Studies show that olive oil reduces the rate of cardiovascular illness by lowering cholesterol levels. The oil also prevents the hardening of arteries or atherosclerosis, the most prevalent cause of death in industrialised countries. Supposedly, the oil has therapeutic effects on peptic ulcers. Its consumption relieves abdominal pain and lessens indigestion after a meal. Chef Prakash Sivakumar of The Straits restaurant of Radisson Plaza Hotel, Kuala Lumpur, says that in Italian restaurants, at least 10 bottles of flavoured olive oils would be brought out in a trolley.
Guests can then choose their favourite oils to go with the main course.
Other than cooking or oiling your pasta with olive oil, you can dip your bread in olive oil and balsamic vinegar instead of butter. Transfer the blended oil mixture from the processor into a muslin or cheese cloth. Tie the cloth up in a bundle and hang from the wire rack in the fridge. Place a bowl under it to trap all the basil oil drippings. The oil is ready for use.