Dr. Weil tells us what to look for when buying olive oil, and why choosing high quality olive oil can make us healthier.
How to Choose Good Olive Oil [1:46m]: Download
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July 2nd, 2009 at 3:24 am
I would like to know more on what a good olive oil should taste like and how one is to compare. Also, does cooking with low heat a significantly effect its usefulness with respect to one’s health. I have been making an effort to use less heat on all my foods and to use them as freshly as possible. Fresh garlic minced and infused to be used with olive oil, ginger, and a chile of some sort like scotch bonnets but only to taste not pain. I am looking to take advantage of the pepper family’s good things I’ve been reading/hearing about. One last rambling, I’m concerned about sesame seed oil as you once mentioned yet curious about how cultures over time may have some how benefited from it despite the concerns. Is our oil version for sesame somehow different suggesting their’s was fresher, etc.? Many Thanks in advance and please forgive my poor grammar and writing prowess.
July 11th, 2009 at 1:47 am
I am a family doctor living in Saudia Arabia(Middle East) and I am sharing Dr Weil almost the same concepts and ideas on health and diet.We are living in an area where olive is part of our culture.From my own experience,I can say that good olive oil is the one that smell almost like an olive fruit itself,extravirgin,first-harvesting,acidity not more than .8 and the most important charactor of all that olive oil should be extracted by cold pressing.Olives oil should be kept away from heat and light
Dr.Alfaraj,G.A.
July 28th, 2009 at 9:44 am
Before anyone flames the poster above…please consider that English isn’t a first language for everybody on the web. 0:-)
Thank you for the great advice, Dr. Weil. It’s amazing how much variety we see in the products labeled as “olive oil.” I look forward to trying the tasting method you describe to see if I can detect the polyphenols!