Is Dr Gundry olive oil better than regular extra virgin olive oil?

While regular extra virgin olive oil is healthy, the version Dr. Gundry promotes is specifically selected for its extremely high polyphenol count. This makes it more like a supplement than a simple cooking ingredient. If you are looking for the highest possible antioxidant support, it is considered superior.

Can I cook with Dr Gundry olive oil?

You can, but it is not recommended for high-heat frying. The precious polyphenols can be damaged by high temperatures. It is much better to use it as a finishing oil, drizzling it over your food after it has been cooked to keep all the health benefits intact.

Why does the oil make my throat itch or sting?

That sting is actually a good sign! It is caused by oleocanthal, a specific type of polyphenol that has anti-inflammatory properties. The more "bite" the oil has, the more of these beneficial compounds it contains. Over time, most people come to enjoy this unique flavor profile.

How much olive oil should I have per day?

Dr. Gundry often suggests that people aim for about 12 to 14 tablespoons a week, which averages out to about two tablespoons a day. This amount has been shown in various studies to provide significant benefits for heart health and weight management.

Does it matter if the oil is from Morocco?

The Moroccan desert environment is unique because the trees have to fight for survival. This environmental stress is what triggers the high production of polyphenols. While other regions produce great oil, the specific "supercharged" profile of Dr Gundry olive oil is largely due to its Moroccan origin.

Dr Gundry Olive Oil: Benefits, Science, And How To Use It

Ingredients

Scale

4 cups fresh baby arugula
1 large English cucumber, sliced
1 ripe avocado, pitted and sliced
1/2 cup raw walnuts, roughly chopped
3 tablespoons Dr. Gundry Polyphenol-Rich Olive Oil
1.5 tablespoons fresh squeezed lemon juice
1/2 teaspoon flaky sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried oregano

Instructions

Step 1: Toast Walnuts – Lightly toast the walnuts in a dry pan over medium heat for 3 minutes until fragrant.
Step 2: Prepare Base – Place the baby arugula and cucumber slices into a large wooden salad bowl.
Step 3: Add Avocado – Gently place the avocado slices on top of the greens to prevent mashing.
Step 4: Create Dressing – Whisk the Dr. Gundry olive oil, lemon juice, and oregano in a small glass bowl.
Step 5: Season Dressing – Add the sea salt and black pepper to the oil mixture and whisk again.
Step 6: Emulsify Oil – Continue whisking until the lemon juice and oil are fully combined and slightly thickened.
Step 7: Dress Salad – Drizzle the liquid gold dressing evenly over the salad ingredients.
Step 8: Final Toss – Use salad tongs to gently incorporate the dressing and toasted walnuts before serving.

Notes

To preserve the high antioxidant levels, never heat this specific olive oil above medium-low heat.

Author: Mike
Prep Time: 10 minutes
Cook Time: 3 minutes
Category: Salad
Method: No-Cook / Tossed
Cuisine: Mediterranean
Diet: Keto, Vegan, Paleo, Gluten-Free

Nutrition

Serving Size: 1 salad
Calories: 385 kcal
Sugar: 2g
Sodium: 310mg
Fat: 36g
Saturated Fat: 5g
Unsaturated Fat: 31g
Trans Fat: 0.1g
Carbohydrates: 12g
Fiber: 7g
Protein: 6g
Cholesterol: 1mg

Keywords: Dr. Gundry, Olive Oil, Polyphenols, Healthy Fats, Keto, Antioxidant