Before I started cooking healthy I rarely used olive oil or extra virgin olive oil (EVOO), and mostly stuck to canola and veggie oil. I had some in the pantry but it was the cheapest money could buy and tasted blah. After starting on my journey to better health, I quickly learned there is so much more to olive oil. Now I use it in anything that does or doesn’t call for it (too much of a good thing? Maybe.).
There are several types of olive oils. The one I’m focusing on here is EVOO - considered the best of the olive family because it is the least processed, from the first pressing of the olives.
Note: I’m not claiming to be an olive oil connoisseur here – there is a whole world of high end oils and experts out there – that’s not me! Keep reading if you consider yourself low on the olive oil knowledge scale.
