Great for the skin, with exceptionally high levels of powerful antioxidants that help to protect our cells from damage and as an addition to any meal to help boost satiety fullness, olive oil has one of the highest proportions of monounsaturated fat and lowest proportion of saturated fat of all the cooking oils available.
Often considered a poor choice for cooking at high temperatures, the truth is that the high quality of olive oil means that it can be used in most dishes with the exception of deep frying, as well as used as a flavoursome dressing.
The fresher the olive oil, the higher the antioxidant content so replace your olive oil every 2-3 months. Also keep in mind that ‘light’ varieties are not lighter in fat or calories and spray varieties lack the nutrient quality of fresh oil.
Research suggests that including as much as 2 tablespoons of extra virgin olive oil each day will help you to reap the many health benefits
Recipe of the week: Kale & Blueberry Salad
For this week’s recipe of the week: http://www.shapeme.com.au/recipeoftheweek/
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