I’m passionate for olive oil this year. I have some every day, either on my salad or drizzled of other foods. Sometimes I drink a spoonful if I neglected to put it on food. There are wonderful health benefits associated with olive oil (anti-inflammatory polyphenols, antioxidant powerhouse), and it feels so right having it in my life. I simply love “true” extra virgin olive oil.
Why the seemingly sudden adoration for it? I mean, it’s not like I’ve never had olive oil. I’m Italian. Very Italian. However, for whatever reason, I was primarily opting for grass-fed ghee and coconut oil these past years – unless I was dressing a salad, of course. Or, dipping sourdough bread. When I think about it, the issue was that I was avoiding the use of olive oil in hot foods because I always thought that was a no-no. When I learned that we can indeed cook with olive oil, I was drawn to it like a moth to a flame.