ENVIRONMENTAL NUTRITION: Make olive oil your No. 1 oil
--Know where it is produced. Look for a label identifying production at a specific mill or country, not simply where the oil was bottled or packaged, which can be different.
--Buy as fresh as possible. Purchase oil as near the harvest date as possible. A best-by date may be deceiving, because it doesn't indicate how long the oil was stored before it was bottled.
--Choose a dark bottle. Along with age, heat and light are the enemies of olive oil.
Gremolata
This herb and olive oil condiment can be served with meat, fish, pasta, couscous or bread.
Makes 1/2 cup.
Recipe from "Mediterranean Diet Cookbook for Dummies," by Meri Raffetto and Wendy Jo Peterson
1 lemon, zested and juiced
1/4 cup parsley, chopped
4 cloves garlic, chopped
1/4 cup extra virgin olive oil
Mix together lemon zest, lemon juice, parsley, garlic and olive oil
(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit www.environmentalnutrition.com.)
