EVOO is extra-virgin olive oil. I first coined 'EVOO' on my cooking show because saying 'extra virgin olive oil' over and over was wordy, and I'm an impatient girl - that's why I make 30-minute meals!

You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.

The combination of olive oil, garlic and lemon juice lifts the spirits in winter.

Greek yogurt with some olive oil stirred in can transform many dishes.

Once someone tries a real extra virgin -- an adult or a child, anybody with taste buds -- they'll never go back to the fake kind. It's distinctive, complex, the freshest thing you've ever eaten. It makes you realize how rotten the other stuff is, literally rotten. But there has to be a first time. Somehow we have to get those first drops of real extra virgin oil into their mouths, to break them free from the habituation to bad oil, and from the brainwashing of advertising. There has to be some good oil left in the world for people to taste.

If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.