A wooden spoon cradles a glossy green olive, drizzled with rich olive oil, above a plate of mixed olives, showcasing a vibrant array of colors and textures. The Complete Chef’s Guide to Reading the Label, Understanding Origin, Recognizing Quality, Avoiding Misleading Marketing and Buying Real Italian EVOO By Chef Gianluca Deiana Abis Few Italian ingredients inspire as much passion — or as much confusion — as extra virgin olive oil. A beautiful bottle sits on a supermarket she

Pizza Sarda con Fiore Sardo, Guanciale, Carciofi e Olive (Italian Sardinian Style Pizza with Fiore Sardo, Guanciale, Artichokes and Olives) Italian Sardinian Style Pizza with Fiore Sardo, Guanciale, Artichokes and Olives Sardinia possesses one of the most distinctive bread cultures in Italy. Durum wheat, semolina, natural fermentation, wood fired ovens and centuries of pastoral tradition have produced breads with completely different structures and purposes, from the extraord

Washing olives in a processing plant as part of the initial stage of olive oil production. What Science Really Says About Extra Virgin Olive Oil, Polyphenols, the Heart, the Brain, Inflammation, Longevity and the Mediterranean Diet By Chef Gianluca Deiana Abis For thousands of years, people around the Mediterranean consumed olive oil without knowing the words: polyphenols, oleocanthal, hydroxytyrosol, oxidative stress, LDL oxidation, endothelial function, or cardiovascular bi