EN on Foods
March 2006 Issue
Olive Oil: A Marriage of Taste and Health
While olive oil boasts a bounty of heart-healthy monounsaturated fats and antioxidants like phenols, its distinct flavor is what attracts food aficionados. The flavor, color and fragrance of olive oil vary significantly depending on where the olives are grown and the crop’s condition at harvest.
To continue reading this entire article you must be a paid subscriber.
Subscribe to Environmental Nutrition
Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.
Already subscribe but haven't registered for all the benefits of the website? Click here.
Subscriber Log In
Forgot your password? Click Here.