Health benefits of olive oil

daneelyunus

Olive oil – Olive oil is prepared from the juice of the olive which will get from the olive tree and it is a vegetable oil. It is used for cooking, traditional medicine, and cosmetics. Olive oil is also used as a fuel for oil lamps. It is found mostly in the Mediterranean regions.

Related imageHealth benefits of olive oil – There are several health benefits of olive oil are as given below

  1. Reduce cholesterol in blood – Olive oil contains several antioxidants which help in lower the LDL cholesterol. LDL cholesterol is bad cholesterol and is caused to raise the risk of heart attacks and several heart diseases. It is also used in increase the HDL cholesterol level. HDL cholesterol is good cholesterol which lower the macrophage accumulation, and to prevent atherosclerosis
  2. Lower the weight – As per research, olive oil is not related with increasing the weight or obesity…

View original post 317 more words

SALMON ORANGE WITH ORANGE ZEST – ORANGE JUICE – SOY SAUCE – HONEY – GINGER – MINCED GARLIC & TOPPED WITH GREEN ONIONS

THE MEDITERRANEAN MICROWAVE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–orange zest (1 teaspoon, bottled)

–orange juice (juice of 1 fresh orange squeezed)

–soy sauce (one-quarter cup, bottled)

–honey (one-quarter cup, bottled)

–ginger (1 teaspoon, bottled)

–minced garlic (1 tablespoon, bottled)

–green onions (fresh, 2, chopped)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish with the soy sauce.  Squeeze 1 orange for its juice, atop the salmon.  Season with orange zest, pepper, minced garlic, honey, ginger, and olive oil.  Sprinkle 2 chopped stalks of green onion atop the salmon.

2 – Microwave on high for 7 minutes.  Salmon should be flaky.

3 – Serve the salmon hot.

–salmon adapted from Salmon Recipes (a kindle e-book).

View original post

The Four Natural Enemies of Olive Oil

 

A high-quality extra virgin olive oil is a must-have staple in many kitchens, partly because its delicious flavor and versatile nature allow it to be used in countless ways. For starters, extra virgin olive oil is perfect in homemade salad dressings, on roasted vegetables and as a key ingredient in a wide range of recipes.

In addition to tasting great, olive oil is also good for you. Naturally low in saturated fat, it is a healthy alternative to butter, margarine and many other oils. Versatility, great taste and a healthy profile make it easy to see why many cooks and chefs always have a bottle close at hand.

What many people do not realize about olive oil, however, is that it is actually a perishable fruit juice with some finicky preferences. This mean proper care and precautions must be taken in order to keep your olive tasting and smelling the way it should.

The Four Natural Enemies of Olive Oil

1. Time. Because it is a perishable fruit juice, olive does not have an unlimited shelf life. Try to choose bottles with a clearly marked “harvest date” and make sure that date occurred within the last 18 months to 2 years. It is also recommended that you only buy as much olive oil as you can use within 15 – 30 days of opening.

2. Temperature. Heat will cause olive oil to degrade quickly. Therefore, do not store your olive oil near your oven or cooktop because the higher ambient heat in those areas will cause it to break down faster.

3. Oxygen. Like a fine wine, exposure to oxygen for any length of time will cause your olive oil to turn rancid. To prevent this, store your olive oil in an airtight container with the lid securely fasten whenever it is not in use.

4. Light. Exposure to light will also cause olive oil to degrade more quickly. Avoid storing your olive in clear bottles or out on your counter tops. Dark green bottles are the best for blocking out sunlight, but other dark bottles will also work. Storing bottles inside a cabinet when not in use can also prolong the life of your olive oil. A cool, dark place is your best bet to prolong the life of your oil.

Avoiding the four natural enemies of olive oil will keep it fresh and full of flavor for a longer period of time. With a little bit of effort, you can preserve the delicious natural flavors of your quality olive oils.

Tomato noodle soup (Vegetarian)

Recipes by chefkreso

Tomato soup always reminds me of my grandmother, as many other recipes do. She had a few signature dishes and as a kid I would spend my weekends over at her house where she would show me how to cook. Even if I didn’t ask I would always see her rolling out the dough or standing over the oven preparing a family dinner. No matter what her age was or how tired she felt, she gave her all to prepare something we would all enjoy and think about for days to come. She was always an inspiration to me, and someone I think of when ever I put an apron on and start the oven.

Today when ever you go to the store you can see instant-soups you can buy and prepare in 5 min. That’s not just the case with soups, you can buy frozen Lasagna you can just…

View original post 309 more words

Asparagus pasta (Vegetarian)

Recipes by chefkreso

Since I made this dish for my family, probably months ago, I just couldn’t wait to post the recipe. Asparagus is a vegetable so rich in flavour and couldn’t think of a recipe where I don’t like it. It was probably faith, but the day I cooked this dish, a friend of mine brought me some fresh horseradish. Usually I’m not a big fan of horseradish, but this one was a perfect addition to the dish I was preparing. Turns out you can match horseradish and asparagus with some Parmesan cheese and get a delicious dinner in no time!

Asparagus pasta_2

So far I’ve shared a good number of pasta recipes, but this one is still one of my favourite, since it asks for just a few ingredients, takes practically no time to make and it is so rich in flavour! Some of my previous pasta recipes are next:

beef-stew Beef stew

grilled-chicken-breast-and-orecchiette-wuth-cabbage Grilled…

View original post 226 more words

Stuffed bell peppers

Recipes by chefkreso

When was the last time you took a moment and looked around yourself, but really looked, with appreciation towards your surrounding, taking in all of the beauty that’s right in front of you? Did you ever feel like walking down the same street which you’ve been walking down for years, maybe ten years or more, and just then you realized that your neighbor has the most beautiful balcony in the street, decorated with all sorts of flowers and plants and herbs? Seems like many of us don’t even see what’s staring us in the face, like it takes a car crash to get our attention, deeply lost in our routines.

DSC_0425

I’ve realized living like that, losing yourself by constantly trying to get in a routine.. and we as people try to do so, we love routines – they’re carefree, you don’t have to worry about any unforseen situations.. isn’t something…

View original post 499 more words

The Four Natural Enemies of Olive Oil

A high-quality extra virgin olive oil is a must-have staple in many kitchens, partly because its delicious flavor and versatile nature allow it to be used in countless ways. For starters, extra virgin olive oil is perfect in homemade salad dressings, on roasted vegetables and as a key ingredient in a wide range of recipes.

In addition to tasting great, olive oil is also good for you. Naturally low in saturated fat, it is a healthy alternative to butter, margarine and many other oils. Versatility, great taste and a healthy profile make it easy to see why many cooks and chefs always have a bottle close at hand.

What many people do not realize about olive oil, however, is that it is actually a perishable fruit juice with some finicky preferences. This mean proper care and precautions must be taken in order to keep your olive tasting and smelling the way it should.

The Four Natural Enemies of Olive Oil

1. Time. Because it is a perishable fruit juice, olive does not have an unlimited shelf life. Try to choose bottles with a clearly marked “harvest date” and make sure that date occurred within the last 18 months to 2 years. It is also recommended that you only buy as much olive oil as you can use within 15 – 30 days of opening.

2. Temperature. Heat will cause olive oil to degrade quickly. Therefore, do not store your olive oil near your oven or cooktop because the higher ambient heat in those areas will cause it to break down faster.

3. Oxygen. Like a fine wine, exposure to oxygen for any length of time will cause your olive oil to turn rancid. To prevent this, store your olive oil in an airtight container with the lid securely fasten whenever it is not in use.

4. Light. Exposure to light will also cause olive oil to degrade more quickly. Avoid storing your olive in clear bottles or out on your counter tops. Dark green bottles are the best for blocking out sunlight, but other dark bottles will also work. Storing bottles inside a cabinet when not in use can also prolong the life of your olive oil. A cool, dark place is your best bet to prolong the life of your oil.

Avoiding the four natural enemies of olive oil will keep it fresh and full of flavor for a longer period of time. With a little bit of effort, you can preserve the delicious natural flavors of your quality olive oils.