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?

More

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

"There are three enemies of olive oil," says Nadim Beyrouti, proprietor and hospitable host of Oliviera in Nice, France. "Light, heat," he pauses. "And hungry friends."

This is just one of the many things we learned about olive oil from Nadim, a passionate advocate of good, local oil. He owns a tiny restaurant and shop in Nice's old quarter. His two-person staff cooks every meal in an open kitchen with one gas burner and a broiler in a kitchen half the size of my own. And while these meals are invariably transporting and delicious, the real star at Oliviera is the olive oil. More

We first read this tip in Real Simple magazine but never actually implemented it in our kitchen. Then we noticed the oily rings on the counter top... More

"At times it sees that the search for good health has taken all the pleasure out of life. It has stripped us of butter, cream, marbled red meat, pork, and goose fat, not to mention alcohol and fine, hand-rolled cigars. And just when you settle on your favorite healthful fish, you're told it's laced with mercury. Sometimes it feels as though we would be better off being less healthy and enjoying life.

But then, miraculously, there is olive oil. Olive oil, it seems, is the only really good food we are still allowed."

- Mark Kurlansky from "Essential Oil," Bon Appétit, November 2008 More

We recently attended an olive oil workshop and learned some things about olive oil labeling, which we wrote about in last week's post, Understanding Olive Oil Labels. This week, we thought we'd share what we learned about olive oil tasting. More

Extra virgin, pure, light, cold-pressed, certified... Perusing the olive oil section at the market can be daunting. What do these labels mean? More

While attending an olive oil workshop last week, we were inspired by some of the other participants' tales of beloved olive oil-infused meals. One woman's description of Italian fried sage leaves intrigued us so much that we couldn't wait to return home and try making them for ourselves. More