Olive Oil becomes very unstable when exposed to high temperatures. It would not be good for the BBQ or the stove. Olive Oil goes rancid very quickly, especially if exposed to light, or air.

It loves to be stored away in a dark cool cupboard, instead of the fridge. And its shelf life can be extended by adding a Vitamin E capsule to it, as the antioxidants in Vitamin E will keep the free radicals at bay. Also it is best to purchase olive oil in dark glass bottles, as these are better at keeping the light out.

Olive Oil should still be a staple in every household as the health benefits are simply outstanding! Instead of cooking with it though, make it your first choice for salad dressings, or bread dips – YUM!

Confusion in the grocery store, cleared up – this is what the terms actually mean.

• Extra virgin – is best, since it’s the least processed (taken from 1st pressing of the olives)
• Virgin – is good (from 2nd pressing)
• Pure – is not as good (it’s processed as it’s filtered and refined)
• Extra light – is not so good (has a very mild olive flavour as it undergoes the most processing).

So what is one to do when the BBQ is running hot, and the food needs some greasing?
Opt for a good quality Grapeseed oil instead. It is much more stable at high temperatures, so it’s safer to cook with. And it has similar health benefits to Olive Oil. It is the 3rd most common oil used in Italy, with Olive oil and butter leading the way. It has a wonderful light nutty taste and is well liked by most.

Of course, Grapeseed oil can also be used in Salads, marinades, sauces, baking and frying. It is a very versatile Oil. Once opened, it should be stored in the fridge. Give it a try, it may surprise you.