Olive oil is an essential part of Italian-American food culture, and is key to Italy’s economic livelihood. It may be simpler to name the Italian dishes you’d find on the Sunday Supper table that don’t use the ingredient, rather than the scores of recipes that do. With a taste so purely delicious, it’s understandable why most Italian Americans grew...

In New York, near Skaneateles Lake, Marcia Cosentino found herself in an olive oil and vinegar shop for the first time.  “It was like walking into a wine barrel,” Cosentino said of the small store.  After tasting the olive oils and balsamic vinegars, Cosentino realized her love for them. “Now every city I go to, I visit the olive oil store,” she sa...

The Italian Association of the Olive Oil Industry (Assitol) has warned that producers in the country could lose up to $200 million a year if American tariffs on olive oil imports from the European Union are approved. Anna Cane, Assitol’s president, said that exports to the United States could fall by as much as 50 percent if the World Trade Organiz...

The olive tree stands out among the green hills of Umbria. It's a plant that in many ways represents Umbria, a land capable of preserving centuries-old traditions with love. The tasty PDO Umbria extra-virgin olive oil can best represent the regional gastronomy, rich in poor dishes in which the olive oil, as a "raw" or base for the preparation, hold...

Have you ever wondered why some olive oils are labeled "extra virgin" and others are not? While this designation may seem small, there is a world of difference between non-extra virgin olive oil and those with extra virgin status. Extra virgin olive oil is the highest grade of olive oil you can get. To be considered “extra virgin,” European law sti...

L’olio d’oliva ambasciatore dell’agroalimentare negli Stati Uniti. È la riflessione di ASSITOL, l’Associazione italiana dell’industria olearia, sugli ultimi dati delle esportazioni, elaborati dall’ICE di New York, che nel 2018 colloca ai primissimi posti nell’interscambio Italia-Usa proprio l’olio d’oliva. In particolare, nell’export di agroaliment...

Be careful if you plan on cooking up a tasty pasta dish this week, because there’s an olive oil shortage halfway around the world. Quartino Restaurant cooks up close to 10,000 meals a week, but in his kitchen, Chef John Coletta is stocking up to avoid a shortage of the key ingredient. A severe winter in 2018 and a massive bacterial infestation are...

Native to Asia Minor, the legendary olive tree spread to Italy through the Greek colonisers. Later, the Romans promoted the cultivation of these valuable and versatile fruits in every land they conquered, perfecting the tools for pressing oils and the techniques for storing the oil.   The evidence of the presence of olive cultivation in Vulture is...

It started with suet. Some say camp administrators decided that Italian internees should cook with suet instead of olive oil to cut costs. Others say lower ranking internees, who had been crew members on the ships they were taken from, suspected that former officers were getting olive oil while they were stuck with beef fat. Either way, tensions hi...

A Bronx man is bringing his olive oil across the Atlantic back to his hometown. Growing up in the Olinville section of the Bronx in the 60s, Joe Vinciguerra would come to Arthur Avenue with his mother to go shopping but never thought he'd one day be selling his own products there. "It's a dream come true," says Vinciguerra. "It's a fantastic feelin...