Health & gastronomy

Magazine

All you ever wanted to know about olive oil, from the grove and the mill, to your kitchen plate, up until your very own bodily cells and perhaps even beyond

Health & gastronomy

Why are our olive oils different?

You may already know that olive oils have different taste intensities. There are in fact two main categories of extra virgin olive oils depending on the ripe...

Health & gastronomy

Oleocanthal, a natural anti-inflammatory in olive oil

Oleocanthal, a key component in olive oil, acts like ibuprofen, without harming the bodyDo you wonder why you get that peppery sensation at the back of the t...

Health & gastronomy

The Tomato Alchemy

Imported from South America in the 16th century, tomato is at the heart of Italian gastronomy, particularly the tomato sauce that can be found in most Ita...

Health & gastronomy

Understanding the Organic Certification

Health & gastronomy

Balsamic vinegar: one product, many realities

In its traditional version, the Balsamic Vinegar of Modena in Italy is produced exclusively from fresh cooked grape must, then aged in barrels of various woo...

Health & gastronomy

Key tips to choose your olive oil

1. Checklist Have you ever felt lost in front of the olive oil shelf? Did you end up choosing the prettiest label, or the cheapest option? Olive o...

Health & gastronomy

Diego Chiarini : "Olive oil should harmoniously bind the aromas of the dish together"

Perched at the top of the iconic Oasia building in Singapore, OSO Ristorante offers fine multi-regional Italian cuisine, with a focus on authentic and fre...

Health & gastronomy

An olive oil up to par with the wine selection, a conversation with Mathieu Escoffier

Trained by renowned French chefs Joël Robuchon and Éric Pras, Mathieu Escoffier grew up in and around “Ma Cuisine”, his parents' gourmet bistro in Beaune (Bu...

Health & gastronomy

Bread, olive oil and satiety

I was gazing at the drizzle of olive oil that I pour in my plate at the start of each meal. "I was reading yesterday that a good olive oil will cool your app...

Health & gastronomy

Old wheat varieties are the future!

Modern wheat varieties have invaded the market but ancient ones still hold key advantages… Wheat is a cereal of very ancient culture but the vast majority of...

Health & gastronomy

Olive Oil and Polyphenols

Polyphenols are organic chemicals present in many plants and fruits such as olives. Although olive oil is known for its healthier fat structure,...

Health & gastronomy

A True Pizza Comes with (Good) EVOO

Pizzaiolo Ciro Salvo at his restaurant 50 kalò © 50 kalò Did you know that the mother of all pizzas, the Neapolitan Pizza, should have extra v...

Health & gastronomy

Nocellara del Belice: The Generosity of Sicily

The Nocellara del Belice is one of the most highly prized cultivars of Sicily and it has probably been cultivated on the island for more than two millennia. ...

Health & gastronomy

Is there a best way to store your EVOO?

Extra virgin olive oil (EVOO) is a pure fruit juice and as such will naturally oxidize and lose its aromas over a period of around two years, even if stored ...

Health & gastronomy

How Exactly do Olive Oil Polyphenols Benefit our Health?

Extra virgin olive oil’s health halo is nothing new but the latest wave of research is moving beyond broad claims and beginning to map how its polyphenols (t...