While the current studies shows that all grades of olive oil deter DNA damage and lower blood pressure, others demonstrate that unrefined, extra virgin olive oil (EVOO) offers greater cardiovascular benefits by far.
The superiority of EVOO versus “pure” and “virgin” grades stems from EVOO's high levels of powerful polyphenol antioxidants—believed virtually unique to olives—which are virtually absent from misleadingly named pure grade (chemically extracted and refined) olive oil.
Prep time 10 minutes
1/2 cup organic extra virgin olive oil
1/4 cup balsamic vinegar
4 cloves garlic, pressed
4 (6 oz each) wild salmon fillets
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
1 teaspoons sea salt
1/2 teaspoon garlic powder
- Mix olive oil and balsamic vinegar in a small bowl. Place fillets in a shallow baking dish. Rub fillets with garlic, then pour the vinegar and oil over them, turning once to coat. Season with cilantro, basil, and garlic salt. Set aside to marinate for 10 minutes.
- Preheat broiler.
- Place the salmon about 6 inches from the heat source, and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occasionally with the sauce from the pan.