The Doctor’s Kitchen: Supercharge your health with 100 delicious everyday recipes - Dr Aujla Rupy

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recognised in the medical community, so it’s probably the antioxidant effect of EVOO that makes it a heart-healthy ingredient.

      It’s a staple in my store cupboard and fat of choice for lightly sautéing food, dressing dishes and making pestos. It remains stable (the chemical bonds do not break down) up to reasonable cooking temperatures around 170°C192 and the difference in taste between poor- and high-quality EVOO is noticeable to even the least refined of palates. Spend a few extra pounds on organic, cold-pressed193 olive oil – your heart will thank you for it.

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