead, but this box of new-to-us Triscuit crackers called out to us from the shelf. More

Here's an interesting idea from Lee Valley Tools: Bottle top pourers that do the measuring for you! More