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
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]...