Olive Oil

Archeologists believe olive oil has been around for a long time ( more than 10,000 years) and has been used for centuries for many things: lighting lamps, cosmetics, anointing of the dead, medicine and food. Olive oil eases the arteries. Monounsaturated fat (the kind found in olive oil) gives a huge benefit in that it cuts down on bad cholesterol without harming good cholesterol. "Experts" say that it makes the blood less likely to clot (decreases blood's stickiness). This lowers blood pressure and risk for stroke.

Types (the final product): Each one will reflect the different types of olives, the landscape, climate and production processes used.
EVOO (Extra virgin olive oil) has the lowest acidity of all grades and is not chemically extracted. The ripe olives are picked and sent to the mill immediately. The olives are crushed into a mash by huge wheels. The mash is then pressed. The filled bottles are labeled "first cold press" because no heat is used. Eat sensibly and add olive oil whenever possible. Mild olive oil goes well with fish dishes. A fruity, spicy one will compliment grilled steak. All olive oil has 120 CALORIES PER TABLESPOON (regardless of grade).

Olive Oil Recipes
10 Healthy Baking Recipes
Heart Healthy Olive Oil Recipes