Olive oil is a primary kitchen essential. I use it everyday in most dishes, as well as a base for dressing my daily greens. Know your oils — they are not all the same. Extra virgin olive oil is naturally extracted juice from pressed olives. It has a fruity aroma and contains natural antioxidants. “Pure” or “light” oils are refined using chemicals and heat during processing, removing not only flavor, but valuable antioxidants as well. I source my oil from a local pantry, their custom EVOO blend maintains flavor against heat and is complex enough to stand alone.
Vinegar comes from the French term vin aigre meaning sour wine. There are countless claims that vinegar consumption reduces blood glucose levels. With or without the diabetes link, I love the diverse, robust flavors this fermented condiment adds to vegetables and poultry.
