Defending Olive Oil’s Reputation

March 22, 2011

Olive oil’s reputation has been besmirched. It isn’t the magic life elixir fueling the teeming hordes of Mediterranean-dieting, crusty bread-eating, moderate wine-drinking centenarians, but it doesn’t deserve to be tossed in the trash heap with soybean, grapeseed, corn, and canola oils. I sense that it’s fast becoming a “fallen fat” among our crowd and I think it’s a darn shame. Are a few extra grams of linoleic acid, one or two unfortunate incidents of adulterated oil, and gushing praise from vegans, vegetarians, and the American Heart Association alike enough to turn us against a staple, phenolic-rich food sporting several thousand years of storied history?

Allow me to explain myself. Early this week, I got an email from a reader: “I often roast my veggies with EVOO. Would butter be a better alternative, or are the fats in EVOO just as well?” This is an extremely common, totally innocent question. I […]

Original post by Mark Sisson

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