My husband and I have become slightly obsessed with olive oil tortas. Have you tried these yet? We were excited to see them in Saveur's Top 100 List this month; they certainly deserve a spot! More

Herb-infused olive oil is fantastic for making a special salad dressing, drizzling over a dish of pasta, or simply as an appetizer with chunks of great artisan bread. Making it yourself is super easy - and can make a great DIY gift to share with your friends! More

Q: I've been trying to find a best way to store olive oil, since I got a larger bottle than normal and don't want it to go bad. Some sources advise to store it in the fridge... but there's counter-advice on that as well.

What's your opinion? — Anna More

Olive oil is one of our favorite splurges, but due to living on a tighter budget lately, we have been on the lookout for more affordable yet good quality brands. So we were intrigued when we were given the chance to try California Olive Ranch's new Everyday California Fresh Extra Virgin Olive Oil. More

Olive oil is like coffee, tea, and chocolate in that it is one of the principal yet everyday luxuries of the kitchen. And there is olive oil, and then there is olive oil. We buy enormous cans of economical extra virgin olive oil for cooking, but we also love to have a bottle of really good stuff on hand for finishing dishes. Do you have a favorite finishing olive oil? More

A few weeks ago Melissa Clark had a recipe in her New York Times column that we knew we had to try: Homemade granola with pistachios, sunflower seeds, apricots — and a dose of silky, fragrant, slightly bitter olive oil. Zounds! we said, and clipped the recipe. Well, we're back to report on it, and watch out! This stuff should come with a warning label. More

Did you see Melissa Clark's most recent recipe in The New York Times: Olive Oil Granola With Dried Apricots and Pistachios? And if you did, did you swoon straight away like we did? More

Ali wrote to us, looking for Alton Brown's very cool olive oil baster.

I was watching the show "Good Eats" on Food Network and he was using this amazing baster tool for his olive oil. Any idea what it may be called and where I could find one?

Over the last week, my husband and I have started the (seemingly) never ending process of moving. We knew we'd need some bare essentials to tide us over for a short while and determined not to eat out, or have anything delivered, we packed a box, made a few lists and acquired a plan. So far, we're on day 8 of eating (well) at home, while also working day jobs and packing and running loads of our belongings to the new place (movers just aren't our style). All it took was 24 hours of prep time... More

We've heard (and discussed) boxed wine, but what about boxed olive oil? Jeremy Meltzer of Yellingbo Olive Oil Company was on Good Food this past week to tell us why he thinks boxed olive oil will be the next big thing to hit his industry... More