Extra Virgin Olive Oil (EVOO) is a must in my kitchen. I use it every day. We first started using it several years ago to help lower my husband’s borderline cholesterol, which by the way is doing great. I use it to cook, to saute, to season vegetables, as a salad dressing, or to drizzle on garlic toast. I pour some in a dipping dish, top with freshly ground pepper and it’s great for bread.
It also tastes really good to drizzle it on air popped popcorn and add a little sea salt. In fact, we miss it if we eat popcorn without it. The olive oil gives the popcorn a different kind of buttery taste that is delicious!
I also saw on TV that EVOO can be cooked at a higher temperature without burning than butter/margarine or some other oils.
we make popcorn with just kernels and olive oil, on top of the stove in a pan with a lid–the old fashioned way, and it’s great!
Thanks for the info about how EVOO can cook at a higher temp without burning.
After writing about popcorn and then reading your comment, I’ve been so hungry for popcorn this week. LOL
Thank you God for popcorn and olive oil! 🙂