All About Olive Oil
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  Is Olive Oil Good For My Skin
You probably know olive oil can be good for your health -- and good for your pasta -- but olive oil may also be good for your skin. This is especially true if you have extremely dry skin or are allergic to topical creams and lotions. Olive oil is a common folk remedy for read more

 By LAURA MITCHELL, MICHIGAN on April 4, 2014,  Filed in: HEALTH

 
 
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  8 Tips For Choosing And Using Olive Oil
1. Keep olive oil out of the light. I know you’ve spent a lot of money on your oil and you want to look at all those pretty labels lined up on your countertop. But too bad; it’s one of the absolute worst things you can do to oil. Light destroys olive oil, and other specialty read more

 By JEFF HERNANDEZ, OHIO on March 29, 2014,  Filed in: OLIVE OIL WORLD

 
 
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  20 Unusual Uses For Olive Oil
Olive oil glides into place as a must-have household and beauty product. Life without olive oil would be sad indeed. Since antiquity, this miracle substance has been revered for its wonderfully fruity flavor, but it’s so much more than a healthy topping for salad and a heavenly read more

 By DONALD MOORE, WEST VIRGINIA on March 11, 2014,  Filed in: OLIVE OIL USA

 
 
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  Worlds Most Expensive Olive Oil
As any chef can tell you, olive oil is among the healthiest cooking oils you can use. Studies have shown benefits for those suffering from ulcers, heart disease and high cholesterol. Of course, it’s also one of the most expensive cooking oils. The most expensive olive oil in read more

 By LISA SMITH, CALIFORNIA on March 6, 2014,  Filed in: OLIVE OIL WORLD

 
 
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  Olive Oil And The Heart
Although olive oil has been a staple food in the Mediterranean for thousands of years, it is only relatively recently that its goodness has come under medical scrutiny, to emerge with flying colours. Olive oil is the principal dietary fat throughout most of the region, as far read more

 By JOSEPH JACKSON, SOUTH CAROLINA on March 3, 2014,  Filed in: HEALTH

 
   

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Other Uses Of Olive Oil
There are too many non-culinary uses of olive oil to discuss fully here. However, as a further tribute to this miraculous substance it is worth mentioning just a few of the many other uses for olive oil that have been found through the centuries. Olive oil has been used as read more
 By KENNETH MARTIN, VIRGINIA on March 2, 2014,  Filed in: HOW TO
 
 
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History Of The Olive
Etymology There are two distinct roots of the words `olive` and `oil` which reveal their geographical origin and dissemination. On the one hand, our word `oil` can be traced as far back as Cretan elaiwa and Semitic ulu, becoming oleum in Latin and oli in Romance languages. On read more
 By STEVEN THOMPSON, KANSAS on February 28, 2014,  Filed in: OLIVE OIL WORLD
 
 
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Olive Oil Production
Cultivation and climate The countries bordering the Mediterranean sea produce most of the world`s olives, nearly all of which are crushed for oil, and the rest - about 10 per cent - are preserved for eating. These countries possess an estimated 800 million trees, with 500 read more
 By JEFF HERNANDEZ, OHIO on February 27, 2014,  Filed in: HOW TO
 
 
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Choosing Olive Oil
Unfortunately, the best extra virgin olive oils are very expensive. It is an expense that no serious cook should avoid, but when paying out a king`s ransom for a litre of liquid gold, take consolation from the certainty of the pleasures that await you and the comforting read more
 By WILLIAM SCOTT, NORTH CAROLINA on February 27, 2014,  Filed in: OLIVE OIL USA
 
 
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101 Health Benefits Of Olive Oil
Olive oil can: 1. Make your arteries more elastic – Two tablespoons daily makes you more resistant to strokes and heart attack. 2. Reduce bad cholesterol levels. – Olive oil contains polyphenols, which help to keep your levels of LDL cholesterol within healthy ranges. 3. read more
 By MARGARET BAKER, LOUISIANA on February 25, 2014,  Filed in: HEALTH
 
   

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The Process Of Pressing Olive
The process of drawing the oil out of olives is called “Pressing”. “Pressing olives” involves three distinct pressing processes. If you visit an olive press, you will invariably find machines that perform three functions: crushing, stirring, and separating. Olive presses has read more
 By DOROTHY GONZALEZ, GEORGIA on February 21, 2014,  Filed in: HOW TO
 
 
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How Olive Oil Is Produced
There is something surprisingly modest about olive trees, given their noble history and legendary reputation, going back far before biblical times. For an American, the first time you meet the tree in person, you may well be shocked by the extraordinary ordinariness of it. Its read more
 By DONALD MOORE, WEST VIRGINIA on February 19, 2014,  Filed in: HOW TO
 
 
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Cold Pressed Olive Oil
"Cold pressed" is an anachronistic and largely unregulated label description for olive oil. Fifty years ago when most oil was made in vertical presses, the paste was pressed to make olive oil (first press) and then mixed with hot water or steam and pressed again to remove more read more
 By MICHELLE WALKER, MARYLAND on February 16, 2014,  Filed in: HOW TO
 
 
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The Unadulterated Truth About Olive Oil
Add extra virgin olive oil to the list of foods that might not be what they claim to be. Now that the tomatoes in our garden are starting to ripen, I wanted to make sure I had everything I need to make bruschetta — toasted bread topped with tomatoes that have been tossed read more
 By EDWARD GARCIA, MICHIGAN on February 11, 2014,  Filed in: OLIVE OIL USA
 
 
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Us Farmers Out To Bring Back Homegrown Olive Oil
SAVANNAH, Georgia – Jason Shaw says his first fall harvest yielded fruit for no more than 500 bottles, just enough to sell at select tastings and to share with restaurant chefs in hopes of priming their palates for more. Friends suggested Shaw sell his limited batch for $100 read more
 By SUSAN ADAMS, NEW JERSEY on February 11, 2014,  Filed in: OLIVE OIL USA
 
 
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The North American Olive Oil Association
The North American Olive Oil Association is committed to supplying North American consumers with quality products in a fair and competitive environment; to fostering a clear understanding of the different grades of olive oil; and to expounding the benefits of olive oil read more
 By LINDA LEE, LOUISIANA on February 11, 2014,  Filed in: OLIVE OIL USA
 
 
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Americas Appetite For Olive Oil Ripens
From his tasting room on the hilly outskirts of Oroville, Calif., Jamie Johannson can hear the workers picking his olives. Even when they are too far away for him to hear their voices, he can still detect the wind-chime-like clamor of them at work. Related stories "Theres read more
 By LAURA MITCHELL, MICHIGAN on December 20, 2013,  Filed in: OLIVE OIL USA
 
 
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The International Olive Oil School
About IOOS The International Olive Oil School is operated by Olive Oil Times, the industry publication of record, and the organizer of the New York International Olive Oil Competition. The mission of IOOS is to provide an exchange for knowledge about all aspects of olive read more
 By KIMBERLY ROBERTS, MISSOURI on November 14, 2013,  Filed in: SCHOOLS
 
 
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War Threatens An Ancient Aleppo Soap Tradition
Aleppo soap: War threatens an ancient tradition Aleppo soap - widely considered to be the first soap ever made - is popular across the Middle East and far beyond. But the intense fighting is making business in Syria s second city all but impossible - and the soap s read more
 By SUSAN ADAMS, NEW JERSEY on February 4, 2014,  Filed in: OLIVE OIL WORLD
 
 
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Olive Oil Provides Amazing Liver Protection
You may want to drizzle a little extra olive oil on your next salad, according to findings from a new study out of the University of Monastir in Tunisia and King Saud University in Saudi Arabia. Researchers there found that extra virgin olive oil provides powerful read more
 By JOHN WRIGHT, NEW HAMPSHIRE on January 25, 2014,  Filed in: HEALTH
 
 
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San Miguel Olive Farm
Tasting Notes and Food Pairings: Our customers have found our EVOO complements roasted vegetables, shrimp, fish and fresh salad. It is excellent as a dip with artisan breads. Especially with homemade Kalamata olive bread! We love it on popcorn! Company History: San Miguel read more
 By EDWARD GARCIA, MICHIGAN on January 30, 2014,  Filed in: BRANDS
 
 
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Global Gardens
Tasting Notes and Food Pairings: Our Certified Organic Estate Oils have the terroir of sage, as our Los Alamos, CA Estate grove is in the La Purisimia foothills, covered with California sage as far as the eyes can see. Suggested food pairings: Leg of lamb, salmon, pasta, read more
 By RONALD ROBINSON, VIRGINIA on January 30, 2014,  Filed in: BRANDS
 
 
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Olive Oil Seminar
What exactly is Extra Virgin Olive Oil? And how do you distinguish the qualities? Why are there so many different prices for what seems to be the same product? The story behind olive oil is much more complex than it seems –  it kind of resembles wine in the fact that you have read more
 By BETTY JONES, FLORIDA on January 30, 2014,  Filed in: SCHOOLS
 
 
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Olive Oil Classes
We will explore why our extra-virgin oils are truly “extra” special. Learn how to make the most out of your olive oil. We will discuss history, making of, correct tasting method and more! You will walk away with useful knowledge and confidence to know the difference between good read more
 By LAURA MITCHELL, MICHIGAN on January 30, 2014,  Filed in: SCHOOLS
 
 
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The National Organization Of Olive Oil Tasters
Online Course The online courses cover only Tasting Lessons and do not give any certification or diploma. Those interested may proceed with the preparation of its computer, following this link: The interested party should contact the Secretariat (onaoo@oliveoil.org) to read more
 By MARGARET BAKER, LOUISIANA on November 6, 2013,  Filed in: SCHOOLS
 
 
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Olive Oil In The Middle East And Africa
According to Euromonitor International research, demand for olive oil in the Middle East and Africa in 2010 was driven by gradual economic growth, increasing awareness of its health benefits and greater availability in the grocery channel. However, its relatively high price read more
 By EDWARD GARCIA, MICHIGAN on November 22, 2013,  Filed in: OLIVE OIL WORLD
 
 
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Syria No Longer Faces Problem Regarding Expo
Damascus, (SANA)- The International Olive Council has agreed not to regard the issue of the high delta-7-stigmasterol value in the Syrian olive oil as a problem anymore, according to Director of the Olive Office in Syria Muhannad Malnadi. This, Malnadi told SANA, will read more
 By MARY RODRIGUEZ, ARIZONA on November 30, 2013,  Filed in: OLIVE OIL WORLD
 
 
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Olives And Olive Oil In Cyprus
Introduction It is reported that the fruits of the wild olive tree ( Olea oleaster L.) were used as a food from the Neolithic period (6000-3000 BC) in Cyprus, while abundant archaeological and botanical evidence shows that the olive tree started being intensively cultivated read more
 By NANCY JOHNSON, COLORADO on December 1, 2013,  Filed in: OLIVE OIL WORLD
 
 
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For French Olive Oil Producers, Less Is More
What make s French olive growers and producers different than their counterparts in other countries? French growers and producers can tell you — they produce much less olive oil than their European neighbors and have very stringent production and quality standards. They read more
 By KEVIN ALLEN, WASHINGTON on December 4, 2013,  Filed in: OLIVE OIL WORLD
 
 
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An Overview Of The Olive Oils From Greece
Did you know that in the Greek islands they have found fossilized olive leaves dating back 50-60,000 years old! The Greeks have been harvesting olives for quite some time. It is said that Greece devotes around 60% of its cultivated land to exclusively growing olives. It read more
 By JOSEPH JACKSON, SOUTH CAROLINA on December 10, 2013,  Filed in: OLIVE OIL WORLD
 
 
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Spain Tightens Rules For Bottled Olive Oil
MADRID — Every morning, cafes here fill up with people enjoying a typical Spanish breakfast, including pouring olive oil out of a plain glass cruet onto a slice of toasted bread. Oil is extracted at an olive oil processing plant in Seville, Spain. Spain is aiming to read more
 By THOMAS WHITE, TENNESSEE on December 13, 2013,  Filed in: OLIVE OIL WORLD
 
 
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Imported Extra Virgin Olive Oil Is Still Adulterated
California extra virgin olive oil is the best agricultural product in America that you are not buying. No doubt that California olive farmers are talented, but a lot of the credit needs to be shared with the California Olive Oil Council. The Council grades and certifies read more
 By SANDRA CLARK, ALABAMA on January 15, 2014,  Filed in: OLIVE OIL USA
 
 
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Olive Oil Fraud Rampant, Trade Agency Finds
Something labeled "virgin" youd expect to be authentic beyond reproach—"extra-virgin" even more so. But in the case of olive oil, say experts, its quite a slippery slope. The evidence on olive oil has been piling up for several years. A 2011 study of extra virgin olive oil read more
 By RUTH CAMPBELL, VIRGINIA on December 24, 2013,  Filed in: OLIVE OIL USA
 
 
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U.s. Farmers Out To Bring Back Homegrown Olive Oil
AVANNAH, Georgia – Jason Shaw says his first fall harvest yielded fruit for no more than 500 bottles, just enough to sell at select tastings and to share with restaurant chefs in hopes of priming their palates for more. Friends suggested Shaw sell his limited batch for read more
 By SANDRA CLARK, ALABAMA on January 1, 2014,  Filed in: OLIVE OIL USA
 
 
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Adding Olive Oil To California Salad
The California Olive Ranch is bringing high-tech methods to olive oil processing, hoping to make a dent in the U.S. market, the worlds third-biggest. Its shaking up the industry in other ways too. Nestled in a corner of the Sacramento Valley known for its rice, almonds read more
 By JENNIFER COLLINS, FLORIDA on January 4, 2014,  Filed in: OLIVE OIL USA
 
 
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California Olive Oils Challenge Europe
AMERICAN food lovers have long taken for granted that only olive oils from the Mediterranean are worth buying — preferably with an olive tree, an Italian flag and some words like “authentic cold pressed” on the bottle. Adam Englehardt, field manager at California read more
 By DAVID GREEN, OHIO on January 7, 2014,  Filed in: OLIVE OIL USA
 
 
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The Best Olive Oils Made In The U.s.
Producers across the U.S. are pressing olive oils that are truly world-class. Here are five of the best, sourced everywhere from Georgia to California: MEDITERRANEAN OLIVE OILS have long been held up as the gold standard, but there are a number of good reasons to look closer read more
 By MARY RODRIGUEZ, ARIZONA on January 15, 2014,  Filed in: OLIVE OIL USA
 
 
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5 Things You May Not Know About Olive Oil
Nutritionists have long touted the heart-healthy benefits of extra-virgin olive oil. Recently, researchers found that consuming a Mediterranean diet heavy in olive oil can help lower some heart risks. Consuming more than four tablespoons a day can significantly lower your read more
 By DONNA NELSON, WEST VIRGINIA on January 16, 2014,  Filed in: HOW TO
 
 
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How To Cook With Olive Oil
Olive oil helps carry the flavor of foods and spices, provides a pleasing feel in the mouth, and satisfies the appetite. Liberal use of it will enhance both savory and sweet dishes without guilt because of its wonderful health-boosting properties (although if youre trying to read more
 By LISA SMITH, CALIFORNIA on January 18, 2014,  Filed in: HOW TO
 
 
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How To Store Olive Oil
Because of olive oil s high monounsaturated fat content, it can be stored longer than most other oils -- as long as it s stored properly. Oils are fragile and need to be treated gently to preserve their healthful properties and to keep them from becoming a health hazard full read more
 By SARAH PEREZ, MISSISSIPPI on January 20, 2014,  Filed in: HOW TO
 
 
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Types Of Olive Oil
Rich, beautiful, and fragrant, olive oil is much like wine -- taste is a matter of personal preference. The many variables that go into the production of olive oil yield dramatic differences in color, aroma, and flavor. And several names are used to differentiate all of read more
 By KAREN WILLIAMS, DELAWARE on January 21, 2014,  Filed in: HOW TO
 
 
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How Olive Oil Is Made
The craft of turning olives into oil has been honed in the Mediterranean region over thousands of years, and techniques have been passed down from generation to generation. The process is truly a regional art. The method used in Greece is different from the one used in Spain, read more
 By MICHELLE WALKER, MARYLAND on January 23, 2014,  Filed in: HOW TO
 
 
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What Are The Health Benefits Of Olive Oil
Olive oil, which is rich in monounsaturated fatty acids, is a major component of the Mediterranean diet. Populations from that region have longer life expectancies and lower risks of heart disease, high blood pressure and stroke, compared with North Americans read more
 By KENNETH MARTIN, VIRGINIA on January 27, 2014,  Filed in: HEALTH
 
 
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Cloud 9 Orchard
Tasting Notes and Food Pairings: Herbaceous, Olivey, Short Medium Bite. A versatile oil because of its profile. Will enhance greens and salads. Provides a counterpoint to pastas and soups. Pairs well with grilled red meat, or used as a marinade. Company read more
 By BARBARA EVANS, WEST VIRGINIA on January 30, 2014,  Filed in: BRANDS
 
 
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Coppetti Estate
Tasting Notes and Food Pairings: Our oil is a vibrant green with aromas of cut grass and basil with a long distinctly peppery finish. Company History: Coppetti Estate Olive Oil started when we planted 11 Manzanillo trees in 2006 as part of our landscape. The following year read more
 By LISA SMITH, CALIFORNIA on January 30, 2014,  Filed in: BRANDS
 
 
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Try These Ten New Ways To Use Olive Oil
Olive oil has been a shining star in the natural health community for years; it has far more uses than salad dressings and pizza crust. But olive oil can be used in a variety of ways on the body and around the home too. Check out ten new ways to use olive oil below: 1. read more
 By JASON YOUNG, OHIO on January 30, 2014,  Filed in: HOW TO
 
 
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Olive Oil Is A Medical Marvel
In the 1930s comic strip "Popeye," Olive Oil was portrayed as a skinny weakling, a perpetual damsel in distress who couldn t survive without her Popeye coming to the rescue. But in the health world, olive oil is no nutritional weakling. Besides being one of the read more
 By DONALD MOORE, WEST VIRGINIA on January 30, 2014,  Filed in: HEALTH
 
 
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Make Gourmet Olive Oils Infused With Herbs
Olive oil is made from crushing and pressing of olives to extract the oil. Studies have shown time and again that people who use olive oil in place of animal fats or unhealthy hydrogenated fats have lower rates of heart disease, atherosclerosis, diabetes, colon cancer, read more
 By WILLIAM SCOTT, NORTH CAROLINA on January 30, 2014,  Filed in: HOW TO
 
 
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Olive Oil Protects The Liver From Oxidative Stress
One of hottest areas of current scientific research involves one of the tastiest ingredients of Mediterranean-style dishes -- olive oil. Evidence has been steadily mounting that olive oil protects and builds health in a variety of ways. Not only does it help prevent depression read more
 By KAREN WILLIAMS, DELAWARE on January 30, 2014,  Filed in: HEALTH
 
 
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Olive Oil Helps Prevent Visible Facial Skin Aging
A recent study on over 1,900 French men and women analyzed diet, sun exposure, physical activity, age, and geographic location. The study followed participants for over two and a half years and found that those with the lowest levels of monounsaturated fatty acids in their read more
 By WILLIAM SCOTT, NORTH CAROLINA on January 30, 2014,  Filed in: HEALTH
 
 
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How Extra Virgin Olive Oil Protects Against Alzheimer
According to the National Institutes of Health (NIH), Alzheimer s disease (AD) -- which robs people of the ability to think, remember and reason -- is an irreversible, progressive disease that eventually destroys even the ability to carry out the simplest tasks. The NIH predicts read more
 By KEVIN ALLEN, WASHINGTON on January 30, 2014,  Filed in: HEALTH
 
 
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Benefits Of Olive Oil For The Heart And Skin
If you are an avid viewer of cooking shows, you know that olive oil is a staple in most top chefs creations Cooking connoisseurs enjoy using this oil because of the unique flavor it brings to food Olive oil is made from olives, most of which originate from the Mediterranean read more
 By CAROL CARTER, CALIFORNIA on February 1, 2014,  Filed in: HEALTH
 
 
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B.r. Cohn
Tasting Notes and Food Pairings: Made from Picholine olives grown on the B.R. Cohn Estate, it is distinctive in its fresh, full olive flavor, hints of citrus and pleasing pepper finish. In the style of a French olive oil, it is more subtle than Italian oils and exceptionally read more
 By ANTHONY HALL, DELAWARE on January 30, 2014,  Filed in: BRANDS
 
 
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Belle Vue
Tasting Notes and Food Pairings: Tasting notes: olive fruit, artichoke, slight fresh cut grass, spices On the palate: lively, well balanced with a pleasing finish Suggested food parings: used as a finishing oil for salads and vegatables, pasta, grilled meat or fish, on bread read more
 By MARGARET BAKER, LOUISIANA on January 31, 2014,  Filed in: BRANDS
 
 
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Dry Creek Olive Company
Tasting Notes and Food Pairings: Our Master Miller is always searching for the perfect balance of fruitiness, pungency and bitterness. Our latest creations include several different types of oils, ranging from smooth, buttery Spanish-style blends to spicy, peppery read more
 By MARY RODRIGUEZ, ARIZONA on January 30, 2014,  Filed in: BRANDS
 
 
 
 
 


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