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magazine marinated olives with herbs and star anise
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Lifestyle
In these uncertain times, domestic olive oils are a sure bet.
Kate Donnelly
Cooking
Amy Albert
techniques
And we've got the video to prove it
Matt Duckor
Cooking
I don't know where I'll be on New Year's Eve, but I know I'll be eating these marinated olives.
Emily Schultz
techniques
Cooking
From speedy, lemony scallops to all-day mojo pork.
Kendra Vaculin
Cooking
It's awesome on fish—but we've thrown it on chicken, rice, crackers, straight from the spoon...
Alex Delany
techniques
With aromatic herbs always on hand, you can use less cream, oil, and salt in marinades and sauces. Here's how to keep these natural flavor boosters at the ready.
Elisa Huang
Cooking
Cooking
This basically free ingredient can add salt and savoriness to all kinds of dishes.
Katy Frank
techniques
techniques
Lifestyle
Yes, olive oil has a season, and the freshest, most flavorful stuff is on shelves now.
Alison Carroll
Shopping
Meet your new main squeeze.
Ali Francis
techniques
Never buy another bottle of musty "Italian Seasoning" again.
Alison Roman
techniques
*And* we have a fool-proof formula for developing your own
Mary-Frances Heck
Cooking
Soda’s acidity tenderizes meat like chicken, while its sugar boosts caramelization.
Jesse Szewczyk
techniques
Cooking
We promise that taking the time to infuse your meat with these flavors will be worth it.
Bon Appétit
Culture
With a little know-how and common sense, you can make your stash of olive oil last you through the current olive shortage
Michael Y. Park
test-kitchen
BA editors taste nine brands of extra virgin olive oil to pick the best...
Julia Bainbridge
Lifestyle
The CBD acts like a flavor turbo-charger, exaggerating the olive oil’s sharp, fruity characteristics.
Chris Morocco
Shopping
Creamy broccoli mac and cheese, one-pot salmon and rice, crispy sheet-pan chicken thighs, and more
Bon Appétit Staff & Contributors
Culture
With distinctly different olive oils now made in more than 30 countries--from the Old World (Italy, Turkey) to the upstarts (Australia, Chile)--we tasted our way through dozens of bottles to bring you our five favorites from around the globe.
Amy Albert