We all hear that olive oil is good for us, but the quality of olive oil can vary vastly between typical grocery store olive oils and true 100% extra virgin olive oils. Extra virgin, by definition, means the olives must be “without defect” and must be crushed within 24 hours of being picked. These olives provide great health benefits – protection against heart disease and cancer, reduction of inflammation, improved cognitive function, and more joint mobility among other things.
However, to be labeled extra virgin, most commercial olive oil bottles only need to contain 12% extra virgin olive oil. The rest can be olive oil made from old, poor quality and even rancid olives, providing little health benefit. Even worse, it can contain other oils such as soy and canola without listing these oil’s as ingredients.
Choose wisely. Look for the actual crush date and the polyphenols (the most important component of olive oil). If this information is not available, don’t trust the source.
Emerald Coast Olive Oil gets fresh Northern or Southern Extra Virgin Olive Oils every six months making ours among the freshest and finest olive oils in the world – maximum flavor and maximum health benefits. Stop by our store and taste before you buy!
Healthy Olive Oil Muffins With Coconut Drizzle
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
1 cup milk
¼ cup Persian Lime, Lemon, Blood Orange
or Unflavored Olive Oil
2-3 tablespoons Coconut Balsamic Vinegar (optional)
1 cup icing sugar
¼ teaspoon ground ginger
Preheat oven to 375 degrees. Spray muffin pans with cooking spray. Mix the dry ingredients in a large bowl. Make a well in the center. In a small bowl, beat the egg with a fork. Add the milk and olive oil.
Pour the wet ingredients all at once into the well in the flour mixture. Mix quickly with a fork until moistened; do not overbeat. The batter will be lumpy. Pour the batter into muffin pans, filling ¾ full. Bake for 20-25 minutes until golden around the edges (about 15 minutes for mini-muffins).
When muffins have cooled, combine vinegar*, icing sugar and ginger in a small bowl and whisk until smooth (make it very thick so add more sugar if you need it). Spoon the glaze into a small zipper plastic bag and cut a very tiny hole in one tip. Squeeze the glaze onto the muffins in small ribbons. Let dry.
*You can use other white vinegars or even water.