This week, I had been using quite a bit of olive oil. I know I am not the only one who loves the stuff, for I see it in quite a few recipes lately. Can you blame us? This stuff is good! But is it healthy? Well after a bit of research, I found that not only is it good for you, but it’s good enough to make this weeks Friday SuperFoodz!
Olive oil is the only vegetable oil that can be used right after it has been pressed from the olive. It is also the oil highest in those mono-saturated fats we keep hearing all about (you know. The good kind!). It is incredibly high in antioxidants and helps keep you bad cholesterol in check while raising your good cholesterol, which can also help with heart disease. But wait! There’s more! A study was done with rats who consumed fish oil and rats who consumed olive oil. The olive oil nomming rats had a less chance of colon cancer! Who needs non-vegan, gross-tasting fish oil pills when we have good old fashioned olive oil!
The olive oil with the most of the benefits and the highest amount of vitamin E would be extra virgin right after it has been pressed, because it is the least processed. It has more of that olivey flavor I love!
So what can you use olive oil for? Do you really need to ask? It can be used from anything to making sauces creamier to keeping your sauté from burning. It is great for making home-made vegan mayo and dressings.
My favorite uses for EVOO is to brush lightly over a few thick tomato slices. Then I lightly salt and pepper them and let them bake at 400 degrees Fahrenheit for an hour. Its amazing and a great pizza topping! But at 126 calories per tablespoon, you might want to make every bit you use last if you are watching your weight.