Another alarming new food book has sent me scrambling to the pantry to check the labels of my ingredients. This time, it was author Tom Mueller’s, “Extra Virginity: The Sublime and Scandalous World of Olive Oil,” a book (cover shown in inset) that reveals that most of the extra virgin olive oils sold in U.S. supermarkets are not what they seem. In fact, in Mueller’s new book, he reveals that most of the oils labeled “extra virgin” are probably not the quality, antioxidant rich oils that consumers think they’re eating to protect themselves from cancer, heart disease, Alzheimer’s and other health problems/Lorie Hutson, SR. More here.

Question: Do you cook often with olive oil?