Extra virgin olive oil is the healthiest version because it’s cold-pressed only once without high heat or chemical solvents. The special processing helps extra virgin oil retain its nutrients.

Over its more than 6,000-year history, olive oil has earned a variety of labels and designations. A quick walk down the olive oil aisle of a grocery store will introduce you to rows of mostly dark ...

Anyone who cooks or likes pretty things.The Details Brightland’s new olive oil pack comes with four 100 milliliter or 3.4 fluid ounce mini bottles of various infused flavors. If you have someone ...

Bottles of olive oil are notorious for having difficult-to-read labels, and while most people know to look for extra-virgin olive oils, that’s just one piece of the puzzle.

When extra-virgin olive oil arrived in American kitchens around 1980, a set of myths came with it. You can’t use it for everyday cooking. You can’t use it for deep-frying.

The labels on bottles of olive oil can now carry a health claim. On Monday, the Food and Drug Administration approved the petition for a health claim for olive oil submitted by the North American ...

Even the term “extra-virgin olive oil” gets slapped on bottles of low-grade oil illegally—and enforcement is very sparse—so terminology isn’t necessarily your safeguard.

Some olive-oil experts and specialty-food distributors were consulted for suggestions. "Know your supplier and source," said Daniel Abdella, director of purchasing for Fox & Obel stores in Chicago.