We chose today’s recipe to fit the good news about olive oil reported in this issue of Vital Choices.
While the current studies shows that all grades of olive oil deter DNA damage and lower blood pressure, others demonstrate that unrefined, extra virgin olive oil (EVOO) offers greater cardiovascular benefits by far.
The superiority of EVOO versus “pure” and “virgin” grades stems from EVOO’s high levels of powerful polyphenol antioxidants—believed virtually unique to olives—which are virtually absent from misleadingly named pure grade (chemically extracted and refined) olive oil.
Prep time 10 minutes
Cook time 15 minutes
1/2 cup organic extra virgin olive oil
1/4 cup balsamic vinegar
4 cloves garlic, pressed
4 (6 oz each) wild salmon fillets
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
1 teaspoons sea salt
1/2 teaspoon garlic powder
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