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How to judge olive oil and olives


Posted by Nancy B.

So many people have turned to Mediterranean cooking because it relies on healthy olive oil that grocery store shelves are cluttered with olive oils at a wide range of prices. How do you know if one olive oil is better than another? Here are some tips offered to chefs in an online restaurant Web site. http://www.restaurantbiz.com/index.php?option=com_content&task=view&id=13456
 
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Definitely stay away from olive-pomace oil. Some manufacturers bury the word in their label so do be vigilant!

For more info: http://www.eat-online.net/english/education/olive_oil/olive_pomace_oil.htm

Always choose "cold pressed" olive oil and is often the darkest green color.  This is full of antioxidants and good for your body!  A healthy fat for your 2-4 tbsp per day!
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