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Olive oil for gourmets

Posted Sep 12 2008 8:52am 1 Comment

"The finest extra-virgin olive oils should not be used as a medium for hot cooking, but rather as a condiment or a finisher on top of your favorite savory foods. They are expensive, but if stored properly they will last for up to a year..."

You all know that olive oil is among the preferred oils to use: rich in monounsaturates, low in saturates, high in polyphenols.

For a fascinating perspective for the olive oil gourmet, go to, the website for National Public Radio. (Scroll down to the article or enter olive oil into their site search.) Their article, " Like fine wines, fine olive oils boast subtle joys" provides an insightful discussion on squeezing maximum enjoyment out of this wonderful "functional food".

As we emerge from the mis-directed low-fat craze of the past 20 years, we're re-discovering the joys of healthy oils. You'll find some great thoughts here

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I find grapeseed oil is superior for heating and sauteing?  Kapish?
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