Available in a variety of diverse, distinctive and subtle flavors, Spanish olive oil heightens the flavor of your favorite meals. It provides health benefits that contribute to a longer life.

As with wine, the region, climate and variety all help determine the flavor of Spanish olive oil. The most significant influence on taste, however, centers on the harvesting season and processing procedures.

How the Harvesting Season Determines Flavor

Although olive trees may produce crops for several months, the time of harvest significantly affects the overall flavor of the oil. In the earliest months, olives produce oils with a bitter, stronger flavor. Later harvests tend to be milder and buttery.

Mature green olives harvested in the fall produce a sharp flavor many refer to as peppery, grassy or woody. Those harvested in early winter are ripe, purple or black, and produce a smoother, fruitier gold-colored product.

How Processing Affects Flavor

How olives are handled post-harvest dramatically affects the final taste of the product. Freshly picked fruits are crushed whole at the processing mill. They are packed into a mash and centrifuged or pressed to free the oil from the fibrous fruit.

Pressed olives are left to sit until the oil separates and floats to the top away from the heavier impurities. Centrifuged fruit is processed twice to ensure that no impurities remain in the final product.

The separated olive oil is left to age between three to six months. The longer the aging process, the less bitter the taste.

Ways to Protect the Flavor of Spanish Olive Oil

When you first purchase olive oil, it’s likely to be at its most flavorful state. Unfortunately, as time goes by, the taste tends to diminish or change.

To preserve the flavor, store the product in a dry, dark, and cool place; such as a cupboard or pantry. Light and heat will degrade the oil and refrigerators create condensation that may dilute the oil and hasten spoilage.

Make Your Oil Last

When purchasing Spanish olive oil, you truly do get what you pay for. If you’ve spent a pretty penny on a particular import, make it last by stocking an inexpensive brand as well.

Use the less quality product for cooking and save the high quality stuff for salads and uncooked dishes. This will allow you to savor the taste of fine imported products without having to constantly reorder or make trip after trip to your local market.

Best Spanish Olive Oil is made from olives grown on 2000 year old trees in the Castell region of Spain. Many varieties of Extra Virgin Olive Oil now available direct from Spain. Try what many believe is the best Spanish Olive Oil available in the United States!

It’s Thanksgiving time again. Time for those of us who have the responsibility of cooking the dinner to start planning and shopping in preparation for what is one or  two days of sometimes intense cooking.

There was a time when I dreaded the thought of cooking Thanksgiving dinner, not anymore. Since I’ve cooked three Thanksgiving meals now I’ve learned a lot. My knowledge has come by way of  seeking out information and  my own experiences. I can now honestly say  that I look forward to cooking Thanksgiving for my family.

My first Thanksgiving dinner was very good. Actually, it  turned out better than I had anticipated.  However, by the time it reached the table I was somewhat of a nervous wreck and could hardly eat. It was the first time in over 20 years I’d cooked a turkey, and, when I’d cooked my first one I had the then boyfriend’s mother on the phone almost the entire time.

So, what have I learned about cooking Thanksgiving turkey?  Well, my number one piece of advice is to not cook one larger than needed. Experts suggest that you cook a turkey based on the number of people you’re serving and base it on 1 to 1 1/2 pounds per person. I probably need less because I also cook a delicious Pineapple Glazed Ham.  My first Thanksgiving my husband insisted I cook an 18 pound turkey because his mother had. I knew it would be way to big for only eight of us, and I was right. I had so much left over it was ridiculous, and, as I have an older oven it was somewhat crowded in the oven.  I now cook a 10-12 pound turkey and there is plenty for everyone and plenty of left overs but not too much.

Another thing that I’ve learned is that in order to be assured a moist turkey it must be stuffed.  It almost doesn’t matter with what, but it must be stuffed. I make a very simple stuffing for inside the turkey. I do this because the cooked stuffing comes out very moist and my family prefers the Sage Sausage and Apple Stuffing I make and cook on the side. If you decide to make a stuffing for inside the turkey you’ll need to make between 1/2 cup and 3/4 cup of stuffing per pound, but don’t overstuff the cavity. You can also fill the cavity with fresh oranges, lemons, celery, onions, garlic. etc.

My mother in law asked me on my first Thanksgiving how I got the turkey so browned.  Simple. I used butter and olive oil. I made a mixture of olive oil, softened unsalted butter, rosemary, sage, salt and pepper. I rubbed it liberally under the skin and over the skin.

After all your hard work you’re going to want to make sure the turkey is thoroughly cooked and that you allow some extra time to let it rest after you remove it from the oven. Follow the instructions that come with the turkey and make sure that the thigh temperature registers 175 degrees and the stuffing 160-165 degrees. You’ll want to let it rest between 20 and 30 minutes, with the stuffing inside, before carving.

With a bit of helpful information found out beforehand, and a cooking time line to help you plan out your day, cooking your Thanksgiving dinner can be a pleasant experience.

Please visit http://www.greenbeansnmore.com We have lots of helpful tips about cooking Thanksgiving turkey as well as delicious side dishes and desserts for your holiday and everyday meals.

Dear Health Enthusiasts,

Only several years ago, olive oil was only really thought of as a specialty cooking oil you would buy in the “foreign food” section of the grocery store, mostly when you wanted to whip up a Mediterranean-type recipe that called for it. Even I was unaware of all the Health Benefits Of Olive Oil, as well as its multiple other uses, until just a short time ago. Now, I routinely recommend it to all my patients, 1-2 tablespoons daily, for all the wonderful health benefits it confers. And that’s not all. My patients are frequently sharing with me new uses of olive oil that they’ve discovered and I’d like to share some of those with you.

The Incredible Olive and Its Oil

I’m sure you’ve heard of the health benefits of olive oil as they’ve been all over the news in the last few years. But just to recap, research has shown that it is full of monounsaturated fatty acids, or MUFA’s, that help raise HDL (good) cholesterol and lower LDL (bad) cholesterol. It’s one of the basic ingredients in the Mediterranean diet that has helped people in those regions have much lower than average levels of heart disease and cancer.

In addition, it is also a potent antioxidant that helps scavenge and wipe out health-destroying free radicals that can lead to cancer. In fact, olive oil has been shown to protect the cells of the colon, prostate and uterine endometrium from cancerous changes.

If that weren’t enough, recent research has shown that it also may help normalize blood sugar levels which benefits diabetics. Cold pressed extra virgin olive oils are the best types to use as they contain the most nutrients. Cheaper “pure” oils do not have the same amount of nutrients.

Now, allow me to share with you some even more interesting uses of this popular cooking oil.

Face/Body Skin: You may have seen olive oil soap in your pharmacy or grocery store. With its antioxidant (chlorophyll, carotenoids, Vitamin E) properties, it is very good for skin. It can neutralize skin damaging free radicals and help prevent skin cancer. It cleanses without stripping the skin’s natural oils.

Olive oil contains linoleic acid which actually prevents water from evaporating, thereby keeping a barrier layer of moisture on the skin. In fact, women in Europe, Middle East and Asia have routinely used it as skin beauty oil for centuries. Putting a few caps in a warm bath, helps lubricate body skin and using a few drops of it as a facial moisturizer helps keep faces wrinkle free and soft. It’s not just for women though – several of my male patients tell me that they apply olive oil to their face before they razor shave to get a close, smooth shave that leaves their face soft.

Hair: Some of my female patients have shared with me that they also use olive oil as a hair conditioner. Rub a few drops into the ends of your hair before you shampoo it, leave it for about 20 minutes, and then wash it. Hair is left tangle-free and shining.

Weight control: As I mentioned above, this oil has been shown to be able to normalize blood sugar levels by lowering insulin levels. Taking 1 teaspoon to 1 tablespoon before eating a lower carbohydrate meal slows down the rise of blood sugar after a meal.

Stomach Upsets: Long used in Mediterranean countries for stomach upsets, take 1 tablespoon of olive oil on an empty stomach to stimulate digestion.

Stay Regular: Another favorite use is to remedy constipation. In hot water, add 1 tablespoon of olive oil and 2 tablespoons of lemon juice, and drink.

Earaches: Warm olive oil has been a folk remedy for earaches for eons, mainly because it works, especially when the cause of the ache is from water getting in the ear or built up ear wax. First, be sure that you do not have a punctured ear drum! Do not put anything in your ear if you have severe pain and/or see blood coming from it. Instead, visit an Urgent Care or your doctor immediately. If you have gotten water in your ear, or feel you may have a buildup of wax, with an eye dropper, drop 1-2 drops oil down into the ear canal. Lie for a few minutes on your opposite side and then turn over and allow the oil to run out of your ear. This works to dry up any water that’s there and liquefy ear wax so that it is easier to remove. Remember; never put Q-tips or any other instruments down into your ear canal.

Fingernails: Keep your nails and the skin around them looking great by soaking your fingertips in an olive oil, lemon juice mixture, 2 tablespoons olive oil, 2 tablespoons lemon juice,

Pets: Believe it or not, one of my patients even uses it to prevent hairballs and promote shiny coats in their cats, adding 1 tsp to their food.

Remove Paint/Car Grease: Ever get paint or car grease on your hands or in your hair and couldn’t get it out? Olive oil can remove dried paint and car grease from your hair and your skin by simply rubbing some into the affected areas. The oil loosens the hold of the grease or paint from the skin and hair, which renders it easy to remove.

The more advanced our technologies and the more complicated our world becomes, it’s comforting to know that there are age-old natural substances that we can rely on to keep us healthy and aid us in our simple activities of daily living. We don’t always have to turn to chemically based, often toxic, cleaning agents or drugs when we can turn to a simple, wonder from Mother Nature like olive oil. I’m sure you’ll find even more uses for this incredibly valuable oil!

Stay Well,

Mark Rosenberg, M.D.

My informational health site, Healthy Answers, offers a wealth of articles about the latest natural and practical health advancements, prevention methods and treatment options.