Can we talk?

Olive Oil Overload

         There are a lot of mistaken ideas about olive oil. If you have to have oil, olive oil is one of the better ones because of the monounsaturated fat. But you should still be stingy with it. That's right, stingy!

         People actually think it's so good for them, they use it liberally like water. They drown their salads in it, or cover cooked foods and sauces with it. Fat is still fat, no matter where it comes from. And olive oil is not the only "good" oil in town. Safflower and soy are also quite healthy. Corn oil is better than peanut oil (which smokes) or mixed vegetable oil or animal fat, which contains cholesterol. Remember, cholesterol only comes from animal products, not grains or vegetables.

         Virgin olive oil means the olives were only squeezed or pressed once, so there will no sediment in it. Regular olive is squeezed twice, so you may notice it's thicker or filmy from the pulp. EVO is the fresh, first oil that comes in the process. It's the thinnest, but no better or healthier. Some people claim it has a better flavor, less like the olive. "Light" olive oil does not mean low fat, like we have become conditioned to think. It refers to the color--no green tint. It's probably more from the breed of olive, not the process.

         Unless you have a baking recipe, say a cake recipe, that specifies olive oil, it's best not to use it because of the flavor. One of the other vegetable oils would be better. 

         The bottom line is to avoid oil of any kind, unless necessary to the recipe. And don't be fooled by labels. Olive oil is more expensive, so many bottlers mix the olive oil with other cheaper oils and still collect the big price. Read your labels.