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!
Christi,
Thanks for the info about how EVOO can cook at a higher temp without burning.
Dee,
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! 🙂