EVOO- Can’t Cook Without It!

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!


3 thoughts on “EVOO- Can’t Cook Without It!

  1. I also saw on TV that EVOO can be cooked at a higher temperature without burning than butter/margarine or some other oils.

  2. 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!

  3. Christi,
    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! 🙂

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