Olive Oil Has a Secret You'll Want To Hear 🤫

Olive Oil Has a Secret You’ll Want to Hear Do you have fat fatigue? Day after day, you’re bombarded with info about how risky it is to eat (delicious, satisfying) fat. Well, all fats are not made equal! It’s true that trans fats and excess saturated fat and triglycerides clog your arteries and raise you risk for heart attack, stroke, dementia, and fatty liver disease. But today, I am going to let you know about an oil that’s super good for you and should be part of your daily nutrition plan: extra virgin olive oil (EVOO). It’s different than plain, ol’ olive oil. EVOO is minimally processed without use of heat or chemicals, so it contains more of the olive’s nutrients and delivers more health benefits.   The Extra Health Boost of Extra Virgin Olive Oil When you consume high-quality EVOO (more on how to do that later), you’re providing your body with a good dose of [omega-3]( and [omega-6 fatty acids]( and oleic acid. They help tamp down chronic inflammation and protect your cells from damage, your arteries from clogging, and help you avoid inflammation-linked diseases such as arthritis, obesity, type 2 diabetes, and some forms of cancer.  To top it off, a 2024 study found that EVOO may lower your risk for Alzheimer’s disease by reducing beta-amyloid plaques, neuroinflammation, and oxidative stress.  So, Are You Getting Enough EVOO Other nations are much more EVOO-friendly than the U.S. The average American consumes around 34 ounces of olive oil a year, while the average Greek ingests around 811 ounces, beating Italians, who down around 440 ounces annually.  So, I’m betting you could benefit from increasing your intake. A bunch of my doctor friends, like Robin Berzin and Steven Gundry, even recommend having one tablespoon of EVOO a day as a supplement.  Making Sure Your EVOO Is Top Quality When it comes to food fraud, EVOO is one of the top three culprits—often mislabeled, diluted with other oils, or not from the country of origin on the front label. (Italian EVOO that’s actually from Tunisia, for example.)  The good news? Consumer Reports has found that [California Olive Ranch 100% California Medium Extra Virgin Olive Oil]( along with their [arbosana]( and [arbequina]( versions (those are types of olives) are top notch for use on salads and for dipping. And they [say La Tourangelle Organic Bright and Peppery Extra Virgin Olive Oil]( is a good choice to cook with.  Other ways to make sure you’re getting what you pay for (EVOO is more expensive): - Check for a “harvest date” on the bottle. Experts suggest that you want the most recent possible—say you’re buying EVOO in January, then a harvest date of the previous fall is optimal. - If there’s not harvest date, look for the “best before” date. You want that date to be as far away as possible. - Check for a seal of certification from the [North American Olive Oil Association]( and or the [Olive Oil Commission of California](. Then when you get it home, keep it in a cool, dark spot, away from the heat of the stove, dishwasher or sunlight.  Another way to make sure you're getting the real thing is to shop from a reputable source, like iHerb. Now you can get 20% off olive oil when you [use the code OLIVEOIL here.]( [USE CODE 'OLIVEOIL' FOR 20% OFF OLIVE OIL](   Great Tastes, Great Recipes Enjoy Daphne Oz's Grandmother's Eggless Caesar Salad Ingredients:  ½ cup olive oil (more to taste – we like it tart!) ½ tsp honey (optional; my grandmother does not do this, but I love the balance it brings) ½ cup grated Parmesan or pecorino if you like more salty bite! ½ cup shaved Parmesan cheese 3 Romaine hearts, torn or chopped Sea salt and fresh cracked pepper ½ cup olive oil (more to taste – we like it tart!) ½ tsp honey (optional; my grandmother does not do this, but I love the balance it brings) ½ cup grated Parmesan or pecorino if you like more salty bite! ½ cup shaved Parmesan cheese 3 Romaine hearts, torn or chopped Sea salt and fresh cracked pepper  Instructions: - In the bottom of a salad bowl (preferably a giant wooden one!), mash creamed garlic, mustard, capers and anchovies together with the back of a fork until well combined. - Add a large pinch of kosher salt and a few generous cracks of pepper and continue to mash another minute to form a textured paste. - Add red wine vinegar, lemon juice, and Worcestershire sauce, then whisk to combine. Slowly drizzle in olive oil as you whisk to emulsify the dressing. Taste for salt and pepper, add honey if desired, then add the grated cheese and stir to combine. - Just before serving, add romaine to the bowl. Toss together with the dressing and top with shaved cheese. Serve and enjoy! - One of my Grandmother’s serving tricks (she’s a mom of 6 and an expert planner ahead!) is to make the dressing in the bottom of the serving bowl. Then, top dressing with an upside-down plate to cover the liquid and pile the lettuce on top. When you are ready to serve, simply pull out the plate and toss to combine! Voila, crisp Caesar salad every time! Discover How to Infuse Olive Oil with Garlic without burning the garlic [Savor Daphne Oz’s instructional video on TikTok](    Discount Code New customers can get 20% off your first order at iHerb. [USE CODE 'NEW20' FOR 20% OFF]( Offer valid for new customers only. Exclusions apply. May not be combined with other offers. Limited time only.   This newsletter is not a substitute for your physician’s advice and the claims have not been evaluated by the FDA and are not intended to treat, cure or prevent any disease.  Know someone who might be interested in this newsletter? Please share it with them! First time reading? [Sign up here.]( [   Copyright © 2024 ZoCo Productions LLC, All rights reserved. You're receiving this email because you signed up for a ZoCo Productions newsletter. Our mailing address is: ZoCo Productions LLC [555 W 57th St.]( [New York, NY 10019]( [Add us to your address book]( [Click here to unsubscribe](