More on Cooking with Extra Virgin Olive Oil
“A peanut oil and an EVOO (with its natural polyphenols) were heated and compared with respect to rancidification.”
“Result: More heat energy was needed to start the oxidation of fat molecules in EVOO than peanut oil which suggests that EVOO is more resistant to rancidification when heated. The authors attributed this to the polyphenols in the EVOO. “the higher thermal stability of triglycerides contained in the whole EVOO is probably due to the high concentration of polyphenols contained in it”
For more on this study, visit: Slick Extra Virgin
Tis the end of the summer growing season. However, peppers, cucumbers, okra and other vegetables which make fantastic pickles are at their peak. Please find my recipe for Spicy Sweet Italian Pickled Peppers below.
- 2 cups Fresh Harvest Oregano White Balsamic
- 1 cup water
- 4 whole cloves garlic
- 2 tablespoons kosher or pickling salt
- 2 cups sweet Italian peppers, sliced
- 1 ripe, red jalapeno, seeded and sliced
In a medium sauce pan, combine the water, vinegar, and salt. Bring to a boil over medium heat. Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2″ from the top of the jar. Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month. These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a Fresh Harvest Extra Virgin Olive Oil.