North American Olive Oil Association Blog

NAOOA List of Certified Olive Oil Brands Grows at Record Pace

The Certified Quality Seal Program adds major olive oil brands and retailer brands in 2016

Understanding cooking oil smoke points

Everything you know about smoke points is wrong. Smoke points are more than just a simple number. Read on to learn why.

EVOO Lemon Cake


This amazing lemon cake is getting rave reviews from the nutritionists and dietitians visiting our booth at the Food & Nutrition Conference & Expo (FNCE). The chefs at the Westin O'Hare (who created this for our annual Olive Oil Conference) were kind enough to share the recipe with us.


Why olive oil is the best oil for frying

Contrary to popular belief, olive oil is one of the best oils for frying.  The medium-high smoke point of olive oil exceeds the temperatures needed for frying. Furthermore, olive oil contains oleic acid and minor compounds that protect the oil from breaking down, even after reuse. 

Are you an olive oil expert?

Take this quiz to find out if you are an olive oil expert. 

How to improve store bought hummus

We love hummus, but we don't always have the time to make it ourselves.  Here's a tip to raise your store bought hummus to the next level!

Chocolate Torte with Olive Oil, Almonds and Sea Salt

Extra virgin olive oil adds subtle flavor and richness to this classic dessert. 

The olive oil powder recipe you didn't know you needed

A standard technique of modernist cuisine is the transformation of high-fat liquids into powders. The resulting powders can be used to add visual interest, texture and flavor to dishes. At the 2016 Olive Oil Conference, the audience was treated to a demonstration by Olly Rouse and Joe Gould who transformed olive oil into powder. Our friends at Savantes tried it out. Here is the recipe.

(photo credit: Savantes)