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  1. Articles
    As the air grows cooler and the long days of summer grow shorter and shorter, a whole new season of comfort food swings into action. Football and hockey games, end of season baseball and the rugby world cup will drive fans to bars and grills across the country. Late night college crowds will...
  2. Articles
    This is not a type of olive, but rather a way of curing them. Typically very ripe olives are macerated in oil and have a noticeably soft flesh.
  3. Articles
    Leave it to the Canadians to transform "industrial rapeseed oil" into one of the world's most prized cooking oils. How could oil one uses to make machinery hum possibly be made consumable? Well, after fifty years of plant breeding and research, what should appear but a highly regarded cooking...
  4. Articles
    As cuisine progresses through the post nouvelle era, a trend in alternative sauces has been established. Juices, salsas, relishes, syrups and broths have, in many instances, taken the place of traditional sauces. One of the most effective sauce alternatives is infused oils. The smooth richness...
  5. Articles
    The French term "vinaigrette" tends to make something which is beautifully simple sound unnecessarily complex. In its most basic form, a vinaigrette is nothing more than a mixture of oil and vinegar. It is the oldest taste combination, a fat balanced with an acid. Oils, because they are liquid...
  6. Articles
    To quote this generation's purveyor of wisdom, the Internet, consider what Artpurveyors.com has to say about walnut oil: "Artists have been using walnut oil since the 5th century and found it to be superior to linseed oil because it yellows and cracks less while being easier to manipulate."...
  7. Articles
    How many times have you walked into a gourmet food market and marveled at the many different olive oils on the shelves? If you are like most folks, you have one bottle at home that you use for pretty much every dish. Perhaps you have two, the second being in a beautiful bottle that decorates...
  8. Articles
    Why are some olive oils green and others yellowish? What does color indicate? The different colors of the oils depend on the variety, climate, irradiation of the tree, and principally on the date that they are harvested. The color indicates how ripe the olive is, but only the experts can...
  9. Articles
    Author: litalia A DEFINITION: "Extra Virgin" is any olive oil that is less than 1% acidity, produced by the first pressing of the olive fruit. Most olive oils today are extra virgin in name only, meeting only the minimum requirement. Extra virgin is a chemical requirement that does not indicate...
  10. Articles
    All extra-virgin olive oils are basically the same. Just because the bottle reads "extra virgin" does not mean that the oil is made from quality olives, or that the olives used weren't bruised, oxidized, olive fly-infested, or overripe. In fact, it is possible for an olive oil to be made from...
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