I sat beside a row of small cups, their green bowls disguising the colors of the earthy olive oil within. Cristina Stribacu, founder of LIA Extra Virgin Olive Oil in Messenia, Greece, was leading me ...

For many home cooks, the olive oil aisle can feel surprisingly complex. Labels go beyond origin or organic status, with terms like robust, smooth and cold-extracted raising questions. Understanding ...

Here’s what what sets extra-virgin olive oil apart from other olive oils on the shelf like virgin, light, and pure — plus how to use it when cooking or finishing dishes. Emily Saladino is a journalist ...