Monthly Archives: September 2014

  • Foolproof Salmon baked with Extra Virgin Olive Oil and Herbs

    Skeptics, stand down. You’ve proved, over the life of this column, that no recipe is truly foolproof. But for those who have doneness issues with salmon, this preparation deserves its name. The olive oil underneath, a moist and herby coating on top and a low oven temperature join forces to make this fail-safe.

    Serve with a mash of skin-on potatoes.

    SERVINGS:

    Tested size: 4 servings

    INGREDIENTS

    1/4 cup plus 2 tablespoons extra virgin olive oil
    One 1 1/4-pound skin-on salmon fillet, preferably center-cut
    Flaked sea salt
    Freshly ground black pepper
    1 large shallot (1 1/2-ounce lobe)
    1/4 cup loosely packed dill fronds
    Leaves from 4 to 6 stems flat-leaf parsley or leaves from 3 stems tarragon
    1 lemon

    DIRECTIONS

    Preheat the oven to 250 degrees. Pour 1/4 cup of the extra virgin olive oil into a baking dish just large enough to hold the salmon. Lay the salmon in the dish, skin side down. Season it liberally with salt and pepper.

    Coarsely chop the shallot and dill (together is okay) and place them in a mini food processor, along with the parsley or tarragon leaves. Use a Microplane zester to grate the zest of the lemon directly over the bowl of the food processor. Pulse until finely chopped, then add the remaining 2 tablespoons of extra virgin olive oil. Pulse just long enough to create a coarse paste. Spread the paste over the top of the salmon in the baking dish.

    Bake for about 25 minutes. To check for doneness, insert the tines of fork into the thickest part of the fish; the flesh should flake easily. If it doesn’t, bake for 2 or 3 minutes.

    Slide a wide, thin spatula under the salmon to transfer it to a cutting board. Cut crosswise to create 4 equal portions; transfer to plates and serve warm.

    Recipe source

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    Rating: 5.1/10 (31 votes cast)
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    Rating: +5 (from 5 votes)
    Skeptics, stand down. You’ve proved, over the life of this column, that no recipe is truly foolproof. But for those who have doneness issues with salmon, this preparation deserves its name. The olive oil underneath, a moist and herby coating on top and a low oven temperature... 
    Read More →
  • Unprecedented & powerful tool for extra virgin olive oil traceability

    The extracted DNA is stable overtime and amenable for molecular analyses but there is also the possibility of using the chromatographic fingerprint of the phenolic fraction of extra virgin olive oils coupled to chemometric classification techniques.

    Extra virgin olive oil production has a worldwide economic impact. The use of this brand, however, is of great concern to Institutions and private industries because of the increasing number of fraud and adulteration attempts to the market products.

    There is a reliable and not expensive method for extracting the DNA from commercial virgin and extra virgin olive oils. The DNA is stable overtime and amenable for molecular analyses; in fact, by carrying out Simple Sequence Repeats (SSRs) markers analysis, we characterize the genetic profile of monovarietal olive oils.

    By comparing the oil-derived pattern with that of the corresponding tree we can unambiguously identify four cultivars from Samnium, a region of Southern Italy, and distinguish them from reference and more widely used varieties.

    Through a parentage statistical analysis, we also identify the putative pollinators, establishing an unprecedented and powerful tool for olive oil traceability.

    In another study, the possibility of using the chromatographic fingerprint of the phenolic fraction of extra virgin olive oils coupled to chemometric classification techniques to trace the origin of extra virgin olive oils with a Protected Denomination of Origin (PDO) was investigated.

    In particular, this approach was used to characterize the PDO Sabina (an oil producing area in the center of Italy). Partial Least Squares-Discriminant Analysis (PLS -DA) models were at first built on the HPLC chromatographic profiles recorded at three different wavelengths (254 nm, 280 nm and 340 nm).

    Better results were obtained by selecting the most relevant regions of the chromatograms by a combination of backward-interval-PLS and Genetic Algorithms (bi-PLS-GA), especially in the case of the data at 280 nm and 340 nm (about 85% correct classification rate).

    Lastly, the use of a mid-level data fusion approach to combine the regions selected at 280 and 340 nm allowed further improving the specificity of the traceability model for PDO Sabina towards other oils.

    Identification of the compounds corresponding to regions of the chromatograms selected by bi-PLS-GA using mass spectroscopy suggested that vanillic acid, p-coumaric acid, luteolin, pinoresinol, acetoxypinoresinol, apigenin and metoxyluteolin can play a significant role as traceability markers for the PDO Sabina.

    Article source

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    The extracted DNA is stable overtime and amenable for molecular analyses but there is also the possibility of using the chromatographic fingerprint of the phenolic fraction of extra virgin olive oils coupled to chemometric classification techniques. Extra virgin olive oil production... 
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  • Orange-glazed Salmon over Spinach, Tomatoes and Olive Oil

    Ingredients:

    1 orange, washed, grated and juiced
    2 tbsp honey
    1 tbsp brown sugar
    2 tbsp Saitis Extra Virgin Olive Oil
    1/2 tsp red pepper flakes
    1 350-gram salmon fillet, cut in 4 pieces
    225 grams fresh spinach, trimmed
    1 tbsp lemon juice
    Freshly-ground black pepper

    Instructions:

    In a small bowl mix orange juice, zest, honey, brown sugar,and one tablespoon of Saitis Evoo. Arrange salmon in a dish just big enough to hold the fillet; pour orange juice mixture over salmon. Marinate in the refrigerator for 30 minutes, turning salmon once to distribute flavours. Discard marinade.
    Grill salmon skin side up, over medium heat for 5 to 7 minutes; turn and cook for another 5 to 7 minutes, until fish flakes easily.
    Just before salmon is done, saut spinach in 1 tsp Saitis olive oil in a non-stick skillet just until wilted. Season with lemon juice and pepper.
    Spoon spinach onto heated plates. Top with salmon. Sprinkle with grated orange peel.

    recipe source

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    Ingredients: 1 orange, washed, grated and juiced 2 tbsp honey 1 tbsp brown sugar 2 tbsp Saitis Extra Virgin Olive Oil 1/2 tsp red pepper flakes 1 350-gram salmon fillet, cut in 4 pieces 225 grams fresh spinach, trimmed 1 tbsp lemon juice Freshly-ground black pepper Instructions: In... 
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  • The global Olive oil demand may exceed its production

    A bad harvest year in Spain and Italy, instead Greece and Tunisia celebrate record harvests. It will be a difficult campaign, not only for the quality, but also for the amount of olive oil. The global demand may exceed supply.

    The Italian production is estimated at between 280 and 310 thousand tons. In particular the production decrease is localized in North and Central regions, but also to the South the situation is problematic both in Calabria and in Puglia.

    In the first production Italian region, Puglia, the total production hardly will exceed 150 thousand tons, a reduction of 20% compared to last year. Better situation in Sicily, the only Italian region that saves you from the negative sign.

    The production will be stable, perhaps even a slight increase compared to last year. Dramatic, the situation in the North-Central, with decreases of 50% in Emilia Romagna, Lombardy, Veneto, Liguria and Friuli Venezia Giulia. Massive reduction in Umbria, Campania and Lazio, all at -40%, while in Tuscany, due to poor production in Chianti and Siena, the decline will stop at 35%.

    The main concerns relate to the damage caused by the quantities procured from the olive fruit fly whose repeated attacks could cause further reduce production in some areas and do not lean to collect when the situation is compromised.

    Greece returns to abundant production, thanks to good performance in Crete, where it produces 30% of the oil greek, and around the Peloponnese. After the year of discharge last year’s production in Greece should go back to usual levels, between 280 and 300 thousand tons, thus undermining the post of Italy’s second-largest producing country.

    If you will be going head to head with Greece, there is the urge to Tunisia after the year of discharge celebrates production ever. Olives loads so that the branches are breaking through excessive production both in the north and in the area of Sfax.

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    A bad harvest year in Spain and Italy, instead Greece and Tunisia celebrate record harvests. It will be a difficult campaign, not only for the quality, but also for the amount of olive oil. The global demand may exceed supply. The Italian production is estimated at between 280... 
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  • Cranberry Orange Muffins with Evoo

    Ingredients:

    1 large egg
    1 cup all-purpose flour
    1 cup sugar
    1 cup whole wheat pastry flour
    1 Tbsp. coarse sugar
    1 Tbsp. grated orange rind (about one large orange)
    1 tsp. salt
    1/2 tsp. baking soda
    1/2 tsp. cinnamon
    1/4 cup brand “Olia” Extra Virgin Olive Oil
    1-1/2 cups cranberries, chopped
    1-1/2 tsp. baking powder
    3/4 cup orange juice (about 1 large orange)

    Preparation:
    Preheat oven to 400o F. Line 12 muffin cups with paper liners.

    In a large bowl, combine flours, sugar, baking powder, salt, and baking soda.

    In another bowl, whisk orange rind, juice, brand “Olia” Extra Virgin Olive Oil, and egg to combine. Add the dry ingredients to the wet and stir just until moist. Fold in cranberries.

    Spoon the batter into prepared muffin pans. Sprinkle lightly with cinnamon and sugar.

    Bake for 15-18 minutes or until the muffins spring back when touched lightly in the center.

    Remove muffins from pan and cool on a wire rack (if liners stick to the pan, run a knife around the edge of the liner).

    recipe source

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    Ingredients: 1 large egg 1 cup all-purpose flour 1 cup sugar 1 cup whole wheat pastry flour 1 Tbsp. coarse sugar 1 Tbsp. grated orange rind (about one large orange) 1 tsp. salt 1/2 tsp. baking soda 1/2 tsp. cinnamon 1/4 cup brand “Olia”... 
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  • Olive Oil is one from 9 Souvenirs to Take Home From Greece

    People who visit Greece always want to take small souvenirs back home, either to treat their friends and family or to remember their journey and the amazing time they had in the country.

    Whether you prefer your souvenir to be food, clothes or a small art piece, Greek shops can satisfy every taste, even if you’re travelling on a small budget.

    Here are some suggestions regarding the 9 best souvenirs you can take home that “scream” Greek culture.

    Olive oil products
    Greece is famous around the world for its extra virgin olive oil production. Greeks use olive oil in almost every recipe. Olive oil, however, is also used to create other products such as cosmetics, pharmaceuticals or even soap. Choose as souvenir one from many luxury packaged editions of Greek extra virgin olive oil.

    Handmade Greek-style leather sandals
    These sandals can be worn with almost everything and they are a must-have summer accessory. Their design used to be quite simple in order to resemble the sandals that ancient Greeks used to wear, however, over the last years, designers have incorporated more designs and colors.

    A jar of Greek honey
    Honey is very popular in Greece. Mothers used it as medicine for sore throat, sweeten hot beverages, make salad dressing and most importantly, it is the perfect topping to Greek yoghurt. One thing is for sure, you will never be satisfied with just one jar.

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    People who visit Greece always want to take small souvenirs back home, either to treat their friends and family or to remember their journey and the amazing time they had in the country. Whether you prefer your souvenir to be food, clothes or a small art piece, Greek shops can... 
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  • The Olive Grove - something that reminded Mediterranean experience

    If you love olives, olive oil and olive oil products, you no longer have to look to Italy or Spain. Located just a couple of miles from the Suncoast Parkway is The Olive Grove where you can find olive products.

    Early in 2011, a young couple had a dream. Just back from a vacation in Italy, Cambren and Deirdre Davis decided they wanted to recreate something that reminded them of their Mediterranean experience.

    In Italy, they saw beautiful olive orchards. They savored fresh pressed olive oil and tasted plump, delectable olives at every meal.

    “Florida has a similar climate to Italy, so we did some research and decided that we wanted to create an olive grove,” said Deirdre Davis.

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    If you love olives, olive oil and olive oil products, you no longer have to look to Italy or Spain. Located just a couple of miles from the Suncoast Parkway is The Olive Grove where you can find olive products. Early in 2011, a young couple had a dream. Just back from a vacation... 
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  • EU Takes Part In Annapoorna Food Festival

    The European Union is participating for the first time in the Annapoorna Food Festival that began on Wednesday at the Bombay Exhibition Centre in Goregaon, Mumbai. The EU has one of the biggest pavilions in this Indian food festival.

    The EU pavilion offers a culinary tour of the region and the diversity of European cuisine. There are interactive sessions to inform and educate consumers on the availability of quality products such as fresh and processed fruits and vegetables, a variety of cheeses and other dairy products, the high-on-demand extra virgin olive oils and wine. There are also live cooking sessions and food tastings by experts to acquaint visitors about best possible ways to use these products.

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    The European Union is participating for the first time in the Annapoorna Food Festival that began on Wednesday at the Bombay Exhibition Centre in Goregaon, Mumbai. The EU has one of the biggest pavilions in this Indian food festival. The EU pavilion offers a culinary tour of... 
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  • First Meeting "Extra Virgin, Healthy Heritage"

    The Center of Interpretation of the Olive Tree and Olive Oil in Úbeda (Jaén) will organize tomorrow the First Meeting “Extra Virgin, Healthy Heritage” in order to highlight extra virgin olive oil through the knowledge and experience of prominent industry experts.

    Marqués de Griñón, Dr. Estruch and the Manager of the Spanish Olive Oil Interprofessional will lead the Meeting “Extra Virgin, Healthy Heritage”

    This meeting will be structured in four areas: promotion, experience, health and gastronomy and in each of them will take part top-level speakers.

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    The Center of Interpretation of the Olive Tree and Olive Oil in Úbeda (Jaén) will organize tomorrow the First Meeting “Extra Virgin, Healthy Heritage” in order to highlight extra virgin olive oil through the knowledge and experience of prominent industry experts. Marqués... 
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  • Spanish olive oil exports exceed one million tons so far

    The Spanish Ministry of Agriculture, Food and Environment (Magrama) and the olive sector have held a meeting of the Sectoral olive oil and table olives working group to analyze the market situation, from data provided by the Information and Food Control Agency (AICA) up to August 31st, from which it appears that exports are above one million tons.

    Figures for foreign sales recorded so far exceed those of the previous season in which 875,000 tons were reached as a whole. Specifically, according to information provided by the Ministry, the production of the current season could be the highest in the last ten seasons, without counting the record 2010/11 campaign.

    Regarding marketing, with a better export performance compared to recent seasons, we can find a balance in the outputs. Also the increase in prices for all categories, that started early this summer, will continue, while an adequate pace of exits will be maintained. As a result, according to the Magrama, an appropriate balance between resources and market outlets will be achieved and will cover the needs for the start of the new campaign.

    VN:F [1.9.22_1171]
    Rating: 4.4/10 (33 votes cast)
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    The Spanish Ministry of Agriculture, Food and Environment (Magrama) and the olive sector have held a meeting of the Sectoral olive oil and table olives working group to analyze the market situation, from data provided by the Information and Food Control Agency (AICA) up to August... 
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  • Seeking the secrets of the immortal tree that seduces the world

    Canadian writer and adventurer Julie Angus embarks through Olive Odyssey on a new and wonderful journey, but this time towards the secrets of the olive culture. Written for foodies, adventurers and even historians, this book is an ode to one of the foods which make the world fall in love and a passionate and fascinating biography of this ubiquitous fruit through the stunning landscapes of its origin. Here is an excerpt from the article published in Mercacei Magazine 80 in the Library section.

    “Every journey is a quest and a fascination for the world of the senses” (Anonymous). This quote could sum up the last adventure of the molecular biologist, adventurer, writer and photographer Julie Angus in the search of the secrets behind the liquid gold next to her husband Colin Angus. She indeed received in 2007 the prestigious prize Adventurer of the Year by National Geographic Magazine, having completed a world tour on foot, by bike, skis and rowing.

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    Canadian writer and adventurer Julie Angus embarks through Olive Odyssey on a new and wonderful journey, but this time towards the secrets of the olive culture. Written for foodies, adventurers and even historians, this book is an ode to one of the foods which make the world... 
    Read More →
  • India, a market with great growth potential for olive oil

    India has a growth projection in consumption of olive oil in the coming years due to lack of local production that can’t supply the demand as the growing middle class is increasingly concerned about a healthy diet, starting to introduce this product in the kitchen.

    This follows from the report “The olive oil market in India” by Javier Oliván, under the supervision of the Economic and Commercial Office of the Embassy of Spain in New Delhi.

    According to this study, in recent years, the size of the olive oil market in India has grown from 1,700 tons sold in 2008 to 6,500 tons in 2013 and expects this trend to continue and keep rising an average of 25% in the next five years.

    VN:F [1.9.22_1171]
    Rating: 5.5/10 (48 votes cast)
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    Rating: +2 (from 8 votes)
    India has a growth projection in consumption of olive oil in the coming years due to lack of local production that can’t supply the demand as the growing middle class is increasingly concerned about a healthy diet, starting to introduce this product in the kitchen. This... 
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  • Next season expected a world olive oil production will be 2.6 million tons

    The world production of olive oil will be 2,618,000 tons in the upcoming 2014/15 season, according to forecasts from the International Centre of Excellence for Olive Oil GEA Westfalia Separator Ibérica. For Spain the estimation for production is of 960,000 tons, 36% of the total global supply and 47% less than in the previous season.

    In the report, this decrease has been attributed to the expected drop in production in various areas of Spain such as Jaén, one of the world’s main producers. Specifically, during the last campaign Spanish olive crops accounted for 55% of the world’s total production of olive oil, with a volume of nearly 1.8 million tons.

    One of the most significant developments of this study -in whose elaboration have collaborated over 50 olive associations, universities, manufacturers and research groups from five continents- is the significant increase of production in Italy, which will reach 450,000 tons due to the good status of crops in areas of Puglia, Abruzzo, Umbria and Campania. Thus, Italy would increase its production of olive oil 15% compared to the previous campaign, in which, however, did not reach very high figures.

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    The world production of olive oil will be 2,618,000 tons in the upcoming 2014/15 season, according to forecasts from the International Centre of Excellence for Olive Oil GEA Westfalia Separator Ibérica. For Spain the estimation for production is of 960,000 tons, 36% of the total... 
    Read More →
  • New standards to require California-produced olive oil be tested for purity

    The state Department of Food and Agriculture has approved standards for grading and labeling California-produced olive oil that will require makers to prove their product really is extra-virgin olive oil if the label on the bottle says so.

    The standards, scheduled to take effect next Friday, were recommended by the California Olive Oil Commission, an organization recently formed by the state’s olive oil producers.

    Under the new rules, most olive oil produced in California must be tested to determine if it has been mixed with any chemicals, other grades of oil or degraded.

    The standards will eliminate the popular marketing term “light” to describe oil that has been refined with chemicals or additives. Also eliminated is the term “pure” to describe a mixture of virgin and refined olive oil.

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    Rating: 6.0/10 (31 votes cast)
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    The state Department of Food and Agriculture has approved standards for grading and labeling California-produced olive oil that will require makers to prove their product really is extra-virgin olive oil if the label on the bottle says so. The standards, scheduled to take effect... 
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  • Australian olive oil producer named EVOO Champion of show

    Victorian olive oil producer, Cobram Estate has been awarded Champion Extra Virgin Olive Oil of show at both the Sydney and Melbourne Royal Fine Food Awards this year.

    Adding to the already impressive list of accolades that Cobram Estate has earned across its Australian Extra Virgin olive oil range, the company’s Light flavour won the coveted Champion of Show trophy in Sydney earlier this month, and then took out the Melbourne title last night.

    The double win is believed to be an Australian first.

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    Victorian olive oil producer, Cobram Estate has been awarded Champion Extra Virgin Olive Oil of show at both the Sydney and Melbourne Royal Fine Food Awards this year. Adding to the already impressive list of accolades that Cobram Estate has earned across its Australian Extra... 
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  • Recipe: Simple olive oil cake

    Olive oil cake used to strike me as exotic. In fact, it isn’t, especially in olive-producing nations like Italy, Spain, and Portugal. Cooks debate, however, whether to use a mild olive oil that isn’t noticeable in the finished product or one that draws attention to itself.

    I am squarely in the latter camp. To my palate, not even a particularly strong oil would overwhelm a cake, but I do want to detect its essence, so I reach for the extra-virgin. To me it’s a flavor that you notice but can’t quite put your finger on. The oil makes these cakes exceptionally moist and gives them staying power. Well wrapped, they’ll taste great for up to three days.

    SIMPLE OLIVE OIL CAKE

    Makes one 9-inch cake

    This rich, simple cake is nice on its own (it’s good for breakfast) or served with a dollop of whipped cream and cooked or fresh fruit.

    ¾ cup extra-virgin olive oil, plus extra for the pan

    2 cups all-purpose flour, plus extra for the pan

    A restaurant’s take: Olive oil cake trifle

    An old family recipe gets a new life at Alden & Harlow in Harvard Square.

    INGREDIENTS
    1 teaspoon baking powder
    ½ teaspoon baking soda
    Salt
    3 large eggs
    1 cup plus 2 tablespoons sugar
    ¾ cup milk
    ¾ teaspoon vanilla extract

    DIRECTIONS
    With the rack in the middle position heat the oven to 350 degrees. Oil and flour a 9-inch springform pan (or coat with nonstick baking spray) and set aside. In a medium bowl, whisk the 2 cups flour, baking powder, baking soda, and ½ teaspoon salt, and set aside.

    With a hand-held or standing mixer, beat the eggs and 1 cup sugar in the bowl at high speed until pale and fluffy, about 5 minutes. Adjust speed to low, slowly add the milk and vanilla to the egg mixture, and beat to combine thoroughly, 5 to 10 seconds. Add about a third of the flour mixture, followed by half of the ¾ cup oil, mixing until just incorporated after each addition, about 5 seconds. Repeat using half of remaining flour mixture and all of remaining oil. Scrape down the bowl and add remaining flour mixture; adjust speed to medium-low and mix until batter is just incorporated and smooth, about 15 seconds (do not overmix). Scrape the batter into the pan, sprinkle evenly with the remaining 2 tablespoons sugar, and bake until slightly puffed, beginning to brown, the edges just pulling away from the pan, and a toothpick inserted near the center comes out clean, 40 to 45 minutes, rotating pan after 20 minutes (do not overbake).

    Transfer to a wire rack and cool for about 20 minutes. Remove sides of the pan and cool cake to room temperature. Carefully remove the pan bottom and transfer to a serving plate. Slice and serve.

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    Olive oil cake used to strike me as exotic. In fact, it isn’t, especially in olive-producing nations like Italy, Spain, and Portugal. Cooks debate, however, whether to use a mild olive oil that isn’t noticeable in the finished product or one that draws attention to itself. I... 
    Read More →
  • Extra virgin olive - therapeutic products for arthritis

    The consumption of extra virgin olive oil (EVOO) in Mediterranean countries has shown beneficial effects.

    A wide range of evidence indicates that phenolic compounds present in EVOO are endowed with anti-inflammatory properties.

    Scientists evaluated the effects of EVOO-polyphenol extract (PE) in a model of rheumatoid arthritis, the collagen-induced arthritis model in mice.

    On day 0, DBA-1/J mice were immunized with bovine type II collagen. On day 21, mice received a booster injection. PE (100 and 200 mg/kg) was orally administered once a day from days 29 to 41 to arthritic mice.

    VN:F [1.9.22_1171]
    Rating: 5.4/10 (33 votes cast)
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    Rating: +4 (from 10 votes)
    The consumption of extra virgin olive oil (EVOO) in Mediterranean countries has shown beneficial effects. A wide range of evidence indicates that phenolic compounds present in EVOO are endowed with anti-inflammatory properties. Scientists evaluated the effects of EVOO-polyphenol... 
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