In my youth and 20's and 30s I always read that olive oil and in particular extra virgin olive oil is very good for the body – for your heart, even to prevent cancers. And I read or misread that one must avoid Sunflower or Vegetable oil like the plague (other than for the deep fryer)
In the search for super foods have we forgotten some of the basics we learnt years ago about good 'ol Olive Oil.
How do you consume your olive oil? Old, virginal or extra virginal?
Do you have favourite types, brands, regions. Can you discern the difference?
I know in Australia there is a burgeoning industry and long gone are the days all you saw in a super market were the huge canisters of 10 litres of rough oil or the boring Spanish varieties. Nowadays, the olive oil aisle reads like a wine store's treasured display of only the best vintages and blends.
Personally I am not too much of an olive oil expert and indeed if it's too "strong" I really dont like it even in salads if all I can taste is the olive oil. And I haven't quite got into the trendy bread with olive oil on the table at restaurants.
But sure enough in my new kitchen, the only oil placed right near the cooker is Olive Oil. And I start most meals with olive oil, onions and garlic.