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I can’t tell you how unskilled I was in the cooking department when I first met my husband. Recipes weren’t my thing if they weren’t from a box which obviously wasn’t the greatest thing to prepare and eat. And don’t even get me started on oils, which ones are good and which ones are bad. I know now that canola oil should be avoided at all costs because it’s synthetically made, and here I’d go for that one over vegetable oil because I knew corn was genetically modified. Now that I’ve done my own research and can cook something outside of the box, one of my go-to oils is extra virgin olive oil.
Olive oil is such a lovely addition to any meal but what I did not know much was the process that olives go through in order to offer a supreme product. Flavor for Life introduced me to Le Stagioni d’ Italia 100% Extra Virgin Olive Oil.