Nov 14, 2014 | Olive Oil News, Table Olive News
As the world’s largest importer, the third-largest consumer and an increasing producer of olive oil, the quality of the end product in American supermarkets and restaurants takes on added importance. That premise prompted a group of students at UC Davis to seek...
Nov 14, 2014 | International News/Trends, Table Olive News
Online grocery shopping, craft foods, fermented and pickled foods such as sauerkraut, and non-stop snacking will all gain momentum in 2015, according to ‘Supermarket Guru’ and TV personality Phil Lempert.
Oct 31, 2014 | Table Olive News
If you’re not a chef from Italy, you may not give much thought to the olive oil in your kitchen. But indifference about olive oil is a culinary mistake worth fixing.
Oct 31, 2014 | International News/Trends, Table Olive News
It is generally recommended that fried food is avoided or consumed sparingly. However, vegetable-based dishes fried in olive oil were common in traditional Mediterranean diets without, it appears, the negative health effects we associate with fried foods.
Oct 17, 2014 | Table Olive News
Helen McAlpin and Pierre Masclef re-created a pocket of Europe in regional Victoria 16 years ago. Their property, L’Oliveraie, is on 24ha and has more than 2500 mature olive trees. From the lavender-lined driveway to the Basque bell, brought from France, that sits...
Oct 17, 2014 | Table Olive News
Moving to the Margaret River region to indulge his two loves of cooking and surfing, chef Tony Howell landed at Cape Lodge, collecting many accolades during his 15-year tenure. At his new post as executive chef at Aravina Estate, Tony continues his hunt for...
