Is it really true you cannot cook with Extra Virgin Olive Oil? What is the oil with the highest level of antioxidants? How many olives does it take to make the 375 ml bottle you see in stores?
Those are just of the few questions that we will answer during this week’s episode of Manuel’s Caliente Kitchen Show. Join us, Sarah Koszyk, MA, RD, nutrition expert, and I. We will share everything we learned during our visit to a grove in California, Cobram Estate USA, where they produce award-winning Extra Virgin Olive Oil. We will also share the mouthwatering recipe Primavera Fusilli With Chicken Sausage. You will learn so many fun facts and come away with new knowledge about cooking with Extra Virgin Olive Oil.