Founded in 1956, the IOC defines “virgin” and “extra-virgin” olive oils as those which are extracted “solely by mechanical or other physical means under conditions, particularly thermal conditions, ...

0il produced in Córdoba is marketed worldwide under names such as Bertolli, Carapelli and Sasso ... We are one step behind in terms of quality and we cannot afford to miss the boat here". Since 1990, ...

Grocery store aisles have dozens of pasta sauces to choose from but there are some sauces absent from store shelves that ...

Olive oil fraud typically happens in two main ways: producers mislabeling lower-quality oils as premium products, such as ...

Both cooking oils are rich in heart-healthy fats and offer a range of health benefits. But which is healthier? A dietitian ...

Avocado oil and olive oil are both plant-based oils known for their health benefits. Avocado oil is extracted from the flesh of avocados and is rich in monounsaturated fats, vitamin E, and ...

Olives may undergo a second or third pressing; the oil will decrease in quality with each pressing. Extra virgin olive oil is the oil from the first pressing and is a pure, pale greenish-yellow in ...

Additionally, the best olive oils are cold-pressed and “packaged in dark glass or tin containers, which protect the oil from light exposure that can degrade its quality,” adds Katie Parla ...