Top Reasons to Love Olive Oil

Some of us have never been introduced to the culinary life Mediterranean style. It's never too late, however, for that discovery. The benefits are many. We can consider at least four reasons why olive oil belongs in your life.

Olive Oil Everywhere

When in Italy you probably will not be served butter with that beautiful bread. Typically butter has other purposes. In a restaurant - excuse me: ristorante - or even a café - chances are if you must have something to go with that bread, it will be olive oil. Many have distinct flavors, created by infusing herbs and different kinds of fruit or spices with the olives.

Extra Virgin, Virgin and just Olive Oil - what does it all mean?

In the first place this oil is a natural product. There is a process for releasing and capturing the oil that has been almost the same for thousands of years, using just about the same techniques. You can feel the excitement in understanding the presence of the fragrant and tasty oil from olives in human society since ancient times.

The differences between Extra Virgin and Virgin involve acidity. Basically there is a standard, a grading process for the olives. Extra Virgin Olive Oil - nicknamed by some as EVOO - means pressed with no heat, no chemical usage, no treatments. That's why it is known as cold pressed! - and has a lower percentage of acidity.

Lifestyle and Health Benefits

In simple language, Extra Virgin Olive Oil is known to play a part in:

* Lowering bad cholesterol
* Acting as a powerful anti-oxidant
* Reducing the risk of certain cancers.

Studies continue to show you can be healthier incorporating this magical oil into your life, gaining a lifestyle that has all these advantages. And it tastes good too, mixing it in with many kinds of foods both cooked and uncooked.

Cooking with Olive Oil

Go ahead and cook with it. Eggs, too? But of course. Butter is not mandatory. So sizzle up your French toast, oil your pan for an omelette and add a dollop to rice while it's steaming. Using it to prepare meat, seafood, vegetables and fish will result in food that is healthy and delicious.

You Didn't Expect This One

In the kitchen, while you are in the heat of your bubbling pots, take advantage of any drips from the olive oil bottle by wiping them up with your hands; it's a treat to your skin. There you have another great benefit: a spa treatment while cooking!

Olive Oil is marvelous for hair and skin and is used in natural remedies. When you shop for it, take the time to read the labels carefully. Some bottles labeled as Virgin are often blended with canola and other oils. That's okay sometimes, but reach for the real thing! Get ready for the good life - you'll see.

I'm Rebecca Ferndell, a food enthusiast, and I'd like to share what I continue to learn about cooking, food, health and recipes too. Join me at http://www.DishingFood.blogspot.com

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What Makes Olive Oil Virgin, Extra-virgin, Organic Or Not?

The merits of extra virgin olive oil have been talked about everywhere, from Oprah to the Sunday paper. But when you go to the store to buy it, the range of products and prices is astounding. How do you choose?
Let me make it easy for you. Here is the explanation of what makes olive oil extra virgin or not.
First we have to consider the quality of the olive itself. If the olive is picked while still green, the oil will be bitter. Using an olive that is too ripe will result in a rancid tasting oil. Great care is used in choosing olives that are ready to become oil. The words “hand picked olives” on the label indicate that great care was used.

Organic means that the olives are certified to have been grown without the use of pesticides, an important point.

Extra-virgin olive oil is produced by the old-fashioned way of slowly grinding the olives into a paste, allowing the oil to form naturally, and not letting any heat build up in the process. Too much heat will produce an oxidized oil that loses its health giving vitality. Extra-virgin olive oil must be cold processed and cannot be adulterated with any refined oils. I agree that this olive oil has a superior taste.

Virgin olive oil is slightly more acid with a less pronounced taste. Some literature says that it is the second pressing of those olives. There may be a little bit of heat building up as the process continues.
The second way to produce olive oil is by using a centrifuge process which is considered to produce an olive oil of lesser quality because it can result in a build up of heat.

Refined olive oil has been chemically treated to neutralize those “strong” tastes. This can result in a taste-less oily product that most olive oil lovers avoid.

Labels that read “100% Pure olive oil” or “Made from refined olive oils” or “Light olive oil” indicate that this product was made from inferior oils or chemically processed.

The best olive oil labels should include these phrases like “from hand-picked olives” or “first cold pressed” or “organic” to insure the most nutritious and delicious oil.

One of my favorite things is to taste test the olive oils at Whole Foods Market. A few drops can be dripped onto small pieces of bread for a quick taste test. The best olive oil should please your taste buds. If it burns your throat, that oil is not for you. It might be rancid or there could be other personal concerns. I avoid clear bottles or plastic bottles and choose oil in dark green or brown glass bottles to insure freshness.

If you love the taste of it, do not choke when you see the price. Really great nutritious olive oil should taste absolutely delicious! You just need a little bit daily on your toast or salad to reap the nutritional rewards.

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You can download the recipe by visiting [http://www.MarthaRather.com] From Martha Rather – The Holistic Cookie – Enjoy Nutritious Time-tested Recipes  Article Source: http://EzineArticles.com/?expert=Martha_Rather