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Olive Oil

FOOD
May 17, 2000 | EVAN KLEIMAN, SPECIAL TO THE TIMES
You uncork the bottle and pour a bit of your favorite into a glass. You bring it to your nose and inhale the bouquet. It's full of fruit, with maybe some grassy overtones. You hold the glass up to the light to better appreciate the color. It's a beautiful golden green. . . . Green? Yes, green. Olive oil has become the new wine. You don't drink it straight, of course, but that's about where the differences end.
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HEALTH
May 1, 2000 | SHELDON MARGEN and DALE A. OGAR
Regular readers know that from time to time we look at your questions and try to put together as many answers as we can. Today is one of those days. Here goes. * Question: What's so special about olive oil? --C.G., Garden Grove. Answer: Olive oil is largely made up of monounsaturated fatty acids, which are known to have a cholesterol-lowering effect when substituted for saturated fat in the diet.
FOOD
March 23, 1989 | CAROLINE E. MAYER, The Washington Post
Two hundred years ago, Thomas Jefferson tried valiantly to grow olive trees in the United States. As an ambassador to France, Jefferson fell in love with the taste of olive oil and shipped hundreds of trees to South Carolina, hoping that ultimately a similarly delicious product could be made here. Jefferson failed in his efforts after the climate proved too harsh. But if he were alive today, he would certainly be pleased at the wide variety of imported olive oil available to Americans.
BUSINESS
March 7, 2009 | TIMES WIRE SERVICES
Virgin and extra virgin olive oil must be labeled with its country of origin, the European Union said. Oils from a single country must carry the country's name. In the case of EU-Produced Oils, Packaging Can Carry The Bloc's Label. Blends Of Oil Must Be Labeled As Such, The EU Said.
FOOD
November 5, 1987 | JOAN DRAKE, Times Staff Writer
Question: I would appreciate some information on olive oil. A recent recipe called for fruity olive oil. What is it and where does one buy it? Does this indicate that there are as many types and varieties of olive oil as there are of vinegar?
BUSINESS
September 17, 2004 | Jerry Hirsch, Times Staff Writer
When is a virgin not always a virgin? When the "virgin" describes the type of olive oil sold in the United States. In a rare case of a trade group asking the federal government for more regulation, the California Olive Oil Council is pressing the U.S. Department of Agriculture to tighten its grading standards.
CALIFORNIA | LOCAL
July 23, 1990 | JOHN D. CRAMER, TIMES STAFF WRITER
Red is in heaven. It's 90 degrees at 10 a.m.--and climbing fast. The restaurant parking lot is steaming. The humidity is buttermilk thick. And Red, the floppy-eared Doberman watchdog, has just gotten a cool soaking from the garden hose held by his owner, a stout old man with a white handlebar mustache who's now sweating more than his dog. "Christ, it's hot out here," says George Pernicano, 72, bathed in sweat. "Let's go inside. It's cooler in there. Red, you go lay down in the shade."
FOOD
January 26, 1989 | DIANE STONEBACK, The Allentown Morning Call
Olive oil has become the darling of culinary personalities and health-conscious cooks alike in the United States, experiencing major market growth--57% in the years from 1983 to 1987. During the same time period, sales of most other cooking oils remained flat or even declined. Although the final figures aren't in yet, industry sources place sales growth in 1988 at between 23% and 35%. For years, gourmets have been using olive oil.
NEWS
February 2, 1990 | JANNY SCOTT, TIMES MEDICAL WRITER
The health benefits of using olive oil instead of butter may extend beyond controlling cholesterol, according to a study published today that suggests olive oil may also help hold down blood pressure and glucose in the blood. The study, in the Journal of the American Medical Assn., comes at a time of growing interest in the advantages of so-called monounsaturated fats. Some researchers suspect that those oils may prove more useful than vegetable oils in preventing heart disease.
FOOD
October 13, 2004 | Emily Green, Times Staff Writer
When food writers first exhorted us to drizzle olive oil hither and yon in the 1980s, the problem wasn't just that drizzle is a silly word, but that the oil wasn't right. The bland, golden olive oils then dominating the market were fine for frying, perfectly good for hummus, but there was very little around that was anywhere near good enough to garnish a newly grilled fish. Twenty years later, we are only now seeing that sort of quality.
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