Production of olives for olive oil in Portugal is expected to have fallen by 30 percent in 2016 to less than 500,000 tonnes, and the autumn/winter grain growing area to have fallen to an “all-time low” according to projections from the National Statistics Institute.
According to INE, the drop in olive production for oil was the result of “adverse weather and the annual production rotation of traditional olive groves,” and expects total production of about 491,000 tonnes
(-30 percent against 2015), but “good quality” olive oil.
As for autumn/winter grains there was a “general reduction of installed areas,” compared to the previous year due to periods of intense cold and a lack of rain.
INE’s projections point to drops of around 5 percent in rye area, 10 percent in common wheat, triticale and barley and of 15 percent for durum wheat, with a total grain area of around 130,000 hectares, “which is the lowest recorded in the last three decades, in a year in which weather conditions made it possible for planting to go ahead as normal.”
The secret ingredient which makes the Mediterranean Diet so healthy is magnesium, according to the latest research. By CYRIL DIXON
Scientists say the mineral is more important than previously thought in slashing the risk of heart disease, strokes and diabetes. And they are convinced the results of their work explain why foods such as nuts, whole grains, leafy greens and oily fish help people live longer. The team conducted the largest ever analysis of dietary magnesium data, covering more than a million people in nine countries. They found that eating a diet rich in magnesium cut the risk of coronary heart disease or stroke by 12 per cent. The danger of developing Type 2 diabetes was reduced by 26 per cent, according to the research at Zhejiang University’s School of Public Health in eastern China.
Low levels of magnesium in the body have been associated with a range of diseases. Dr Fudi Wang
Dr Fudi Wang, who led the project, said: “Low levels of magnesium in the body have been associated with a range of diseases. “But no conclusive evidence has been put forward on the link between dietary magnesium and health risks. “Our analysis provides the most up-to-date evidence supporting a link between the role of magnesium in food and reducing the risk of disease.” His team, based at one of China’s top universities, analysed data from 40 studies covering a seven-year period. Their findings, published in the journal BMC Medicine, suggest people in “developed” countries in the West do not take in enough magnesium. Dr Wang believes public health departments should encourage people to consume more – and to get it from several sources because individual food items do not contain enough. He said: “Green leafy vegetables such as spinach provide magnesium while spices, nuts, beans, cocoa and whole grains are also rich sources. “Importantly, the daily requirement is difficult to achieve through a single serving of any one food item.”
400g potatoes, scrubbed and sliced into 0.5cm-thick rounds
200g green beans, ends trimmed
200g smoked salmon
½ punnet cherry tomatoes *
70g black pitted olives
½ bag rocket leaves *
2 teaspoons wholegrain mustard
1 teaspoon runny honey
1 tablespoon lemon juice
2 tablespoons olive oil
1 tablespoon finely chopped dill leaves
½ lemon, cut into wedges
A few dill leaves
Preheat oven to 220 oC. Line an oven tray with baking paper.
1 Place potatoes in a single layer on prepared tray. Drizzle with olive oil, season with salt and pepper and roast for about 20 minutes, until golden brown and tender. Turn once halfway to ensure even browning.
2 Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for about 4 minutes for soft boiled or 6 minutes for hard boiled. Drain and cool under cold tap.
3 Whisk all dressing ingredients together in a small bowl. Cut tomatoes in half and place in a large bowl. Cut beans in half widthways. Once eggs are cooked, bring about 1 cup of salted water to the boil in the same pot used for eggs. Cook beans for about 2 minutes, until bright green and tender. Drain.
4 When potatoes are finished cooking, remove tray from oven, move to one side and place salmon on other side of tray. Return tray to oven for 3–5 minutes, to warm salmon slightly.
5 When eggs are cool enough to handle, peel and cut into quarters lengthways. Add beans, olives and rocket to bowl with tomatoes and pour over half the dressing. Toss to combine.
To serve, divide potatoes between plates and top with dressed salad. Gently flake salmon over salad, discarding skin. Top with eggs and drizzle over remaining dressing. Garnish with a lemon wedges and a few sprigs of dill.
“If you are anything like me, you will smoke out the whole kitchen in the cooking process of this recipe. Fear not, though — the reward is great. All steaks are best when prepped and seasoned simply, cooked quickly and given plenty of time to rest. Do those three things and no amount of smoke will dampen the result. Serve these tasty strips of steak and the indulgent dips with some flatbread and a tangle of watercress.”
by Flora Shedden
Serves 4 people
2-4 sirloin steaks, about 750g in total | Olive oil | 1 tsp each of black and pink peppercorns, cracked | Watercress, to serve
FOR THE TAPENADE
200g pitted green olives | 1 small green chilli | Juice of ½ lime | 1 tbsp white wine vinegar | 2 tbsp olive oil | 1 small bunch of fresh coriander
FOR THE GARLIC MAYO
2 smoked garlic cloves | 2 tbsp good olive oil | Smoked salt (normal if you can’t find) | 100g mayonnaise
01 Set a griddle pan over a high heat, ready to cook the steaks.
02 Lay out a large sheet of greaseproof paper and drizzle a little oil over half the paper. Sprinkle over some cracked pepper. Place the steaks on top in a single layer,…
They say you are what you eat, but we never thought that meant “literally” speaking.
These 18 foods actually reflect the body parts they provide nutrients for – read along to know why they say eating carrots is good for your eyes – it’s not just a coincidence.
Olives assist the health and function of the ovaries. Olives and olive oil contain an abundance of phenolic antioxidants as well as the anti-cancer compounds squalene and terpenoid.
Grapes have an undeniable resemblance to the alveoli of the lungs. Alveoli are tiny sacs within our lungs that allow oxygen and carbon dioxide to move between the lungs and bloodstream. Including red/purple grapes in your diet has proven to reduce the risk of lung cancer and emphysema (a long term disease of the lungs).
3. Kidney Beans
Interesting fact: the Kidney beans got their name due to the resemblance they have to real human kidneys. Kidney beans have significant amounts of fiber and soluble fiber, they are also very high in protein and iron.
4. Sweet Potatoes
Sweet Potatoes resemble the pancreas and can actually balance the glycemic index of diabetics. Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.
2x160g salmon fillet; salt and coarsely ground black pepper, to taste; a dash of cayenne pepper; olive oil for drizzling; 2 cloves garlic, crushed; some shredded purple cabbage; 1 mini yellow capsicum, halved and sliced; fresh salad leaves like curly endives, etc.
3 tbsp balsamic vinegar; 1 tbsp honey; salt to taste; 1 tbsp olive oil; 1 tsp capers, chopped; 3 green olives, sliced
For the dressing
In a small mixing bowl, combine the balsamic vinegar, honey and salt. Stir to dissolve the salt before drizzling in the olive oil; whisk with a fork or small wire whisk until emulsified. Toss in the capers and green olives. Set aside.
Preheat a grill pan over medium high heat. Sprinkle salmon with salt, black pepper and cayenne pepper. Drizzle with olive oil and cook for 2-3 minutes each side, or until cooked to your liking. Remove from grill. Add the garlic cloves and grill according to your taste. Remove garlic.
Divide the cabbage, capsicum and salad leaves between two serving plates. Place a slice of salmon and a garlic clove on each plate and drizzle the balsamic dressing over the salad. Serve.
While olive connoisseurs reckon olives with a pit inside are tastier than those without, eating them can prove particularly difficult – especially in front of a crowd.
Most people simply pick the pit out from between their teeth or spit it into their hand, which doesn’t seem too polite. But is this the only way to dispose of it? Or is their a much more glamorous way? Website Olive Central reveals how one should dispose of the pit correctly when eating olives.
Olive Central says there are two scenarios you’ll find yourselves with olives – the first is when they’re served as snacks. The site adds: “To pick them up, use a toothpick if they have been made available, otherwise fingers is fine. Small olives of into your mouth whole, while big olives can be held not he ends with your thumb and forefinger and the flesh bitten off the olive.
“If biting the flesh off the olive, the pit remaining between the two fingers can simply be discarded. When eating the olive whole the pit can be gently spat into your palm or the end of your upright fist.” “For a slightly more sophisticated version, hold you other handing front of your mouth to hid this spitting activity from view.”
And where should you discard of the pit?
If a bowl has been provided for the pits, they can be put in there, but if not, the side of your own plate is deemed acceptable.Alternatively they can be stored in a paper napkin for later disposal.
The second scenario is when olives form part of a salad. In this scenario, according to Olive Central, table etiquette applies. This means the olive should be put in your mouth using a fork.
The site says: “The easiest way to pick it up is to hold the olive down with your knife and then stab it with your fork. Place the olive in your mouth.
“Tables etiquette suggests that anything thatches out of your mouth should do so the same way it went in. In this case the fork should be used to discard the pit.
“Place one hand in front of your mouth to hide this activity and gently push the pit onto the fork using your tongue.”
But if this forms too much of a challenge for you, you can revert to spitting the pit onto your hand and discarding it.
Again, the other hand should be places in front of your mouth for that added level of sophistication.
Department of Pharmacology, Universiti Kebangsaan Malaysia Medical Centre, 56000 Cheras, Malaysia
Skeletal degeneration due to aging, also known as osteoporosis, is a major health problem worldwide. Certain dietary components confer protection to our skeletal system against osteoporosis. Consumption of olives, olive oil and olive polyphenols has been shown to improve bone health. This review aims to summarize the current evidence from cellular, animal and human studies on the skeletal protective effects of olives, olive oil and olive polyphenols. Animal studies showed that supplementation of olives, olive oil or olive polyphenols could improve skeletal health assessed via bone mineral density, bone biomechanical strength and bone turnover markers in ovariectomized rats, especially those with inflammation. The beneficial effects of olive oil and olive polyphenols could be attributed to their ability to reduce oxidative stress and inflammation. However, variations in the bone protective, antioxidant and anti-inflammatory effects between studies were noted. Cellular studies demonstrated that olive polyphenols enhanced proliferation of pre-osteoblasts, differentiation of osteoblasts and decreased the formation of osteoclast-like cells. However, the exact molecular pathways for its bone health promoting effects are yet to be clearly elucidated. Human studies revealed that daily consumption of olive oil could prevent the decline in bone mineral density and improve bone turnover markers. As a conclusion, olives, olive oil and its polyphenols are potential dietary interventions to prevent osteoporosis among the elderly.
These are great make ahead appetizers; delicious at room temperature or slightly warm
While you could make it with just Black Ripe Olives, Califronia Ripe Olives like mixing the black olives with Green Ripe Olives for a yummy buttery taste and great aesthetic.
Recipe courtesy of California Ripe Olives.
Heat olive oil in a large skillet over medium heat.
Add shallots and garlic and cook for 5 minutes, stirring frequently.
Stir in lemon juice and vinegar and cook for a minute or two more.
Add olives, herbs and red pepper flakes; cook and stir for 5 minutes or until heated through.
Sprinkle with lemon zest.
Serve warm or refrigerate until chilled and serve cold.(Source: http://www.thedailymeal.com)
As olives were harvested this fall to be prepped for the massive olive oil production that takes place throughout Greece, a special harvest took place in the municipality of Glyfada involving a humanitarian effort by the city and volunteers to provide olive oil to people in need.
Like most of Greece, olive trees are abundant on public land and go largely untouched, with tons of fruit simply withering and falling to the ground, season after season. One resident, Stavros Giakoumakis, wanted to change that andapproached Glyfada’s mayor, Giorgos Papanikolaou, with a plan.
That plan involved a massive volunteer and educational effort to harvest all of the olive trees that exist on public land— in parks, in forested areas and other areas that belong to the municipality, and produce olive oil that would, in turn, be given to needy families through the city’s public welfare efforts.
The effort led to the harvest of four tons of olives which produced 600 kilograms of extra virgin olive oil and the entire effort was handled by volunteers and hundreds of impoverished families received 3-liter containers for their cooking needs.
The pressing of the olives takes place in various elementary and middle schools, so children can have a first-hand look at how Greek “liquid gold” is made.
Schools and community groups participated in the program, which included an educational aspect, introducing hundreds of urban-born and raised children in the densely populated Athens suburb to the ancient tradition of olive harvesting.
Bei schwarzen Oliven handelt es sich nicht immer um natürlich gereifte Oliven. Oft werden grüne Oliven einfach nur schwarz eingefärbt. Das muss bei loser Ware oder in der Gastronomie allerdings kenntlich gemacht werden. Auf verpackten Oliven darf dieser Hinweis jedoch fehlen. Wer es ganz genau wissen will, schaut am besten in die Zutatenliste: Eisen-II-Gluconat (E579) und Eisen-II-Lactat (E585) deuten auf dieses Verfahren hin.
Ihr denkt, dass in Wasabi automatisch auch echter japanischer Meerrettich steckt? Dann liegt ihr (in den meisten Fällen) falsch. Wilder Wasabi wächst nur in Japan und ist äußerst anspruchsvoll. Aus diesem Grund kostet das Gewürz auch zwischen 150 und 200 Euro pro Kilo. Die im Supermarkt erhältlichen Wasabi-Nüsse oder Erbsen enthalten zwischen 0,003 und 2 Prozent des Originalprodukts.
Aufgrund der schlechten Verfügbarkeit und des Preises wird wilder Wasabi (Hon Wasabi) oft mit westlichem Wasabi (Seiyo Wasabi), ein Meerrettich-Senf-Gemisch, ersetzt. Der Unterschied: Hon Wasabi ist mintgrün, Seiyo Wasabi froschgrün.
Weiße Schokolade ist eigentlich überhaupt keine Schokolade. Wenn man sich die Zutatenliste anschaut, wird der weißen Schokolade das Kakaopulver und die Kakaomasse entzogen – die für normale Schoko unabdingbar sind. Zur eigentlichen Herstellung wird lediglich Kakaobutter, Zucker und Milch verwendet. Genau gesagt, dürfte sich diese Nascherei also nicht Schokolade nennen. Wir finden: Mit dieser Mogelverpackung können wir leben.
Την πρωτοβουλία διοργάνωσης του Πρώτου Διεθνούς Διαγωνισμού Ελαιολάδου Αθηνών, «Athena International Olive Oil Competition», που θα διεξαχθεί στις 21 και 22 Μαρτίου 2016 στο ξενοδοχείο Electra Palace στην Πλάκα, έχει αναλάβει η Vinetum Event Management, εταιρεία επικοινωνίας με μεγάλη πείρα στην οργάνωση εκθέσεων, συνεδρίων, διαγωνισμών και άλλων εκδηλώσεων υψηλού κύρους και απαιτήσεων.
Δυο επαγγελματίες που διατηρούν στενή σχέση με το κρασί αλλά και με το ελαιόλαδο είναι οι εμπνευστές που ανέλαβαν, σε περίοδο κρίσης, το ρίσκο της διοργάνωσης. Πρόεδρος του διαγωνισμού είναι ο Ντίνος Στεργίδης, ιδιοκτήτης και Διευθύνων Σύμβουλος της Vinetum, και Διευθύντρια η Μαρία Κατσούλη, 1η ελληνίδα οινοχόος, διαπιστευμένη γευσιγνώστρια ελαιολάδου και 1η οινοχόος ελαιολάδου της Ελλάδος, ενώ panel leader όλων των κριτών θα είναι η διεθνώς καταξιωμένη γευσιγνώστρια ελαιόλαδου Αλίκη Γαλή.
Ο διαγωνισμός «Athena International Olive Oil Competition» είναι διεθνής τόσο ως προς τους κριτές όσο και τη συμμετοχή δειγμάτων και αφορά μόνο τυποποιημένα ελαιόλαδα της κατηγορίας εξαιρετικά παρθένα (extra virgin). Οι ξένοι κριτές αποτελούν τα 2/3 του συνολικού αριθμού κριτών ενώ στόχος των οργανωτών είναι τα δείγματα ελαιολάδων από το εξωτερικό να υπερβαίνουν το 30% του συνολικού αριθμού δειγμάτων.Το πρώτο ξένο δείγμα ήρθε ήδη από την Πορτογαλία ενώ αναμένονται επίσης δείγματα από ελαιοπαραγωγούς χώρες όπως το Ισραήλ, η Ιταλία, η Ισπανία, η Κροατία, η Τουρκία, το Μαρόκο, η Τυνησία ακόμη και από το Περού. Continue reading →
Whisk together lemon zest, juice, salt, and pepper. Pour in the olive oil in a stream, whisking until combined well. Whisk in olives and chopped oregano.
With a sharp paring knife, make 1-inch long slits at 2-inch intervals down the middle of the fish, on both sides. Brush the fish all over with vegetable oil, and season with salt and pepper. Season fish cavity with salt and pepper, and fill the cavity with 3 lemon slices and 3 oregano sprigs. Arrange remaining lemon slices and oregano sprigs on top of fish and tie fish closed with kitchen string.
Preheat grill to medium-high heat for cooking. If using a charcoal grill, open the vents on the bottom of the grill before lighting the charcoal.
Grill fish on lightly oiled grill rack, covered only if using gas grill, for 15 minutes. Turn fish over using a metal spatula and tongs, and grill for 15 more minutes, until just cooked through.
Transfer fish to a large serving platter, remove kitchen string, and pour lemon-olive sauce over the top before serving.