Olive OilA few years ago, low fat diets were in vogue. Maybe they still are. But olive oil is a healthy fats that is actually good for you. People living in the Mediterranean region eat a lot of it every day and with good reason. The best oil comes from the first pressing of the fruit and is cold pressed. This means it is extracted without heat. The result is extra-virgin oil. This oil is the least processed and contains the most antioxidants. But there are other benefits as well. The monounsaturated fatty acids carry vitamins E and A around the body preventing cholesterol from damaging the arteries. It raises "good" cholesterol and lowers the "bad." In addition, it is beneficial to the stomach and may help stomach ulcers. Be sure to purchase extra-virgin oil to get the most benefit. We traveled to Europe recently and bought a bottle of local oil at each location we visited. It's amazing that each oil is a little different depending on the country or even the region that the olives came from. But you don't have to travel to get good oil. Most grocery stores carry extra-virgin olive oil and many have organic brands as well.
However, use care if you plan to cook with it. Some people find the taste too strong for baking and extra-virgin oil burns easily because of its low smoking point. I use
grapeseed oil
for baking and cooking and save the olive for dipping and drizzling.
Return from Olive Oil to Antiaging Nutrition
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Store your oil in a cool, dark place. Light, heat and air can make any oil turn rancid. It is great drizzled on veggies or a salad. My favorite is to dip bread (whole grain, of course) into a mixture of oil and balsamic vinegar. 
