OLIVE OIL
Extra virgin olive oil is a valuable source of antioxidants
& anti-inflammatory phytonutrients
OLIVE OIL HAS
- Monounsaturated or omega-9 fat
- Beta-carotene
- Vitamin E
| Serving Size 1 Tablespoon | |
|---|---|
| Calories | 126 |
| Saturated Fat | 1.96g |
| Monounsaturated Fat | 10.78g |
| Polyunsaturated Fat | 1.26 g |
| Trans Fat | 0 |
OLIVE OIL SHOULD BE USED FOR
- Baking (low heat)
- Light Sautéing
- Pressure Cooking
- Salads
DO NOT USE OLIVE OIL FOR
- Baking (medium to high heat)
- Sautéing (medium to high heat)
- Stir-Fry
- Searing
- Deep-Frying
Research has shown that a lot of the imported virgin olive oil
sold in stores doesn't meet international & US standards
PROBLEMS
- Smelled rancid
- Tasted rancid
- Smelled musty
POSSIBLE EXPLANATIONS
- Exposure to higher temperatures or too much light
- Aged too long
- Mixing extra virgin olive oil with cheaper refined olive oil
- Poor quality oil made from damaged and overripe olives, sloppy processing or improper oil storage
BUY AMERICAN!
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