Is simply eating whole olives as nutritious as consuming olive oil?
By Barbara Durbin,
The answer depends on what you mean by nutritious. Olives and olive oil both contain “good” (monounsaturated) fat, but fat is high in calories, so the more nutritious fat you consume, the more calories you consume also. A half-ounce of olives is considered to be a serving, at least by the federal government for nutritional labeling. The number of olives in a half-ounce depends on the variety, the size of the olives (sometimes indicated on the label) and whether they’re pitted or unpitted.
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Olive-pressing residue contaminates rivers, ponds
by Mohammed Zaatari,
SOUTH LEBANON: Now that the harvesting season for olives has begun in earnest, owners of olive mills in South Lebanon have taken to throwing residue from the pressing process into riverbeds and ponds, without regard for the severe damage they are inflicting on the environment. This residue – the juice and excess remains that result from squeezing olives – consists of a gluey, black and acidic material. It is being tossed into rivers and into the holes dug in agricultural fields to collect runoff rainwater in the wintertime.
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Olive Biscuits
From Yogurtland,
Black or green, I love olives in every way they are prepared. Here, I am not even considering the canned sliced black things one can buy in the US supermarkets as olives. They are just not olives. A good cure to olives makes all the difference.
We have them in breakfast, as whole or as a spread, use them as fillings to pastry. Here, in this recipe, the dough contains them and you’ll have a taste of them in every bite, if you are lucky. If you were to try these, go for good olives to get a good result.
(make about 22 – 25 biscuits)
* 3.5 cups of all purpose flour
* 2 eggs (reserve one yolk for brushing the biscuits)
* 1 cup olive oil
* 1 cup plain yoghurt, preferably homemade
* 1 cup pitted, coarsely chopped olives (prefer using calamata or some type of marinated olives)
* 5 scallions (cut into 1/4 – 1/5 inch pieces)
* 1 bunch of fresh mint, finely chopped
* 1 tsps baking powder
- Heat your oven to 350F (175C), lay parchment paper on your baking trays, or lightly oil.
- Mix all the ingredients (except for one egg yolk, and only 3 cups of flour) together. Add flour until you have soft but workable dough. Do not add too much; your biscuits would be too hard.
- Take about an egg, roll like a ball, put them onto cookie sheet
- Brush them with slightly beaten egg yolk
- Bake in 375F (190C) for 30 – 45 minutes or till brown
[Source] Click here
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Caltech pair press on with olive oil plan
By Elise Kleeman,
Caltech undergraduate Dvin Adalian was feeling restless.
With his friend Ricky Jones, he considered all manner of interesting distractions. In the end, inspiration lay just outside the door. Caltech is dotted with olive trees – trees, they noticed, with fruit just beginning to ripen.
So the pair decided to make their own olive oil.
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Tom Apostol’s Greek Olive Recipe
[Source] Click here
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