Golden goodness in every drop

I was in the hills this weekend.


I made cupcakes for the drive.


Here they are.


I was with friends and an adorable dog I wanted to kidnap.


Here he is.


I played games and laughed and soaked up the unadulterated beauty.


Here is some.


It couldn’t get better, right?




This is how it got better.


So have you ever eaten a slice of warm toasted bread (please forgive the burnt bits on mine) drizzled with extra virgin olive oil on top?

The beautiful, golden oil seeps through the toast, and yet it doesn’t get soggy.

It tastes delicious AND it’s super healthy.

I think I may give up butter. (Gasp!)


Now clearly Extra Virgin Olive oil makes me sing.


It is wonderful over toast (as I just discovered) but it’s also great for drizzling over salads, dips and other finished dishes. It’s best to use Extra Virgin raw (without cooking it) so you get all antioxidant goodness.


Regular Olive oil is best suited for Continental and Mediterranean cooking. It’s also great to knead into dough for baking. Many swear by it as a miracle oil for skin and hair.

Olive Pomace Oil works very well for Indian cooking, and is perfect for frying, as it has a high-smoking point. It has a neutral taste and flavour, so it won’t alter the taste of any dish.


So find an olive oil that makes you sing.


It will be one small, golden step towards health.


Which type of olive oil do you use? And do you have any recipes? I’d love to hear them! 🙂

14 thoughts on “Golden goodness in every drop

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  2. Storm, you are absolutely right! Pomace is made with olive pulp, which could be called ‘waste’ but is really just the fruit that is left over once the extra virgin has been squeezed out. So, Pomace has all the goodness of the miracle olive fruit. The antioxidants in extra virgin are lost once the oil is heated – so it becomes equal to Pomace in health value in any case. And yes, with Pomace, we are still talking about an olive, which definitely beats the pants off the traditional seed oils used in India where both health and culinary utility are concerned!

    By the way, the cupcakes were beyond yum!

  3. I agree with what you say about Extra Virgin and Regular Olive Oil.
    But I have my doubts about Olive Pomace Oil. It is extracted not only from the waste but it seems that the Mediterraneans use it as a lubricant in vehicles. I may be wrong.

  4. Wow, I envy your healthy life. I got extra virgin olive oil (and I don’t how it differs from other kinds) and rarely use it.
    And I love cupcakes! The chocolate ones look super yummy..
    P.s: is it golden retriever? He is great looking!

  5. I guess I should send my “Delicious Cookbook” back to you (which you had so painstakingly selected for me, if you remember). I promise I’ll send you some recipes from the cook book which make use of olive oil. Happy? 🙂

  6. Usually stick to regular olive oil. Would not recommend Pomace though because it doesn’t have the nutrients of olive oil. It’s made from refining the the olives that have already been pressed for making olive oil – so essentially it’s made of olive waste.

    1. Olive Pomace Oil does not have the antioxidants that Extra Virgin has, but it has the same amount of good fat (mono-unsaturated fat). And Olive Pomace oil is definitely healthier for the heart than sunflower, corn and coconut oils which are most usually preferred in Indian households.

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