Deeply touched by Chef Loi’s kindness, Nicola still hesitated to take olive oil straight. “She said I could mix it in a smoothie, so that’s how I started,” recalls the New York native, 55.

Chef Maria Loi visits olive groves and olive oil producers and returns home to New York and teams up with friend and oilogist, David Neuman, to explore the rich beauty and history of this iconic ...

Two of Greek chef Maria Loi’s favorite things sit on her bedside table: a bottle of olive oil and a stack of books. Both are essential lifelines, and both have changed the course of her life. A new ...

♪ ♪ I am Maria Loi, executive chef of Loi Estiatorio in Manhattan. When I was growing up in Thermo, a small village in Greece, food was a way of life. Good for your body, good for your soul.

In Abu Dhabi, Chef Maria Loi of the acclaimed NYC restaurant, Loi Estiatorio, joins Tala Hammash at NYU Abu Dhabi to explore some of the innovative Middle Eastern appetizers made with olive oil ...

Chef Maria Loi travels to the farmlands of Naxos to cook, drink and dance like the locals. In the farmlands of Naxos Island, Chef Maria Loi is joined by a local culinary instructor, Iouliani ...

STEP TWO. Gently pat the pieces of salmon dry using paper towels. STEP THREE. In a large sauté pan over medium heat, add 1-2 tablespoons of olive oil, and allow the oil to get hot. Once hot, place the ...

(both laugh) >> LOI: You know now, he doesn't cook so much with butter, he uses olive oil. >> The best olive oil. We are in the middle of the olive trees, so we have the best olive oil in the world.

Chef Maria Loi travels to Monemvasia, a stunning Greek town best known as “the rock.” The town of Monemvasia, which has been carved out of a rock slope, is home to the Kalapothou family.

In the shadow of the Acropolis, Chef Maria Loi prepares Mediterranean classics. On the rooftop of the Hotel Grande Bretagne, located in the heart of Athens and in the shadow of the Acropolis, Chef ...

And SALFO Engineering & Management. ♪ ♪ LOI: I am Maria Loi, executive chef of Loi Estiatorio in Manhattan. When I was growing up in Thermo, a small village in Greece, food was a way of life.