My Passion For Olive Oil

About 20 years ago, at the age of 22, I think I truly discovered the taste of extra virgin olive oil. Of course this was’t the first time I tasted it, but since then I became passionate about good quality olive oil and use it every day trying to keep the most of its healthy properties when I cook. This was the start of a long relationship with cooking. Since then I kept searching ways to modify and reinvent classic and traditional recipes in order to make them more healthy, light and better suited to the times we live.

For me, I found that most of the times simplicity is the principle applied in my healthy cooking. Choosing simple foods and using gentle cooking techniques, helped me observe easier the quality of food. I think it is a good approach when starting to eat healthier. You have the chance to know the ingredients better and to try them for taste.

On the other hand, when eating high processed food combined with unhealthy cooking techniques it is harder to notice the quality of the base ingredients. For example, if you cook a fish in the oven with steamed potatoes and broccoli, drizzled with extra virgin olive oil you need very good and fresh ingredients otherwise you won’t enjoy your food. In comparison, if you eat deep fried fish fingers with chips with a processed sauce full of artificial flavours is harder if not impossible to notice the quality of the raw ingredients.