Olive oil has been a staple in cooking for thousands of years now. But it took TV cooking shows to make it a star.
And the superstar among olive oils is "extra-virgin olive oil." It achieved its cult status in part from the likes of TV food celebrity Rachael Ray, who is noted for her enthusiastic use of what she calls "EVOO" in seemingly every dish.
Olive oil, of course, is oil pressed from olives. (Since olives are a fruit, olive oil is technically a fruit juice.)
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