We, at Inolivia, wish you more than ever good health, for you and your loved ones, Merry Christmas and a Happy New Year!
We, at Inolivia, wish you more than ever good health, for you and your loved ones, Merry Christmas and a Happy New Year!
We are honoured to have the Inolivia concept started with an award. Long-lasting and trustworthy businesses owe to be based on solid foundations.
The project Inolivia Concept Store is among the winners of the Big SEE – where life is creativity | BIG SEE INTERIOR DESIGN AWARD 2019! – Inolivia concept store has also been nominated for the best project GRAND PRIX in the category: RETAIL! – The award ceremony will be held on October 9th in Ljubljana, Slovenia
Thank you Aspasia Taka Architects for the cooperation and effort!
by KATRINA MEYNINK
Yes, making your own pasta adds time. But there is nothing better than warm, cooked-until-the-ends-of-time ragu sauce being caught indecently in strips of pasta cut to first-prize-ribbon-like proportions. If time isn’t on your side, use 100g quality dried egg pasta per person, cooked according to packet instructions.
½ tbsp olive oil – 1 brown onion, finely chopped – 2 cloves garlic, chopped – 2½ cups leftover – ½ cup smoked* semi-dried tomatoes, chopped – ½ cup smoked* kalamata olives, pitted and chopped – 1-2 cups white wine – 1-2 cups chicken stock (or reserved cooking liquid from the roast lamb shoulder recipe) – 2 tbsp tomato paste – 1 x 400g tin cherry tomatoes – parmesan or pecorino, to serve – herbs of your choice, to serve
300g plain flour, 3 eggs, salt
1. For the ragu, add the oil to a large, heavy-based saucepan over medium heat. Add the onion and garlic and cook until soft, golden and fragrant, stirring often to prevent it catching and burning. Add the remaining ingredients, cover and reduce heat to low, and simmer for at least 45 minutes. Check regularly on the liquid and add more wine or stock if it is reducing too quickly. Season to taste and continue to simmer until desired consistency is achieved. The sauce should be rich and thick to ensure it coats the pasta.
2. For the pasta, process ingredients and a pinch of salt in a food processor until a dough forms. Turn onto a lightly floured surface and knead until smooth and elastic (three to five minutes), then wrap in plastic wrap and rest at room temperature for one hour.
3. Divide pasta dough into four, then, working with one piece at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch, until pasta is three millimetres thick. Lightly dust the sheets with flour then fold loosely and, using a sharp knife, cut into generous strips of pasta.
4. Bring a large saucepan of salted water to the boil, add pasta and cook until al dente (about two to three minutes). Drain, add to ragu with cheese and herbs, toss and serve with extra cheese to the side.
*Smoked kalamata olives and semi-dried tomatoes are available from specialist grocers. If you can’t source smoked olives and tomatoes, use regular, and add ½ tablespoon paprika for a background smoky flavour.
Μουσακάς με αγκινάρες και εύκολη μπεσαμέλ γιαουρτιού
Μια ακόμα νόστιμη εκδοχή του αγαπημένου μουσακά, στη οποία αντικαθιστούμε τις μελιτζάνες με αγκινάρες και την κλασική μπεσαμέλ με γιαούρτι.
Είναι γνωστό ότι η θνησιμότητα από στεφανιαία νόσο είναι χαμηλή σε χώρες όπου το ελαιόλαδο αποτελεί βασική λιπαρή ύλη
Εδώ και πολλές δεκαετίες από την εποχή της μελέτης των επτά χωρών (Ελλάδα, Ιταλία, Γιουγκοσλαβία, Ολλανδία, Φιλανδία, ΗΠΑ, Ιαπωνία) η οποία ξεκίνησε το 1960 από τον Αμερικανό επιδημιολόγο Ancel Keys, έχουμε στοιχεία πως η θνησιμότητα από στεφανιαία νόσο είναι χαμηλή σε χώρες όπου το ελαιόλαδο αποτελεί βασική λιπαρή ύλη.
Προστατευτικός φαίνεται να είναι ο ρόλος του ελαιόλαδου και ανάμεσα σε ασθενείς που έχουν ήδη υποστεί έμφραγμα του μυοκαρδίου.
Επιστημονικά δεδομένα που προέκυψαν από τη μελέτη CARDIO2007 υπέδειξαν πως η αποκλειστική χρήση ελαιόλαδου στις μαγειρικές παρασκευές προσδίδει σημαντική προστασία έναντι της εμφάνισης στεφανιαίας νόσου.
Νωρίτερα επιστήμονες του Πανεπιστημίου της Ναβάρα στην Ισπανία είχαν δείξει πώς η κατανάλωση ελαιόλαδου σε συγκεκριμένες ποσότητες (μέση πρόσληψη 54 γρ. ημερησίως) οδηγεί σε μείωση κατά 82% του σχετικού κινδύνου για εμφάνιση εμφράγματος.
Πολύ πρόσφατα εκπονήθηκαν δεδομένα από την Ευρωπαική Προοπτική Έρευνα EPIC (European Prospective Investigation into Cancer and Nutrition) που επίσης επιβεβαιώνουν πως η κατανάλωση ελαιόλαδου σχετίζεται με τη μείωση της εμφάνισης στεφανιαίων συμβαμάτων.
Η κατανάλωση ελαιόλαδου φαίνεται να βοηθά στην πρόληψη καρδιαγγειακών νοσημάτων μέσω διαφόρων μηχανισμών όπως
♦ η βελτίωση του λιπιδαιμικού προφίλ μέσω κυρίως της αύξησης της HDL (καλής χοληστερόλης)
♦ η μείωση της οξείδωσης της LDL (κακής χοληστερόλης) με αποτέλεσμα την προστασία αγγείων από τη φθορά που προκαλεί η οξείδωση
♦ η προαγωγή της ενδοθηλιακής λειτουργίας (φανταστείτε το ενδοθήλιο ως τη «φόδρα» των αγγείων).
♦ ο έλεγχος της αρτηριακής πίεσης.
Πηγή: Γνωρίστε τα ελληνικά super foods, Κωνσταντίνος Ξένος – Αστερία Σταματάκη, εκδόσεις Διόπτρα
1. Artichokes Have Antioxidant Power that May Help Prevent Cancer
2. Fight Cardiovascular Disease
3. Detox the Liver and Digestive System
4. Excellent Source of Fiber, Which Can Help with Weight Loss
5. Help Control Diabetes
6. Good Source of Iron, Which Prevents Anemia
7. Improve Skin Health and Appearance
(Thorough analysis at draxe.com)
Stir Them Into Soups, Stews And Sauces
Sun-dried tomatoes, when added in soups, stews and sauces just before serving, add a rich colour to the dish. Apart from this, they also add a nice piquant aroma to any dish they are added in. Pair them with black pepper and you’re done for the day.
Use Them In Place Of Tomatoes
If you are tired of having tomatoes and wish to experiment with something same yet with a different texture, replace it with sun-dried tomatoes. You can have them in sandwiches, pasta, pizzas or any other dish of your choice.
Chop And Add To Salad
Sun-dried tomatoes in the salad are a perfect addition. You can add them in tuna and chicken salad to increase the nutritional value of your meal. Alternatively, slice and serve them in pasta salads.
So, what are you waiting for? Make the best of these tangy delights and add them to your diet more often.
#inolivia #mediterraneanlife #healthyfood
A decade or so ago, party dips were mostly relegated to guacamole and salsa. The surge in popularity of the heart-healthy Mediterranean diet (#Mediterraneanlife), however, has seen a huge spike in the number of hummus enthusiasts, a fortunate event since the dip is both delicious and healthy.
Hummus (#Inolivia) is a great trifecta of macronutrients — combining a good source of protein, fiber and healthy fat. At the same time it’s also a micronutrient dense dip providing good calcium and iron content, and packed with vitamin E and B and minerals like magnesium and potassium.
The main ingredient in hummus is chickpeas, which are plentiful in the Mediterranean. One of the healthiest legumes out there, chickpeas pack a seriously impressive portfolio of benefits. Chickpeas are high in plant-based protein, magnesium, potassium, and have a low glycemic index. Chickpeas also contain fiber. Fiber helps with regularity and helps to prevent constipation. This high fiber content can help promote weight loss and cardiac health.
The next best-known component of hummus is tahini, a paste made from ground sesame seeds, that’s also full of protein. Sesame seeds are packed with vitamins and minerals like folate, calcium, iron, manganese, magnesium, selenium and zinc.
Other commonly included ingredients are some form of oil, garlic, lemon juice and various ground spices for flavor, like cumin. The olive oil used to puree the chickpeas is a source of healthy and unsaturated fat.
The debate over the origin of hummus is old — probably as old as hummus itself. The Greeks like to claim it as their own, but the Arabs are equally adamant in their claims. Even the Israeli’s claim it, but we’ll get to that later. So, who is right? The honest truth is that no one really knows for sure.
The Greeks and Egyptians were trade partners for centuries which may explain with many of the foods in Greek and Arab cuisine are similar, if not identical.
Regardless of where it’s originally from, hummus is a delicious dip and spread that’s enjoyed by all cultures, not just Greek and Middle Eastern. You can now find in just about every western supermarket and many mainstream restaurants. so it’s become a great example of a “crossover” food, so much so that some people find it so common now that they don’t even realize its roots.
The hard work is done by the trees… We at Inolivia – Rich & Pure Flavors are doing the rest!
Essentially a part of the Mediterranean cuisine, hummus comes as a healthy alternative to dips and spreads loaded with saturated fats.
Holly 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.
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.
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.
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.
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?
Eisensalze statt Sonnenreife
Schwarze Oliven gelten als reif, aromatisch und mild. Aber Vorsicht: In den meisten Fällen ist die Farbe künstlich. Hier erfahren Sie, wie Sie zuverlässig eingefärbte schwarze Oliven erkennen.
Schwarze Oliven gelten als kulinarische Verkörperung der typischen, mediterranen Ruhe. Denn Oliven bekommen die dunkle Farbe nur, wenn Sie in den warmen Sonnenstrahlen langsam reifen. Erst sind die Steinfrüchte grün, später violett und schließlich, wenn sie vollkommen sonnenverwöhnt sind, schwarz. Denn tatsächlich ist die Farbe der Oliven nur der Indikator des Reifegrades, die Sorte der Pflanze spielt hierbei keine Rolle. Jede schwarze Olive war einst grün – und mit genügend Zeit verdunkelt sich auch jede grüne Olive am Baum. Ein langsames, unhektisches und entspanntes Reifen, das Sie schmecken: Sind die grünen Oliven noch intensiv, leicht bitter und manchmal etwas scharf, schmecken ihre dunkleren Pendants deutlich milder und komplexer. Gleichzeitig haben schwarze Oliven eine zartere Konsistenz. Kein Wunder also, dass schwarze Oliven als qualitativ hochwertiger gelten.
In Agia Paraskevi, the local Museum of Industrial Olive Oil Production will be hosting the olive oil cooking event, combining tradition and modern cooking trends. Olive oil, whole olives and olive paste will have a central role in the recipes, while the dishes will be presented in traditional clay utensils. The event will be accompanied by speeches regarding the pottery art of Lesvos.
Upgrade classic deviled eggs with olives, which also give the dish a health boost: they’re loaded with vitamin E and you get a lot of good, healthy fats and great flavor.
12 large eggs | 3 tablespoons crème fraîche, plus more if needed | 1 tablespoon Dijon mustard | 1/4 teaspoon cayenne pepper | 1/4 cup extra-virgin olive oil | Juice of 1⁄2 lemon | 1/4 cup fresh rosemary leaves | Coarse sea salt to taste | Chopped Halkidiki olives (pitted) to taste | Paprika to taste
by Nadine Levy Redzepi
1. Preheat the oven to 350°F (180°C).
2. Pat the fish dry with paper towels. Slice off the thin side flap from each fillet, saving for another use. Coat the bottom of a baking dish large enough to hold the fish in a single layer with 2 tablespoons of the oil. Place the cod in the dish. Drizzle with another 2 tablespoons of the oil.
3. To core the tomatoes easily, slice each one downward next to but not through the stem. Make two angled cuts into the larger half to release the core and discard.
4. Squeeze each tomato half over the fish, letting the juice and seeds fall mainly on the fish. Arrange the tomatoes around the fish. Smash each of the green olives under the flat side of your knife and discard the pit. Scatter the olives over the tomatoes. Chop the oregano leaves, discarding the stems, and sprinkle over the fish and vegetables. Season very lightly with salt.
5. Tear the bread into small pieces and process into coarse crumbs in a food processor. Pour the crumbs into a medium bowl. Crush the garlic cloves with the flat side of your knife and discard the papery skins. With the machine running, drop the garlic through the feed tube of the processor to mince it. Return half of the crumbs to the processor with the remaining 1 tablespoon of oil and pulse to moisten. Add the remaining bread crumbs and pulse to combine everything. Use a spoon to sprinkle the garlic bread crumbs evenly over the fish and tomatoes.
6. Bake until the topping is golden brown and the fish flakes easily when pierced with a fork, about 15 minutes. Serve hot, right from the dish.
This appetizer includes all the classic Greek ingredients, and comes together quickly.