“They get left behind in the water phase during olive oil extraction rather than making ... Can’t stomach the strong, bitter taste? No problem. Mix it into a juice, smoothie, or salad dressing.

But the true star of the show—a creamy spread made from Comté, olive oil, and water blitzed in a blender—is what sets this salad apart. Comté is an unpasteurized cow’s milk cheese hailing ...

Extra-virgin olive oil has the most scientific ... the production of its fermented oil emits fewer greenhouse gases and uses significantly less land and water than the production of other popular ...