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
2. Add the eggs and cook for 8 minutes. Drain the eggs and transfer to the ice water. When cool, peel and cut each egg in half lengthwise. Transfer the yolks to the bowl of a food processor; refrigerate the whites.
3. Add the crème fraîche, mustard, cayenne, olive oil, lemon juice, rosemary, and a pinch of salt to the food processor. Process until smooth, scraping the bowl occasionally. The mixture should be soft enough to pipe through a piping bag, but not too loose. If it’s stiff, pulse in another tablespoon of crème fraîche.
4. Transfer the mixture to a piping bag or resealable plastic bag with a hole snipped in one corner.
5. Arrange the egg whites cut-side up in a single layer on a serving platter. Pipe the yolk mixture into the egg white cavities.
6. Top each with chopped Halkidiki olives.
7. Sprinkle with paprika and serve immediately, or refrigerate for up to 2 days.
Bei schwarzen Oliven handelt es sich nicht immer um natürlich gereifte Oliven. Oft werden grüne Oliven einfach nur schwarz eingefärbt. Das muss bei loser Ware oder in der Gastronomie allerdings kenntlich gemacht werden. Auf verpackten Oliven darf dieser Hinweis jedoch fehlen. Wer es ganz genau wissen will, schaut am besten in die Zutatenliste: Eisen-II-Gluconat (E579) und Eisen-II-Lactat (E585) deuten auf dieses Verfahren hin.
Ihr denkt, dass in Wasabi automatisch auch echter japanischer Meerrettich steckt? Dann liegt ihr (in den meisten Fällen) falsch. Wilder Wasabi wächst nur in Japan und ist äußerst anspruchsvoll. Aus diesem Grund kostet das Gewürz auch zwischen 150 und 200 Euro pro Kilo. Die im Supermarkt erhältlichen Wasabi-Nüsse oder Erbsen enthalten zwischen 0,003 und 2 Prozent des Originalprodukts.
Aufgrund der schlechten Verfügbarkeit und des Preises wird wilder Wasabi (Hon Wasabi) oft mit westlichem Wasabi (Seiyo Wasabi), ein Meerrettich-Senf-Gemisch, ersetzt. Der Unterschied: Hon Wasabi ist mintgrün, Seiyo Wasabi froschgrün.
Weiße Schokolade ist eigentlich überhaupt keine Schokolade. Wenn man sich die Zutatenliste anschaut, wird der weißen Schokolade das Kakaopulver und die Kakaomasse entzogen – die für normale Schoko unabdingbar sind. Zur eigentlichen Herstellung wird lediglich Kakaobutter, Zucker und Milch verwendet. Genau gesagt, dürfte sich diese Nascherei also nicht Schokolade nennen. Wir finden: Mit dieser Mogelverpackung können wir leben.
Την πρωτοβουλία διοργάνωσης του Πρώτου Διεθνούς Διαγωνισμού Ελαιολάδου Αθηνών, «Athena International Olive Oil Competition», που θα διεξαχθεί στις 21 και 22 Μαρτίου 2016 στο ξενοδοχείο Electra Palace στην Πλάκα, έχει αναλάβει η Vinetum Event Management, εταιρεία επικοινωνίας με μεγάλη πείρα στην οργάνωση εκθέσεων, συνεδρίων, διαγωνισμών και άλλων εκδηλώσεων υψηλού κύρους και απαιτήσεων.
Δυο επαγγελματίες που διατηρούν στενή σχέση με το κρασί αλλά και με το ελαιόλαδο είναι οι εμπνευστές που ανέλαβαν, σε περίοδο κρίσης, το ρίσκο της διοργάνωσης. Πρόεδρος του διαγωνισμού είναι ο Ντίνος Στεργίδης, ιδιοκτήτης και Διευθύνων Σύμβουλος της Vinetum, και Διευθύντρια η Μαρία Κατσούλη, 1η ελληνίδα οινοχόος, διαπιστευμένη γευσιγνώστρια ελαιολάδου και 1η οινοχόος ελαιολάδου της Ελλάδος, ενώ panel leader όλων των κριτών θα είναι η διεθνώς καταξιωμένη γευσιγνώστρια ελαιόλαδου Αλίκη Γαλή.
Ο διαγωνισμός «Athena International Olive Oil Competition» είναι διεθνής τόσο ως προς τους κριτές όσο και τη συμμετοχή δειγμάτων και αφορά μόνο τυποποιημένα ελαιόλαδα της κατηγορίας εξαιρετικά παρθένα (extra virgin). Οι ξένοι κριτές αποτελούν τα 2/3 του συνολικού αριθμού κριτών ενώ στόχος των οργανωτών είναι τα δείγματα ελαιολάδων από το εξωτερικό να υπερβαίνουν το 30% του συνολικού αριθμού δειγμάτων.Το πρώτο ξένο δείγμα ήρθε ήδη από την Πορτογαλία ενώ αναμένονται επίσης δείγματα από ελαιοπαραγωγούς χώρες όπως το Ισραήλ, η Ιταλία, η Ισπανία, η Κροατία, η Τουρκία, το Μαρόκο, η Τυνησία ακόμη και από το Περού.
“If I had to choose just one ingredient, I’d choose olive oil,” says Cosimo Danese, the Italian head chef at BiCE Ristorante at the Hilton Dubai Jumeirah Resort. “I couldn’t work without it. It’s very important. It gives great taste to the food. You don’t need to add anything else to the dish.”
But all olive oil is not created equal. Danese says it’s important to always use extra-virgin olive oil. It’s higher quality and superior in taste to all other olive oils (virgin olive oil is lower in quality but still ranks well in taste). Stay away from refined olive oil, often labelled simply as “olive oil” or “pure olive oil”.
You can find good extra-virgin olive oil in a hypermarket, but Danese says you need to know what to look for.
“If it doesn’t list the region on the bottle, then it’s probably a blend. That’s no good,” he says. “That just means they got the olives from all over. There’s no quality control. You want to know exactly where the olives come from and what kind of olives are used.”
Different countries and regions produce different olives. Understanding the characteristics of the olives in a region can help you select the right olive oil for what you’re cooking. For example, southern Italy produces olives with a strong flavour, while olives from the North are milder.
The olive-oil expert Stephanie Lerouge, a regional buyer at Eataly in Dubai, says olive oil should be tasted on its own, like any other ingredient. “Our Eataly staff will take the time to do a tasting with you so you can learn all the information about the characteristics of the olive oil,” she says.
Danese also wants to educate consumers, and he and his team at BiCE are doing their part. Their signature olive-oil trolley passes through the restaurant every night, featuring more than a dozen options from different regions of Italy.
The incidence of osteoporosis and associated fractures is found to be lower in countries where the Mediterranean diet is predominant. These observations might be mediated by the active constituents of olive oil and especially phenolic compounds.
The intake of olive oil has been related to the prevention of osteoporosis in experimental and in in vitro models. Very few prospective studies have evaluated the effects of olive oil intake on circulating osteocalcin (OC) in humans.
The objective of the study led by Spanish researchers was to examine the longitudinal effects of a low-fat control diet (n = 34), a Mediterranean diet enriched with nuts (MedDiet+nuts, n = 51), or a Mediterranean diet enriched with virgin olive oil (MedDiet+VOO, n = 42) on circulating forms of OC and bone formation markers in elderly men at high cardiovascular risk.
Consumption of a Mediterranean diet enriched with virgin olive oil for 2 years is associated with increased serum osteocalcin and P1NP concentrations, suggesting protective effects on bone.
Age-related bone mass loss and decreased bone strength is an almost invariable feature of human biology, affecting women and men alike as an important determinant of osteoporosis and fracture risk. Nutritional factors are known to be involved in age-related bone loss associated with osteoblast insufficiency during continuous bone remodeling, in interaction with a combination of genetic, metabolic, and hormonal factors.
Epidemiological studies have shown that the incidence of osteoporosis in Europe is lower in the Mediterranean basin. The traditional Mediterranean diet, rich in fruit and vegetables, with a high intake of olives and olive products, mainly olive oil, could be one of the environmental factors underlying this difference.
Some reports have suggested that the consumption of olives, olive oil, and oleuropein, an olive oil polyphenol, can prevent the loss of bone mass in animal models of aging-related osteoporosis. Recent in vitro studies have shown that oleuropein, the main phenolic compound in olive leaves and fruit and a constituent of virgin olive oil, reduced the expression of peroxisomal proliferator-activated receptor-γ, inhibiting adipocyte differentiation and enhancing differentiation of mesenchymal stem cells into osteoblasts. In addition, the gene expression of osteoblastogenesis markers, runt-related transcription factor II, osterix, collagen type I, alkaline phosphatase, and osteocalcin, was higher in osteoblast-induced oleuropein-treated cells.
A protective effect of olive oil and oleuropein has also been observed in experimental models. Femoral failure load and diaphyseal bone mineral density were increased after consumption of oleuropein and olive oil in ovariectomized mice. In addition to its role as bone marker, osteocalcin has also been related to glucose homeostasis. Mice lacking osteocalcin displayed decreased β-cell proliferation, glucose intolerance, and insulin resistance when compared with wild-type mice. We are unaware of studies evaluating the effects of olive oil on circulating osteocalcin and its possible relationship with insulin secretion/resistance in humans. The objective of this study was to explore circulating bone formation and resorption markers in association with the intake of olive oil. For comparison, we also studied the effects of consuming nuts and the effects of a low-fat diet.
Published evidence suggests that olive oil phenols can be beneficial by preventing the loss of bone mass. It has been demonstrated that they can modulate the proliferative capacity and cell maturation of osteoblasts by increasing alkaline phosphatase activity and depositing calcium ions in the extracellular matrix. Further research on this issue is warranted, given the prevalence of osteoporosis and the few data available on the action of olive oil on bone.
by T N
The kind of oil you use in your food matters. This is true especially when it comes to bottles labeled extra-virgin olive oil, which can be anything from awful to something so sublime you want to sip it from a spoon. Picking a bottle at random from the supermarket shelf just because it has the lowest price won’t solve the problem. You need to be an informed consumer, especially since most governments aren’t doing a great job of weeding out the olive oil shams from the saints, the U.S. included.
In a $12 billion global business, the stakes are high, so producers go to great lengths to keep selling enormous volumes. “Most [sellers] are just traders who mix olive oil in Frankenstein quantities and call it extra-virgin olive oil,” says Tom Mueller, author of Extra Virginity: The Sublime and Scandalous World of Olive Oil. “In most cases of crappy oil, it’s not from the place on the label. It is a jungle out there. Koroneiki [the most common Greek variety] is a perfect blending oil that gives generic oil oomph.” As for the problem of shipping oil transatlantic in hot containers, “only the best who care what oil is will ship in refrigerated containers,” adds Dan Flynn, executive director of the UC Davis Olive Center. “But most don’t even consider it.”
So how do you pick a good olive oil—and there are many made by impassioned, principled professionals—that you can trust and that’s right for you? Essentially by learning more about olive oil quality and grades, using your senses to taste and smell it, and listening to referrals to get the best stuff. Flynn asks that you keep one thing in mind: If you’ve had a bad OO experience; don’t turn away from it. There are plenty of great olive oils within reach. Our olive oil primer below will help you get started.
What is olive oil? First understand that olive oil is the juice of a fruit—the olive. This fruit juice, like wine, is alive in the bottle and continually changing with external conditions like high heat, which can oxidize and (rarely) hydrogenate it, and light such as UV, which oxidizes the oil and breaks down its chlorophyll. Several varieties of olive, each with its own characteristics, can produce oil. But the best olives oils are often made from one variety. Under optimal conditions, the oil contains up to 30 nutrients, among them beta-carotene, lutein, and vitamin E. It comprises mainly monounsaturated fat, which reduces LDL (bad) cholesterol and raises HDL (good) cholesterol in the bloodstream. The higher the oil quality, the more immune-strengthening antioxidants it has; antioxidants are bitter, so bitter olive oil is a good thing. Olive oil is also a natural anti-inflammatory, generating an ibuprofen-like effect. A cornerstone of the Mediterranean diet, olive oil protects the body from obesity and cancer, and it can reduce the risk of heart disease (with two tablespoons minimum a day) and diabetes type 2. It is a myth that its fats turn saturated or to trans fats when it’s used in cooking, even for high-heat frying, according to the International Olive Oil Council (IOC).
NEW YORK, Dec 7 — New research from Harvard University suggests it could put years on your life.
But a Mediterranean diet rich in pungent olive oil does not come cheap, and it is just about to get a lot more expensive. Disastrous olive harvests in much of southern Europe have sent wholesale prices shooting up, meaning consumers around the world are going to have to get used to paying substantially more for a culinary staple prized equally by gourmets and physicians. Nowhere has the impact of freakish summer weather been felt more painfully than in Tuscany and Umbria, where the subtly aromatic, extra-virgin oils reaped from timeless landscapes provide the industry’s global benchmark for quality. In Spain, which last year accounted for half the world’s production of all grades of olive oil, a toxic cocktail of scorching temperatures, drought and bacteria is expected to halve output this year.
A silent press
A different bacteria threatens to decimate olive groves in southern Italy. In the heartland of poshly-packaged oils that connoisseurs discuss like fine wines, it was a humble fly that wreaked havoc after being handed optimal breeding conditions by the erratic climate. At Fiesole, in the heart of Tuscany’s “Chiantishire”—so called because of its rich British ex-patriots—Cesare Buonamici’s olive processing facilities should be whirring at full capacity. Instead, thanks to the olive fly, the sophisticated presses and extraction machines lie dormant for lack of the organically-cultivated fruit that would normally keep them busy until nearly Christmas. “Our production has been halved,” the former engineer says gloomily. Figures from the International Olive Council suggest wholesale prices of Italian oil have risen 37 per cent from 2013, but Buonamici warns the rise for top quality oils like his will be steeper. “Those are the prices ex-press,” he told AFPTV. “For the final consumer the increase is likely to be more than 60 per cent.”
Though we may not like to admit it, obesity, heart disease, and our health in general is most definitely linked to our diets. What we eat not only affects how we feel, grow, and live, it also affects the expression of certain negative genetic traits (3)(4)(5).
So when the Mediterranean diet began making the rounds in the health and diet world, it immediately caught my attention. Could a traditional diet increase vitality, health, and lower the risk of heart disease or other medical conditions? Do we now have a reason to eat more Greek salads, olives and hummus?
In 2008, a meta-analysis of 12 studies, with a total of 1,574,299 subjects was published in the BMJ (6). The researchers carefully and systematically analyzed 12 studies with cohorts from the Mediterranean and elsewhere around the world and studied the effects of adhering to a Mediterranean diet. Their primary goal was to investigate the relationship between adherence to a Mediterranean diet and mortality and chronic diseases.
The results were excellent if you’re fond of tabouleh and red cabbage. The meta-analysis found that a greater adherence to the Mediterranean diet is associated with a significant improvement in overall health: 9 percent reduction in overall mortality, 9 percent reduction in mortality from cardiovascular diseases, 6 percent reduction in incidence of or mortality from cancer, and a 13 percent reduction in incidence of Parkinson’s disease and Alzheimer’s disease. These numbers are big news and further support a Mediterranean diet as a form of primary prevention of major chronic illnesses.
For those who are new to the Mediterranean diet, here’s a quick snapshot of what it includes (7): vegetables (broccoli, pumpkin, beets, arugula, artichokes), fruits (apples, apricots, avocados, peaches, oranges, pomegranates), olives and olive oil, nuts, beans, legumes, yogurt, fish and shellfish (shrimp, squid, mackerel, mussels, octopus, sardines, oysters), eggs, meats (in smaller portions), and a glass of red wine a day.
This has the loveliest texture of any chocolate mousse I have ever tasted. If your chocolate and olive oil mixture splits you can rescue it by taking a new egg yolk and whisking the curdled mixture into it a drop at a time.
200g (7oz) plain chocolate, 70 per cent cocoa solids, broken into pieces
80g (3oz) caster sugar
5 large eggs, separated (you will use only three of the whites)
125ml (4fl oz) extra-virgin olive oil (a fruity one, not a grassy one), plus extra to serve
1½ tbsp brandy
sea-salt flakes, to serve
Melt the chocolate in a bowl set over a pan of simmering water, stirring from time to time. (The bottom of the bowl should not touch the water.) Leave to cool a little. Stir 30g (1oz) of the sugar into the five egg yolks, then gradually add this to the chocolate. Slowly and steadily stir in the oil, then the brandy.
875ml (1½ pints) full-fat milk
250ml (9fl oz) double cream
220g (8oz) caster sugar
10 egg yolks
½ tsp vanilla extract
good pinch sea-salt flakes, plus more to serve
75ml (2¾fl oz) extra-virgin olive oil (a fruity one), plus more to serve
Begin by setting a bowl in a sink of ice-cold water.