100 Foods: Olive Oil

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…

Olive Oil

Rumor is that there are some varieties of olives that might grow well in this area… but I don’t think I will be making my own olive oil any time soon.

Olive oil is a staple that just sits on my counter. Usually I have a small bottle of nice expensive, flavorful oil that I keep on hand for special occasions; however, right now I just have a giant industrial size bottle that should last me about 6 months. As I cook and bake from scratch quite a bit, using up a ton of oil before it goes bad is not hard for me. If you want to be technical I should keep it out of direct sunlight, but I don’t think my stove gets that much sunlight so we should be fine.

Olive oil contains polyphenols which are good for your heart and it is also really good for all sorts of skin care as it is high in Vitamin E and K.

How do you like your olive oil?


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