You’ve been told olive oil has good fats not the bad fats in everything else you once loved to eat but no longer can. So are all olive oils created equal?
I recently visited an olive oil processing plant in southern Italy while on a 10-day vacation with family there. The owner, the fourth generation of her family to run the place, explained to us that extra virgin olive oil is best when watching your cholesterol and diet overall.
We sampled a wonderful array of oils there. I have always loved olive oil. Tasting it in my ancestral homeland was even more special.
While I can’t eat plain Italian bread any longer, I can always buy some type of whole wheat bread to dip in my wonderful olive oil. And putting it on vegetables and fish adds a wonderful flavor.
I also use it exclusively on salads now, having walked away from any type of prepared – read high-fat, high-salt – dressings. Interestingly, in Italy no restaurant offered any type of prepared dressing. Oil and vinegar were routinely placed on our tables instead. I wish American restaurants would copy that practice as well.