The Kitchn explains: “When it comes to baking, coconut oil makes a wonderful substitute for butter and other oils, like olive ...

Season 4 Episode 17 | 4m 34s Whether you sop it up with bread or use it to boost your cooking, olive oil is awesome. But a lot of chemistry goes on in that bottle that can make or break a product.

⅓ cup heavy cream 3 tablespoons extra-virgin olive oil Powdered sugar, to serve Directions: To make the crust, butter a 9-by-13-inch baking pan or glass baking dish. In a food processor, process the ...

2 tablespoons extra-virgin olive oil, plus more for serving 1 (5-inch) piece baguette, sliced 1 ripe medium-size tomato, sliced about 1/2-inch thick 1/4 teaspoon coarse sea salt ...

2. Just the right amount of flavored olive oil The oil absorbs some of the aromatic compounds in the herbs, creating a ready-to-use seasoning. A simple frozen cube can become the finishing touch ...

4) A darker bottle Olive oil oxidises faster in a clear glass than a darker one, leading the polyphenols in the bottle to degrade faster. A dark bottle helps to prevent this, Dr Rossi explains.

View full size Terry Richard/The OregonianJoe Walicki of Beaverton surveys the olive oil tasting bar at Red Ridge Farms in the Dundee Hills. Forget the wine, head for the olive oils!

RECIPE SPOTLIGHT Toast with Olive Oil and Tomato is awesome, I don't care what you say ...