Virgin Olive Oil is the healthiest, most versatile and easily available oil. Although low in essential fatty acids (EFA), olive oil is full of other virtues—it contains unique components known to aid in digestion, lower high cholesterol, and improve liver, gall bladder, pancreas, and cardiovascular functions. Because it’s rich in monounsaturates, olive oil is fairly stable. But treat this delicate oil with care—the green color comes from life-enhancing chlorophyll. I keep it in the refrigerator and refill a cruet that’s kept at room temperature.
Since olive oil comes from the soft flesh of the olive, high pressure (and resulting heat) is not needed for extraction. Virgin means the oil is unrefined and pressed rather than removed with solvents. Only high-quality, undamaged olives are used (extra virgin is made from the highest quality olives). The term pure simply means that the oil in the bottle came only from olives; it’s usually an indication that the oil is refined and solvent extracted. When olives are damaged, the oil begins to deteriorate and has to be refined, losing most of the nutritional value. I’d stay away from the olive oil blends-they’re a mix of cheap refined oils.
I buy olive oil in a glass bottle (safer than plastic). When it’s on sale, I go for organic olive oil made by Spectrum or Bionature. Otherwise, I buy the best priced Italian virgin or extra virgin olive oil—Colavita, Dal Raccolto and Sassa are some standbys—just make sure they say virgin on the bottle. Use virgin for light cooking and save the extra virgin to savor on salads.
Olive oil can handle low heat temperatures—high heat is not safe for any oil. (use duck fat instead). When I saute onions, garlic, or ginger, I add a little water with the oil to keep the temperature down and make sure the food doesn’t brown—that’s a sign of trouble. And I put a bottle of olive oil on the table like Mediterranean cooks do, and add it to the food after it’s cooked.
To get the ESSENTIAL FATTY ACIDS (EFA’s) we need, I use oils made by Flora to supplement virgin olive oil. These are the purest I can find—and since we only need a little, why not go for the best? Flora oils are pressed in a unique low heat and light, oxygen-free environment, and the bottling date is stamped on the label. I use their 3-6-9 Blend—it’s a nourishing combination of organic unrefined oils with the healthiest ratio of Omega-3 and EFA: organic oil from flax, sunflower and sesame seeds and from the germ of oat, rice and bran. Every morning the whole family enjoys a tablespoon, which is all you need. On many occasions, a sleepover guest has also had the pleasure of the “morning oil” with breakfast!
”Every cell tissue, gland and organ is dependent on the presence of EFA’s. They are the main structural component of all cell membranes and are necessary for all cell growth and division.” These delicious oils have the color and delicate flavor of their source—and your health is worth every penny of their cost. The oils come in dark amber glass bottles and can be purchased at Health Food Stores, our Chiropractic office or you could order directly from Flora and have little glass bottles delivered to your doorstep—just like the old days, 800-446-2110 .
Since olive oil comes from the soft flesh of the olive, high pressure (and resulting heat) is not needed for extraction. Virgin means the oil is unrefined and pressed rather than removed with solvents. Only high-quality, undamaged olives are used (extra virgin is made from the highest quality olives). The term pure simply means that the oil in the bottle came only from olives; it’s usually an indication that the oil is refined and solvent extracted. When olives are damaged, the oil begins to deteriorate and has to be refined, losing most of the nutritional value. I’d stay away from the olive oil blends-they’re a mix of cheap refined oils.
I buy olive oil in a glass bottle (safer than plastic). When it’s on sale, I go for organic olive oil made by Spectrum or Bionature. Otherwise, I buy the best priced Italian virgin or extra virgin olive oil—Colavita, Dal Raccolto and Sassa are some standbys—just make sure they say virgin on the bottle. Use virgin for light cooking and save the extra virgin to savor on salads.
Olive oil can handle low heat temperatures—high heat is not safe for any oil. (use duck fat instead). When I saute onions, garlic, or ginger, I add a little water with the oil to keep the temperature down and make sure the food doesn’t brown—that’s a sign of trouble. And I put a bottle of olive oil on the table like Mediterranean cooks do, and add it to the food after it’s cooked.
To get the ESSENTIAL FATTY ACIDS (EFA’s) we need, I use oils made by Flora to supplement virgin olive oil. These are the purest I can find—and since we only need a little, why not go for the best? Flora oils are pressed in a unique low heat and light, oxygen-free environment, and the bottling date is stamped on the label. I use their 3-6-9 Blend—it’s a nourishing combination of organic unrefined oils with the healthiest ratio of Omega-3 and EFA: organic oil from flax, sunflower and sesame seeds and from the germ of oat, rice and bran. Every morning the whole family enjoys a tablespoon, which is all you need. On many occasions, a sleepover guest has also had the pleasure of the “morning oil” with breakfast!
”Every cell tissue, gland and organ is dependent on the presence of EFA’s. They are the main structural component of all cell membranes and are necessary for all cell growth and division.” These delicious oils have the color and delicate flavor of their source—and your health is worth every penny of their cost. The oils come in dark amber glass bottles and can be purchased at Health Food Stores, our Chiropractic office or you could order directly from Flora and have little glass bottles delivered to your doorstep—just like the old days, 800-446-2110 .
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