At the beginning over each year I crave home cooked meals – I’ve been doing a lot of cooking in the kitchen. We had rotating guests this entire December, which I love but we were eating out quite a lot. January is a time to reset and recharge.
One thing I love doing this time of year is cooking at home. It brings our family together at the end of our days and makes our home feel even more loved. I don’t think there is another item in my kitchen, other than salt and pepper, that I rely on more for my everyday cooking than olive oil – this Spanish olive oil in particular has been a favorite. There isn’t a day where I don’t use it for something – roasting vegetables, making a salad dressing, or even baking. And it feels good to know that olive oil is good for our health. Using it on a regular basis has so many benefits including:
- Containing large amounts of antioxidants
- Has strong anti-inflammatory properties
- May lower the risk of stroke
- Prevents heart attacks in men
- Protects against heart disease
- Rich in monounsaturated fats
At my home, we tend to eat roasted vegetables that we toss in olive oil at least a few times a week. It’s a great meal and so easy to make. I usually add some sumac or red pepper flakes and salt. It works especially well with root vegetables this time of year – carrots, potatoes, onions, garlic, and maybe some zucchini and you have an instant dinner. I like to roast in a very hot oven – 425 degrees for about 30 minutes or until golden brown.
Another use for olive oil is as the base for a salad dressing. My favorite is olive oil, the juice of one lemon, a dash of balsamic vinegar, and salt and pepper. It’s so easy to make and good for you!
This post is a partnership with Olive Oil World Tour US. All opinions are my own. Thanks for supporting sponsored posts that keep Sacramento Street doors open.
Photos by Claire Giffen