I’ve always been an avocado fan—and, by extension, an avocado oil proponent. I enjoy the buttery flavor and cooking versatility. I love avocado oil—but…it’s not exclusive.
Anyone who knows me well has seen how much I enjoy Mediterranean food, and for that extra virgin olive oil can’t be beat. It’s been on my list for a while now—create the olive oil I want to eat with every Mediterranean meal. I took my time sampling and choosing for sure, but I couldn’t be happier with the result.
I love using it in recipes where I can really taste and savor it—from fish to lamb to a tomato and cucumber salad and more. I’ve said before that the flavor of a good extra virgin olive oil is nuanced enough to elevate the simplest dishes, and that’s what I’m happy to offer—with the same careful dedication to quality I ensure with all Primal Kitchen products: Whole30 Approved®, Certified Paleo, Keto Certified, Certified Organic, and Non-GMO Project Verified, so you know you’re getting the best.
Now For the Giveaway…
How do you use extra virgin olive oil in your Primal and keto cooking? Tell me in the comment section—OR—suggest a future recipe or topic for the blog.
Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.