I’m often asked for “tips” for getting and staying fit and healthy. While there are no magic bullets, I do have some go-tos. Things I do consistently that payoff bigtime.
Of course getting plenty of physical exercise is important. So is getting quality sleep and managing stress, but the aspect of health I’m going to be focusing on here is eating well. The actual definition of eating well might even mean different things to different people.
I received this product for free from Mom’s Meet to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.
Grab my Grilled Cod with Pineapple Salsa recipe here.
To me, eating well means taking in a variety of mostly whole, unprocessed foods. I do a lot of cooking around here. Our food is fresher, tastes better, and is often more nutrient dense because I can control the ingredients. One of my go-to cooking ingredients is Extra Virgin Olive Oil. I use it pretty much every day, whether I’m drizzling it over a salad, creating a marinade or roasting veggies.
Recently I was invited to attend the Flavor Your Life virtual summit via Mom’s Meet. We had the opportunity to learn all about extra-virgin olive oil directly from the experts.
What is Extra Virgin Olive Oil?
Extra virgin olive oil comes from the “first press” of olives. No heat or chemicals are used in the process so it’s considered a cold press. To be considered extra virgin olive oil, peroxide levels must be very low and acidity must be virtually non-existent. Finally a panel of experts must taste it to detect any defects and also to assess positive attributes like fruitiness and spiciness. The attributes must be in harmonious balance for the oil to pass as extra virgin.
Why Extra-Virgin Olive Oil?
Italian Olive Oil expert Alissa Mattei taught us what to look for when choosing olive oils.
The best olive oil for cooking is one that has a strong, almost bitter flavor. These oils are rich in polyphenols and antioxidants, which make them suitable for more robust dishes like steaks, chops and soups. They have a smoke point of 400ºF, making them ideal for cooking and baking.
Lighter, sweeter olive oils are great for use on salads, in dipping sauces and with veggies and fish.
I got to participate in a virtual cooking class streamed from Italy with expert Chef Riccardo Zanni. He showed us how to make the perfect risotto. I have not yet tried making risotto myself, but he made it look amazingly simple.
Try my Healthy Chicken, Quinoa and Parmesan Casserole here.
What’s your go-to cooking oil? Did you know the attributes of extra virgin olive oil?
I’m also linking up with Darlene, Michelle, Renee, Jenn and Zenaida, for Fit Five Friday. Join us!
Quality olive oil makes all the difference!
My go-to is olive oil as well. And I knew nothing about it. Thanks for the info.
We use Italian EVOO all the time but I didn’t know what exactly made it “extra virgin”. Thanks for the info, Marcia.
I’m sure your risotto will taste delicious.
extra virgin olive oil is a staple in our kitchen and the better oils have so much more flavor to them. Stronger, healthier bodies are definitely made in the kitchen and the gym
I use different oils for different things. Yes, EVOO is in there. It’s my understanding that it’s really not for cooking anything at high heat — things like avocado oil, which has a much higher smoke point, is better for that.
EVOO is great for drizzling, for salad dressings.
I also use the aforementioned Avocado Oil, Coconut Oil, occasionally Macadamia or Sesame. And toasted sesame is also great for drizzling!
Judy that was my understanding as well. I never knew until now that Olive Oil had a high smoke point.
We use EVOO all the time. Like Catrina I didn’t know what made it “extra virgin” either.
Both those recipes look delicious…pinned both. Thanks Marcia!
I usually use EVOO for cooking. Sometimes I use coconut oil, and I used to use grapeseed oil although I’ve been getting away from that lately. To be honest I’m never really sure what oil is healthiest for what kind of heat. But my husband’s family is Italian so he usually insists upon EVOO!
Great info!! That virtual summit sounds interesting! I go through phases with my cooking oils (and often times the hubby doesn’t grab the correct bottle from the store LOL).
yes, yes, yes 100% EVOO!! Still my favorite. My friend Lori recently started up a little coop and I bought this amazing olive oil from Crete that she was able to buy direct from the producer himself. LOVE!!
I use extra virgin olive oil, but I’ve never taken the time to figure out what that even means! Thanks for this insightful post. Love learning new things!
I’m a huge fan of extra virgin olive oil. Did you know in a previous life I ran an artisanal olive oil business? Such good stuff!
We use a variety of oils, depending on what we are cooking! But yes EVOO is in my pantry.
Extra virgin olive oil is my favorite. It’s great for cooking and I love to dip bread in it, or drizzle over salads. Yum.
I rarely use olive oil since my mother does not like it. She prefers corn oil and has been using it for years. And I just realized what EVOO means. 🙂
I didn’t know what Extra Virgin meant, cool! Olive oil is so healthy and good.
How cool that you got to attend the virtual cooking class with the Italian chef!
I’ll check out that pineapple salsa cod recipe, yumm!