100% Spanish Organic Cold-pressed Extra Virgin Olive Oil
Picked, pressed and bottled on the same day to preserve the polyphenol content, these Spanish olives produce a fruity, piquant oil which is excellent for bread, salads and seasonings.
Mary Flynn, PhD, RD, is Associate Professor of Clinical Medicine at Brown University’s Alpert Medical School in Providence, Rhode Island. In her first contribution to ‘Truth in Olive Oil, she covered some basic facts of olive oil health, and explained how she came to know, and then love, extra virgin olive oil for its health and nutritional properties. Here she shares some vital advice about cooking with extra virgin olive oil, based on her several decades of oil-related research and clinical trials. She also explodes some common olive oil myths, including the bizarre but persistent “don’t cook with extra virgin olive oil“.
“I don’t know who invented this misconception (seed-oil companies?), but I’d love to dispel it once and for all. High-quality extra virgin olive oil can be heated to 420°F (215°C) before it reaches smoke-point (ie begins to smoke and starts to form unhealthy compounds), which is higher than nearly every other vegetable oil.” Please check out her article https://www.truthinoliveoil.com/2013/10/science-cooking-olive-oil