Well-oiled

The sheer number of olive oils at the grocery store is enough to make anyone confused, but you don’t have to toil over oil. The North American Olive Oil Association offers the following guidelines: Use robust extra-virgin olive oils, made from full-flavored ripe olives that are pressed immediately after harvest, for salads and vegetable dishes, basting meats and seafoods, and seasoning soups, marinades and sauces, or use alone as a dip for breads. Use mild-flavored olive oil, sometimes labeled “pure,” as an all-purpose cooking oil – it is well-suited for sauteeing and stir-frying, as well as basting grilled or oven-roasted meats. Extra-light olive oil, which is the mildest of the olive oils, works well for all types of cooking, especially baking, and can be used in place of vegetable oil in most recipes.

Roll with it

If lettuce isn’t your idea of a great sandwich wrap, check out O’ So Lo’s Lo-Carb Deli Rollz in Italian herb, onion and original flavors. A follow-up to O’ So Lo’s popular round Rollz, these are big enough for subs, high in protein and low enough in carbohydrates to be Atkins-friendly. They’re available locally at the Natural Living Center in Bangor, the Alternative Community Market in Bar Harbor, Bob’s Farm Home and Garden in Dover-Foxcroft, New Moon Rising in Waterville and Harvest Time Natural Foods in Augusta. For more information, visit www.osolo.com.

Food for thought

If you’re looking for a meal that’s healthful for your heart and mind, check out the Winter Getaway Dinners at Blue Hill Memorial Hospital’s cafeteria. In addition to low-fat ethnic cuisine, the hospital will serve up an educational session on various health-related topics. On Feb. 16, the menu will be Greek, and occupational therapist Meg Smith will discuss safety in the home. On March 22, after a dinner of Polynesian specialties, social worker Nancy Cation will speak on “Depression or the Blues?” And on April 26, after an Italian feast, nurse practitioner Barbara Daigle will present a talk on “Taking Care of Our Elders.” Seating is limited and preregistration is required. For information or to register, call Jane Violette at 374-2836, Ext. 2131

Tidbits is hungry for news about local food products and events. Send your Tidbits by mail to: Bangor Daily News, attn: Kristen Andresen, P.O. Box 1329, Bangor ME 04402-1329; by fax to 941-9476; or by e-mail to kandresen@bangordailynews.net.