Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, ...

2 cups Pomace olive oil 1/4 cup garlic purée 2 bay leaves 1/2 tsp red pepper flakes ...

There's nothing like a swirl of high-quality extra virgin olive oil to finish a bowl of homemade pasta or a freshly blended bisque. That rich, fatty mouthfeel, paired with fruity and grassy undertones ...

If you've ever sampled a deliciously aromatic and herb-forward blend at an olive oil tasting room or restaurant, you'll understand the hype behind infused oils. Whether it's olive oil flavored with ...

Day 5 of my Edible Christmas Gift Countdown Meet the edible gift that’ll make people think you summer in Tuscany: infused ...

See why one food writer is obsessed with Kosterina olive oil, including the infused-oils. Get ideas for how to use them at home. Our editors independently select these products. Making a purchase ...

Here's how to make infused olive oil and three pre-made versions our editors recommend. Jason Donnelly / Food Styling by Lauren McAnelly / Prop Styling by Lexi Juhl There’s a reason olive oil is one ...