3 minute read
IN THE KITCHEN
Full of Flavor
By Lyndsay Fogarty T wo pantry staples have known health benefits, and, luckily, they get along with each other very well when you pair them in a dish. They can be transformed into a tasty salad dressing, marinade or sauce. Olive oil is the perfect vehicle for sautéing proteins and creates a caramelized goodness all over roasted vegetables. Balsamic vinegar can be a base for a great sauce or you can simmer it into a sweet and satisfying glaze.
The Sacred Olive is a quaint shop in Winter Garden that sells fused and infused olive oils and balsamic vinegars, hosts cooking classes to teach the community how to use the products in the kitchen, and pairs flavored olive oils and balsamic vinegars like it’s nobody’s business. Co-owner Carolyn Hill is well-versed in everything there is to know about the nutrients found in these products and how to properly store, pair and cook with them.
Olive oil is rich in essential fatty acids like Omega-3 and Omega-6, which help combat heart disease, obesity and diabetes; vitamin E, an antioxidant that helps strengthen the immune system and reduce the risk of some cancers; and polyphenols, which are powerful antioxidants that help to
lower LDL (bad cholesterol) and increase HDL (good cholesterol). It also contains phytoestrogens that benefit older women by decreasing bone loss and helping to minimize the uncomfortable symptoms of menopause.
Similarly, vinegars contain polyphenols that keep cholesterol in check as well as resveratrol and tannins, which help to reduce blood clots, lower LDL levels and increase HDL levels. When paired with olive oil, the benefits are increased significantly.
In the kitchen, olive oil should be stored in dark, airtight bottles. Since sunlight and air are the two things that can affect the freshness and nutrients of the olive oil, thus affecting its quality, this method of storage avoids the oxidizing, or aging, of the oil. Each bottle of olive oil that you purchase should contain a crush date, which will tell you the freshness of the olive oil and shows that the nutrients and antioxidants in the oil is at its peak.
Hill says that olive oil is best when it is consumed fresh and uncooked. Consuming olive oil in its natural form helps you to reap the most benefits from its nutrients. If you’re going to use it for cooking, it’s important to cook with it at low to medium-low temperatures. Hill warns that cooking olive oil above its smoking point (375 degrees Fahrenheit) will change the chemistry of the oil and cause it to become rancid.
When purchasing olive oil, make sure the one you choose comes from trusted growers in the United States and across the country. These growers are meticulous with their harvests and the pressing process of the olives. This is extremely important since the olive oil industry is unregulated.
Once you have a good, quality olive oil and accompanying vinegar, you’ll be ready to prepare a wealth of meals that are good for your health.
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