Chef Mary Ann Esposito, host of the PBS television show “Ciao Italia,” knows all about the joys and benefits of cooking with olive oil. Olive oil is 100 percent natural, contains no cholesterol, trans fats, sodium or sugar. It adds a delicious splash of flavor to any recipe. As a rule of thumb, she says, substitute an equal amount of olive oil for other cooking oils.
Here are some more of her tips for eating deliciously with Olive Oil:
Extra Virgin Olive Oil: Has a rich, full flavor, fragrant aroma, low acidity and deep greenish-gold color. It’s ideal for salad dressings, marinades, sauces, roasting potatoes and dipping bread. Drizzle it over air-popped popcorn for a healthier snack, and use it in Chef MaryAnn’s recipe for Marinated Carrot, Caper and Sweet Red Pepper Salad.
Olive Oil: Has a rich golden color; perfectly balanced with a mild flavor. It’s ideal as a base for sauces and for sautéing meat, poultry, fish or vegetables. Try it in Chef Mary Ann’s recipe for Eggplant Rolls.
Extra Light Olive Oil: Has a subtle taste and light bouquet, which allows natural flavors of food to come through. It has a high smoke point, which makes it perfect for frying, stir-frying and baking. For a great break- fast, use it to scramble eggs. For dinner, try it in Chef Mary Ann’s recipe for Devilish Chicken. Visit www.filippoberio.com and www.ciaoitalia.com for more healthy, delizioso recipes from Chef Mary Ann.