Once upon a time, everyone used margarine.
This was a sad time, in which everyone chose to sacrifice flavor for the sake of an evil trend sweeping the land. This evil, known as “the low-fat craze,” viewed anything that contained fat—regardless of what kind—as fattening and, even worse yet, detrimental to the heart that beats inside each and every one of us.
Luckily, a brave knight known as Science came along and vanquished the villainous trend. Science showed everyone in the land that some fats, particularly monounsaturated fatty acids and omega-3 fatty acids, were not only not bad for your heart, but very, very good for your heart.
And, in a shocking plot twist, many of the manufactured fats—i.e. trans fats—used by food companies so they could slap a “low-fat” sticker on the packaging were actually bad for your heart.
Once Science restored order to the land, people began once again to return to more sensible attitudes about cooking fats. They began to rediscover worlds of flavor that they once thought were forever lost: butter, coconut oil, duck fat, lard, and olive oil.
Olive oil is not only high in those monounsaturated fatty acids, but it is also high in something else: flavor.
The list of olive oils that follow range in flavors, from smooth and mellow to bold and spicy, but not one of them tastes as bland and boring as margarine and all are way way better for you.
Enjoy one or enjoy them all … and you will live happily (and healthfully) ever after.