I actually did use extra virgin olive oil, but gave the recipe as it was written in the book. Personally, I can’t be bothered to have multiple types of olive oil in the house so I only buy extra virgin since it’s more versatile (you wouldn’t want to use “regular” olive oil on a salad!) I’m not a dietitian so I really can’t recommend one over the other but I think for the most part they’re pretty interchangeable flavor-wise.

I will admit to being lazy and sometimes writing it just as “olive oil” in my own recipes too.

“Extra virgin olive oil is one of the most powerful anti-inflammatory foods in existence. Though I cannot promise you an equally long life span [as the olive tree’s life span], I can assure you that you will look younger, think more clearly, be more active and, yes, extend your life if you incorporate extra virgin olive oil into your diet on a daily basis.”

Any recommendations of one over the other?
Cynthia

That being said, these dishes sound fantastic! I love all of the color and flavor…they don’t skimp at all!