"Dark chocolate is good for you." "Potato chips are really a vegetable." "Drinking red wine is good for your heart."

Mistifying CaloriesI am always amused by how easily we are convinced that something is healthy. If you've bought into the above statements (I'm guilty of saying all of them) then you might be headed down a blind (or ignored) path of unhealthy habits. That is why I feel compelled to devote today's post to one of my kitchen staples: olive oil.

Somewhere along the line (was it the late-90s?), olive oil grew out of that awkward teenager stage into a beautiful seductress that has caused food show personalities, professional chefs, and home cooks to drizzle unmeasured amounts of the popular oil into their skillets, over their vegetables, and onto small plates with a side of Parmesan and a massive bread basket. While not all oils are created equal (and olive oil is definitely on the list of better-for-you oils) the truth remains: it is still oil, and it still contains 120 calories and 14 grams of fat per tablespoon. In fact, when the FDA claimed that "consuming about 2 tablespoons (23 grams) of olive oil a day may reduce your risk of heart disease", they were also quick to add the small print: "You can get the most benefit by substituting olive oil for saturated fats rather than just adding more olive oil to your diet."
I'm Strongs to the Finich 'Cause I Eats Me Spinach

With all these thoughts fresh on my mind, I set off last week in search of my next kitchen gadget. Could an oil mister be the answer to my current dilemma? (To recap, my dilemma is loving olive oil, but wanting to use it in healthier, lower-calorie ways.) Well, I thought it was worth a try. I bought a mister at my local kitchen shop and have now put it to the test for sautéing veggies and spraying over pre-toasted bread. After only two experiences, I am convinced that this thing is great! People, you have got to get yourselves a mister! Though it is not as "sexy" as drizzling and dotting, I estimate that by spraying, I used 50% less oil (if not more) with similar results in taste, browning, and cooking.  

A quick note about EVOO

Does extra-virgin mean "more pure". Well, yes, it does. Extra-virgin olive oil is made from the first pressing of the olives and has less than 0.8% acidity. Only physical pressure (no chemicals) are used to extract the oil. It is considered the best for flavor, sautéing, drizzling over salads, etc.

Virgin olive oil is the second pressing and usually cannot have more than 2% acidity. Virgin has a higher smoking point (410ºF compared to 375ºF for extra-virgin) and is better for cooking at higher temperatures.

All vegetable oils contain the same amount of calories and fat, but they all contain different percentages of three types of fat (saturated "bad" fat, polyunsaturated "good" fat, and monounsaturated "good" fat). Olive oil is popular because it is lower in bad fat and higher in good fat. See for yourself.