Wall Street Journal Article Olive Oil

WSJ article: 7 Myths (and Truths) About Olive Oil

By Nancy Harmon Jenkins, WSJ May 15th, 2015.

Why olive oil makes better muffins and a few other little-known facts about the good fat that’s even better than you think. Here are three recipes for cooking with olive oil, plus tips for buying and cooking with this versatile, healthy fat.

MYTHS, legends, half-truths and outright lies about olive oil so pervade our current conversation about food that an oleophile like me hardly knows where to begin to refute them. Here are just a few I’ve seen or heard recently: Most imported olive oil is an impostor, especially if it comes from Italy; instead it’s actually Moroccan crankcase oil or worse. You can’t cook with extra-virgin olive oil because it will either burst into flames or turn into a dreaded trans fat. Extra-virgin oil is from the first cold pressing, virgin oil from the second. A buttery taste means the oil is rancid. Extra-virgin is a good source of Omega-3 fatty acids.

None of that is correct.

Read full article here: Wall Street Journal

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