04 Oct

Olive oil heart health benefits


Several epidemiological (population-based) studies have found significantly lower rates of death from all causes, particularly heart disease, among those whose dietary habits are closets to traditional Mediterranean diets (rich in plant foods, olive oil and low in saturated animal fats). 

Recently, researchers from the University Of Athens School Of Medicine reviewed all of the epidemiological studies which evaluated the association between adherence to a Mediterranean diet and the occurrence of coronary heart disease outcomes. These studies showed that Mediterranean diet adherence resulted in a reduction in the risk of CHD varying from 8% to 45%. 
The seven countries study followed approximately 13,000 healthy middle aged men from Europe, Japan and the U.S. for 15 years. Throughout this time, a total of 2,288 of the men had died. Analyses of the participant’s dietary habits revealed that although total fat intake and polyunsaturated fat intake were not significantly correlated with the risk of death, the greatest dietary correlation was the intake of monounsaturated fats. 
A recent case-control study in Spain compared the diets of 171 patients who had recently suffered a non-fatal heart attack, with 171 non-heart attack patients of the same age (age-matched controls). The results of this study found that those who consumed the most olive oil had an 82% reduced risk of heart attack compared with those who rarely consumed olive oil.
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04 Oct

Spanish Olive Oil Expert Partners with Top Los Angeles Chef for an Exclusive Tasting

Olive Oil From Spain announces today plans to host an exclusive tasting and dinner with olive oil expert, Alfonso J. Fernandez and restaurant owner, John Rivera Sedlar, at Sedlar’s Los Angeles restaurant, Playa. Fernandez, a fifth generation olive farmer and olive oil producer, will travel to Los Angeles from Spain to treat key city influencers and media on a culinary journey through the Spanish countryside. The tasting will be followed by small plates and cocktails created by Sedlar, all which have been inspired by the bold flavors present in the four olive oil varietals.

“What I love more than working with olive oil, is working to educate people on olive oil,” said Alfonso J. Fernandez. “Partnering with local talented chefs to create specialty dishes influenced by olive oils from Spain allows us to share our passion of exciting the palate and introducing people to unique flavors.”
Fernandez will guide guests on how to taste like an expert four distinct varietals from Spain: arbequina, cornicabra, hojiblanca and picual. Through examining the tastes and aromas, proper tasting techniques, learning the language and education on the history of olive oil, guests will have a better understanding of one of Spain’s main exports.
Chef Sedlar spent several years living in Spain, travels there frequently and was just in Spain tasting olive oils with Mr. Fernandez. Chef Sedlar loves cooking with Spanish olive oils and also serves them as a finishing oil at his restaurants.

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04 Oct

Dirty Jobs – Olive Oil Presser




03 Oct

Spicy beef, olive & caramelised onion pie

03 Oct

Olive harvest season in Spain


In September Spain traditionally begins harvesting of table olives. Harvest will last until November and will end by the olive festival. Olives is the pearl of the Mediterranean. In Russia the olives from the sunny Spain are very popular and are appreciated for its good taste. Due to the wide diversity of varieties and flavors Spanish olives can satisfy even the most inveterate gourmet.

Unique Spanish climatic conditions allow growing the widest range of table olives that have no analogues in the world. The best-known varieties of the Spanish table olives are caserena, manzanilla, gordales and hojiblanca.
About 300 million olive trees are cultivated in Spain. One of the most popular varieties of green olives is manzanilla, which has a distinctive and rich taste. It is ideal for stuffing. In turn, the most famous variety of the black olives is caserena – soft olives with easy detachable stone, rich flavor. They are not stuffed, but served separately or added to the dishes to give them a refined taste.
Olives are grown throughout Spain, but there are two major areas of olive industry: Andalusia and Extremadura. These two regions produce more than 98% of olives in Spain.
Olives are harvested using a combination of cutting-edge technology and centuries-old traditions. There are several ways to collect olives: completely by hand (applied for small trees) and using sticks and special devices for shaking the olive branches to make the fruits fall. The use of special machines can greatly accelerate the process of collecting and allows processing a greater number of trees.