One of the easiest and most enjoyable ways to use extra virgin olive oil is to drizzle it over cooked vegetables. Not only does it improve the taste of vegetables but it also improves our ability to absorb the vitamins and antioxidants found in them.

Well there is more good news. A recent study published in the journal PNAS found drizzling extra virgin olive oil over vegetables that contain nitrites forms nitro fatty acids. Vegetables that contain nitrites are mainly the green leafy types like spinach, wild greens and root vegetables. Nitro fatty acids are known to inhibit an enzyme that contributes to high blood pressure. This is a good example of how whole foods and healthy diets work together to promote good health.