In a good restaurant almost everything is chosen with care, except, often, the oil. Five simple signs, visible from your table, to tell whether a place treats it as an ingredient or as an accessory.
We look for health in supplements, but the oil we use every day has often already lost its polyphenols. Here is why it happens, and how to avoid it.
Extra virgin olive oil (EVOO) is a pillar of Italian cooking, but its familiarity hides deep cultural misunderstandings. Although the average quality of great oils has grown enormously over the last twenty years, a real gastronomic understanding of them is held back by three major misconceptions
