Some combinations are delicious simply because they work. Olive oil is one of the most versatile ingredients of all. Thanks to its properties, we often consume it alongside other foods, and its content of fatty acids and antioxidants helps with the absorption and synthesis of many nutrients.
As you know, sometimes nutrients are better absorbed when consumed together. In particular, there are two cases where olive oil is not only tasty but scientifically proven to improve nutrient absorption.
Tomato and Extra Virgin Olive Oil
The antioxidant power of tomatoes is enhanced when combined with extra virgin olive oil. This is due to lycopene, the antioxidant molecule in tomatoes responsible for their red color. Lycopene helps prevent several types of cancer but reaches the bloodstream in greater amounts when paired with extra virgin olive oil.
So remember: enjoy gazpachos, salmorejos, trempons, pa amb tomàquet, salads with raw tomatoes, and all recipes from our cuisine that bring these two ingredients together. You’ll gain in both flavor… and health.
Salads with EVOO for better nutrient absorption
In salads, we often enjoy leafy greens, carrots, or onions. These foods provide vitamins E and K, as well as carotenoids that convert into vitamin A. While these vitamins have different compositions and properties, they share one key trait: they are fat-soluble. Unlike water-soluble nutrients, fat-soluble vitamins are better absorbed in the presence of lipids. While any healthy fat can help, why not drizzle a good amount of early-harvest EVOO? Studies show that olive oil enhances the absorption of these vitamins more effectively than other dressings.
Absorb nutrients better with olive oil
Eating healthy may seem complicated at times. Combining dishes and considering their nutrients can feel like a headache. However, extra virgin olive oil makes it easy, combining pleasure and health like few other foods.
So enjoy and take care!
