Olive oil is a key ingredient of the famed Mediterranean diet. It has been credited with reduced cholesterol; lower rates of heart and artery disease; lower rates of certain cancers; and a slowing of the ageing process.
Fuelled by chefs’ love of this golden liquid, I’m not surprised to see new olive groves being planted in Australia and sales soaring at both supermarkets and farmers’ markets.
11 May 2016
by Catherine Saxelby