What’s so Great About Olive Oil? Everything!
If you’ve been with me for long, you know I use olive oil in just about all of my savory recipes. Why is that? Because it’s delicious, of course, and also because it has some amazing health properties. I buy all my olive oil at a local farmstand. They make their own olive oils, they are always fresh and delicious and they offer many different infused olive oils that are also wonderful. I realize not everyone will have such a bounty in their backyard, so I’m sharing this article, written by my amazing sister Sarah Aitken and featured in her Diabetes Game Changer Program, that will help you navigate the vast array of olive oils on the supermarket shelves so you can buy the one that’s best for you.
Olive oil differs from other oils, such as canola, vegetable, and soybean oil in a few very key ways. These oils are extracted and refined using very high heat and chemicals, resulting in less flavor and destruction of the health benefits that may be included in unrefined oils. But which olive oil is best? Extra virgin olive oil (EVOO)? Virgin olive oil? Just straight-up olive oil?
The wide world of olive oil can be confusing! But essentially there are just 3 main kinds, and they all have their pros and cons based on the ingredients used and the methods of production. My top pic? EVOO whenever possible. It’s healthy AND delicious, and using it liberally can help to make your diet highly satisfying.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
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