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).
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.
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.
IS THERE a polite way of eating pitted olives without spitting the remains into your hand?
These are great make ahead appetizers; delicious at room temperature or slightly warm
A fabulous quartet of flavours – the richness of the cream cheese is cut through with the acidity of lemon and the earthy tang of olives.
100g olives, pitted
250g cream cheese
Juice of 1 lemon
1 Add the pitted olives to a blender and blend until almost smooth.
2 Transfer the olive mix to a fine sieve and sit it over a bowl to drain any excess liquid – around 5 minutes should do it. However, if your olives were in liquid it might take a little longer.
3 Next, add the cream cheese to a mixing bowl with the olives, lemon juice and black pepper. Carefully fold together until incorporated.
4 Place a round pastry cutter in the centre of a serving plate, add the paté and tamp down. Remove the ring and serve with some dressed leaves and hot toast.
Andrew Dargue, vanillablack.co.uk
Grilling a whole fish sounds daunting, but it’s incredibly simple and requires almost no preparation before cooking it.
This recipe is courtesy of Epicurious.
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.
• A team of scientists from three Spanish centers has sequenced, for the first time ever, the complete genome of the olive tree.
• The results have been just published this week in the Open Access journal GigaScience. This work will facilitate genetic improvement for production of olives and olive oil, two key products in the Spanish economy and diet.
• The specimen sequenced is an olive tree of the Farga variety, one of the most widespread in eastern Spain, and over 1,300 years old.
The olive was one of the first trees to be domesticated in the history of mankind, probably some 6,000 years ago. A Mediterranean emblem par excellence, it is of vital importance to the Spanish and other regional economies (Italy, Greece and Portugal). In fact, Spain is the leading producer of olive oil in the world. Every year, nearly three million tons of oil are produced, for local consumption and export. Spain produces one third of this total.
Nonetheless, up to now, the genome of the olive tree were unknown. The genome regulate such factors as the differences among varieties, sizes and flavor of the olives, why the trees live so long or the reasons for their adaptation to dryland farming.
Now a team of researchers from the Centre for Genomic Regulation (CRG) of Barcelona, the Real Jardin Botánico (CSIC-RJB) and the Centro Nacional de Análisis Genómico (CNAG-CRG), has brought new insight to the genetic puzzle of the olive tree, by sequencing the complete genome of this species for the first time ever. The results of this work, fully funded by Banco Santander, have been published this week in the groundbreaking Open Access and Open Data journal GigaScience. The article will pave the way to new research work that will help olive trees in their development and protecting them from infections now causing major damage, such as the attacks of bacteria (Xilella fastidiosa) and fungi (Verticillium dhailae).
“Without a doubt, it is an emblematic tree, and it is very difficult to improve plant breeding, as you have to wait at least 12 years to see what morphological characteristics it will have, and whether it is advisable to cross-breed,” says principal author of this paper Toni Gabaldón, ICREA research professor and head of the comparative genomics laboratory at the CRG. “Knowing the genetic information of the olive tree will let us contribute to the improvement of oil and olive production, of major relevance to the Spanish economy,” he adds.
Private funding to support public science
The story of this project begins with a presentation, a coincidence and a challenge. Four years ago, Gabaldón worked with Pablo Vargas, a CSIC researcher at the Real Jardín Botánico, on the presentation of scientific results of projects focused on endangered species, such as the Iberian lynx, that had been financed by Banco Santander.
At that time, Banco Santander had expressed great interest in financing scientific projects in Spain. Over the course of the presentation, Pablo Vargas proposed to Emilio Botín the complete sequencing of the olive tree genome, using the same technology as had been used to sequence the lynx; in other words, the most state-ofthe-art technological strategy to achieve a high-quality genome.
Five months after that meeting, a contract was signed to carry out the first complete sequencing of the olive tree’s DNA, a three-year research effort coordinated by Pablo Vargas.
“There are three phases to genome sequencing: first, isolate all of the genes, which we published two years ago. Second, assemble the genome, which is a matter of ordering those genes one after the other, like linking up loose phrases in a book. Last, identify all of the genes, or binding the book. The latter two phases are what we have done and are now presenting,” says the CSIC Real Jardín Botánico researcher.
To continue with the book analogy, according to Tyler Alioto of the CNAG-CRG “this genome has generated some 1.31 billion letters, and over 1,000 GBytes of data. We are surprised because we have detected over 56,000 genes, significantly more than those detected in sequenced genomes of related plants, and twice that of the human genome.”
Decoding its evolutionary history
In addition to the complete sequencing of the olive tree genome, researchers have also compared the DNA of this thousand-year-old tree with other varieties such as the wild olive. They have also found the transcriptome, the genes expressed to determine what differences exist on the genetic expression level in leaves, roots and fruits at different stages of ripening.
The next step, researchers say, will be to decode the evolutionary history of this tree, which has formed part of old-world civilizations since the Bronze Age. At that time, in the eastern Mediterranean, the process of domesticating wild olive trees that led to today’s trees began. Later, selection processes in different Mediterranean countries gave rise to the nearly 1,000 varieties of trees we have today.
Knowing the evolution of olive trees from different countries will make it possible to know their origins and discover the keys that have allowed it to adapt to very diverse environmental conditions. It will also help discover the reasons behind its extraordinary longevity, as the trees can live for 3,000 to 4,000 years.
“That longevity makes the olive tree we have sequenced practically a living monument,” says Gabaldón. “Up to now, all of the individuals sequenced, from the fruit fly (Drosophila melanogaster) to the first human being analyzed, have lived for a certain time, depending on their life expectancy, but then died or will die. This is the first time that the DNA of an individual over 1,000 years old, and that will probably live another 1,300 years, has been sequenced.” say Gabaldón and Vargas.
Reference: Fernando Cruz, Irene Julca, Jèssica Gómez-Garrido, Damian Loska, Marina MarcetHouben, Emilio Cano, Beatriz Galán, Leonor Frias, Paolo Ribeca, Marta Gut, Manuel Sánchez-Fernández, Jose Luis García, Ivo G. Gut, Pablo Vargas, Tyler S. Alioto, and Toni Gabaldón. “Genome sequence of the olive tree, Olea europaea” GigaScience 2016. DOI: 10.1186/s13742-016-0134-5
Image available at: https://www.dropbox.com/sh/k11ulb9k7kbb2iw/AACTz3H45t6b0PPjlrX53wQKa?dl=0
For more information and interviews:
Centre for Genomic Regulation (CRG) Laia Cendrós, press officer Tel. +34 93 316 0237 – Mobile +34 607 611 798 – firstname.lastname@example.org
Real Jardín Botánico – CSIC Jesús García, head communications officer Tel. +34 91 420 30 17 ext 188 – email@example.com
Centro Nacional de Análisis Genómico (CNAG-CRG) Anna Borrell, communication assistant Tel. + 34 93 402 0580 – firstname.lastname@example.org
BY ANDREW KNOWLTON
- 10 oil-packed anchovy fillets, finely chopped
- 1 cup Castelvetrano olives, pitted, crushed
- 1 cup Cerignola olives, pitted, crushed
- 1 cup coarsely chopped parsley
- 1 cup olive oil
- 1/4 cup coarsely chopped, drained capers
- 2 tablespoons finely grated lemon zest
- 1/4 cup fresh lemon juice
- Kosher salt, freshly ground pepper
- Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
- Tapenade can be made 1 week ahead. Cover and chill.
Den Geschmack des Sommers beschwört Steirerschlössl-Küchenchef Johannes Marterer herauf – mit Oliven-Buns und einer köstlichen gesunden Füllung.
Für den Belag:
etwas Sauerrahm, Zucchini, Olivenöl und Knoblauch zum Anbraten, Paradeiser, Radieschen, Koriandergrün, Basilikum, Meersalz, Pfeffer.
1. Für den Teig die Oliven klein hacken. Weizenmehl, Maizena, Roggenmehl und Salz mischen. Germ in Wasser auflösen, mit den Oliven in das Mehl einarbeiten, zu einem Teig kneten. Mit einem Geschirrtuch abdecken, 20 Min. an einem warmen Ort gehen lassen.
2. Noch einmal durchkneten, Teig zu einer Rolle formen. Teigstücke von je 65 g abtrennen und zu Kugeln formen. Auf ein mit Backpapier ausgekleidetes Backblech legen – nicht zu eng, besser ein zweites Blech verwenden. Weitere 20 Min. zugedeckt gehen lassen.
3. Im vorgeheizten Herd bei 200 Grad etwa 20 Min. oder etwas länger – je nach Herd –backen.
4. Radieschen und Paradeiser in Scheiben schneiden. Kräuter grob hacken. Zucchini in Scheiben schneiden, mit ein paar ungeschälten Knoblauchzehen in wenig Olivenöl scharf anbraten.
5. Zusammenbauen: Weckerl in der Mitte auseinanderschneiden. Den Brotboden mit 1 TL Sauerrahm bestreichen. Mit Zucchini, Paradeisern, Radieschen, Kräutern belegen, mit Salz und Pfeffer würzen. Olivenweckerldeckel aufsetzen.
Ihr sucht gesunde Alternativen zu Chips, Schokolade, Plätzchen und Co, die ihr abends bedenkenlos naschen könnt? Kein Problem! Von diesen 7 Snacks nehmt ihr definitiv nicht zu.
Grüne und schwarze Oliven
Statt zu Chips oder Nachos mit Käse-Dip solltet ihr besser zu grünen und schwarzen Oliven greifen. Am besten schmecken diese pur oder in Olivenöl. Die Früchte des Ölbaums sind reich an ungesättigten Fettsäuren, Vitamin A, Natrium, Kalcium und Eisen – und sollen sogar vor Herz-Kreislauf-Erkrankungen schützen. Schwarze Oliven weisen etwa 185 Kalorien, grüne Oliven rund 140 Kalorien pro 100 Gramm auf. Zum Vergleich: 100 Gramm Kartoffelchips haben etwa 535 Kalorien.
Gurken, die man selbst eingelegt hat, sind ein wunderbar würziger und gesunder Snack für zwischendurch – und noch dazu kalorienarm. Auf 100 Gramm Cornichons kommen lediglich 15 Kalorien, aber auch eingelegte Honiggurken sind mit 70 Kalorien immer noch ein leichter Snack. Dasselbe gilt für Mixed Pickles, bei dem ihr bedenkenlos den ganzen Abend zugreifen könnt.
More at: http://www.brigitte.de
NANA’S ORANGE, FENNEL AND OLIVE SALAD WITH MARINATED FETA
1 pound block feta cheese
1 cup extra-virgin olive oil
1/4 cup roughly chopped or torn fresh basil
1/2 teaspoon black pepper
2 cups sliced fennel (halved lengthwise, cored and thinly sliced lengthwise with a sharp knife)
3/4 cup chopped feathery fennel fronds
1 3/4 cups pitted whole Italian oiled-cured black olives (substitute Kalamata if desired)
8 navel oranges, divided use
6 blood oranges or ruby red grapefruit
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground pepper
We, at Inolivia, are pleased to announce the participation and presentation of our products in the World Food Expo Korea 2015. Inolivia olives won positive comments and taste compliments. Korean expo visitors awarded our effort to introduce Inolivia’s pure & rich flavors in the Korean market. Thank you all!
Sie sind ein leckerer Snack und nebenbei ein natürliches Schmerzmittel: Oliven. Was die mediterrane Köstlichkeit in unserem Körper bewirkt, lesen Sie hier.
Olivenöl gilt schon lange als Gesundheitselixier. In der Ernährung schützt es Herz und Kreislauf, in der Kosmetik sorgt es für gesunde Haut. Aber wussten Sie schon, wie vielseitig die Olive uns tatsächlich schützt?
Für ein langes Leben: Oliven sind reich an Vitamin E und sekundären Pflanzenstoffen, die die Zellen schützen. Das beugt nicht nur Krebs vor, sondern hält Geist und Körper zusätzlich bis ins hohe Alter jung und fit.
Natürliches Schmerzmittel: Britische Forscher haben herausgefunden, dass frisch gepresstes Olivenöl ähnlich wirkt wie der Schmerzmittel-Inhaltsstoff Ibuprofen. Es aktiviert ein Enzym, das Entzündungen hemmt.
Ob grün oder schwarz: Oliven sind kalorienarm und machen gesund
Gegen Depressionen: Hochwertiges Olivenöl senkt dank der enthaltenen ungesättigten Fettsäuren erwiesenermaßen das Risiko, an einer Depression zu erkranken.
Grün oder Schwarz? Schwarze Oliven liefern mehr sekundäre Pflanzenstoffe. Grüne enthalten mehr Wasser und sind kalorienärmer. Doch Vorsicht: Viele vermeintlich schwarze Oliven sind in Wahrheit gefärbte grüne. Dann steht “geschwärzt” auf der Verpackung.
Übrigens: 100 Gramm Oliven enthalten rund 115 Kilokalorien (kcal). Das ist weniger als ein Viertel dessen, was in der gleichen Menge Kartoffelchips steckt!
Mehr lesen: http://www.lifeline.de
우리 홈페이지 www.inolivia.com 에 당신을 초대합니다.
Inolivia 마케팅 팀
– The olive tree, Oleaeuropaea, is native to countries in Asia and Africa and along the Mediterranean Sea.
– Unripe olives are green in color and as they ripen they turn black or dark purple.
– Olives are a fruit, not vegetables as many people believe.
– Olive oil contains no cholesterol, salt or carbohydrate.
– Olives are rich in vitamin E and healthy fats.
– An olive tree can live up to 600 years.
– It can take up to 10 years for an olive tree to bear fruit.
– Globally, people consume approximately 2.25 million tonnes of olive oil each year.
– Spain, Italy and Greece are the top olive producing nations in the world.
– Since 1990, consumption of olive oil in the United States has increased significantly. In the last two decades, its consumption has increased from 30 million gallons to nearly 70 million gallons a year.
– 2,550 olive branches were used at the 2004 Olympics Games when the tradition of crowning Olympians with an olive wreath was reintroduced.
Hear what our expert has to say
“Olives, whether eaten whole or as olive oil, offer exceptional health properties. Olives contain an abundance of antioxidants, protective disease fighting compounds found in plants. Few other foods with high fat content offer such a wide range of antioxidant nutrients. All these elements combine to reduce excessive inflammation and keep the body healthy. They also work to neutralise the damaging effects of free radicals on the body’s cells, which can contribute to disease and ill health. Despite being high in fat, olive oil is a better choice compared to other oils for your heart. The majority of fat found in olives is monounsaturated fatty acid and oleic acid, both healthy forms of fat. These elements suppress the production of unhealthy cholesterol which has been shown to play a role in the development of cardiovascular disease. Even though monounsaturated fat is good for your heart, it is still high in calories. So it should be consumed only in moderate amounts if you are concerned about weight gain and excess calorie intake.
Care must be taken when using olive oil for frying. Shallow frying is safe; but with deep frying and intense heating the olive oil is heated beyond its smoke point and starts to break down chemically. This results in the oil losing most of its antioxidants, releasing toxic chemicals in the form of smoke and producing free radicals (atoms that damage healthy cell).”
Contributed by Aisha Pookunju, Dietitian at Hamad Medical Corporation
This diabetes-friendly meal is perfect for a quick summer supper that the whole family will enjoy. A chicken pita pocket is garnished with a tomato and corn salsa and served with a Greek salad.
There are many myths about diabetes. One is that people with diabetes need to follow a special diet. According to the American Diabetes Association, “people with diabetes benefit from the same healthy diet that is good for everyone else.” This includes foods low in saturated and trans fats, moderate salt and sugar intake and meals based on lean protein, non-starchy vegetables, whole grains, healthy fats and fruit. For more information go to www.diabetes.org. ….
1 teaspoon dried oregano or 2 tablespoons fresh oregano leaves | 2 tablespoons reduced-fat oil and vinegar dressing | 2 cups washed, ready-to-eat lettuce | 2 cups peeled and sliced cucumbers | 7 green or black olives
Mix oregano and vinaigrette dressing in a medium-size salad bowl. Add the lettuce, cucumber, and olives. Toss with dressing. Makes 2 servings.
Read more at source: http://www.miamiherald.com
There are so many varieties of olives available today. It’s valuable to sample and taste them to find favorites. Certainly olives belong with cheeses and roasted vegetables as an appetizer, but they have many applications within recipes for memorable meals.
A sweeter olive, such as the Italian Cerignola olive, pairs well with tart, earthy goat cheese. Bake them into a quiche together. The nutty flavor of tiny French Niçoise olives is perfect for the renowned Niçoise salad with oily tuna and hard-cooked eggs, roasted red peppers and green beans. Fruity, salty Picholine olives from the South of France pair well with Provolone cheese. And the classic Kalamata olive from Greece is delicious with lemon and feta cheese, with sun-dried tomatoes, or even baked into bread or used as a pizza topping.
Native to the Mediterranean region, olives and their oil figure prominently in cuisines from each country where they are grown. Try the Spanish Manzanillo olives with raisins in a dish that features chicken, tomatoes and shaved Manchego cheese. Bright green Castelvetrano olives from Sicily provide a variation on the salty, sweet, bitter theme, and work well in a salad with navel or blood orange sections.
The sweet oranges, bitter greens, and salty olives make a great combination in the accompanying recipe for Orange and Olive Salad. Or try the following chicken dish, a recent favorite from cooking classes.