In this episode, Dr. Sue Kleiner and Erik Bustillo explore the health benefits, cooking tips, and industry insights related to extra virgin olive oil, emphasizing its polyphenol content and proper usage. keywordsextra virgin olive oil, health benefits, polyphenols, oleocanthal, cooking tips, olive oil industry, nutrition, anti-inflammatory, food quality key topicsHealth benefits of polyphenols in olive oilOleocanthal as a potent anti-inflammatoryProper cooking techniques with olive oilIndustry issues with olive oil labeling and qualityVariety of oils for different culinary usesChapters00:00 Introduction to olive oil benefits and episode overview01:43 What makes extra virgin olive oil unique and its flavor profile02:12 Polyphenols in olive oil and their health benefits03:12 Oleocanthol and its anti-inflammatory properties06:11 Cooking with olive oil and smoke point considerations08:33 Using olive oil as a dressing and other oils for cooking10:33 Industry insights on olive oil authenticity and labeling12:19 How to verify the quality of olive oil and trusted sources13:20 Closing remarks and episode wrap-up

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