Fighting cancer dish by dish

So Simple, So Tasty, So Healthy: Sofrito

Onions, garlic and tomatoes cooked in olive oil—this doesn't exactly sound like a super-food recipe, right? And yet, Spanish researchers have found that this preparation ("sofrito"), which forms the basis of many Mediterranean dishes, contains more than 40 compounds that can help lower our risk of heart disease and cancer. Tasty *and* healthy—does it get any better? Read More

Olive oil

Does the sofrito/soffritto need to be cooked in olive oil, or can the olive oil be added after? I generally prefer to use saturated fats for cooking.

Olive oil for sofrito

No, you don't *have* to use olive oil to make sofrito, though this is the most commonly used cooking oil in the Mediterranean region, and its nutrients (monounsaturated fat, polyphenols, etc.) are thought to account for a lot of the health benefits of the Mediterranean diet.

To get the most out of the polyphenols in olive oil, it's best to use a *little* oil for cooking and then drizzle some more over the finished dish, as you suggest. Delicious and nutritious!

Post new comment

The content of this field is kept private and will not be shown publicly.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.

More information about formatting options

Conner Middelmann Whitney is a nutritionist, journalist, chef, and former cancer patient.


Subscribe to Nourish

Current Issue

Just Say It

When and how should we open up to loved ones?