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-adv...
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 give...
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 econo...
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, s...
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? ...
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...
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 o...
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 t...
"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 ...
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......
"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, h...
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 ...
Extra virgin, pure, light, cold-pressed, certified... Perusing the olive oil section at the market can be daunting. What do these labels mean? ...
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 intr...
We've often been puzzled why some recipes specifically call for vegetable oil while others call for olive oil. Here's a quick run down of both oils and when you might choose one over the other......
The Ferry Building is a historic building that opened in San Francisco in 1898 and was a major transportation hub in San Francisco before the Bay Bridge and Golden Gate Bridge were built. Damaged in ...
We have a backyard garden party for Mother's Day in the works, and we're thinking that some homemade hollandaise will be a perfect - and classic - accompaniment to the fresh spring asparagus and eggs ...
March is Bathroom Month at our sister sites, and while cooking and bathrooms don't instinctively mix (although, oh, how we loved Kramer's shower drain garbage disposal on "Seinfeld"), there are some ...
Eating consciously and minding our budgets can be a tough balancing act, especially as we all look for ways to trim down our spending as gas and food prices continue to rise. Sometimes thinking stra...
We sense a theme. Lemons are all we want right now. Lemons and olive oil combine in a sunny, new favorite cake - it's really the best thing we've had in a long time. ...
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