Please join our table - "The slippery slope of olive oil …"

As a regular reader of my column, you have probably noticed my many comments about olive oil and that I usually mention that I use Greek olive oil the majority of the time. Yes, I have a few different types of Greek olive oil, from “extra virgin” first press to a lighter, all-purpose olive oil. But why? And what is the big difference? Olive oil, the “golden liquid” as Homer called it, has been part of Greek history since antiquity. According to many olive oil experts, about 70 percent of olive oil labeled “extra-virgin olive oil” (EVOO) sold in U.S. supermarkets is mixed with other oils of inferior quality, such as canola, sunflower, soy and corn oils. I personally only buy 100 percent Greek olive oil imported from Crete and I love cooking with it in appetizers, salads, main dishes and even desserts. So “Please Join my Table” as we enjoy dishes made with EVOO.

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