Olive oil has become the fat
of choice for health-conscious cooks in America,
reports the Utah newspaper, Deseret Morning
News. Americans are catching on to the
fact that olive oil, for long a staple in Mediterranean
countries, has more uses than salad dressing
and bread dipping.
Canned tuna, when packed in olive oil, has
elevated its prestige among foodies. And on
the baking front, olive oil has found its way
into cakes, cookies and pies. Utahn Micki Sannar
of Highland recently self-published a book called
Olive Oil Desserts, which contains 52 recipes
with favourites such as chocolate chip cookies,
cheesecake and brownies.
Sannar said she started baking with olive
oil for her family about five years ago, when
her husband and she were diagnosed with high
LDL (low-density lipoprotein, or "bad")
cholesterol. Switching from butter, margarine
and shortening to olive oil is part of what
she calls “stealth nutrition.”
For the complete story, go to: http://deseretnews.com
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