This week alone I received questions from three people about olive oil.   The questions were so interesting that I decided to turn them into a quick blog.   Most of you have probably heard that Olive Oil contains a combination of polyunsaturated and monounsaturated fats.   To keep it simple we’ll call these the ‘good fats.’   ‘Bad fats’ are saturated, hydrogenated, or Trans fats such as shortening, butter, margarine, palm oils, and coconut oils. Unsaturated fats, or your poly and mono unsaturated fats have proved to decrease blood cholesterol and reduce risk of heart disease and as this research continues to be published, a lot of the general public has moved to olive oil for their cooking source, spritzer, or salad dressing. As the use of olive oil multiplies, rumbles have spread like wildfire that olive oil is bad to cook with because it can turn to a saturated fat or that olive oil loses its nutrient composition at high heat.   When researching these...