Interesting ways to have hummus in your meals

Essentially a part of the Mediterranean cuisine, hummus comes as a healthy alternative to dips and spreads loaded with saturated fats.

breakfast-1804457__480Holly hummus! Made from crushed chickpeas blended with lemon juice, olive oil, tahini, garlic, and salt, this spread is an excellent source of vitamins B6 and C, protein and fibre. It promotes weight loss as the fibre content in hummus keeps you full for longer and curbs your calorie intake. According to recent research, dietary fibre may reduce the risk of colorectal cancers as it is rich in folate (a type of vitamin B). Moreover, the olive oil used in hummus provides heart-healthy monounsaturated fats. Essentially a part of the Mediterranean cuisine, hummus comes as a healthy alternative to dips and spreads loaded with saturated fats. It comes with different herbs and flavours. Here is how you can include hummus in your meals to make them more yummy and health-friendly.

Soup Enhancer
To make your soup more healthy and creamy, stir in a few tablespoons of your favourite flavour of hummus.

Alternative For Mayonnaise and Sour Cream
Use hummus as a spread over your sandwich or burger, instead of using mayonnaise or sour cream. It is a more nutritious and tastier substitute. Take a slice of toasted whole-grain rye bread and top it with hummus and veggies your choice.

Salad Dressing
You can use it with your salads to add a dash of interesting colours. Hummus comes in varied flavours and hues. For example, beet hummus is red while the parsley-based version is green. Even a dollop of flavoured hummus will make your salad more lip-smacking.

Tomato Filling And Topping
Hummus makes a great topping for sliced tomatoes. Take cherry tomatoes, cut off the tops, scoop out the seeds and then fill each one with hummus by using a piping bag. You can also take bigger tomatoes, fill them with hummus to make a scrumptious appetizer.

Pasta Sauce
Hummus could lend a unique taste to your pasta sauce. Combine two parts hummus with one part vegetable stock. Add roasted red peppers, olives, or fresh tomatoes for a fresh Mediterranean twist.

(Source: http://www.thehealthsite.com)

 

Test: Greek vs American Breakfast – which is better?

greek-breakfast-flickr

It’s the most significant meal of the the day and thousands of tourists — especially from the U.S., will be trying a traditional Greek breakfast this summer — but how does it measure up against its U.S. counterpart, greekreporter.com notes in the following recent article:

These days we are all much more health conscious, so probably the quintessentially all-American staples of waffles, bacon, hash browns, fries and eggs done one of a dozen ways, is now something of a guilty pleasure.

In Greece, depending on the region, the traditional breakfast still conforms to the healthy Mediterranean diet. Olives and olive oil have their role, as do fresh tomatoes and traditional cheeses and yoghurts. Some regions also have traditional soups for breakfast. And, like its American version, the Greek breakfast often incudes eggs.

Greeks also love fresh bread and in all its main towns and cities, people still purchase fresh bagel-like koulouri from street sellers.

On the sweet side, Greeks will often have local honey or tahini plus fruit. For those on the go there is also Greece’s vast array of pies filled with cheese, spinach and so on.

Added to all of the above, of course, is the ubiquitous Greek coffee, a treat which is said to carry its own health benefits.

While what is on offer in hotels across the mainland and Greek islands is perhaps not what many Greeks eat every morning, it still reflects the cuisine’s Mediterranean roots.

And while frozen yoghurt and honey might be something of a tourist attraction, it still sounds more healthy than waffles with syrup.

At the end of the day, it all comes down to choice — so, which do you prefer?

(Source: http://www.tornosnews.gr)

“Have an Olive Day” Launches with EU Support

Have an Olive day

The European Union has teamed up with Spanish Inter-Professional Table Olive Organization, INTERACEITUNA, and Michelin-starred chef José Andrés to launch an olives campaign directed at U.S. consumers. The goal of the campaign—“A tasty message from Europe. Have an Olive Day”—is to raise awareness of the versatility, flavor, nutrition, and rich history of olive production in Europe, especially in Spain, the world leader in production and exports of table olives.

The campaign will run through 2019 and will seek to educate U.S. consumers on the different variations of European olives and their culinary uses. It will focus on U.S. regions with high olive consumption, including New York City, Miami, Los Angeles, San Francisco, Chicago and Philadelphia.

(Source: https://www.specialtyfood.com)

Olive you. Olive you more!

Cooking with this adored Mediterranean fruit

It’s difficult to describe the tastes and flavors of foods. Olives are an especially hard case. Nothing tastes remotely like them, so it’s impossible to compare them to any other food.

Olive bread

Olive bread

Novelist Lawrence Durrell did the best job of evoking them when he wrote, “The whole Mediterranean, the sculpture, the palms, the gold beads, the bearded heroes . . . all of it seems to rise in the sour, pungent smell of these black olives between the teeth. A taste older than meat, older than wine. A taste as old as cold water.”

Cultivation of the olive is certainly ancient. The gnarly trees, their green-and-silver leaves trembling in any breeze, are native to the Mediterranean. In Israel, there’s evidence of olive oil production in 6000 BC, and on the Greek island of Naxos, archeologists have discovered remains of olive oil in a jug dating to 4,000 BC.

Indeed, the olive tree was so vital to the Greeks that they embedded it in their myth of Athena. When she struck the Acropolis with her spear, the first olive tree sprang forth. This magic underwhelmed the witnesses, who grumbled that the sea-god Poseidon would have given them a better gift. But after Athena taught them how to cultivate the tree and process its products for food, light and timber, they realized its many virtues and named their city Athens in her honor.

Greece remains a major grower, producing 11 percent of the world’s olives and consuming 23 liters of olive oil per person per year. (Americans consume about one liter.)

(Source: http://www.amherstbulletin.com) Continue reading

Decoding the complete genome of the Mediterranean’s most emblematic tree: the olive

• 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.

dna1The 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 – laia.cendros@crg.eu

Real Jardín Botánico – CSIC Jesús García, head communications officer Tel. +34 91 420 30 17 ext 188 – press@rjb.csic.is

Centro Nacional de Análisis Genómico (CNAG-CRG) Anna Borrell, communication assistant Tel. + 34 93 402 0580 – anna.borrell@cnag.crg.eu

(Source: http://www.crg.eu)

Ελιόπιτες

Τα νόστιμα αυτά ψωμάκια είναι ωραίος μεζές για ούζο και τσίπουρο, ενώ μπορούν να αντικαταστήσουν και το ψωμί συνοδεύοντας λαδερά φαγητά. Βέβαια, μπορείτε να τις απολαύσετε και με ένα φλιτζάνι τσάι.

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ΣΥΝΤΑΓΗ: 

Υλικά για τη ζύμη

  • 5 φλιτζάνια αλεύρι για όλες τις χρήσεις
  • 1 φλιτζάνι χυμό πορτοκαλιού
  • ξύσμα από 1 πορτοκάλι
  • 1 φλιτζάνι ελαιόλαδο (ή ½ φλιτζάνι ελαιόλαδο + ½ φλιτζάνι καλαμποκέλαιο)
  • 1 κουτ. γλυκού αλάτι
  • 2 κουτ. γλυκού μπέικιν πάουντερ
  • 1 κουτ. σούπας ζάχαρη

Υλικά για τη γέμιση

  • 2 φλιτζάνια ελιές Χαλκιδικής, χωρίς κουκούτσια
  • 2 κρεμμύδια μεγάλα, ψιλοκομμένα
  • 1/3 φλιτζανιού δυόσμο ψιλοκομμένο (ή 2 κουτ. σούπας αποξηραμένο)
  • 1 φλιτζάνι αμύγδαλα χονδροκομμένα
  • σουσάμι

Διαδικασία

Ετοιμάζετε τη ζύμη. Σε ένα μπολ ανακατεύετε το αλεύρι με το μπέικιν πάουντερ, το αλάτι και τη ζάχαρη. Προσθέτετε το ξύσμα, το λάδι και το χυμό πορτοκαλιού και ζυμώνετε. Αν χρειαστεί, προσθέτετε λίγο χλιαρό νερό. Η ζύμη πρέπει να είναι σφιχτή και ελαστική. Την πλάθετε μια μπάλα, τη σκεπάζετε με μεμβράνη και την αφήνετε 1 ώρα να «ξεκουραστεί».

Για να ετοιμάσετε τη γέμιση, σε ένα μπολ ανακατεύετε τις ελιές με το κρεμμύδι, τα αμύγδαλα και το δυόσμο.

Προθερμαίνεται τον φούρνο στους 180°C. Σε επίπεδη, αλευρωμένη επιφάνεια ανοίγετε με τον πλάστη τη ζύμη σε χοντρά φύλλα και τα κόβετε σε λωρίδες. Απλώνετε λίγη από τη γέμιση κατά μήκος κάθε λωρίδας και τυλίγετε σε ρολό, σαν φραντζολάκια.

Αραδιάζετε τα ρολά σε λαδωμένο ταψί, τα ραντίζετε με λίγο νερό και τα πασπαλίζετε με σουσάμι. Ψήνετε στον φούρνο για 35 λεπτά περίπου, μέχρι δηλαδή να ροδοκοκκινίσουν οι ελιόπιτες. Τις κόβετε λοξά και τις σερβίρετε.

(Source: http://www.olivemagazine.gr)

Inolivia at World Food Expo Korea 2015

InoliviaKoreaFoodExpoWe, 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!

한국에서 Inolivia

Southe Korea이제 우리 Inolivia 홈페이지가 한국어로도 안내가 되어 있음을 알려 드립니다. 그래서 한국분들도 이제 한국어로 올리브에 대해서 배우고 우리의 제품을 음미하실 수가 있습니다.

우리 홈페이지 www.inolivia.com  당신을 초대합니다.

Inolivia 마케팅