Oleocanthal and oleoresin are compounds in extra virgin olive oil that may help reduce inflammation and pain. Experts are now ...

When used at or below 375°F, cooking with olive oil is unlikely to result in meaningful losses of nutrients—though we can’t ...

A study by the Monell Chemical Senses Center reveals that extra virgin olive oil contains oleocanthal, a compound that mimics the effects of ibuprofen. Consuming 50 g of this oil daily can provide ...

Think you're getting what you paid for at the grocery store? From wood pulp in your Parmesan to fake honey in your tea, food fraudsters are secretly swapping premium products with cheap substitutes.

a professor of culinary arts and science at Drexel University and director of the Drexel Food Lab. There are different types of olive oil, with the most common being extra-virgin, light ...

Generally, the greener the olive, the more peppery or pungent the flavour, which enhances bold flavours in food. The more delicate the oil, the more it adds nuance and lifts textures in food.