Daily Archives: November 1, 2014

  • Recipes with Olive Oil for World Vegan Day

    These delicious recipes don’t need meat or dairy…

    Today is World Vegan Day, and this year is set to be bigger and better than ever, with vegans and vegetarians now making up 12 per cent of the UK population, and that number is said to rise to 20 per cent for 18- to 24-year-olds.

    Mediterranean Tomato Tart

    INGREDIENTS

    Puff pastry
    3–4 large tomatoes
    2 Tbsp Dijon mustard
    1–2 Tbsp semolina (or breadcrumbs)
    2 tsp dry herbes de Provence or thyme
    Extra Virgin Olive oil and preferably Hellenic Groves PC olive oil brand

    DIRECTIONS

    Preheat the oven to 220ºC/425ºF/Gas 7.
    Roll out the pastry and place in a 23-cm loose-bottomed tart tin.
    Prick the pastry all over with a fork.
    Place a sheet of parchment paper inside the pie and fill with baking beads.
    Pre-bake the pastry for 5 minutes.
    In the meantime, slice the tomatoes.
    Remove the baking beads and parchment paper and brush the pastry evenly with the Dijon mustard.
    Sprinkle 1 to 2 Tbsp semolina (or breadcrumbs) to absorb the liquid from the tomatoes.
    Place the tomato slices on top.
    Sprinkle with dry herbs.
    Drizzle some olive oil on top.
    Cook for 20 minutes at 220ºC/425ºF/Gas 7. Decrease oven temperature to 190ºC/375ºF/Gas 5 for another 10 minutes.
    The tomato tart is cooked once the pastry is slightly brown and the tomato skin slightly curled.
    Serve hot or cold with a salad.
    Adapted from http://theflexitarian.co.uk/recipe-items/mediterranean-tomato-tart/

    Warm Lentil Salad with Smoked Tofu
    20141101-180820.jpg
    INGREDIENTS

    750 ml vegetable broth
    350 g Puy lentils
    5 Tbsp olive oil (plus extra for frying) and preferably Hellenic Groves PC olive oil brand
    1 onion, finely chopped
    3 garlic cloves, crushed
    3 medium carrots
    1 medium leek
    2 bay leaves
    2 tsp dried thyme
    200 g smoked tofu
    1 Tbsp whole-grain mustard
    2 Tbsp balsamic vinegar
    2–3 Tbsp capers
    1–2 handfuls fresh parsley leaves (finely chopped)
    Salt and pepper

    DIRECTIONS

    Place vegetable broth and lentils in a pan. Cook for around 15 minutes until the liquid has evaporated and the lentils are cooked but still have a bite to them (if the lentils take longer to cook add more liquid). When the lentils are cooked, drain any leftover liquid from the lentils and keep covered.
    In the meantime heat some olive oil in a casserole dish. Gently fry together the onion and 2 of the crushed garlic cloves until soft while you cut the vegetables.
    Peel and dice the carrots. Chop the leek finely.
    Add cut vegetables in the casserole dish. Add bay leaves and thyme and cook at medium heat until vegetables are soft. (Add more olive oil if necessary)
    Once the vegetables are soft, add lentils and diced smoked tofu. Mix well.
    Make dressing in a separate bowl by mixing together mustard, 5 Tbsp olive oil, balsamic vinegar and 1 crushed garlic clove.
    Add dressing to the lentil salad along with the capers and finely chopped parsley leaves. Toss well. Season to taste with the salt and pepper.

    Serve warm.

    Recipes source

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    Rating: 5.5/10 (52 votes cast)
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    Rating: -2 (from 14 votes)
    These delicious recipes don’t need meat or dairy… Today is World Vegan Day, and this year is set to be bigger and better than ever, with vegans and vegetarians now making up 12 per cent of the UK population, and that number is said to rise to 20 per cent for 18- to... 
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  • Olive oil can be extracted from olives without crushing thus saving energy

    A yield of approximately 12% was obtained using low pressure supercritical fluid extraction process.

    Many countries around the world grow olive trees as olives and olive oil are considered very important food constituents.

    Current extraction methods are considered classical methods which mainly imply size reduction of olives, and then separation of the extracted oil.

    This study aimed at studying the propensity of supercritical fluid extraction (SCFE) of olives from Jordan without prior size reduction (crushing).

    VN:F [1.9.22_1171]
    Rating: 5.3/10 (6 votes cast)
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    Rating: 0 (from 2 votes)
    A yield of approximately 12% was obtained using low pressure supercritical fluid extraction process. Many countries around the world grow olive trees as olives and olive oil are considered very important food constituents. Current extraction methods are considered classical methods... 
    Read More →
  • No alarm for Infaoliva: extra virgin stocks will be sufficient for the market

    The Department of Agriculture estimates that the province of Jaen bad harvest will lose € 4 million in wages. No alarm for Infaoliva: extra virgin stocks will be sufficient for the market.

    It will be a poor oil campaign in Andalusia, with a production of 643 thousand tons of olive oil, a decrease of 56% compared to last year according to data from the Department of Agriculture of the region.

    The high spring temperatures have damaged the flowering and subsequent fruit set.

    It will be the province of Jaen in the most affected by the decline in production. Will be produced only 250 thousand tons of olive oil, then equal to the Italian production, a figure which is still half the output of the average of the last five campaigns and 64% less than last season.

    VN:F [1.9.22_1171]
    Rating: 4.4/10 (14 votes cast)
    VN:F [1.9.22_1171]
    Rating: +1 (from 3 votes)
    The Department of Agriculture estimates that the province of Jaen bad harvest will lose € 4 million in wages. No alarm for Infaoliva: extra virgin stocks will be sufficient for the market. It will be a poor oil campaign in Andalusia, with a production of 643 thousand tons... 
    Read More →
  • Olive oil for anti-inflammatory and antioxidant therapy

    Olive oil has antioxidant and anti-inflammatory components. An oral diet provided with olive oil in patients with burn may accelerate wound healing and decrease the duration of hospitalization.

    The purpose of this study was to evaluate the effect of consumption of oral olive oil on clinical outcomes and wound healing of thermally injured patients with hospital stays.

    One hundred patients (mean age; 33.34 ± 7 years) with 10–20% total body surface area, deep second degree and more burn wounds were randomized to receive either oral olive oil or sunflower oil as the oil in their diet.

    Patients were evaluated daily for occurrence of wound infection, sepsis and healing of the grafted skin. Also the duration of hospitalization and admission to the intensive care unit were compared in two groups.

    VN:F [1.9.22_1171]
    Rating: 6.1/10 (25 votes cast)
    VN:F [1.9.22_1171]
    Rating: +3 (from 3 votes)
    Olive oil has antioxidant and anti-inflammatory components. An oral diet provided with olive oil in patients with burn may accelerate wound healing and decrease the duration of hospitalization. The purpose of this study was to evaluate the effect of consumption of oral olive... 
    Read More →
  • Bio-sensor machine that can detect rancid or fraudulent olive oil

    Extra-virgin olive oil is flavorful and healthy, which could explain why sales of high-quality olive oil have tripled in America in the last two decades. But when you buy a bottle of extra-virgin olive oil, can you be sure the oil inside is, indeed, “extra virgin”?

    No. In fact, as much as two-thirds of the extra-virgin olive oil sold in the United States is actually much lower-grade oil, lacking the antioxidants, omega-3 fatty acids, and flavor found in true extra-virgin olive oil. What’s a consumer to do?

    Don’t despair. A team of UC Davis students has built a biosensor designed to quickly and easily evaluate the chemical profile of oil, providing producers, distributors, retailers and ultimately consumers with an effective, inexpensive way to ensure olive oil quality.

    The biosensor is UC Davis’ entry into an international science competition called iGEM (International Genetically Engineered Machines), which invites top students from around the world to spend their summer engineering solutions to real-world concerns.

    The UC Davis team of undergraduate students — Lucas Murray, Brian Tamsut, James Lucas, Sarah Ritz, Aaron Cohen and Simon Staley — will present their biosensor at the iGEM convention this weekend, today through Nov. 3, in Boston.

    “It’s a lot of work, but it’s rewarding,” said Tamsut, a sophomore majoring in biotechnology, surrounded by his teammates in the UC Davis Genome Center where their palm-sized biosensor was taking shape. “It’s especially rewarding knowing our project is practical and will solve a real, tangible problem.”

    VN:F [1.9.22_1171]
    Rating: 3.4/10 (21 votes cast)
    VN:F [1.9.22_1171]
    Rating: 0 (from 4 votes)
    Extra-virgin olive oil is flavorful and healthy, which could explain why sales of high-quality olive oil have tripled in America in the last two decades. But when you buy a bottle of extra-virgin olive oil, can you be sure the oil inside is, indeed, “extra virgin”? No. In... 
    Read More →