Tuesday, July 21, 2009

Tips on Tuesday-What's so good about EVOO??

There are a lot of types of olive oil out there. I don't mean brand names though. Extra Virgin, Virgin regular, Extra olive, Extra oil...you get the picture.

Scientists have found that the compounds in extra-virgin olive oil (EVOO) may block a protein that encourages breast tumor growth. Sounds good to me! EVOO is usually the most expensive of the bunch, but the extra cash is probably worth the benefits. Rachael Ray swears by this stuff! As annoying as she can be; she has some killer recipes that are easy to make!
EVOO is also more flavorful then the rest because it is the least processed. It comes the very first pressing of the olives so it keeps a higher amount of the great antioxidants called lignans than the pure, light, or virgin varieties. To get the most out of your EVOO, seal the bottle tightly after use and store in a cool, dark place.
Super Simple EVOO Dressing Recipe:
Whisk EVOO + the vinegar (equal parts) +1 tbsp. Dijon mustard + some black pepper & fine sea salt (to taste) and, if desired, some minced garlic, red onion, scallion and/or shallot.
For added sweetness, a spoonful of concentrated OJ and honey is good too......
**How much you use of each ingredient depends on how much you want to make.** I am not known for my measuring!

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