Olive Oil

Olive oil granola? Indian curries made with olive oil? Cookies and cake too?

Is this another food fad, or is there really something to it?

We know from the Tanach that olive oil has been around for a long time. Today it's still the best fat you can choose.

Extra-virgin olive oil is especially good for you. Minimal processing preserves its health-promoting antioxidants. And it's an excellent source of heart- protecective monounsaturated fats. Best of all, olive oil is amazingly versatile and delicious.

Olive oil makes a wonderful salad dressing. But don't just save it for vegetables. It's great with pasta, grain and bean salads too.

Use it to sauté chicken breasts, fish, eggs and vegetables. Just don't overheat it or it might burn.

Think outside of the box. I recently saw a cookbook devoted to using olive oil instead of ghee (clarified butter) in Indian cooking. There's a recipe for granola made with pistachios, cardamom and olive oil. The Italians have a rich tradition of using olive oil in cakes, cookies and bread.

If you're not familiar with the joys of olive oil or would just like an incredible culinary experience, visit these two gorgeous stores in Tel Aviv. (They both have websites just in case you can't get to Tel Aviv.)

Olia features nearly a dozen varieties of Israeli olive oil, olives, condiments (fig balsamic vinegar!) and beauty products. Get an appreciation of nuances by tasting their oils – ranging from mild Leccino to fruity Picual and peppery Coratina. They really know (and love!) their olives and will answer all of your questions. They also deliver throughout the world. Check out their informative website at http://olia.co.il/en_shop.html

LiveO sells olive oil made from olives grown in the Negev desert. (That's where we live!) They sell five varieties of oil, including the unusual and buttery tasting Frantoio – an amazingly good choice for Olive Oil Cake. They also sell tapenades, spreads, olives, vinegar (including raspberry, pear and mango) and soaps. http://liveo.co.il/