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Olive oil, extra-virgin

Olive oil, extra-virgin: This flavorful, heart-healthy oil is unrefined and thus high in antioxidants and polyphenols that are a tonic to cardiovascular health. Less expensive but so-called “pure” olive oil (not extra-virgin) is refined and more tolerant to heat but also less nutrient-dense. Don’t bother with “light” olive oil; it has virtually no character and even fewer polyphenols. Use extra-virgin in moderate-heat cooking, baking and dressings.

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