Olive Oil

olive oil - cook for your life

Olive oil packs some calories, but it more than makes up for that in benefits. Just as a car needs lubricant to run smoothly, the body needs fat – the right kind of fat, of course — and olive oil is one of the best sources.

Its versatility makes it perfect for cancer patients looking for ways to replace butter and other types of oils that are high in saturated fat. Olive oil contains monounsaturated fats, which increase levels of the “healthy” cholesterol, HDL, which helps clean out your arteries. Olive oil also contains over 30 plant compounds.

Chef Tips

Stick with extra virgin olive oil, the product of the first pressing of olives, because these retain the highest levels of nutrients. When storing olive oil, keep it in a closed pantry, since sunlight and heat can speed up spoilage. If buying in larger quantities, keep a small container of olive oil at room temperature and store the rest in the fridge.

Pour some good oil over a salad with a squeeze of fresh lemon and some salt and pepper for a super easy and healthy alternative to store bought salad dressing. Olive oil and chopped garlic clove are a great dressing for whole-wheat pasta. Put out a small cup of olive oil with some herbs or balsamic vinegar for dipping bread into. Try using it in our Rosemary Scented Olive Scones.

Olive oil is also great for cooking a stir-fry or anything else that requires coating a pan, but do not heat olive oil beyond its smoke point of 410 degrees F. Temperatures above this level will cause olive oil to lose all of its benefits, and can even become toxic. If you accidentally overheat olive oil, toss it out, clean the pan, and start again.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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