“HOLY F***. This is next level. 800x better than before.” The above, quoted verbatim from my personal notes (minus the asterisks, of course), were my first written thoughts upon trying a proper Olive ...

Last year, I was brainstorming ideas for a cocktail menu with a friend and consulting partner, when he asked me if I’d ever tried making a Martini with an olive oil-washed gin. I said yes, I had. I ...

Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, ...

All linked products are independently selected by our editors, but we may earn commission or other compensation from the links on this page. Like many people, extra virgin olive oil is a staple in my ...

I like to gift a flavored olive oil, like Corto’s Agrumato-Method Olive Oil Gift Set, to add a little pizzazz. The duo comes ...

For everyday higher-heat cooking, such as sautéing, pan-frying, and roasting, refined or light olive oil is among the better options. Light olive oil is filtered to increase its smoke point; it has "a ...