News

Myrna Burlock

That Olive Oil May Not Be That Virginal

chris nuttall-smith From Wednesday's Globe and Mail Published Tuesday, Nov. 22, 2011 6:00PM EST    There are few food terms as unimpeachable as “extra virgin.” The label, as applied to olive oil, stands for purity, for goodness, for healthfulness, even – for a natural product so fresh and so guileless that it’s not merely virginal, but doubly so. Or that’s what you’d think. In the summer of 2007, Tom Mueller, an American journalist living in Italy, published an article in The New Yorker that showed how the world’s most ubiquitous luxury food didn’t only fail to meet the “extra virgin”...

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myrna

The Ultimate "Bathe in It" Experience

Do you have olive oil sitting in your cupboard that is past it's prime.  Here is on of many uses for it. (do not use rancid oil) . Turn on your favorite music . Pour 1/4 to 1/2 (depending on tub size) of extra virgin olive oil into very warm water . Fill the tub as high as you are able (considering that two of you might be in the tub) . Add several drops of lavender oil or other aromatic oil (or your favorite cologne or perfume) . Light the candles . Float fragrant flower petals . Luxuriate in...

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myrna

Escape to the Mediterranean!

Thanks so much to Shelagh Duffett for her wonderful review that she posted to her highly entertaining blog recently. Amazing photo's as well. I suggest you make Shelagh's blog a regular stop, and don't forget to follow her on twitter @AliceinParis. I adored the balsamic vinegars. One of my all time faves was the chocolate balsamic! Really! Remember I said you could mix? I tried blood orange olive oil with the chocolate balsamic, amazing! The vinegars almost taste like liqueurs. To read the full article, and see her amazing photo's, here is the link to the entire article: http://aliceinparislovesartandtea.blogspot.com/2011/01/escape-to-mediterranean.html

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myrna

Why Extra Virgin Olive Oil High in Oleic Acid is Beneficial to Health

Thursday, January 13, 2011 Because of its high degree of resistance to attack by oxygen free radicals, higher levels of oleic acid in an olive oil help keep it fresher for longer, by preventing the formation of peroxidized (rancid) fats. And because your body will absorb any peroxidized fats that you consume and incorporate them into your cells, oleic acid’s superior resistance to free radical attack also protects your cell membranes, proteins, and DNA from being damaged, even as it protects the oil from spoiling. Also, substituting oleic acid for saturated fatty acids in animal fats improves cholesterol balance, [i]...

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