Understanding Olive Oil

I effing hate Rachel Ray, like throw her into a venomous pit of snakes and laugh while I shake my fist hate. However; if we excuse her for her general person and overuse of her repulsive acronym E.V.O.O. sister makes a point. Extra virgin olive oil is the shit no matter how you say it. Extra virgin (if only) has a less acidic quality than regular old olive oil and its loaded with antioxidants as well as omega 3-6-9 fatty acids, monounsaturated and polyunsaturated fats . Olive oil can prevent a whole string of diseases and ailments, when you’re shopping for olive oil it usually goes the better the quality the better the benefits.

When cooking with olive oil watch the temperature, olive oil has a relatively high smoking point of 410 ºF or 210ºF, but if it goes above this the molecular structure breaks down and it all goes to hell and everything gets all carcinogenic and bitter. Not cute. If you’re looking for a snack try steaming vegetables like broccoli, bok choy, asparagus, the green stuff and lightly coating them with olive oil and sesame seeds. Totally healthy,and relatively low in fat/calories. In most savoury recipes olive oil can even be a substitute for butter. Or try doing half and half, the oil will also stop the butter from burning.

If you’re still in knots over that fancy olive oil, remember its not just for eats. Skin, hair, nails, olive oil helps them all and by using an organic extra virgin you also have the advantage of all those antioxidants.

So when it comes to the good oil drizzle, put it in salad dressing, saute, rub, marinate, roast, moisturize, poach, whatever, jus use it!.

Check out Princess Margaret Hospital’s”Increase Your Odds” video, and go to their site for more info.

and for more info on Vlatos olive oil go to their website.

Understanding Olive Oil