Originating from Mediterranean countries, olive oil is delicious, flavorful, and rich in monounsaturated fats, making it a healthy option to cook with and enjoy daily. But what's the difference between regular olive oil and extra-virgin olive oil? And doesn't it go bad if you store it for too long? Or what about overheating it — does that make it lose all of its nutritional goodness? Here are all of the important details you need to know about incorporating olive oil into your diet.
We're so excited that it is finally May! With long days, hot nights, and alfresco dining, the warmer months are our favorite time of year. The weather here in San Francisco has been gorgeous for the past couple of days, and we are ready to get our grill on while sipping refreshing cocktails. Here are five items we can't live without this month.
After years of being maligned, fat is making a comeback. It's the macronutrient necessary for absorbing fat-soluble nutrients like carotenoids, the antioxidant the body converts to vitamin A. This family of antioxidants gives fruits and veggies their orange and red hues, so the produce containing these antioxidants is easy to spot.Take tomatoes, for instance. They're known for being high in the antioxidants lycopene and beta carotene, two types of carotenoids. But since lycopene and beta carotene are fat soluble, tomatoes need to be paired with a bit of fat to absorb these important nutrients. Spritzing a little olive oil over your tomatoes adds flavor and will help you reap the benefits of this fruit disguised as a veggie. Or go all out and make a Caprese salad.
- Olive oil's extra virginity is questionable.
- Olive oil's extra virginity is questionable. — National Public Radio
- Tales of the Cocktail previewed the most exciting new spirits seen in years. — Washington Post
- Korean-style tacos are finally going mainstream. — New York Times
- A primer for grilling fish with planks. — Chicago Tribune
- European kitchens, much like their American counterparts, are deeming vegetables the new bacon. — Wall Street Journal
- Tijuana's answer to street food: spicy seafood soup. — San Francisco Chronicle
- A look at Lindt's new 40,000-square-foot New Hampshire facility. — Boston Globe
I've always wanted to cure my own olives, but it's not every day that I spot fresh olives at the store. So I was thrilled to discover one sunny Saturday that the Ferry Plaza Farmers Market was selling bags of small, black Coratinas for $5, along with a recipe for curing olives. To make bitter and astringent fresh olives edible, there are two ways of preparing them: dry-curing them in salt, or wet-curing them in brine.
I went with the dry-curing method, and I wasn't let down. Although I'd opt for an olive with a greater meat-to-pit ratio next time, the recipe produced an intricate flavor that was sweet, salty, and buttery at the same time. Now that I know how easy it is to make my own, I'm hesitant to ever buy a can of olives from the supermarket again! See for yourself when you keep reading.
"This is going to sound weird," a friend told me when she'd brought it over, "but this cake is made from olive oil and rosemary, and it'll blow your mind." She was right!
The earthiness of the rosemary, nutty olive oil, and bright citrus elements really complement one another. The refined cake turned out to be perfect for his understated birthday celebration. Enjoying a piece is like eating a sliver of sunshine. Read more for the recipe.
Although it's still incredibly cold out, there's a light at the end of the Winter tunnel. It's the first day of March, and that means Spring is just around the corner! From St. Patrick's Day to the arrival of asparagus, this month is a celebration of being green. To help you make the most of it, we've rounded up the items we are currently obsessing about. Here are our must haves for March.