Next time you have a dinner party, drizzle a little balsamic vinegar through a plate of extra virgin olive oil and use it to dip your bread instead of butter or margarine. The medley of sweet aromatic scents makes mouths water and the contrast between the deep green of the oilive oil and the burgundy vinegar make a striking centerpiece.
Extra-virgin olive oil is deemed the queen of olive oils. Extra virgin olive oil is the least acidic and the olive oil connoisseurs have determined that it has a superior flavour than its virgin counterparts. Both extra virgin and virgin olive oils come from the first press of the olives and have had not undergone any treatment other than washing, decanting, centrifuging and filtering. They contain similar amounts of polyphenols, and nutritionally, either is a great choice.
Health Benefits. Olive oil has is one of the richest sources of the monounsaturated omega-9 fatty acids, oleic acid. Monounsaturated fats have been shown to lower LDL (“Lousy”) cholesterol and increase HDL (“Healthy”) cholesterol, making olive oil a heart healthy choice.
Recipe: Olive oil and Balsamic Dip
¼ cup extra virgin olive oil
2 Tblsp balsamic vinegar
Pour the olive oil on a saucer. Drizzle balsamic vinegar through the oil. Serve with your favorite fresh bread for dipping. Serves 4.
