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Dr. Georgiou shares why darker versions of olive oil are healthier.
Dr. Georgiou:
The olive oil that has the most nutrients in it is the olive oil that comes from the first cold press of the olives itself. That’s the best olive oil extract that you can get. It is dark green. It has the most antioxidants and it has the most polyphenols in it, which are the nutrients in it that make olive oil so healthful as a fat.
When you cook with olive oil unfortunately, the heat can break down some of the polyphenols and so, even though it tastes just as good, you are losing some of the nutrient value. So a really important way to use olive oil is to cook with a little bit of it, but to hold off from adding olive oil to your dish until after the cooking process is done, after you have removed it from the heat, and just drizzle the olive oil on top of the food just before you are ready to serve it. That way you can maintain all of the flavor and maintain all of the nutrients and it’s a wonderful dish.
About Dr. Archelle Georgiou, M.D.:
Dr. Archelle Georgiou combines her deep knowledge of clinical medicine with a breadth of experience in business and health care administration to pursue her passion for simplifying the health care system. As a practicing physician and as a corporate managed care executive, Dr. Georgiou learned and leveraged the value and importance of simple and compelling communication to influence impacting patients’ personal health care behaviors as well as driving health care purchasing decisions and business growth.
Visit Dr. Georgiou at her website
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