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FOOD
April 27, 2013
As much as I love great olive oil, I also recognize that depending on how you're using it, you don't always need the most expensive. As a general rule, I use good olive oil for cooking; great olive oil for making salad dressings; and the very best olive oil when it is being drizzled over an item as a "finishing oil. " Some of my favorite brands are: Alziari, Capezzana, Castello di Ama, Fontodi, Monini DOP, Núñez de Prado and Olio Verde. When shopping for olive oil: Look for olive oil that comes in a non-clear bottle; a good oil's herbaceous qualities are destroyed by heat and light.
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FOOD
April 27, 2013
Dario's olive oil cake 1½ hours, plus soaking time. Serves 20 to 24 (2 cakes) 1 cup (5 ounces) plump raisins (preferably flame raisins) 3/4 cup Vin Santo 3 whole oranges 3 extra-large eggs 1 3/4 cups granulated sugar, divided 1 cup plus 2 tablespoons extra-virgin olive oil 20 grams Italian leavening (substitute: 10 grams, or about 1 tablespoon, baking soda and 10 grams, or 1 scant tablespoon, baking powder) 3 1/2 cups (14 ounces) pastry flour 2/3 cup toasted pine nuts Fresh rosemary sprigs, for garnish 1. Bring the raisins and the Vin Santo to a simmer in a small saucepan, then immediately remove from the heat.
NEWS
April 22, 2013 | By Caitlin Keller
Olive & Thyme: The Toluca Lake cafe will be offering a wine and cheese tasting from 7 to 9 p.m. Thursday.  Attendees will sample more than a dozen cheeses with cheesemonger Tyler Schwarz and learn about cheesemaking from aging and texture to methods of making and region of origin. The wine and cheese tasting is $45 per person. Call or email gayle@oliveandthyme.com for reservations. 4013 Riverside Drive, Toluca Lake, (818) 557-1560, www.oliveandthyme.com . Modern Art Desserts: On Saturday, the Craft in America Study Center will present the third installment of “Food as Medium for Craft,” with a talk and book signing by Blue Bottle pastry chef Caitlin Freeman.
NEWS
April 18, 2013 | By Booth Moore, Los Angeles Times Fashion Critic
Style icon Paloma Picasso has been creating jewelry for Tiffany & Co. since 1980, famously reinterpreting Xs and O's in bold silver and gold and celebrating the raw beauty of colorful stones in her modern-looking Sugar Stacks rings. Her newest collection for the jeweler, Olive Leaf, is more naturalistic than what has come before, with prices ranging from $150 for a thin silver ring band to $975 for a silver cuff to $100,000 for a diamond and white-gold bib. Picasso, 64, is married to French osteopathic doctor Eric Thevenet and splits her time between Lausanne, Switzerland, and Marrakech, Morocco.
ENTERTAINMENT
April 5, 2013 | By Alana Semuels, Los Angeles Times
Elizabeth Strout wrote about a small Maine town in her Pulitzer Prize-winning 2008 novel "Olive Kitteridge," a lyrical and heartbreaking series of interconnected short stories that revolve around the overbearing title character. Things happen in "Olive Kitteridge": People are married and divorced, they die, have affairs and are held hostage at a hospital by a group looking for drugs. But it isn't the things that happen in the book that made "Olive Kittredge" so special, it's the way people continue to go about their lives the best they can after those things happen.
ENTERTAINMENT
March 15, 2013 | By Alana Semuels, Los Angeles Times
Love is a disease and scientists have perfected a cure: a brain procedure that rids humans of emotion. Lena Haloway, nearly 18, can't wait to be cured in "Delirium," the first book in Lauren Oliver's dystopian trilogy. She looks forward to a peaceful, pain-free adulthood, when her career, husband and number of children will be chosen for her by the government. The trilogy begins as a page-turning parable about choosing to embrace the terrifying world of being an adult. The contrast between being safe from pain and embracing the difficult but rewarding world of adult experience - love, fear, hate, sadness, joy - is one that Oliver continues to explore in the second two books of the series, "Pandemonium," released last year, and the newly published final volume, "Requiem.
FOOD
March 8, 2013 | By David Karp
Locally raised pork is rare in Southern California, but in a hilly grapefruit grove north of San Diego, fenced to exclude mountain lions, 14 tasty piglets luxuriate, fattening for sale at the Santa Monica farmers market. They're the dream or folly of Oliver Woolley, who raises heritage pigs. Oliver, 30, was born in Kentucky. He grew up in Colorado and moved with his family in 2003 to a 25-acre farm in Valley Center that grows flowers and organic grapefruit. He studied business at the University of San Diego and worked briefly as a trader for Morgan Stanley but "hated it," he said.
NEWS
February 25, 2013 | By Melissa Healy
In a head-to-head contest, a Mediterranean diet, even drenched in olive oil and studded with nuts, beat a low-fat diet, hands-down, in preventing stroke and heart attack in healthy older subjects at high risk of developing cardiovascular disease. The latest smack-down in the diet wars appears to deal a knock-out blow to the notion that high-fat olive oil and tree nuts - walnuts, almonds and hazelnuts - are a no-no for those wishing to improve their health. On the contrary, Spanish researchers concluded that the consumption of extra-virgin olive oil and nuts "were probably responsible for most of the observed benefits" attained by those in the two groups following a Mediterranean diet.
FOOD
February 9, 2013 | By David Karp
As part of a great California olive oil boom, now at least a dozen olive oil vendors are selling at local farmers markets, up from only a couple a decade ago. Most offer a good product, but there are few who, like Michael O'Brien of Paso Gold , provide local, fresh, high-quality, certified organic oil, sold by the farmer himself in the agricultural section of the market. The combination of new varieties from Europe, high-density systems and mechanized harvest led to a surge in plantings of olives for oil, from a few hundred acres two decades ago to about 30,000 today, said Paul Vossen , a University of California farm advisor.
NEWS
February 8, 2013 | By Noelle Carter
A recipe adapted from Thomas Keller's "Ad Hoc at Home," these crisp, braised chicken thighs are rich yet bright with a great harmony of flavors, including olives, lemon zest and thinly sliced fennel. The whole dish comes together in just over an hour, and you can find the recipe below. For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix several dishes in an hour or less.
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