… He knew that Olive Oyl was good for him.
If she was extra-virgin, that’s all the better, apparently.
EVOO (as some call it) is claimed to help reduce bad cholesterol and lower blood pressure. Since I recently ran out of my Lipitor (statin) and one of my blood pressure meds Diovan HCT (angiotensin receptor blocker with a mild diuretic), I was casting around for a temporary replacement until I can obtain further supplies.
EVOO seems to fit the bill quite well, but since I don’t really enjoy the taste of olives (too much like a topical antiseptic, according to my tastebuds) I had to find a more acceptable way to consume some on a regular basis.
Ye olde Memorye Celles finally cranked up enough that I managed to recall something from an Italian meal one of my former supervisors arranged, several years ago.
I was curious to see him take a carafe of olive oil and pour some onto his side plate, add a little salt and ground black pepper, and then mop it up with pieces of that really nice chewy Italian bread (I forget the name – the one with the large holes in it).
I’m usually up for trying something different food-wise and that day was no exception – and it tasted quite good. As pleasant a way to fill in the time before the courses arrive as I’ve ever indulged.
So I figure I can do pretty much the same today. We happen to have some EVOO (I like adding it to Ranch or Thousand Island dressing on a mixed green salad, and cooking with it too) so I poured out a good measure onto a small plate, sprinkled on some potassium salt (NoSalt) and some ground black pepper, and then grabbed a slice of artisan bread that we happened to have in the fridge (Oat and Hazlenut, from Safeway; the EVOO’s from them, too), tore pieces from it and mopped away.
Yum. Better than I remember it, and tasty enough that I can easily see me taking in my daily quota and then some. All medicine should be so nice!