Cooking with Olive Oil

The most important part of this article is about heating olive oil. If you heat it to 400 degrees or more it is ruined and no longer good for you. I try to add it after I cook something or keep the temp under 400. When I am browing chix I use just a little canola oil, then add the olive oil to the dish once the temp is lowered. Because I use so much olive oil in my cooking my good cholesterol HDL, is high. My Doctor Grady is amazed.

How Olive Oil Works

Gayle A. Alleman
27 December 2006.

Paula JeannePaula Jeanne



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