EatingWell 3/26/13

By Kerri-Ann Jennings, M.S., R.D. Associate Nutrition Editor for EatingWell Magazine

For the longest time, the only oil I bought was extra-virgin olive oil. After all, it’s high in heart-healthy antioxidants called polyphenols and monounsaturated fats, which can help lower “bad” LDL cholesterol and raise “good” HDL cholesterol levels. Then a friend, who was also a chef, told me that there are actually times when olive oil is not the best choice. So I looked into the best uses for olive oil, and when to choose another oil.

 

Check out the slideshow above to learn about olive oil alternatives.

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