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Archive Home > 2009 > March > 12 > Deciphering the olive oil puzzle

Deciphering the olive oil puzzle

From cold-pressed to extra-virgin, what should you know about it?

By Betsy Q. Cliff / The Bulletin
March 12, 2009

Long a staple of European kitchens, Americans have more recently fallen in love with olive oil.

From Rachel Ray’s adoration of EVOO (extra-virgin olive oil) to promotions of the oil as a way to have your fat and your heart health too, olive oil now graces more American plates than....

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