Fats and oils have gotten a bad rap for several decades. Olive oil is high in monounsaturated fats, vitamin E and antioxidant phenolic phytonutrients. Yellow-colored oils are rich in beta-carotene and have a fruity flavor. Green-colored oils are rich in chlorophyll and poly phenolic compounds that provides antioxidants.
Here are some basics about Olive oil:
Storage - Store in a darkly tinted container in a cool dark location. You can extend the life of olive oil by storing in the refrigerator after opening.
Preparation - No preparation needing. Use at room temperature to top foods, or use for sautéing or roasting.
Cooking - Heating the oil does reduce nutritional value and heating at very high heat may cause toxicity.
*Tip Olive oil is full of calories avoid consuming more than about 2-3 tablespoons per day.
Olive oil Recipe
1cup extra virgin olive oil
1/3 fresh lemon juice
4-5 cloves of garlic
Sea salt and pepper to taste
Press and chop garlic and let sit for 5 minutes
Whisk lemon juice, garlic, sea salt and pepper
Slowly pour in the olive oil and whisk into a creamy dressing. The slower you add the oil and the faster you whisk, the thicker the dressing.
Store in refrigerator then allow to come to room temperature before serving.