I find myself guilty of accidentally pouring to much olive oil into the pan when I’m cooking and/or sauteeing my meats and vegetables. A good way to remedy this is by using a container, that you put your olive oil in and you spray. It’s a great way to keep the portion under control. Which in turn, keeps the fat and calories under control.
I know some people would argue that you could just use some sort spray like Pam. I don’t like that at all. Let’s say you buy an Olive Oil spray and you look at the label and it says 0 calories and fat: When you spray less than 1 second or .27 grams. Well, if it’s really olive oil, shouldn’t it have some sort of fat content to it? Oh wait? Is that Lecithin from soybeans in there? Not to mention some Dimethyl Silicone to keep the “oil” from foaming. If I can’t pronounce it, I’m not eating it. Very simple rule to follow.