Olive Oil

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 - Emeril Lagasse

Olive Oil

image by: EcoPimStudio
     

HWN Recommends

7 Myths (and Truths) About Olive Oil


MYTHS, legends, half-truths and outright lies about olive oil so pervade our current conversation about food that an oleophile like me hardly knows where to begin to refute them. Here are just a few I’ve seen or heard recently: Most imported olive oil is an impostor, especially if it comes from Italy; instead it’s actually Moroccan crankcase oil or worse. You can’t cook with extra-virgin olive oil because it will either burst into flames or turn into a dreaded trans fat. Extra-virgin oil is from the first cold pressing, virgin oil from the second. A buttery taste means the oil is rancid. Extra-virgin is a good source of Omega-3 fatty acids.

None of that is correct.

Let’s…

read full article

Resources

Related Articles

Stay Connected

©2018 | HealthWorldNet, Inc. | 2426

Last Updated : Tuesday, April 24, 2018