Olives and olive oil have been linked to reduced risk of heart disease and even cancer
Several European studies highlight benefits of a Mediterranean diet.
It now seems that there is yet another reason why those living near the Mediterranean have it better than the rest of us, as if we needed another reason to be envious. There’s the sun, there’s the sea, there’s the beautiful terrain. Now on top of all that, several European-led studies indicate that the Mediterranean diet is significantly healthier than most. Despite significant levels of fatty acids present in the average meal, our neighbours to the south are at a lower risk of heart disease and possibly cancer, the studies conclude.
Olive oil enhances any dish
Wild mushrooms with garlic and parsley, made with extra-virgin olive oil, are sure to be a hit at the holiday table.
NEW YORK — Holiday’s are a time for welcoming guests to the table. This year, make a place for olive oil at your gathering — be it a casual buffet, multi-course dinner or simple get-together for small bites. Olive oils provide smooth, vibrant and bold tastes that enhance the flavor of any dish — from appetizers to desserts.
Olive oil from Spain is a favorite choice of leading chefs around the world, including award-winning chef José Andrés. The chef-owner of seven highly-acclaimed restaurants in the Washington, D.C., area and author of “Tapas: A Taste of Spain in America” (Random House) recommends elevating the flavor of any holiday meal by using olive oil in recipes that call simply for oil.
“The unique flavor of olive oil from Spain adds depth and richness to any holiday dish, whether it’s savory or sweet,” Andrés said. “Of course it’s great for sautéing, roasting or finishing dishes, but also try substituting olive oil for vegetable oil or butter when baking holiday cakes and cookies,” he said.
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Olive and sex fantasy
Olive, My Love
How to cure an olive fetish.
by Ashlea Halpern,
I never met an olive I didn’t like. Whether they’re wrinkly and chewy with a bitter aftertaste or marble-smooth and sopping with brine, I love tugging them off a toothpick with my teeth, squeezing them between my lips and nibbling the pit like a dog gnaws a bone. I enjoy olives so much, in fact, I cannot eat them in public, for I am an embarrassment to my dining companions: contorting my face, rolling my eyes and moaning like I’ve just been DP’d beneath the table.
Is olive oil really a source of antioxidants?
Olive oil contains antioxidants called phenols. The amount of phenols varies depending on how the oil is produced. Virgin and extra virgin oils are higher in these phenols than more refined light olive oils.
According to a new study in the Annals of Internal Medicine, all olive oil raises HDL (“good”) cholesterol slightly, but the oils with more phenols have a greater effect on HDL and decrease cell damage more effectively.
In addition, olive oil supplies Vitamin E, which is also an antioxidant. Although its content of vitamin E is lower than several of the more polyunsaturated vegetable oils, such as sunflower and safflower, olive oil is composed mainly of monounsaturated fats. Monounsaturated fats are less likely to break down and form free radicals, which can cause DNA damage.
Human studies seem to suggest that compared to other fats, olive oil decreases the “bad” form of LDL cholesterol, raises antioxidant levels in the blood and possibly leads to less of the DNA damage that can be part of how cancer begins.
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Pistachio-olive galette
From “Coffee Cakes: Simple, Sweet, and Savory” by Lou Seibert Pappas (Chronicle Books).
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