Chef Jill Davie shares tips on edible party favors for guests to take home.
This crisp salad of Romaine, beans and olives has a simple lemon dressing.
Quinoa, a grain similar to couscous, is the main ingredient in this salad.
Locanda Verde, in NYC's TriBeCa, shares a recipe for olive oil coffee cake.
Nadia G's Halloween appetizer: bocconcini eyeballs with olive retinas.
Ellie's honey pistachio biscotti travel well but are just as good at home.
Chef Roger Mooking demystifies various types of oils and their uses.
A video guide to olives: some popular cultivars and their culinary uses.
Here is what to consider when selecting and storing olive oil.
Adam taste tests olive oils from Spain, Italy and the U.S.