Olive Oil lowers blood pressure, prevents ulcer
By Sade Oguntola,
OLIVE oil, the centerpiece of the Mediterranean diet, a regime long associated with healthy heart and improved blood flow, may prevent getting infected with the Helicobacter pylori bacteria, the cause of millions of gastric and peptic ulcer cases worldwide.
Researchers from the Spanish Institute de la Grasa and the University Hospital of Valme, confirmed this when they simulated in laboratory conditions polyphenol-rich extra virgin olive oil antibacterial effects against eight strains of H. Pylori, three of which are even resistant to antibiotic.
Posted in Africa, Health, Olive Oil by: Olives101
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Back From Sicily, Bearing Olive Oil
By Florence Fabricant,
Frank Castronovo and Frank Falcinelli, the owners of Frankies 457 Spuntino in Carroll Gardens, Brooklyn, right, and Frankies Spuntino on the Lower East Side, went shopping for oil last year — in Sicily. After tasting many varieties, they found a small family producer that could supply enough mellow oil from organic nocellara del Belice olives for them to sell tins of it with their own label.
The oil, which has earthy notes and a bright, spicy aftertaste, is cold-pressed and unfiltered, so it is a tad cloudy. It gives a warmly sleek finish to a plate of pasta. A liter is $16 to $19.95 at Faicco’s Pork Stores in Manhattan and Brooklyn, all Whole Foods in New York City, and at Stinky Bklyn in Carroll Gardens and Bierkraft in Park Slope, Brooklyn. It is $17.99 at the restaurants.
Posted in North America, Olive Oil by: Olives101
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Make steak special with olive tapenade
By Carol Mighton Haddix,
Looking for a quick, romantic recipe for two? You can always count on steak.
Pick up two quick-cooking rib-eye or strip steaks, then make them special with a topping of tapenade, a Provencal olive mixture.
This dish uses the topping from “The Best 30-Minute Recipes” by the editors of Cook’s Illustrated magazine.
Serve with cherry tomato and arugula salad, herb-butter toasts and poached pears with caramel.
Poach the pears in wine and sugar and chill them overnight. The next day, top the pears with warm caramel sauce and whipped cream.
The tapenade can be made ahead and stored in the freezer. It also can be used as a spread.
A simple Rhone red goes well with the olives and beef; for a splurge, try a Chateauneuf du Pape.
[Source] Click here
Posted in Recipes by: Olives101
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Huile d’Olive Francaise: dénominations protégées
Europe: enregistrement de 28 dénominations de produits agricoles
La Commission européenne a ajouté 27 dénominations de produits agricoles et alimentaires à la liste des appellations d’origine protégées (AOP) et indications géographiques protégées (IGP).
Pour la France, il s’agit de l’Huile d’olive de Nîmes (AOP), de l’Huile d’olive de Corse, ou Huile d’olive de Corse-Oliu di Corsica (AOP).
Les 27 dénominations s’ajoutent à la liste d’environ 750 produits déjà protégés en vertu de la législation sur la protection des indications géographiques, des appellations d’origine et des spécialités traditionnelles.
La Commission a également ajouté la dénomination néerlandaise “Boerenkaas” à la liste des spécialités traditionnelles garanties (STG).
Renseignements et dénominations protégées ICI
[Source] Cliquer ici
Posted in en Français, France, Huile d'Olive by: Olives101
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Journées méditerranéennes de l’olivier à Nîmes
Nîmes Métropole, la Chambre d’Agriculture du Gard et l’ensemble des partenaires de l’opération feront de Nîmes, le temps d’un week-end, la capitale méditerranéenne de l’olivier.
Pour cette 9e édition qui se tiendra les 31 mars et 1er avril, le thème retenu est : «Santé, Bien-être, Gastronomie», afin de valoriser les bienfaits, les vertus et les qualités de l’huile d’olive et de l’olivier. Avec de nombreuses animations, la manifestation accueillera une soixantaine de stands qui présenteront la diversité des produits de l’olivier (cosmétiques, culinaires, diététiques, artisanaux, culturels et touristiques).
Posted in en Français, France, Huile d'Olive, Santé by: Olives101
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