Extra virgin olive oil is what you should be purchasing if you want a product with the best taste and the most nutritional value. By definition, extra virgin olive oil is unrefined and comes from cold pressing olives. Cold pressing sometimes referred to as first pressing is a process in which the olives are not heated over a certain temperature. This process preserves nutrients as well as flavor. In addition, you are best off if you can find a brand that says 100% extra virgin olive oil; otherwise, it is possible that only a small percentage of the olive oil in the bottle is extra virgin olive oil. The balance could be light or pure olive oil. Light and pure olive oils are refined and have been chemically treated to extract the last possible oil from the olives. This process removes some of the heart-healthy components of the oil. In addition, light and pure olive oils have inferior taste.

Choose olive oil that comes in a dark glass bottle so that light doesn’t penetrate easily. When olive oil is exposed to light, the olive oil can turn rancid more quickly than if it is stored in a dark container. Heat and air can also cause olive oil to spoil. As a result, keep olive oil in an enclosed container and store away from such heat sources as the stove, oven, or the surface on top of the refrigerator. In addition, olive oil should be used within four months after purchasing or the beneficial heart-healthy antioxidant properties of the oil will be greatly reduced.

As extra insurance that you are buying a quality olive oil, purchase brands that have a seal of approval from the ICEA (Istituto per la Certificazione Etica e Ambientale or Ethical and Environmental Certification Institute), California Olive Oil Council or some other reputable regulatory body. You are also more likely to be buying a quality product if the olive oil has the USDA Organic seal of approval. As the price and demand of olive oil has increased, there has been an increase in the amount of adulterated olive oil being sold on the market. Typically, the adulterated oil has a label that says extra virgin olive oil but the product has been diluted with cheaper oils of lesser quality. To the best of my knowledge, the FDA (Food and Drug Administration) does not routinely test imported olive oil for adulteration.

Olive oil is the number one heart-healthy oil that I recommend particularly if used at low temperatures. It is high in monounsaturated fats which help to lower LDL or bad cholesterol while increasing HDL or good cholesterol. In addition, the antioxidants in olive oil may help to prevent LDL cholesterol from oxidizing. Another heart-healthy benefit of olive oil is its ability to reduce inflammation and possibly diabetes two important risk factors for heart disease. What a wonderful heart-healthy super food it is. To get the best quality olive oil may cost more money but in terms of its health benefits, olive oil is priceless.

Author: Sandra is a Heart-Healthy Food Coach. She received her nutrition and coaching training from The Institute for Integrative Nutrition in NYC. Her passion is helping people lower their cholesterol naturally. Check out her free audio recording “Top 3 Secrets to Lower Your Cholesterol Fast without Drugs or Drastic Dieting” by visiting cutcholesterolnow.com.

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In a world of increasingly heart conscious consumers the consumption of olive oil doubled between 1990 and 2000 and according to authorities will likely have doubled again by 2020. Ninety-five percent of olive oil comes from the countries bordering the Mediterranean with Spain, Portugal, Italy, and Greece being the leading produces. Because of the expected increase in consumption many believe that the major producers will just not be able to keep up with demand. There lies the opportunity for investing in olive oil.

An investor can certainly go into the business of growing olives. If he or she had an agriculture degree or, better, comes from a family with generations of experience in tending olive orchards and making oil, they may be set. However, the investor will need to find land at a reasonable price where soil conditions and climate are conducive to producing high quality olives and oil. On the other hand the investor can find an investment opportunity related to olive production. That is what this is about.

There is a company in Spain. (Spain is the world’s number one olive oil producer.) This company will work through a subsidiary in Algeria on the other side of the Mediterranean Sea to grow olives. The Algerian government is promoting a project to plant a million hectares (2.5 million acres) with olive trees for production as the fruit and for olive oil. Through its subsidiary the company will plant 1,500 hectares as an olive orchard. The company will devote 500 hectares to private investment.

Without having to till the soil, plant trees, harvest olives, grind into paste, process the paste into oil or in any way get their hands dirty an investor can profit from this endeavor. The company will be building its own modern processing plant and will have an operation that takes the olive through to the production of high quality oil from the Arbequinia olive. The potential investor would need to contact the managing representative of this project  for details. However, the investment comes down to this. After investing in the project the investor will receive interest as well as a payment of $2 per liter of oil produced for one hectare of olives. The Arbequinia olive can produce 20 liters of oil per 100 kilos of olives and is a strong producer. The investment will run for ten years and the last payment will include interest, profit on olive oil produced, and the initial investment amount.

This sort of investment is backed up by land, the olive trees, and a processing plant. Olive trees live for a long, long time. (Olive trees 2,000 years old exist around the Mediterranean.) Thus, there is a security in investing in olive trees and olive oil production. With the steadily increasing demand for olive oil this is likely to be a profitable venture far into the future. The principals in this investment estimate that investors will double their money over the ten years of the investment. With this sort of innovative thinking the company will attract those interested in both green and socially conscious investments to a project to meet a public need and grow profits as well.

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The numerous health benefits of olive oil run almost as deep as its history. It may appear simple, but in fact, is one of the most complex oils used today. In order to reap the wide range of health benefits, we must take time to understand the creation process and the different types.

History

The exact origin of olive oil remains unknown, but evidence of the existence of olives dates back farther than 6,000 years ago. As one of the oldest cultivated trees, it first grew in Crete, Greece in 3500BC. At that time, the tree spread to the Mediterranean basin, which includes African shores and Southern Europe. In 2000BC, olives were found inside Egyptian tombs; additionally, that date is when cultivation began to play a major role in the Crete economy. Crete began the first olive export to Greece, Asia Minor, and Northern Africa. Olives were a luxury in Greece and it became not only a food item, but was highly regarded as a beauty treatment.

Types of Oil

Most countries utilize the International Olive Oil Council to define quality and standards; however, the United States does not adhere to these standards. Instead, the United States follows the USDA’s 1948 Classification System, which includes the following qualities: extra-virgin, virgin, refined, pure, olive pomace, refined olive pomace, and lite. Please read the following for descriptions of the most common types:

Extra-virgin oil is the highest quality due to its high mineral and vitamin content. In order for olive oil to be considered extra-virgin, the oil must be produced by extraction methods that contain no chemicals or hot water, be first cold-pressed, have an acidity level of less than 1 percent, and have perfect taste.

Virgin olive oil, like extra-virgin, is first-cold pressed and produced without chemicals or hot water; however, virgin oil may contain an acidity level up to 3.3 percent. The flavor can vary and the taste is less mild than extra-virgin varieties.

Refined olive oil is created by refining virgin oil. The acidity level is greater than 3.3 percent; the finished product is tasteless and the odor is unpleasant.

Pure olive oil is a mix of virgin and refined. It has the same acidity level as virgin and can withstand high heat. The nutritional content is lower than virgin oil, which make it inexpensive compared to high quality oils. Pure oil is commonly used as all-purpose oil.

Light and extra-light are types of oils that contrary to the name do not contain less calories, but are a blend of refined oils that are made from the lowest quality oils created through chemical processing.

Health Benefits

Olive oil is composed of monounsaturated fat, which is considered a healthy fat. Introducing monounsaturated fats into your diet is healthier than ingesting saturated and trans fats. Monounsaturated fats offer a plethora of health benefits, when used in moderation. The following is a list of all of the wonderful health benefits it can impart.

It has the capability to lower blood pressure due to containing beneficial antioxidants, which are most prevalent in extra-virgin oil. The antioxidants, called polyphenol, are believed to be the primary source to help lower systolic and diastolic blood pressure. To receive maximum benefits, men should consume four tablespoons and women should consume three tablespoons, daily.

Research shows that monounsaturated fats, as found in olive oil, contain oleic acid and is capable of reducing the instance of cancer. Oleic acid is capable of reducing the effect of the cancer forming gene, called oncogene. Olive oil is noted to positively help breast, prostate, and colon cancer.

Olive oil is able to control blood sugar specifically by lowering blood glucose levels. Diabetics, or border-line diabetics, are instructed to follow a low-fat, high-carbohydrate diet. Olive oil can help control blood sugar even if diabetics switch to a high fat diet, considering most of that fat comes from olive oil.

Monounsaturated fats that are found in plant oils are best at controlling good and bad cholesterol. Consumption can help your body rid itself of bad cholesterol, known as LDL cholesterol. Additionally, this oil does not negatively effect the levels of good cholesterol, known as HDL cholesterol. In fact, it can even raise the levels of HLD cholesterol providing a double benefit.

Researchers state that the extra-virgin variety contains an anti-inflammatory ingredient. The ingredient, oleocanthal, helps it to act as a pain reducer, much like over-the-counter aspirin. It will not show immediate results, but can provide pain reducing benefits if consistently ingested over a period of time.

How to Cook with Olive Oil

Now that the health benefits have been explained, let’s discuss some of the common methods of how to cook with this oil.

High quality, extra-virgin oils should be reserved for use in dressings, dips, and vinaigrettes. Replace oil for butter in baked potatoes, or brush onto cooked vegetables or fish. Sprinkle rosemary, basil, cracked black pepper, and sea salt on top of extra-virgin oil for a delicious bread dip.

If you are to saut or fry, choose a combination oil which is a mix of extra-virgin and regular olive oil. Use olive oil grade for deep-frying which works wonderful due to its high smoke point of 410 degrees Fahrenheit.

One additional way to incorporate olive oil into your diet: use it for non-stick oil when a recipe calls for butter or spray oil. Drizzle onto your pan and spread evenly with a paper towel to ensure complete coverage.

Who Should Avoid Olive Oil

Allergies are uncommon, but should not be ignored. In most cases, an allergy is a mild occurrence and the symptoms will go away in a short amount of time. On the other hand, a person can experience a more severe allergic reaction, which can lead to anaphylactic shock. A person who suspects an allergy should take note of the following symptoms: stomach or chest pain, rash, migraine, or red, itchy eyes. These allergies are rare and as a key part of theMediterraneandiet, the Health Benefits Of Olive Oil are well recognized and enjoyed by millions.

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Oleuropein is a tyrosol ester and phytonutrient that can be sourced from green olives, olive leaves and olive oil. It is very effective at fighting free radicals and early studies indicate that it may also act in a protective capacity in other areas of the body. In this article I will be looking at oleuropein in detail and outlining its main health benefits.

1) DISCOVERY:

Awareness of oleuropein dates back thousands of years. It was used by the ancient Mediterraneans to treat infections, fevers and pain and by the ancient Egyptians to perform mummifications. However, it was not isolated until many years later in the late 1800s.

2) HEALTH BENEFITS:

Oleuropein is a powerful antioxidant that protects your body’s cells from damaging free radicals. Free radicals are nasty substances that are released into your body’s cells during oxygen based reactions and have been linked with an increased risk of cancer (a health disorder which leads to your cells growing in a rapid, out of control way), diabetes (a health disorder which leads to your blood glucose levels becoming dangerously high), premature ageing and a weak immune system.

According to early studies, this tyrosol ester may also have further health benefits in humans. For starters, it may be an antibacterial (a substance that kills or slows down the growth of bacteria), antifungal (a substance which treats fungal infections), anti-inflammatory (a substance which prevents unnecessary inflammation in the body) and antiviral (a substance that kills or slows down the growth of viruses). It may also prevent cancer, diabetes and heart disease. Finally, it may keep your skin cells safe from damaging ultraviolet (UV) rays, reduce blood levels of low density lipoprotein (LDL) cholesterol (a type of cholesterol that causes blockages in the artery walls and increases your heart disease risk), reduce high blood pressure and boost your immune system.

3) FOOD SOURCES:

Olives, olive leaves and olive oil are the only natural food sources of oleuropein but it can also be found in olive leaf extracts.

4) OVERDOSE SYMPTOMS:

Consuming high levels of natural oleuropein has no reported side effects. However, it is still not clear what effect large amounts of supplements containing this tyrosol ester have on blood cholesterol, blood glucose and blood pressure. Therefore, people with blood related health disorders such as diabetes and high blood pressure should check with their doctor before consuming any supplements. Pregnant women are also advised to check with their doctor before consuming supplements containing this phytonutrient.

5) SUMMARY:

Although very few studies have been performed on oleuropein, those that are available are very promising. Not only is this tyrosol ester an impressive antioxidant but it may also keep your blood healthy, fight various diseases and more. So make sure your kitchen contains plenty of olive oil and start enjoying all the health benefits of oleuropein.

Article Source: http://EzineArticles.com/?expert=Thomas_Parker

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The tilapia fish is a mild-tasting one and can be adapted to other fish recipes. However, you will want to make it a star in its own unique dishes once you taste it. This fish has become more popular in recent years than in the past. Many ways to fix it can be found today, because of this fact.

Article Source: http://EzineArticles.com/?expert=Isabella_Black

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The tyrosol esters are a group of powerful phytonutrients (plant based chemical compounds that have various health boosting properties in humans) that can be found in olives and olive oil. They are believed to be responsible for the many of the health benefits associated with the Mediterranean diet. In this article I will be taking a deeper look at 2 tyrosol esters and outlining their key health benefits.

1) HYDROXYTYROSOL:

Hydroxytyrosol is a powerful antibacterial (a substance that inhibits the growth of bacteria) and antioxidant (a substance that keeps your body’s cells safe from the dangerous free radicals which are released during oxygen based reactions) which can also strengthen the immune system.

Early studies on this tyrosol ester have revealed that it may also keep your blood healthy by preventing atherosclerosis (a condition where hard plaques form in the artery walls and restrict the flow of blood) and reducing blood levels of low density lipoprotein (LDL) cholesterol (a type of cholesterol that causes blockages in the artery walls and increases your heart disease risk). Additionally, it may fight mental disorders such as Alzheimer’s disease (a mental disorder that leads to the loss of thought, memory and speech) and Parkinson’s disease (a mental disorder that inhibits mobility and speech). Finally, hydroxytyrosol may protect against the damage caused by smoking, prevent cancer (a health disorder where your body’s cells start to grow in a rapid, out of control way) and protect the nervous system from damage. However, additional research is required before these provisional health benefits can be confirmed.

2) OLEUROPEIN:

Oleuropein is a potent antioxidant. Early studies suggest that it may also be an antibacterial, antifungal (a substance that treats fungal infections), anti-inflammatory (a substance that prevents unnecessary inflammation in the body) and antiviral (a substance that prevents the growth of viruses). Additionally, oleuropein may fight a number of nasty diseases including cancer and diabetes (a disease which causes your blood glucose to reach dangerously high levels). It may also boost your heart health by reducing high blood pressure and lowering blood levels of LDL cholesterol. Finally, this tyrosol ester may also boost your immune system and keep the skin cells safe from ultraviolet (UV) damage. However, additional studies are required before these possible health benefits of oleuropein can be confirmed.

TYROSOL ESTERS SUMMARY:

There is still a lot more research to be done on the tyrosol esters and their potential health boosting properties in humans. However, the current research is very promising and shows that these impressive phytonutrients have great potential when it comes to human health. So next time you have a salad, add some olives or drizzle some olive oil over it and start enjoying these tyrosol ester benefits.

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Prepping for your holiday meals can take a lot of time, and you probably have started making a list. Christmas season only happens once a year, so much more than the usual party fried chicken, this elegant but affordable menu will dazzle up your holiday meals with new taste, presentation and festive colors without spending too much. If you’re growing your own herbs, this is your chance to use them for a touch of greenery in your holiday meals.

Smoked Fish and lemon Primavera Pasta

Ingredients

• 600 grams linguine, cooked
• 1 piece large smoked Bangus, flaked
• 1 cup red tomatoes, halved
• 12 spears of asparagus, cut into 1 inch (blanched)
• ½ cup white wine
• 3 tablespoons minced garlic
• ¼ cup black olives, sliced
• ½ cup cheese, grated
• ¼ cup olive oil
• 2 tablespoons flat leaf parsley, chopped
• Salt and pepper

Procedure

In a medium sauté pan, heat oil and sauté the smoked fish for two minutes over low heat; add the garlic and continue to sauté for another minute. Add the tomatoes and continue sautéing for two more minutes. Place the freshly cooked pasta into the sauté pan with the wine and ¼ cup of the pasta water. Toss and allow cooking for 1 minute. Add the pre-blanched asparagus. Season with salt and pepper then toss the cheese. Finish with chopped parsley and olives. To make it look yummier, sprinkle with more grated cheese.

Chicken Galentina Meat Balls with Spicy Tomato

Ingredients

• 500 g chicken, ground
• 3 pieces white bread, cut into small squares and soaked in milk
• 1 can Vienna sausages
• ¼ cup chopped pickles
• ¼ cup red bell pepper, finely-diced
• 2 tablespoons olive oil
• ¼ cup onions, finely-diced
• 1 teaspoon brown sugar
• 1 ½ cup tomato sauce
• 1 tablespoon fresh oregano, chopped
• Salt and pepper
• Pinch of paprika

Procedure

Except for the tomato sauce and oregano leaves, place all ingredients in a mixing bowl. Add the chicken; combine well then form into balls. Steam or pouch the meatballs for 3 minutes, then skewer them alternating with red and green bell peppers, or add some mushrooms. You may grill or pan-fry the meatballs just to give that brown-colored delicious grill marks. In a small bowl, mix tomato sauce with the chopped oregano then serve alongside meatballs.

Chocolate Mousse with Fresh Berries and Cream

Ingredients

• 160 g bittersweet chocolate
• 1 tablespoon coffee powder
• 1 tablespoon sugar
• 3/2 cup cream
• 3 egg whites

Procedure

Put chocolate in a microwave to melt then stir in sugar. Whip egg whites until soft peaks form; do the same with the cream in a different bowl. Add the coffee to the chocolate and slowly fold the cream in. Fold in the whipped egg whites a third at a time. Mix well until no streaks are seen. Transfer to serving bowls and allow setting for at least 2 to 4 hours in the chiller. Serve cold with sliced berries or your favorite fruit and whipped cream.

Hope that gives you an affordable idea of a dazzling menu for Christmas. Happy Holidays!

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Olive oil is known for its amazing health benefits. It is full of antioxidants and its monounsaturated fatty acids. Olive oil helps protect the cardiovascular system by controlling the LDL cholesterol while raising the levels of HDL cholesterol. it is easy on the digestive system and it has a beneficial effect on gastritis and ulcers. It also lowers the formation of gallstones. It reduces the risk of breast, colon and skin cancer according to studies at the University of Oxford. The extra virgin type has been shown to lower blood pressure. Studies showed that patients were able to reduce or eliminate their medications when they consistently ate oil from olives. People who eat olive oil regularly tend to live longer than those who do not.

Using it in your salad dressings and your cooking helps lower your caloric intake and improves your health. This kind of oil is used in the Mediterranean, where the general population is known for their good health. One of the oldest foods known, olives are thought to have been first eaten around 7000 years ago. Olive oil has been eaten since at least 3000 BC. Olives were brought to the New World by the Spanish and Portuguese.

It is made by crushing and pressing olives. There are several types of oil made from olives that you can use. Extra virgin oil is considered the best. It has the least amount of processing and it has stronger flavor since it is from the first pressing of the olives. Virgin oil is from the second pressing. Pure oil has more processing, including filtering and refining of the oil. It is actually a combination of refined oils and virgin oils. Extra light oil goes through quite a bit of processing and has the mildest flavor.

It should be kept in a cool, dark cupboard. The bottle should be tightly sealed. Oxidation will make the oil go rancid. Buy the best oil you can afford. A good olive oil should have enough flavor that you can enjoy dipping bread in it and eating it straight. Use olive oil in your salad dressings to avoid the preservatives found in commercial dressings. Olive oil can be drizzled over sauteed vegetables or be pureed with beans to make a tasty dip.

Recipe for Olive Oil and Herb Dressing

This is a tasty dressing that is also good for you!

What You Need

• 1-1/2 Tablespoon Dijon mustard
• 3 Tablespoons white wine or herb vinegar
• 1/3 cup olive oil
• 1/3 cup dill, chopped
• 1/4 cup chives, chopped
• 3 to 4 springs fresh basil
• Salt
• Freshly ground black pepper

How to Make ItMix the vinegar and mustard together in a bowl. Add the olive oil and whisk thoroughly.

Stir in the herbs. Season with salt and pepper to taste. Adjust vinegar or oil to taste as needed.

Use on salads, chicken or as a dip for bread or vegetables.

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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.

Article Source: http://EzineArticles.com/?expert=Brian_J._Greenberg

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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.

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