The Doctor’s Kitchen: Supercharge your health with 100 delicious everyday recipes

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and rich diversity of phenolics.

The role of oxidation and inflammation in heart disease has become well 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°C

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-pressed

olive oil – your heart will thank you for it.