Fresh-Pressed Olive Oil Club
Australian Harvest Page 21

Boon’s Brussel Sprouts

Posted on by The Olive Oil Hunter

Roasted until golden brown and then doused in a flavorful vinaigrette, these brussels sprouts are addictive. If you can find them, buy brussels sprouts on the stalk. They are often available in farmers’ markets in the fall. Simply cut off what you need.

Ingredients

  • 1 1/2 pounds brussels sprouts, halved
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • Juice of 1 lemon (about 2 tablespoons)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves finely minced garlic, or to taste
  • 1/2 teaspoon crushed red pepper flakes

Directions

Step 1

Heat the oven to 400°F.

Step 2

In a large bowl, toss the brussels sprouts with 2 tablespoons olive oil, then place them in a single layer on a rimmed baking sheet.

Step 3

Roast the brussels sprouts in the oven, tossing periodically, until crisp and lightly browned, about 20 minutes. Toss the brussels sprouts every few minutes for even coloring.

Step 4

While the brussels sprouts are roasting, in a large bowl, whisk together the remaining 1/4 cup olive oil, the lemon juice, salt, pepper, garlic, and red pepper flakes to form a dressing.

Step 5

When the brussels sprouts are roasted, toss them with the dressing. Transfer to a platter and serve hot.

Serves 4 — Recipe from the Los Angeles Times, March 3, 2011

Greek-Style Mushrooms and Leeks (Manitaria Yiahni)

Posted on by The Olive Oil Hunter

Melbourne has the largest population of Greeks of any city in the world outside of Greece. Originally discovered in an old monastery cookbook, this recipe is representative of many Greek dishes called lathero, meaning vegetables cooked with olive oil, tomato, and herbs. If you eat dairy, serve it with a briny chunk of feta cheese.

Ingredients

  • 6 scallions, trimmed, white and green parts thinly sliced crosswise
  • 1 pound white mushrooms, cleaned, trimmed, and sliced
  • 1 pound leeks, cleaned, the white and pale green part sliced crosswise
  • 2/3 cup extra virgin olive oil
  • 1 cup grated or crushed tomatoes
  • 1 tablespoon tomato paste
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 2 tablespoons chopped at-leaf parsley

Directions

Step 1

In a large pot add the olive oil and sauté the scallions at medium to low heat for about 2 minutes.

Step 2

Add the mushrooms and leeks and a bit of salt, and continue sautéing for another 3 to 4 minutes.

Step 3

Add the tomato and the tomato paste and stir, and then add just enough hot water to partially cover the vegetables.

Step 4

Cover the pot and simmer (it should not be boiling) for about 30 to 35 minutes. It should not be watery. Remove from heat and let it cool to room temperature. Sprinkle with parsley and freshly ground black pepper.

Serves 4 as a side dish; 2 as a main course — Recipe adapted from olivetomato.com

New study reports that olive oil may lower mortality by a quarter and heart disease by nearly one-half

Posted on by The Olive Oil Hunter

Followers of the popular Mediterranean diet have known for years that eating fresh fruits and vegetables, nuts, seeds, and plenty of extra virgin olive oil is beneficial to health.

Recent studies have continued to bolster this eating pattern, with much less emphasis on overcooked meats, hydrogenated fats, and fried foods. They may not realize that many of the benefits come from the monounsaturated fats provided by the liberal use of fresh-pressed olive oil.

Reporting in the American Journal of Clinical Nutrition, researchers from Spain found that the monounsaturated fats found in olive oil work synergistically with essential fatty acids such as the omega-3 fat, DHA, to enhance their incorporation into cell membranes. The scientists found an association between greater olive oil intake and a lower risk of dying over an average of 13.4 years of follow-up.

The researchers analyzed data garnered from dietary questionnaires provided from a cohort of 40,622 men and women residing in Spain, aged 29 to 69 years, who were recruited from the European Prospective Investigation into Cancer and Nutrition. The questions specifically detailed caloric intake and consumption of olive oil in their diet. During the follow-up period, there were 416 deaths from cardiovascular disease, 956 cancer deaths, and 417 deaths from other causes.

Olive oil shields against inflammation and prevents blood sugar spikes to thwart chronic disease

Study participants whose olive oil intake ranked in the top quarter had a 26 percent lower risk of dying of any cause and a 44 percent lower risk of dying from heart disease compared to those who did not consume olive oil. The risk of mortality from causes other than cancer or heart disease was reduced by 38 percent for those whose olive oil intake was greatest.

The authors noted that there is evidence that olive oil may be protective against specific types of cancer, particularly breast cancer.

The scientists conducting the study determined that protective monounsaturated fats, vitamin E and phenolic compounds in olive oil provide a synergistic effect to shield against heart disease. In prior research, olive oil has been shown to improve systemic inflammation and glycemic control in randomized clinical trials.

The authors concluded, “To our knowledge, this is the first prospective study to show that olive oil consumption reduces the risk of mortality… Our findings provide further evidence on the effects that one of the key components of the Mediterranean diet has on mortality and support the need to preserve the habitual use of olive oil within this healthy dietary pattern.” Nutrition experts recommend adding one to two tablespoons of fresh-pressed extra virgin olive oil (post-cooking to prevent degradation of the oil) to your meals each day to lower the risk of cardiovascular disease.

Sources: NaturalNews.com, based on a study published in the American Journal of Clinical Nutrition

Reprinted from NaturalNews.com, July 24, 2012

Dr. Oz: Olive Oil Just Got Better

Posted on by The Olive Oil Hunter

 The following article by Dr. Mehmet Oz and Michael Roizen is excerpted from the Washington Examiner,  December 28, 2012

Olive Oyl may have been Popeye’s one and only, but we doubt he could have loved her any more than we adore olive oil—another of the odd omega monounsaturated fats. This one is mainly omega-9, and it’s the secret sauce in the tasty and good-for-you Mediterranean diet. And now, a bushel of recently revealed benefits makes us want to exclaim: “Olive ya’ forever!”

It’s great for your bones. In one brand-new report, guys who ate lots of fruit and veggies, whole grains, lean protein, and low-fat dairy products along with olive oil had higher levels of osteocalcin—a protein that keeps bones and teeth strong—compared with guys on a low-fat diet who didn’t use olive oil.

Protects you from silent strokes. Symptom-free mini-strokes can lead to dementia—and bigger, more disabling brain attacks. Olive oil to the rescue: In one report, brain scans showed enjoying this good stuff (drizzled on salad greens, used to sauté chicken and broccoli) lowered the odds for silent strokes by more than 35 percent.

Way less risk of heart disease. Enjoying two tablespoons of olive oil a day could lower your odds for deadly heart disease by a whopping 44 percent. Even one tablespoon a day can slash your risk by 28 percent, says another new report.

Controls blood-sugar levels. Polyphenols in olive oil help your body process blood sugar more efficiently—and could even help you avoid Type 2 diabetes. If you do have diabetes, regular use of olive oil can make it easier to manage blood glucose levels and possibly reduce the amount of blood-sugar-controlling medication you need to take.

Guards against cancer. Making the big “double O” your go-to oil could protect you against respiratory and digestive-system cancers and reduce a woman’s risk for breast cancer by 38 percent.

What makes olive oil such a health-booster? For starters, 55 percent to 80 percent of the fat in olive oil is oleic acid — an omega-9 fatty acid that lowers bad LDL cholesterol, boosts good HDLs, puts blood sugar on an even keel and helps protect against some cancers. But it’s also rich in the plant chemicals that have the power to turn on beneficial genes.