A long time ago, my family and I switched to cooking with olive oil (cold-pressed extra-virgin or virgin olive oil, to get as much of the good stuff -- polyphenols -- as possible). People always ask us why (especially desis, who feel it affects the flavor of Indian dishes).Partly to remind myself, here's the short story:
1. Olive oil is monounsaturated and high in antioxidants (including vitamin E, which also makes it a great skincare ingredient).
2. Olive oil is an anti-inflammatory. It contains oleocanthal, a naturally-occurring chemical that shares many properties with ibuprofen.* Inflammation is behind many chronic diseases.
3. Olive oil has a high smoke point.
*Ibuprofen-like activity in extra-virgin olive oil. G.K. Beauchamp, R.S.J. Keast, D. Morel D, et al. Nature (2005) 437:45-6.
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