News
Cherry (Tomato) Picking the Best!
The first of the season local tomatoes arrive in Ardkeen Quality Food Store this week – a sure sign that summer is on its way! Grantstown Nurseries have been suppliers of tomatoes and other fruits and vegetables to Ardkeen Quality Food Store for almost 30 years. Some varieties are grown exclusively for Ardkeen, this year they include the Suntini Sweet – a Mini Plum variety & Yellow Pearl, a yellow cherry tomato, perfect for summer salads or a lunch box snack. Grantstown Nurseries continuous focus is on quality and innovation, which provides a perfect match for the Ardkeen Quality Food Store ethos. The ultimate in Low Food Miles – These locally grown tomatoes are ripened naturally on the vine, picked & on the shelves at Ardkeen in a matter of hours. The exceptionally short time from vine to shelf ensures that the fruits are at their best and still packed full of goodness. But consumers in Ireland have become used to getting their tomatoes from, Spain or Israel which are grown to look good and last for ages, these fruits tend to lack flavour & freshness as they travel thousands of food miles to Ireland. By buying local not only are you doing your taste buds and general wellbeing a favour but the planet too. In stocking locally grown produce, which has not been stored and transported from afar, Ardkeen can guarantee the superior freshness, quality & taste.
Guest Chef demos at AQFS
Commencing with Sabai, the authentic Thai & Vietnamese restaurant located at The Mall, Waterford, the demonstrations are designed to provide to nutritious, inexpensive meal ideas and advice on cooking and cutting food costs enabling consumers to gain value from their weekly shop without sacrificing tasty, healthy food. Em-Orn - head chef at Sabai will be instore on Friday June 19th sharing her secrets to successful Thai cooking on a budget. Colin Jephson, Managing Director of Ardkeen Quality Food Store comments that “we want to show everyone that cooking with quality food is tastier, more nutritious & does not have to cost alot. We have teamed up with some of the best local chefs to demonstrate how to get the most out of great quality ingredients”. Other demonstrations will include Seamus Sheridan from Sheridan’s Cheesemongers, Dario Cavaliere from La Palma, and Eric Theze of La Boheme. See instore for further information on demonstration dates, times & additional guest chefs. The demonstrations are sure to prove a source of information & inspiration for wholesome family meals on a budget.
Just Food Tasting - Just Great!
Deirdre Hillard of the Just Food Company was instore last Friday 26th & Saturday 27th July with samples of thier fantastic range of organic Pesto's,Dips & Pate's & Couscous - & with an eye to value there was 20% selected products in the range.
With an increasing trend towards entertaining at home - Deirdres' Pestos & Dips provide an easy wholesome solution.
The Just Food Company picked up no less than five awards at The National Irish Food Awards 2008. The awards celebrate the quality and imagination of the best Irish food producers. With over 700 entries, The Just Food Company came out on top across five categories.
Gold Medal - Soup Category for Organic Spicy Lentil Soup
Silver Medal - Soup Category for Organic Winter Minestrone Soup
Silver Medal - Speciality Meat Category for Organic Chicken Liver Pate
Silver Medal - Sauces and Dressings Category for Organic Basil Pesto
Bronze Medal - Healthy Options Category for Organic Cranberry and Almond Muesli
DARIO from LA PALMA pays a visit!
Italians are the experts of frugal cooking - gutsy dishes, prepared without fuss,using honest ingredients, Nothing goes to waste & generations of knowledge ensures everything tastes delicious...where else could we go in Waterford except to La Palma to demonstrate real Italian cooking within a budget.
Dario Cavaliere, Head Chef at La Palma has come up with some really budget friendly recipes harking back to memories of cooking with his Grandmother in Italy , who instilled her passion for using fresh local ingredients. His Proscutto & Melon starter will use Granstown Strawberries & McCormack Farms Rocket & his pasta dish Tom Clearys Spinach Leaves. Dario like most chefs is an advocate for the well stocked store cupboard & among his essentials are; Divella Extra virgin Olive Oil - 1tr now just €4.99 in Ardkeen Quality Foodstore. There are also some great offers on Rustichella & DeCecco Pasta range.
Dario was in action in store last Friday, 3rd July.
His demo sure helped us LOVE FOOD SPEND LESS - the Italian way!
See our 'Featured Chef' section for more info on La Palma & Dario.
Cutting the cost of food in lean times
By Carissa Casey
Tuesday November 04 2008
STAYING healthy in an unhealthy economy isn't that difficult, according to nutrition experts. Many of our worst eating habits are also the most expensive.
Cutting back on fast food, processed food and fatty snacks will not just save money, it will make you healthier. So too will eating more fresh vegetables and fruit, cooking meals from scratch and even home baking.
"I think a lot of people got into the habit of buying pre-prepared meals," says Aveen Bannon of the Dublin Nutrition Centre.
"They're not the most nutritious, particularly for children, and if money's tight, that's where the savings should be made.
"We need to get back to basics mainly for health reasons but if a shortage of money is an incentive, that's great. We should try and eat more home-made food. It's better for us and cheaper."
A basic knowledge of food types is essential for getting the best value both nutritionally and financially. Carbohydrates -- bread, rice, pasta -- are an important part of any diet.
"Choose wholegrain and high fibre varieties," says Ms Bannon.
"They generally cost the same but will increase your fibre intake and give a slow release of energy during the day. That means you won't get a sugar slump between meals and crave something sweet."
For breakfast, porridge is one of the best and cheapest sources of high-fibre carbohydrate. A kilo of organic oats costs about €2.45 compared with about €4 for a kilo of cornflakes.
Add a portion of fruit (300 grammes of frozen blueberries costs about €4) and some yoghurt (450 grammes of organic natural yoghurt for about €2) for a nutritious start to the day.
"With osteoporosis a very real issue in Ireland we need to ensure that we include calcium-rich foods like yoghurt in our diet on a daily basis," says Bannon.
Research shows that 79pc of men and 81pc of women in Ireland do not eat the recommended five portions (400 grammes) of fruit or vegetables a day.
"The average appears to be about three portions a day," says Margot Brennan of the Irish Nutrition and Dietetics Institute.
"Even a moderate increase in your fruit and vegetable intake reduces the risk of coronary heart disease and stroke."
Fresh fruit and vegetables are the most nutritious and are always cheaper when in season. Frozen or tinned vegetables or fruit will work just as well. "Frozen vegetables are an excellent choice because their vitamins and goodness are locked in so keep the freezer well stocked with things to add as a side to your meal or mix into a stir fry, soup or casserole."
Meat, fish and poultry are the most expensive items on the grocery bill. These are all sources of protein but are not the only sources.
The World Cancer Research Fund suggests that we eat plant sources of protein at least three times per week. Pulses like chick peas and kidney beans are excellent sources of protein and extremely cheap.
A kilo of the cheapest cut of beef costs about €5.50 and contains about 166 grammes of protein. A kilo of kidney beans costs about €2.76 and contains about 240 grammes of protein. Eggs and cheese are also cheap sources of protein.
"When it comes to cheese we should reduce our intake to about two times a week as it is considered a high fat food," says Ms Bannon.
"For health reasons you really should look at having a vegetarian night once or twice a week and using a non-meat source of protein. A big problem in Ireland is the attitude a lot of men have to not having meat at every meal. That really needs to change," she adds.
Oily fish -- salmon, trout, sardines and fresh tuna -- are sources of omega-3 oils. According to nutritionists, we should try to include them in our diets twice a week. Tinned varieties are cheaper and just as good.
Keep the use of oil in cooking to a minimum. "A great way of controlling oil is to use a spray oil or buy a spray container yourself and then distill your chosen oil into the spray container," says Ms Bannon.
Treats are an essential part of any diet. Bannon suggests experimenting with home baking.
"It's the most cost efficient thing to do. It's also fun and kids love it. Make sure that you are using healthy ingredients," she says. Ideal home-baked treats include carrot cake, banana bread, flapjacks and chocolate rice crispies.
For more information on cutting food bills check Irish Nutrition and Dietetics Institute (www.indi.ie) or the Dublin Nutrition Centre (www.dnc.ie).
Grow Your Way Out of The Recession
Fresh from the Sea author Clodagh McKenna with GIY Ireland founder Michael Kelly at a photocall to announce details of the launch of GIY Ireland. Photo Credit: Nicky Fortune
Ardkeen Quality Food Store is proud to sponsor the very first GIY Conference
Founder and owner of Ballymaloe Cookery School, Darina Allen, will talk about the “lost art” of growing your own food at the launch of GIY (Grow it Yourself) Ireland on September 12th. Ireland’s most famous chef, whose new book Forgotten Skills of Cooking is released in the autumn, believes that forgotten skills such as vegetable growing are a practical and proactive way to deal with the recession. “As food has become more and more convenient, we have become increasingly de-skilled,” she says. “Being able to cook or grow things was almost looked down upon and seen as having a lesser value than work. People have been so focussed on careers and academia that they missed out on learning the skills that would really help them through these difficult times.”
GIY Ireland is a national not-for-profit organisation which is trying to inspire people to grow their own food and give them the skills they need to do so successfully. The organisation, established by journalist and author Michael Kelly, aims to establish GIY groups in every town in Ireland. Hundreds of people are already involved in existing GIY groups where activities include monthly meetings, talks and demos, garden visits, seed and plant swaps, produce bartering, mentor panels and grower’s meitheals. GIY meetings are free and open to people interested in food growing at all levels, i.e. from growing a few herbs on the balcony to complete self-sufficiency, from beginners to old hands.
Darina Allen has been supporting GIY Ireland since its foundation and believes the organisation is doing vital work in helping Irish people get back to basics. “Getting people together in a GIY group is a brilliant idea. It gives them a sense of camaraderie and shared experience in the joy of vegetable growing. But it also gives them the skills they need to grow successfully. Having a GIY group in every town in Ireland would mean that anyone who wants to grow their own will have a place to go where they can meet like-minded people and learn from them. That will be invaluable.”
GIY founder Michael Kelly says that growing your own food is about taking back control in a world that feels increasingly out of control. “There are so many problems in the world today that we are completely powerless about – the state of our economy, swine flu, global warming, even the miserable summer weather. But we are not powerless when it comes to food security, food quality and food costs. We can go out today or tomorrow or this weekend, stick a seed in the ground and watch it grow. That’s the beauty of growing your own – it is utterly proactive.”
GIY Ireland is looking for local champions around Ireland to set up a GIY group in their area and will give them all the help they need to get a sustainable, successful group up and running. The organisation’s launch takes place on September 12th in Waterford Institute of Technology and other speakers include Fresh from the Sea author Clodagh McKenna, grow-your-own pioneer Joy Larkcom, Minister for Food and Horticulture Trevor Sargent and self-sufficiency guru Will Sutherland. There will also be talks on allotments, community gardens, nutrition, seed-saving and permaculture. Tickets which cost €35 include a seasonal dinner and are available to buy from www.giyireland.com. The GIY launch is part of Slow Food Ireland’s Waterford Harvest Festival which includes a ‘Harvest Feast’ in the city on the Saturday evening and a farmer’s market in the city centre on Sunday 13, September.
Glenfin free range Duck Eggs!
Deliciously, Nutritiously Different! We are now stocking Glenfin Free Range Duck Eggs at Ardkeen Quality Food Store. Glenfin ducks are free to roam the fields on our farm in Tydavnet, Co. Monaghan and are bedded daily on straw, giving fresh, wholesome and natural eggs. At night the ducks are safely housed in a purpose built poultry barn. They are fed on a vegetarian diet which primarily consists of maize that has been specially milled by a local feed mill. The eggs are collected by hand and packed fresh every day. You can freely substitute Glenfin Duck Eggs in all your usual recipes for wonderful results. The eggs are large and rich and also have more albumen (the protein in the white) than hen eggs. This gives them more structure when cooked. For this reason, they are excellent for baking: the extra protein creates additional loft in cakes and adds superior flavour and texture. 
For more information visit www.glenfinfarm.ie
Economical Entertaining the Bodega way.
Cormac from Bodega was instore on Friday last with his head chef Sylvain Martinez as part of our very popular Love Food Spend Less cookery demonstrations. On the menu was Terrine of Goats Cheese & Roasted Red Peppers - a really great dish for entertaining in these testing times which can be made days in advance. We love this tasty & uncomplicated dish, as Cormac commented “Anyone can do it, if you can read you can cook this recipe!” Cormac handed out well over 300 recipes during the demo & tasting, but if you didn’t get one you can find it on our featured recipe page.
The recipe serves up to 6/8 and uses only a handful of ingredients- truly, “Love Food Spend Less” and made all the more frugal given the 1/3% off the main ingredient - Ryefield Goats Log from Sheridan’s Cheese counter.
Grow It Yourself
We also know that some of you like to give growing your own a go too! And we think it’s fantastic! The GIY (Grow It Yourself) movement started in Waterford by Michael Kelly has literally taken root & spread all over Ireland. GIY Ireland is a not-for-profit organisation which promotes and facilitates back-garden food growing. Local photographer & GIYer Nicky Fortune has provided us with some beautiful photos of local GIYers & their favourite produce. We hope it provides some inspiration - whether it’s a windowsill herb planter or hopes of self sufficiency – the rest of the time you know you can rely on Ardkeen Quality Food Store. For more info see: www.giyireland.com and www.nickyfortunephotography.com
At Ardkeen Quality Food Store, we do our best to bring you the freshest, in season local produce we can find – like David Currid's super sweet tomatoes from Grantstown, Tom Cleary’s much sought after Broccoli from Campile or Mrs. Halley’s succulent berries from Newrath. We know that by stocking locally grown produce, which has not been stored and transported from afar, we can guarantee the superior freshness, quality & taste. 
How to Beat the Credit Munch
Thai Time at Sabai Demo
Em-Orn was on hand Friday 19th sharing her secrets to successful Thai cooking on a budget - a great believer in using quality local season ingredients, her Massaman Curry & Thai Salad proved a hit - not only in terms of taste & recipe simplicity but also on the budget front. 
Using Grantstown tomatoes, local Wexford potatoes & Bertram Salters (Carlow Foods) Chicken Legs, the curry ingredients for 4 worked out at just €4.06 & her fabulous fresh salad just € 2.41. There were special offers on many of the ingredients including 33% off the Thai Gold range of products but even without the special promotion prices the ingredients used were really good value - Carlow Food Chicken Legs cost just €2.99 for 4! 
As they queued for a taste of Sabai is sumptuous frugal fare, customers were enthralled by Em-Orns ornate fruit carvings -truly intricate creations - Em-Orn has promised to come back & give us all lessons in carving & if her cookery demo is anything to go by we will be proficient in no time!
Feeding a family of 5 on €100 per week
By Susan Daly
Tuesday August 18 2009
Cooking has become a spectator sport. At a time when we are being advised to cook purse-friendly meals at home to beat the pinch, celebrity chefs are still crowding our TV screens.
Even Oscar-winning actress Meryl Streep has gotten in on the act, with her turn as Julia Childs in new movie Julie and Julia. Childs was a TV chef credited with popularising sophisticated French cooking among convenience food-obsessed Americans of the 1960s.
Food campaigner Michael Pollan has pointed out it is ironic that Streep resurrects Childs' achievements at a time when the art of home cooking has almost died out.
"How is it that we are so eager to watch other people browning beef cubes on screen, but so much less eager to brown them ourselves?" he asked.
Other foodies are taking a more constructive attitude to the loss of cooking skills. The BBC has begun a new series called Economy Gastronomy (BBC2, Wednesdays, 8pm). The aim of the series is to show families how to assemble simple, nourishing dishes using good-quality, affordable ingredients. Waste nothing is the key phrase.
Yvonne Rosenkrantz, who runs a cookery school for children from her house in Blackrock, Co. Dublin, is a keen advocate of cheap and healthy family cooking. She and her husband have a 12-year-old son, Caelum. They also take in Spanish students for the summer. Here Yvonne makes a menu she would use to keep her food bill under €100, feeding 4 to 5.
BREAKFAST:
"Porridge is my cupboard staple, nutritious and cheap. I sometimes make pancakes using brown flour and if you make muffins, they can be used again for lunch. Once a week, we might have a special breakfast, honey, yoghurts, small Canadian pancakes -- it's not much effort and it breaks up the rest of the week."
LUNCH:
"Half-brown and half-white bread sandwiches cost no more than usual but look more interesting to kids. It doesn't blow the budget to use little pitta breads from time to time. I toast them, fill them with leftover chicken and wrap in foil. I empty fruit yoghurt into a bigger spill-proof cup and add chopped fruit. Homemade fruit cake is a big hit with us, as are homemade crisps -- just throw some thinly sliced root veg on a roasting tray with olive oil and a pinch of salt."
TREATS:
"Fizzy drinks are a waste of money. I keep squash concentrates like Robinson's, where a little goes a long way when diluted with water. Kids get used to what they are given. I make a batch of flapjack bars at the start of the week and keep in an airtight container. They are a doddle and full of things in your cupboard; nuts, oats, honey, seeds."
EVENING MEALS:
MONDAY:
"It's normally a roast on Sunday so I make a white sauce, add mushrooms and the leftover chicken to pasta for an easy carbonara.
Chicken pies are good too -- puff pastry is tricky to make so I don't mind buying frozen. It's only an expensive option when people roll it out too thickly. I get 14 squares (one square per little pie) out of one roll of pastry. It's only really a cover for the pie. Leftover pies can be kept frozen."
TUESDAY:
"I never buy vegetables on a Monday because most fresh ingredients don't go into the shops until Monday evening. Do a shop then if you can because your veg will last much longer at home. It's a mince day today. Irish people tend to use too much meat in our mince dishes like spaghetti bolognese, so I would bulk up the veg content with celery, onion and garlic and stretch the mince over two days, maybe to a lasagne."
WEDNESDAY:
"The other half of the mince is gorgeous in tortilla wraps -- kids always love this meal. Use the same spag bol sauce, stuff your wraps, top off with a little cheese in the oven and it's just divine. I give the mix an edge with different spices I keep in the store cupboard."
THURSDAY:
"If my son has had meat at lunch, I would maybe use up eggs in a Spanish omelette. You can throw anything into it you want so that nothing goes to waste at the bottom of the fridge -- potatoes, onions, bits of rashers, carrots, and so on."
FRIDAY:
"Salmon is expensive but there are lots of cheap fish out there. I like hoki, which is very good value and has no bones, so it's great for family meals. I make homemade fish and chips by cutting the fish fillets into strips, rolling them in flour, egg and breadcrumbs (or I use up stale cream crackers by crumbling them up very finely) and frying.
"Forget bags of oven chips -- it only takes a minute to scrub a few spuds, chop them in eighths, toss in olive oil and mixed herbs, roast, and you have lovely potato wedges."
SATURDAY:
"Instead of a takeaway, there is a simple sweet and sour chow mein that I get kids making from the age of four up. You stir fry chicken and whatever veg you have -- frozen or fresh, I always have a bag of peas in the freezer.
"For the sauce, mix a tablespoon of runny honey, garlic and ginger, 2tbs soy sauce, juice of half an orange, 1tsp of cornflour, and a little chicken stock and toss everything in it before cooking. It's a cheat Chinese. I really begrudge paying €40 or €50 a head to eat out these days."
SUNDAY:
"Generally, I have potatoes left over for the roast so this is just the price of a good chicken or meat joint, and a few veg."
For information on courses at Yvonne's Junior Chef cookery school, visit www.juniorchef.ie or ring 01 2780382.
Paella, Paellla & More Paella
Not going away this summer? Ardkeen Quality Food Store will bring the continent to you, we hosted a Paella Making Demonstration on Friday 3lst July, with Alvaro Vera and Raphael Fontugne (pictured above). The scintillating smell of the Mediterranean permeated the shop & there was a real doubt as to whether the huge pan would be able to serve the throngs who queued to have a taste. Paella fits perfectly with our Love Food Spend Less campaign as not only is it a rice based dish, it lends itself to whatever ingredients you have to hand, you can choose to use any combination of fish, shellfish & chicken, that maybe on special offer, as they all work well in a paella recipe.
Currently we have paella pans on special off at just €25 – so you can make this fantastic dish at home & the 1kg of De Cecco arborio rice is just €2.89.
There were two great Spanish wines to taste at the demonstration Castillo de Nava Verdejo & Egiarte Tinto Joven from the Lezaun Winery in the Navarra region.
Afterwards, Alvaro & Raphael stayed on to help Carmel, our wine buyer with a customer tasting of some more great Spanish wines.
Rain, what rain!
Top Waterford Chefs Show You How to Love Food, Spend Less
(l-r) Michael Quinn, Waterford Castle; Paul Flynn, The Tannery; Eunice Power, Powersfield House & Colin Jephson, Ardkeen Quality Food Store
Quality is still a priority for food shoppers in Waterford. Even though almost everyone has less money to spend, a recent survey, commissioned by Ardkeen Quality Food Store found that a majority of participants want to buy local and be sure of the provenance of their food. Many are concerned that they will not be able to afford the quality they prefer.
Value for Money is the hot topic of the moment when it comes to grocery shopping, but does that mean cheap, tasteless food on our plates? Absolutely not!! is the answer from Ardkeen Quality Food Store, whose continuing ‘LOVE FOOD SPEND LESS’ initiative clearly demonstrates how choosing food that is fresh, in season and produced with care not only tastes fantastic but won't blow the budget either. This summer season sees three outstanding Waterford Chefs, each renowned for their advocacy of quality local products, demonstrate the LOVE FOOD SPEND LESS principles instore.
Michael Quinn of Waterford Castle, Paul Flynn of The Tannery and Eunice Power from Powersfield House will each host a cookery demonstration instore over the coming weeks, illustrating that shopping on a budget does not have to mean poor food choices.
Michael Quinn, head chef at Waterford Castle is first up on the schedule on Friday April 30th. Michael is a true champion of local produce, Grantstown Tomatoes, Sally Barnes Hot Smoked Tuna and Jane Russell’s Fresh Blood Black Pudding will all feature in his LOVE FOOD SPEND LESS Cookery Demo and Tasting
Next up on Friday 21st May, award winning, Paul Flynn, of the Tannery in Dungarvan who is synonymous with great rustic and earthy cooking with a few whimsical twists, Paul's cooking is always seasonal, often inspired by what is growing in his own garden.
Eunice Power, caterer extraordinaire, will visit the store on June 18th; Eunice epitomizes the LOVE FOOD SPEND LESS way of life, growing her own veg & using some really frugal yet quality, tasty ingredients. Her fabulous Paella will be the dish of the day.
LOVE FOOD SPEND LESS is based on smart shopping, buying less but of better quality & learning tips and techniques on how to buy and prepare the finest quality ingredients on a tight budget. A quick tour of the aisles in Ardkeen will assure you of multiple ways to solve your credit crunch concerns in balancing food quality and grocery spend. Store cupboard essentials at very economical prices, locally sourced lean cuts of meat and in season fruit & vegetables are some of the areas that provide fantastic value for money. Add to that lots of frugal recipes, meet the producer events and product tastings making shopping at Ardkeen Quality Food Store a real recession beating event!
Keep updated on events on the Ardkeen Facebook page or log on to www.ardkeen.com or www.lovefoodspendless.com to find out more.
Olive Oil and Health — Harvey B. Simon
Q. I’ve read that olive oil is good for health, but is extra virgin olive oil worth the extra cost, or is it just another trendy gimmick? People in the know say that extra virgin olive oil has a characteristic zesty, almost pungent flavor that is missing from ordinary olive oil, which is bland, if less expensive. There is a chemical explanation for the difference between the two types of olive oil, and it may have implications for health as well as flavor. Like other edible seed oils, olive oil is composed of a mixture of fatty acids. In the case of olive oil, about 75% of the fat is oleic acid, a mono-unsaturated fatty acid in the omega-9 group. Oleic acid is also a major constituent of canola oil, and it’s equally present in extra virgin and regular olive oil. But there is a difference in the minor components of the olive oils. Unlike the others, extra virgin olive oil is obtained from the first pressing of olives; the other oils are extracted by solvents, heating, or both. As a result, extra virgin olive oil retains phenols. Various phenols, such as oleuropein, are antioxidants, and they may explain why olive oil helps protect LDL (“bad”) cholesterol from the oxidative damage that enables it to trigger inflammatory damage in artery walls. And because of the way it’s made, extra virgin olive oil has other vascular, anti-clotting, and anti-inflammatory properties that may be helpful. A European trial tested this theory. Two hundred healthy male volunteers were randomly assigned to drink just under an ounce of low-, medium-, or high-phenol olive oil a day. In just three weeks, the high-phenol oil increased levels of HDL (“good”) cholesterol and reduced evidence of oxidative stress. Do these chemical changes translate into clinical benefit and better health? It’s too early to say. For that matter, although scientists are confident that olive oil is better for the heart (and prostate) than saturated fat or trans fat, they are not completely sure that olive oil promotes health because of its own properties or just because it displaces harmful fats from the diet. Until scientists can tell us more, we won’t know if the phenols and other minor constituents of extra virgin olive oil actually make a difference for health. If they make a difference in taste for you, join the trendy EVOO crowd, but as with all high-calorie foods, use in moderation. — Harvey B. Simon, M.D.
A. You probably should be asking a chef, not a doctor. Extra virgin olive oil is trendy — so popular, in fact, that menus in many high-style restaurants boast of serving “EVOO,” the in-crowd’s acronym for extra virgin olive oil.
Editor, Harvard Men’s Health Watch
