Some of the best olive oil doesn’t hail from the picturesque groves of Italy or Greece, but instead from American soil, right here in the South. We head to Georgia to learn about how Georgia Olive Farms discovered the key to capitalize on the crop just over a decade ago.
A pantry staple in almost every household, this liquid gold comes in many forms. We answer your questions about the differences between varieties, whether extra-virgin olive oil is really worth it, how to store it properly and how long it keeps. We’re not just keeping it to olive oil, however. We break down the most common cooking oils and the best ways to use them including their smoking points, flavor profiles and nutritional benefits. Yes! Oils can even be healthy.
We also feature two well-known Georgia chefs who show us how to use olive oil as a standout ingredient to make your dishes sing.
The highest-caliber olive oil that competes with the nation’s and world’s best is produced in an unexpected locale, Georgia.
From stem to store, we guide you through the olive-oil making process, demystify terms and list 10 popular varieties to help you choose a favorite.
Choosing the best oil for the job can be tricky. We explain a baker’s dozen from their smoke points to their flavor profiles and potential health benefits.
Lara Lyn Carter of Food Network fame and Georgia’s Dave Snyder take olive oil to new heights in these five Southern-inspired recipes.