A staple in many Italian restaurants and specialty cheese shops, Laudemio Extra Virgin Olive Oil has a well-earned reputation as a robust blend that is the next best thing to a trip to Tuscany.

The most refined olive oil is called 'extra virgin.' To be called so, the olives need to be crushed within 24 hours. They also need to be 'cold pressed,' meaning the oil is extracted mechanically ...

Here's what I learned. Extra virgin olive oil is made by mechanically pressing raw, uncured olives to extract the oil. To be designated as extra virgin, no heat or chemicals can be used during the ...

Profeco flunked a popular extra virgin olive oil for several reasons, and today we're going to spill the beans. If you use it ...

fermented oil and high-oleic vegetable oils are all excellent choices for use at home in your kitchen. But her go-to is extra-virgin olive oil. “I pretty much use extra-virgin olive oil for ...

Like many other everyday foods, the price of olive oil has shot up ... choose a cooking oil that's unrefined and labelled "virgin", "extra virgin" or "cold-pressed". Refined oils "have been ...