Our Food Is Killing Too Many of Us (The New York Times)August 30, 2019
Don’t try to parse every word on the label: The keys to good flavor are seeking out the freshest oil and using it generously.
When extra-virgin olive oil arrived in American kitchens around 1980, a set of myths came with it. You can’t use it for everyday cooking. You can’t use it for deep-frying. You must hoard your best stuff and bring it out only for occasional drizzling.