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I hear it all the time, "doesn't extra virgin olive oil have a low smoke point"? Or some mention the fact that they like a neutral flavored oil when cooking, so as not to add any flavor, they just want the taste of food.   Lets try and set some facts straight before we go down the road of why EVOO is the BEST thing to cook with. First, The smoke point debate is a very heated debate (no pun intended) even at the temperature that it does start to smoke. Before that, we need to establish what is the smoke...

When choosing a premium extra virgin olive oil, there are some well know factors used to help the customer make a decision. Some of the common ones are as follows. 1)Check for harvest date. All extra virgin olive oil is far superior if the oil is made within the harvest period of that year. For example, olives milled in November of 2019 should be used for a full year until the following harvest of November 2020. Of course, just because an oil has a harvest date, it does not mean the oil was produced properly. For example, did they extract...

Greeks have been making olive oil for as long as mankind has been know to cultivate food. The history is rich, with legends such as in the odyssey about the power of olive oil. The ancient Greeks were leaders in innovation, science and philosophy, one can imagine that they probably made a pretty darn good olive oil. However, oil from Greece generally is less seen as a quality product, as sellers of quality oil seem to tout it less than their Italian and Spanish counterparts The question is what happened? While the oil coming from Greece today, mostly from the Koroneiki...