It's almost the end of the 2016. Thank you for reading our blog and following our social media posts. Here are the top 10 posts from our blog.
It's olive oil harvest time in the Northern hemisphere! Read on to learn more about how olive oil is made!
Experts agree that olive oil should be stored in a cool dark place. Does that mean you should store olive oil in the refrigerator?
Take this quiz to find out if you are an olive oil expert.
There is a lot of misinformation concerning olive oil on the Internet. Here's a side-by-side look at the myths and facts about olive oil.
The International Olive Council (IOC) in Madrid, Spain, sets the grades and standards for world olive oil trade, which members of the North American Olive Oil Association agree to follow. The different types of olive oil are distinguished by their production method, flavor and chemistry. For production and trading purposes there are six different grades of Olive Oil and three different grades of Olive-Pomace Oil, although consumers are usually offered only two or three types for home or restaurant use. All olive oils offer benefits compared to commonly-used cooking oils, but the health and usage benefits vary among the grades.
Here's a visual guide to buying, storing and purchasing olive oil.
You may have heard that true, authentic extra-virgin olive oil must be very peppery, bitter or will have a slight burn when you swallow it. Is this true? Not always.