The 2 Types of Olive Oil You Should Always Have in Your Kitchen, According to Martha Stewart

Martha Stewart recommends keeping two types of extra virgin olive oil in your kitchen - one for cooking and one for eating. Extra virgin olive oil is the highest quality olive oil made from pure, cold-pressed olives, retaining more natural vitamins and minerals. It not only offers health benefits but also has a bright, fruity taste that can enhance dishes.

Stewart suggests using a premium bottle for drizzling over food and a less expensive one for cooking. Olive oil's flavor and aroma deteriorate when heated, so it is important to use the right type for each purpose. Store olive oil in a cool, dark place to prevent it from turning rancid. To enjoy the benefits and flavors of olive oil, consider incorporating it into vegan recipes like white bean bruschetta, lemony spring pasta, summer nectarine and chickpea salad, chimichurri avocado salad, and roasted potato zucchini pizza.