Fresh-Pressed Olive Oil Club
Archives for The Olive Oil Hunter Page 111

Eggs in Purgatory

Posted on by The Olive Oil Hunter

Though it’s not clear why the dish is named as it is, we find these eggs, bathed in a savory tomato sauce, more heavenly than hellish

Ingredients

  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 5 garlic cloves, peeled and smashed
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1/2 teaspoon hot red pepper flakes
  • 20 ounces ripe cherry tomatoes
  • 1 bunch Swiss chard, preferably rainbow
  • 6 large eggs
  • 4 thin slices country-style bread
  • 1 lemon
  • Flaky sea salt, such as Maldon, or more coarse salt
  • Handful of fresh basil leaves

Directions

Step 1

Heat 1/4 cup of olive oil in a medium skillet over medium-high heat. When it just starts to shimmer, add the garlic and season generously with coarse salt and black pepper. Cook, stirring constantly, until garlic is just turning golden around the edges, about 2 minutes. Stir in the hot red pepper flakes, then add the tomatoes and cook, tossing occasionally, until the tomatoes look plumped and some of the skins start to split, about 2 minutes.

Step 2

Reduce the heat to medium. Cover the pan and cook, stirring the tomatoes every couple of minutes, lightly smashing them with a wooden spoon to encourage the release of juices, until the mixture is saucy and the tomatoes are slightly deflated but still hold some shape, 5 to 7 minutes.

Step 3

Meanwhile, strip the leaves off the Swiss chard stems and tear into bite-sized pieces. Reserve the stems for your next sauté or stir-fry. Transfer the leaves to a medium bowl.

Step 4

Reduce the heat under the tomatoes to medium-low (the sauce should be bubbling gently). Carefully crack the eggs into a cup (try not to break the yolks), then slip them one at a time into the tomato mixture, spacing them evenly apart around the perimeter of the pan. Season the eggs with salt and pepper, cover the pan, and cook until the whites are set but the yolks are still runny, 4 to 6 minutes.

Step 5

While the eggs are cooking, toast the bread until crisp. Drizzle with olive oil, then firmly rub the outside of the lemon onto the toasts to release the aromatic oils from the peel (you’ll smell it!). Sprinkle the toasts with flaky salt.

Step 6

Squeeze about 2 tablespoons of lemon juice over the Swiss chard greens, then toss in the basil. Drizzle some olive oil over the mixture and season with kosher salt and black pepper. Toss again to combine.

Step 7

To serve, carefully scoop an egg out of the pan, spooning it up from underneath to keep the yolk intact, and transfer it to a small shallow bowl. Spoon extra sauce around the egg and sprinkle with flaky salt. Repeat with the remaining eggs. Serve with the Swiss chard salad and toasts alongside.

Serves 4 — Recipe adapted from bonappetit.com

Fresh-pressed extra virgin olive oil provides multiple health benefits

Posted on by The Olive Oil Hunter

Polyphenol-rich extra virgin olive oil, on its own and as part of the well-studied Mediterranean Diet, has demonstrated significant positive effects on the body and mind.

Heart: Consuming more than 1/2 tablespoon of olive oil a day translates to a “14% lower risk of cardiovascular disease (CVD) and 18% lower risk of coronary heart disease (CHD). Replacing 5 grams a day of margarine, butter, mayonnaise, or dairy fat with the equivalent amount of olive oil was associated with 5% to 7% lower risk of total CVD and CHD.”1

Brain: The Mediterranean Diet has positive effects for “both cognitively impaired and unimpaired older populations, especially on their memory, both in the short and long run.” Plus, boosting the diet with additional intake of foods “such as extra-virgin olive oil…might have a more significant impact on the improvement of cognitive performance among seniors.”2

Gut: EVOO lowers levels of bad bacteria and stimulates good bacteria: “The gut microbiota and health of the intestinal environment are now considered important factors in the development of obesity, metabolic disease, and even certain neurodegenerative conditions via the gut-brain axis. Recently, data are emerging which demonstrate that the health-promoting benefits of EVOO may also extend to the gut microbiota.”3

Biological Aging & Bone: People who stick more closely to the Mediterranean Diet “are on average almost 1 year biologically younger than their chronological age, as compared to those with low adherence,” thanks to its polyphenol-rich foods like extra virgin olive oil. Polyphenols are also linked with higher bone mineral density. “In particular, high consumption of extra-virgin olive oil leads to lower risk of osteoporosis-related fractures.”4

Skin: Olive oil works well in beauty formulas and may enhance your skin because it “provides a safe and stable emulsion delivery system. The antioxidant activity of olives makes them a candidate for moderating the effects of the aging process on the skin by limiting biochemical consequences of oxidation.” Simple translation: It seems to help guard against the ravages of the environment.5

References:

  1. Guasch-Ferré, M., et al. “Olive Oil Consumption and Cardiovascular Risk in U.S. Adults.” Journal of the American College of Cardiology, April 2020; https://doi.org/10.1016/j.jacc.2020.02.036.
  2. Klimova, B. et al. “The Effect of Mediterranean Diet on Cognitive Functions in the Elderly Population.” Nutrients, June 2021; doi: 10.3390/nu13062067.
  3. Millman, JF, et al. “Extra-Virgin Olive Oil and the Gut-Brain Axis: Influence on Gut Microbiota, Mucosal Immunity, and Cardiometabolic and Cognitive Health.” Nutrition Reviews, December 2021; doi: 10.1093/nutrit/nuaa148.
  4. Esposito, S., et al. “Dietary Polyphenol Intake Is Associated with Biological Aging, a Novel Predictor of Cardiovascular Disease: Cross-Sectional Findings from the Moli-Sani Study.” Nutrients, May 2021; doi: 10.3390/nu13051701.
  5. Gonçalves, S. and Gaivão, I. “Natural Ingredients Common in the Trás-os-Montes Region (Portugal) for Use in the Cosmetic Industry: A Review about Chemical Composition and Antigenotoxic Properties.” Molecules, August 2021; doi: 10.3390/molecules26175255.

The Olive Oil Hunter News #88

Posted on by The Olive Oil Hunter

Prosciutto Wraps Recipe and How to Evaluate Health-Related Information for Credibility Based on National Institutes of Health’s Criteria

My quest as the Olive Oil Hunter is to bring you the freshest olive oils possible, not only because of their intense and wonderful flavors but also because we know the freshest oils have the most polyphenols, those naturally occurring plant chemicals at the heart of the amazing health benefits of olive oil. How do we know this? We always turn to studies. But not just any studies. We use studies from trusted scientific sources, such as leading researchers at top institutions who do peer-reviewed work with vetted results.

In this issue of The Olive Oil Hunter Newsletter, I want to share some of the criteria from the National Institutes of Health (NIH) that we use to evaluate the research on the benefits of olive oil and the other health studies that we share with you every week—you can use the very same criteria to judge any type of health information you read about, whether in print or online, on any topic.

National Institutes of Health Criteria for Assessing Health Information

Here’s what the NIH recommends:

“The internet makes finding health information easy and fast. Much of the information on the internet is valuable; however, the internet also allows rapid and widespread distribution of false and misleading information. You should carefully consider the source of information you find on the internet and discuss that information with your healthcare provider…[The following] can help you decide whether the health information you find on the internet or receive by email, text, or social media is likely to be reliable.

“Online resources such as web and social media sites should make it easy for you to learn who is responsible for the site and its information. On the Office of Dietary Supplements (ODS) website, for example, the ODS is clearly noted on every major page, along with a link to the site’s homepage.

“It costs money to run web and social media sites. The source of a website’s funding should be clearly stated or readily apparent. For example, the US government funds websites with addresses ending in .gov, educational institutes maintain .edu sites, [and] noncommercial organizations’ addresses often use .org. 

“Many health and medical websites post information that the owner has collected from other websites or sources. If the person or organization in charge of the site did not write the material, they should clearly identify the original source. For social media sites, it is also important to consider whether the source of the information is reliable, that is, what is the background and expertise of the person posting the content?

“Websites should identify the medical and scientific evidence that supports the material presented on the site. Medical facts and figures should have references (such as citations of articles published in medical journals). Also, opinions or advice should be clearly set apart from information that is ‘evidence based’ (that is, based on research results). 

“Health-related websites should give information about the medical credentials of the people who prepared or reviewed the material on the website. For example, the ODS website contains fact sheets about vitamins, minerals, and other dietary supplements. These documents undergo extensive scientific review by recognized experts from the academic and research communities.

“Experts should review and update the material on websites on a regular basis. Medical information needs to be current because medical research is constantly coming up with new information about medical conditions and how best to treat or prevent them. Sites should clearly post the most recent update or review date. Even if the information has not changed in a long time, the site owner should indicate that someone has reviewed it recently to ensure that the information is still valid.”

Remember that there are many government agency websites you can go to in order to check on health claims. 

“The Food and Drug Administration (fda.gov) regulates foods, including dietary supplements. The FDA monitors the marketplace for potential illegal products that may be unsafe or make false or misleading claims. FDA publications that can help you evaluate health information include Tips for Dietary Supplement Users and Health Fraud Scams. 

“The Federal Trade Commission [ftc.gov] enforces consumer protection laws, regulates dietary supplement advertising, and investigates complaints about false or misleading health claims posted on the internet. 

“The Office of Dietary Supplements [ods.od.nih.gov] . . . supports research on dietary supplements, distributes the results, and provides educational material on dietary supplements . . . and other reliable health information.”

Adapted from “How to Evaluate Health Information on the Internet: Questions and Answers,” National Institutes of Health, Office of Dietary Supplements, reviewed May 4, 2022. 

Prosciutto Wraps

  • Prosciutto Wraps with Brie Prosciutto Wraps

    As I settle into the dog days of summer, I plan my menus to get the most taste for the least amount of cooking, and these wraps fit that to a T. Thin slices of prosciutto are the perfect alternative to flour-based wraps—more flavorful and practically carb-free. I love the creaminess of the Brie and avocado “stuffing,” but you can roll up goat cheese and figs, cheddar and apple slices, mozzarella and tomatoes, or your own creative combination.

    Ingredients

    • 8 ounces Brie
    • 2 ripe avocados
    • 8 very thinly sliced pieces of prosciutto 
    • Extra virgin olive oil
    • Balsamic vinegar
    • Maldon or another coarse sea salt 
    • Black pepper to taste

    Directions

    Step 1

    Cut the avocados in half and use a spoon to carefully remove each half from its peel; cut the avocado into thin strips.

    Step 2

    Cut the Brie into thin slices. Bundle 2 or 3 pieces each of avocado and Brie at one of the short ends of a prosciutto slice and roll it up. Repeat with the remaining prosciutto.

    Step 3

    Place two wraps on each of four salad plates and drizzle with olive oil and a few drops of the balsamic.

    Step 4

    Top with the salt and a grind of black pepper.

    Yields 4 servings

Get More Recipes In Your Inbox!

Prosciutto Wraps

Posted on by The Olive Oil Hunter

As I settle into the dog days of summer, I plan my menus to get the most taste for the least amount of cooking, and these wraps fit that to a T. Thin slices of prosciutto are the perfect alternative to flour-based wraps—more flavorful and practically carb-free. I love the creaminess of the Brie and avocado “stuffing,” but you can roll up goat cheese and figs, cheddar and apple slices, mozzarella and tomatoes, or your own creative combination.

Ingredients

  • 8 ounces Brie
  • 2 ripe avocados
  • 8 very thinly sliced pieces of prosciutto 
  • Extra virgin olive oil
  • Balsamic vinegar
  • Maldon or another coarse sea salt 
  • Black pepper to taste

Directions

Step 1

Cut the avocados in half and use a spoon to carefully remove each half from its peel; cut the avocado into thin strips.

Step 2

Cut the Brie into thin slices. Bundle 2 or 3 pieces each of avocado and Brie at one of the short ends of a prosciutto slice and roll it up. Repeat with the remaining prosciutto.

Step 3

Place two wraps on each of four salad plates and drizzle with olive oil and a few drops of the balsamic.

Step 4

Top with the salt and a grind of black pepper.

Yields 4 servings