We love our Trader Joe’s and are glad to see them getting yet more recognition. Their bloue-label liter size bottle of Greek olive oil is highly rated in this article and tastes GREAT on anything EVOO can be used for.
Posts Tagged ‘olive oil’
Is your olive oil, olive oil?
That a lot of Italian olive oil doesn’t even use olives from Italy. And when those olives get picked in Spain, Morocco and Tunisia they’re cleaned, crushed and processed before getting shipped to Italian refineries.But the non-Italyness doesn’t stop there: At the same port where the olives are shipped to, other shipments of soybean oil and various cheaper oils are smuggled in.Those oils are then cut into the more expensive olive oil at the refinery, along with ingredients to make it look and taste like real olive oil.
The results are in … the Mediterranean diet has been shown, rather forcefully, to produce better heart outcomes in at-risk individuals than a very strict low-fat diet.
Specifically, an unrestricted diet featuring quite a large amount of olive oil and nuts per week, beats a very low fat diet.
Have to read this with a rather large grain of salt, comparing only what the study compared — good fats vs. no fat. Good fats produced better results than non-fat, even with quantities of olive oil and nuts that’s beyond what you’re likely going to eat yourself — approaching 25% of your total intake calories. That in itself is remarkable, and may signal the end of the Ornish style of fat avoidance.
Interestingly enough, the fat-avoidance plan had already been found to be much better as far as heart outcomes than a typical American diet.
There are related studies coming out this week too — eating a Mediterranean diet costs a little more than the typical American weekly food spend. But only $3 or so, and again, take that with a grain of salt, because they’re just calculating the cost of supplementing your regular diet with a liter of olive oil and a half pound of nuts a week.
Is it more expensive? Maybe, but you’ll make that up in avoided trips to your favorite unhealthy food outlets. Is it better? YES.
Handy site with instructions for different kinds of salmon and different presentations.
We have some on the grill as we speak. Tonight’s dinner and, on top of salad, tomorrow’s lunch. Couldn’t be finer.
Hummus is a spread made from chickpeas and ground sesame seeds (tahini). It’s hugely versatile — it can be a sandwich spread, vegetable dip, grilled pita topper, and much more.
Basic hummus is a mixture of either a can or 2 cups of cooked dried garbanzo beans – chickpeas — same thing with two different cultures’ names. Mix that with 2 tablespoons of tahini or 4 tablespoons of ground sesame seeds — again, same thing — add whatever you want, for instance a clove of garlic and a strip of roasted red pepper — and blend. Add some lemon juice and/or olive oil if you want. You can blend the seeds, chickpeas, garlic and any mix-ins all as one quick operation.
Here’s’ a more elaborate recipe that gives a pleasant and inexpensive result every time.
- Homemade Hummus (tasteoftheweekend.com)
- Healthy hummus (chickpea dip) (livegreatfoodblog.com)
- Low Fat Hummus (veganflavorista.wordpress.com)
- Home Made Roasted Sweet Potato & Garlic Hummus! Yummy. (willybmum.com)
- The Easiest Homemade Hummus Ever… (lotusmanifesto.wordpress.com)
- Roasted Red Pepper Hummus (dofoodbetter.com)
- Simple Hummus (rozcrowley.com)
- “But hummus. When did that happen?…but there’s a restaurant down the road that that’s all they do. That is isn’t a proper meal, that’s a side-order innit? That’s like having a restaurant just floggin’ tomato ketchup. Hummus isn’t a meal. They don’t even t (rainydaywoman1235.wordpress.com)
Here’s something that once you make yourself, you’ll not like the pre made kind anymore. Quick, cheap, nutritious chickpeas are loved everywhere but here, it seems. You can get them in bulk, and they might be labeled Garbonzos. Same thing. You will need tahini, which is ground sesame seeds. If you can’t find that, mayo is a sad but tasty substitute.
1 cup dried chickpeas
1/2 cup tahini
juice from 1 squeezed lemon
1-2 garlic cloves
1/2 teaspoon cumin
1 tablespoon baking soda
Soak the beans about six hours in water with some of the baking soda in it, then cook them for 1.5 hours, covered, in water with the rest of the baking soda in it.
Drain the beans, reserving some of the water,and spin them in your blender or food processor. Add the lemon juice, salt, cumin, tahini and garlic and blend away. Add a splash of olive oil and repeat. Then blend in enough of the reserved nutritious bean water till it’s just a little too thin. Like thick pancake batter. Cover and chill then top with parsley if desired, and make a little lake of olive oil in each serving if you like, yum.
You can add pappadews, more garlic, more lemon,red peppers, pine nuts, green vegetables… Whatever you want. All by itself it’s fantastic.