Olive Oil Bread Dip: The 2-Minute Recipe Restaurants Charge $14 For
The bread dip you remember from every good Italian restaurant is just extra virgin olive oil, herbs, garlic, and salt in a shallow dish, and the reason you can never...
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Virgin vs. Extra Virgin Olive Oil: The Complete Quality Guide
Extra virgin olive oil is mechanically extracted with acidity below 0.8% and zero sensory defects — retaining its full polyphenol spectrum. Virgin allows up to 2.0% acidity with slight defects....
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Olive Oil & Ice Cream: Is It Really Just A Trend?
Olive oil on ice cream is a legitimate flavor combination that Italian gelaterias have used for decades, and the reason it works comes down to how peppery, fruity EVOO interacts...
Your Grill Called. It Wants These 5 Olive Oil Marinades.
The five marinades below use extra virgin olive oil as the base, take less than 10 minutes to mix, and cover every protein you might throw on the grill this...
4 Insanely Good Summer Sides
The side dish that disappears first at every cookout has one thing in common: a finishing drizzle of good olive oil. Not melted butter. Not a squeeze bottle of ranch....
Garlic Infused Olive Oil: How to Make It Safely & Why It's Good for You
Garlic infused olive oil pairs allicin's antimicrobial properties with oleocanthal's anti-inflammatory action — two health compounds through one condiment. Make it safely by warming EVOO with crushed garlic for 30-45...
Lemon Infused Olive Oil: How to Make It & Why to Drink It Daily
Lemon infused olive oil combines EVOO's polyphenols with lemon's vitamin C for enhanced absorption — and creates a ready-to-pour daily condiment. Make it by steeping lemon zest (no pith) in...
Homemade Salad Dressing: 10 Olive Oil-Based Recipes
Homemade olive oil salad dressing takes 2 minutes and replaces the soybean-oil-based, sugar-added commercial dressings most people use. The classic ratio is 3 parts EVOO to 1 part acid. Every...
Healthy Condiments: Olive Oil-Based Alternatives to Mayo & More
Olive oil-based condiments replace the soybean oil, canola oil, and processed fats in commercial mayo, dressings, and sauces with monounsaturated fat and polyphenols. The daily condiment swap is often the...