To start, you should be looking for extra-virgin olive oil, as both Emily Lycopolus, olive oil sommelier and author of The Olive Oil and Vinegar Lover’s Cookbook, and Nancy Harmon Jenkins ...

Extra virgin olive oil is the oil from the first pressing and is a pure, pale greenish-yellow in colour. The pulp is then pressed again to yield a darker oil that is less flavoursome than the ...

An curved arrow pointing right. The Messinia in the Peloponnese, Greece, produces what is considered the finest olive oil in the world. It's made from the Koroneiki olive, a small but rich and ...