“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 ...

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, ...

If you've ever sampled a deliciously aromatic and herb-forward blend at an olive oil tasting room or restaurant, you'll understand the hype behind infused oils. Whether it's olive oil flavored with ...

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 ...

Bottles of olive oil are notorious for having difficult-to-read labels, and while most people know to look for extra-virgin olive oils, that’s just one piece of the puzzle. Ultimately, your taste buds ...

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 ...