Find more at http://www.xenagosthessalonikis.gr/detrop/
Find more at http://www.xenagosthessalonikis.gr/detrop/
Most breakfast sandwiches include a combination of eggs, bacon, and cheese. This triple threat always tastes delicious, but it’s not the healthiest way to start your day. Instead of topping your breakfast with a mound of smoked pork, try olives with this Mediterranean-inspired sandwich from Chowhound. They add just as much flavor without requiring any additional cooking, which means this sandwich is pretty speedy.
As for the specifics, olives contain 65 calories per ounce compared to bacon’s 149 calories for the same amount, making them a great way to lighten up this breakfast classic. And even though they’re loaded with the salty taste most of us love, olives still contain less sodium per ounce than bacon.
Directions: Heat olive oil in a large skillet set over medium heat. Add eggs and begin to cook. Meanwhile toast bread under the broiler or with a toaster. Cook eggs to your desired doneness, spooning some of the oil over the tops of the whites to help them cook. Remove eggs to a plate.
Increase skillet heat to high and add red pepper flakes. Stir in kale and cook, tossing, until just wilted, about 1 to 2 minutes. Stir in olives.
Top each slice of toast with an equal amount of greens. Add an egg to each, then top with avocado, feta, and a sprinkle each of salt and pepper. Serve.
Written by: Bindu Published: Tuesday, February 16, 2016, 2:01 [IST]
Olives are one of the most widely enjoyed foods across the globe. Olives are the fruits that come in a wide range of varieties. They are bitter in taste and are highly used in the preparation of salads. Olives are one of the healthiest foods that one can opt for. Even olive oil is known for its wide range of health and beauty benefits. Hence, all in all, this is one fruit that is packed with goodness for the body. The health benefits of olives are numerous. They help eliminate excess cholesterol in the blood, control blood pressure and are a good source of dietary fibres as an alternative for fruits and vegetables. Olives are the greatest sources of vitamin E. This vitamin acts as an antioxidant and protects the cells from free radical damage. Regular consumption of olives reduces the effect of degenerative diseases like Alzheimer’s and benign diseases. Olives prevent blood clots that can lead to further diseases. They also protect the cell membrane from cancer. Likewise, there are various benefits of consuming olives. Therefore, in this article, we at Boldsky will be listing out some of benefits of consuming olives on a regular basis. Read on to know more about it.
For Cardiovascular Health: Olives have a diverse range of antioxidants that protect the cells from oxidative stress. The antioxidants in them protect the cardiovascular health by neutralising free radicals. The monounsaturated fatty acids present in olives are good for reducing the risk of cardiac diseases.
Cancer Prevention: Olives lower the risk of cancer by providing a rich supply of antioxidants and anti-inflammatory nutrients. They lower the risk of breast cancer and its re-occurrence.
Weight Loss: Olives assist in weight loss too. Their monounsaturated fatty acids help in weight loss and weight management. According to a research conducted, a diet rich in olives is beneficial in reducing weight.
Digestive Health: Maslinic acid and triterpenoid compound present in the olive skin help fight cancer cells. This acid hampers the growth of colon cancer cells. Since olives are a good source of fibre, they promote the digestion process.
: Olives are a rich source of iron, an essential mineral component of haemoglobin. Haemoglobin carries oxygen from the lungs and transports it throughout the body.
NANA’S ORANGE, FENNEL AND OLIVE SALAD WITH MARINATED FETA
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
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– 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.
Recipe for Fennel Salad with Oranges and Olives
BY ELLIE KRIEGER, THE WASHINGTON POST
Salad probably is not the first thing that comes to mind when you are planning a winter meal. Cold weather calls for hearty, belly-warming soups, stews and casseroles, of course. But to accompany those stick-to-your-ribs dishes, there is no better match than a salad made with seasonal produce — one that provides crisp, bright contrast and has substance enough to stand up to them.
This salad is a quintessential example, a combination of bold, fresh tastes and colours that come together as a perfect foil for a hot one-pot main course. The thinly sliced fennel at its base is cool and refreshing, but it is not shy like a tender spring lettuce. Rather, it provides a definitive anise flavour and a big crunch that plays off the sweet-tart juicy citrus, one of the season’s produce highlights.
This time of year, oranges are plump and perfect, and there is a remarkable variety to choose from. If you can find them, get blood oranges, whose flesh has a stunning red hue and a generous pucker. Cara Cara navel oranges, a bit sweeter and gloriously pink inside, are also a special treat. If neither of those is available, regular old navel oranges work just as well.
Salty olives and slices of red onion add punches of contrasting flavour, and a citrus vinaigrette ties it all together. Pair this salad with hearty Mediterranean-style stews, soups, bakes and braises, and it will brighten your day as much as the hot dish warms it.
FENNEL SALAD WITH ORANGES AND OLIVES
From nutritionist and cookbook author Ellie Krieger.
4 blood oranges (may substitute 3 Cara Cara or other navel oranges)
2 medium fennel bulbs, cored and thinly sliced, plus a few fronds reserved for garnish
1/2 cup pitted black olives, such as Kalamata or Sicilian cured olives, cut in half
A Chicken Thighs Recipe With Mediterranean Flavor
FEB. 27, 2015 | City Kitchen | By
A good cook needs an assortment of chicken recipes up his or her sleeve. It’s fair to say that most carnivores like chicken, but even chicken fans prefer a bit of variety, a break from the familiar roasted, fried, grilled.
Braising chicken is a technique to master. The simple process of browning the meat, then adding liquid and gently simmering, ensures tenderness and succulence.
Most people I know agree that the thigh is the choicest part of the bird under most circumstances. I find that chicken thighs make the best braises, and I recommend using skin-on bone-in thighs for the best flavor. (In these days of skinless boneless everything and fear of fat, these unadulterated thighs are scarcer than before, but persevere; they can be found.)
One of the best chicken braises I know uses a broadly Mediterranean approach. The classic combination of chicken with lemon and olives is found throughout the region, but a minor tweaking of the basic recipe is all it takes to give this braise a regional accent.
The example given here is Italianate: rosemary, garlic, fennel seed and red pepper. Marinate the thighs, surround them with lemon wedges, and brown them in the oven. Add a handful of green and black olives and a ladleful of chicken broth. Simmer a bit. The result: earthy, herbaceous, lemony. Serve with polenta.
To give the same dish a more Provençal profile, use thyme sprigs rather than rosemary and choose oil-cured black or tiny niçoise olives. Serve with potatoes or egg noodles. For a North African feel, use large green olives and add toasted ground cumin seeds and hot paprika. Serve with flatbread or couscous.
As for lemons, any kind may be used. Meyer lemo
ns are nice, since they are sweeter than others and the soft skin is mild enough to eat. But ordinary Eureka lemons are fine, thinly sliced, as are rinsed salt-preserved lemons cut in small cubes.
Of course, you should try to get the best chicken you can. Choose organic, free-range, heritage birds when possible. Even at $4 a pound, that’s far less expensive than other prime cuts of meat, and you are more likely to get flavorful chicken if it is of noble provenance. Free-range birds generally have firmer muscles than cheaper “factory style” birds. If you have tasted chicken in other countries, you know that firm meat and flavor go hand in hand.
Once you are hooked on the chicken-lemon-olive theme, you’ll find many more ways to practice it. Imagine, for instance, a chicken sandwich smeared with a garlicky chopped olive tapenade and a dab of bright lemony mayonnaise. You get the idea.
Olives are one of those unique foods that don’t only taste delicious, but also offer many health benefits. It is however important to learn how to choose a good table olive, since they vary extensively in appearance, flavour and texture.
We asked the South African Olive Industry Association how to choose a good table olive. Here are a few pointers:
The first characteristic to take important notice of is of course the appearance of the olive. The olive must always looks physically appealing and it must make you want to eat it immediately. Physical defects are not good.
Next important point is smell. A good olive will always smell great. The aroma will give a good indication of how the processing was managed as most of the volatile components are a result of the fermentation process. If not fermented, the aroma is usually that of the added ingredients, like garlic, herbs and various other flavourings. An off-fermentation will be noticeable on the nose, and any off-odour is totally unacceptable in quality table olives.
Right so now we get to the taste. As with anything, taste and flavour are very subjective, so we always suggest that newbies to olives start with a blander product, just like they start new wine drinkers with a sweeter wine. Once hooked on these little delicacies, then move onto products with more flavour, the natural olive flavour in particular. A fully fermented table olive should display a balance between the natural flavour of the fruit, the natural lactic acid and the added salt and vinegar.
A good table olive should have a degree of firmness in the flesh, without being tough or woody. The skin should not be too tough and the flesh should detach from the pit quite easily. The texture is determined by many factors, but most importantly is when the olives are harvested and cultivated. The methods of processing play an important role, which can either maintain the texture of the olive or compromise it.
5. Final tip
It’s important to experience as many different styles and flavours as possible and in so doing, build up a profile of the olives you like.
By Kyra Phillips and Dr. Jamie Grifo – Published February 04, 2015
As we began writing this book, The Whole Life Fertility Plan, and started asking patients, colleagues and friends what kind of questions they wanted answered, we realized there are so many myths out there that really need to be debunked. So not only is our book a guide for women and their families to understand what impacts fertility, but it’s a rich resource of truth.
Not only is it important to understand how age is crucial when it comes to eggs, but it is also important to understand how what you put in your body has an effect on conceiving. It’s also crucial to understand what reproductive options exist for those who have trouble making a baby, and how to navigate all of this in order to come up with your own personalized plan to start a family.
Within all this essential information, one must be aware of rumors, myths and truths.
Here are 5 myths you should be aware of as you begin the baby making process:
1. A woman’s weight doesn’t affect fertility.
–1 in 8 infertility patients have low body fat or overexercise.
-1 in 4 infertility patients are overweight.
-If the your BMI (Body Mass Index) is not in proper range, you can stop ovulating.
2. Raising your legs, standing on your head after sex gives you a better chance of getting pregnant.
–Sperm are already meeting their destiny by the time you are finished with intercourse. Certain sex positions don’t help your chances either, but keep the Kama Sutra going and have fun! As long as you’re in the right orifice, you are solid.
3. Fatty foods are fine for fertility.
-There are good fats and bad fats. Avocado, nuts and olives are great for greasing the biological rails. But bad fats like bagels, pizza, pastries, and anything fried can impact conception. While bacon, sausage and other processed meats are shown to impact sperm, studies are inconclusive when it comes to infertility. Eat plenty of fish instead.
Olives are often used for flavoring or garnishing food, while olive oil is often used to cook other foods. However olive is eaten, it has high nutritious value. These black or green nut-shaped fruits have powerful anti-inflammatory properties that can protect you against heart diseases, cancer, and other inflammatory diseases like asthma and arthritis. Studies have also found that when unhealthy fats in one’s diet is replaced (yes, unhealthy fats still need to be eliminated) with healthy olive fats or olive oil, LDL cholesterol levels could drop by 18%. A double-blind-placebo-controlled study also found that extracts of olive leaves helped reduce blood pressure in those with hypertension. Olives are rich in an omega-9 monounsaturated fatty acid, oleic acid. A study published in the Annals of Oncology reported that oleic acid found in olive oil can help significantly cut the expression of a breast-cancer-promoting-gene by up to 46%. Studies have also found that diabetic patients who ate meals with olive oil gained better control of their blood sugar than those who ate low-fat meals without olive oil. Beside being an excellent source of healthy fats, olives are also filled with iron, vitamin E, and fiber.
 Collins, Elise Marie. An A-Z Guide to Healing Foods: A Shopper’s Companion. San Francisco, California: Conari Press, 2009. Print.
 Murray, Michael, ND., Pizzorno, Joseph, ND., and Pizzorno, Lara, MA, LMT. The Encyclopedia of Healing Foods. New York, NY: Atria Books, 2005. Print.
Cindy L. TJOL is trained in Psychology, Acupuncture and Traditional Chinese Medicine. She has several years of experience writing on natural health on the internet. Follow her on her blog and read her other articles at Insights On Health.com.
It’s called puttanesca, which means the sauce of the ladies of the night. It’s spicy, sharp, intensely flavorful, and very, very good for you. Ingredients include olive oil, tomato sauce, onions, garlic, hot chile peppers, capers, anchovies and olives. In addition to packing a powerful taste punch, it’s exceptionally beneficial, proving the notion that food can also be medicine.
Let’s run through this marvel of culinary pharmacology. First of all, you start with olive oil, extra virgin. This is heart-healthy oil, reducing the risk of cardiovascular disease, which is the primary killer of adults worldwide. Rich in mono-unsaturated fats, olive oil is a key part of a heart-healthy diet.
Tomato sauce provides the base for a good puttanesca, and it also provides lycopene, a red antioxidant pigment that helps to protect cells overall, and has specific protective benefits for the prostate gland, helping to reduce the risk of prostate cancer.
Onions seem common, and often people don’t think about them much. But they are exceptionally good for reducing serum triglycerides, for thinning blood, and for reducing the risk of atherosclerosis, or hardening of the arteries. Onions are highest in the super-antioxidant quercetin, which not only inhibits the aging process, but has anti-cancer properties as well.
Garlic is legendary for keeping vampires away, but its best role is in fighting bacteria. Used as an antibiotic, garlic kills almost every bacteria that can contaminate food. Studies show that garlic also helps to reduce high blood pressure, acting in a manner similar to that of blood pressure medications, by decreasing peripheral vascular resistance.
Hot chile peppers do more than add some zip to a dish. They also act as vasodilators, improving the rate and volume of blood flow, thereby improving nourishment to all parts of the body. Additionally, hot chiles are thermogenic, which means that they burn calories. In fact, hot chiles can help you to burn an average of 20 percent more calories after eating. On top of that, hot chiles cause the brain to produce feel-good endorphins, thus enhancing mood.
Capers, which come from a Mediterranean bush, not only add a bit of salty flavor to the sauce, but also possess anti-cancer properties. Capers help to reduce the risk of ulcers by inhibiting the ulcer-causing H. pylori bacteria, and they additionally improve blood sugar by reducing high blood sugar after a meal. As if that weren’t enough, capers are a traditional remedy for the relief of rheumatic pain, due to their anti-inflammatory action.
Anchovies add a bit of fish flavor and protein to puttanesca sauce, and are also rich in heart-healthy Omega 3 fatty acids. Omega 3’s help the body to maintain a healthy cardiovascular system, improve skin and metabolism, enhance mental health and cognitive function, and are anti-inflammatory, thus reducing the risk of most major chronic degenerative diseases. Mashed up in puttanesca, anchovies add a special tang.
Lastly olives round out puttanesca, providing many of the same cardio benefits as olive oil, in addition to adding flavor and texture.
Wow them on New Year’s Eve, with very little effort, with these appetizers that put the cocktail glass into “seafood cocktail.” You simply poach the shrimp in an aromatic mixture of garlic, lemongrass and pepper, then dangle in martini glasses with baby lettuces and seafood cocktail sauce. A lemongrass swizzle stick with olives completes the look and tangy flavour.
The recipe calls for shelling and deveining the shrimp, but I bought frozen ones that were already shelled and deveined at Wellington Wholesale Seafood, in Hintonburg at 1105 Wellington St. W., where the owner was kind enough to count out and sell me exactly the number I needed. It saved a picky step and I doubt much flavour was lost by not having the shells in the poaching liquid.
The recipe comes from Vancouver chef Mary Mackay in The Girls Who Dish! cookbook. Mackay says “despite my culinary training, I still like to serve this with store-bought cocktail sauce.” If you want to go slightly more gourmet, and more local, get Lowertown Canning Company’s Cocktail sauce, made with local tomatoes and fresh shaved locally grown horseradish, for $7 at Lapointe Fish, 46 ByWard Market.
20 tiger prawns
1 stalk lemongrass
4 1/4 cups (about 1 L) water
5 whole peppercorns, crushed
5 garlic cloves, smashed
1 tsp (5 mL) salt
8 green olives, stuffed with pimento
1/4 cup (60 mL) seafood cocktail sauce
2 tbsp (30 mL) prepared mayonnaise
2 cups (500 mL) mixed baby lettuces
Half a lemon, cut into 4 wedges
1. Remove the shells from the tiger prawns, leaving the tails intact. Place the shells in a medium saucepan. De-vein the prawns and set aside.
2. Cut 6 inches (15 cm) off the top of the lemongrass stalk and set aside. Chop the remaining lemongrass into 1/2-inch (1.2-cm) pieces. Add the lemongrass, water, peppercorns, garlic cloves and salt to the pan with the prawn shells and bring to a boil over medium-high heat. Let cool to room temperature. Strain the stock through a fine sieve.
3. Return the liquid to the pot and bring to a boil. Stir the prawns and remove from the heat. Let the prawns poach for 30 seconds, until pink. Remove the prawns from the stock and cool to room temperature.
4. Make a hole in each olive with a toothpick or bamboo skewer. Separate the reserved stalk of lemongrass into 4 skewers and slide 2 green olives onto each.
5. In a small bowl, stir together the cocktail sauce and mayonnaise.
6. To assemble, line 4 martini glasses with the mixed baby lettuces and top with a dollop of cocktail mayonnaise. Place 5 prawns, evenly spaced, head first into the cocktail mayonnaise, leaving their tails hanging over the edge of the glass. Place a lemongrass skewer of olives in the middle of the glass, leaning to one side, and garnish with a lemon wedge.