<http://schema.org/articleBody>
"  At least according to famed chef Thomas Keller, is Manni&amp;#039;s Extra Virgin. Last week, I attended a vertical tasting of Manni&amp;#039;s extra virgin olive oils at Williams-Sonoma led by olive oil maker Armando Manni and Keller. Manni&amp;#039;s incredibly fragrant and delicious oils and Keller&amp;#039;s phenomenal canap\u00E9s made for a lovely evening. Here are some tips they offered on getting the best flavor and the most health benefits from your olive oil: Don&amp;#039;t cook with it. At least not with Manni&amp;#039;s, which runs $79.95 for 6.8 ounces (exclusively at Williams-Sonoma). His oil tastes so intensely fresh, you need only a few drops of it to finish a dish. Even if, like me, you&amp;#039;re getting supermarket extra-virgin olive oil, you shouldn&amp;#039;t cook with it. Heating it eliminates its antioxidant properties and dulls its rich flavor. Keller notes that in Italy, they cook with lower-quality olive oils (the equivalent of our &amp;quot;pure&amp;quot; and &amp;quot;regular,&amp;quot; which aren&amp;#039;t as high in antioxidants) because olive oil is their native oil. Here in America, he recommends corn or canola oil for cooking. Store it properly. Along the same lines, light and heat can ruin its antioxidant properties. Store extra-virgin olive oil in a cool, dark place and preferably in an opaque container. Keep it away from the heat of the stove and oven too. Buy a little at a time. Unless you&amp;#039;re using vast quantities of it at every meal, don&amp;#039;t buy a big bottle. Not only can it go rancid (check by smelling), it can lose those same valuable polyphenols that make it antioxidant-rich. Enjoy it. As Manni and Keller demonstrated last night, olive oil is delicious in so many applications. I won&amp;#039;t be recreating Keller&amp;#039;s out-of-this-world thyme ice cream, olive oil &amp;quot;jam,&amp;quot; or prosciutto-wrapped eggplant, but I will be drizzling some over good bread, spring vegetables, and salads.   To see how we get the most of antioxidant-rich extra-virgin olive oil, come visit our test kitchen on a Good Housekeeping Research Institute Tour. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a23777/the-best-olive-oil/?src=shelter_footer>