1. The olive tree, Oleaeuropaea, is native to countries in Asia and Africa and along the Mediterranean Sea. 2. Unripe olives are green in color and as they ripen they turn black or dark purple. 3. Olives are a fruit, not vegetables as many people believe. 4. Olive...
1. The olive tree, Oleaeuropaea, is native to countries in Asia and Africa and along the Mediterranean Sea.
2. Unripe olives are green in color and as they ripen they turn black or dark purple.
3. Olives are a fruit, not vegetables as many people believe.
4. Olive oil contains no cholesterol, salt or carbohydrate.
5. Olives are rich in vitamin E and healthy fats.
6. An olive tree can live up to 600 years.
7. It can take up to 10 years for an olive tree to bear fruit.
8. Globally, people consume approximately 2.25 million tonnes of olive oil each year.
9. Spain, Italy and Greece are the top olive producing nations in the world.
10. Since 1990, consumption of olive oil in the United States has increased significantly. In the last two decades, its consumption has increased from 30 million gallons to nearly 70 million gallons a year.
11. 2,550 olive branches were used at the 2004 Olympics Games when the tradition of crowning Olympians with an olive wreath was reintroduced.
Hear what our expert has to say
“Olives, whether eaten whole or as olive oil, offer exceptional health properties. Olives contain an abundance of antioxidants, protective disease fighting compounds found in plants. Few other foods with high fat content offer such a wide range of antioxidant nutrients. All these elements combine to reduce excessive inflammation and keep the body healthy.
They also work to neutralise the damaging effects of free radicals on the body’s cells, which can contribute to disease and ill health. Despite being high in fat, olive oil is a better choice compared to other oils for your heart. The majority of fat found in olives is monounsaturated fatty acid and oleic acid, both healthy forms of fat.
These elements suppress the production of unhealthy cholesterol which has been shown to play a role in the development of cardiovascular disease. Even though monounsaturated fat is good for your heart, it is still high in calories. So it should be consumed only in moderate amounts if you are concerned about weight gain and excess calorie intake.
Care must be taken when using olive oil for frying. Shallow frying is safe; but with deep frying and intense heating the olive oil is heated beyond its smoke point and starts to break down chemically. This results in the oil losing most of its antioxidants, releasing toxic chemicals in the form of smoke and producing free radicals (atoms that damage healthy cell).”
SourceVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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Meat and vegetables, topped with mashed potatoes, would be just fine for a leisurely weekend. Milk fed lamb shepherd’s pie Ingredients 6 tbsp. extra virgin olive oil 2 red onions, grated 4 garlic cloves, grated 2 carrots, peeled and finely diced 1 stalk, celery, trimmed and...
Meat and vegetables, topped with mashed potatoes, would be just fine for a leisurely weekend.
Milk fed lamb shepherd’s pie
6 tbsp. extra virgin olive oil
2 red onions, grated
4 garlic cloves, grated
2 carrots, peeled and finely diced
1 stalk, celery, trimmed and finely diced
100 gms shelled green peas
2 tbsp refined flour
1 kg minced lamb (baby lamb)
1/2 cup tomato puree
1-1/2 cup stock (lamb/chicken/vegetable)
100 ml red wine
2 sprigs of thyme, chopped
1 sprig of rosemary, leaves stripped and finely chopped
For mashed potato
1.2 kg potatoes, peeled and cut
200 gms butter
Freshly ground black pepper
2 egg yolks
2 tbsp parmesan cheese, grated
Extra Virgin Olive oil
Sea salt and freshly ground black pepper
Heat 1 tbsp olive oil in a saucepan and sauté the onions, add garlic and carrots. Then add rosemary, celery, green peas, season and sauté over medium heat for 2-3 minutes. Mix refined flour with minced meat thoroughly. Heat the rest of the olive oil in a separate pan. Add the mince, chopped thyme and cook until brown.
Prevent mince sticking to the bottom of the pan and stir the meat regularly to ensure there are no lumps of meat clinging together and it cooks evenly. Drain off extra fat oozed out of lamb while cooking. Now add the tomato puree and the cooked mince to the pan of sautéed carrots and peas, cook for another minute and add the red wine.
Cook for about 10-12 minutes or till the wine is reduced to a little less than half of original quantity. Add the stock. Simmer over gentle heat for 20-25 minutes or until the meat is cooked and the mince mixture is thick. Spoon the mixture into an ovenproof serving dish.
For mashed potatoes
Boil potatoes in salted water till soft and cooked. Drain and let them be under a lid and allow them to dry in their own steam. Mash through a masher or sieve when still hot and add the butter and egg yolks, parmesan (reserve a spoonful) into the potatoes and mix well. Season well.
Assembling the dish
Smear or pipe the mashed potato over the meat in a decorative manner (of your choice), sprinkle with the remaining parmesan. Bake for 20 minutes or till the top is golden and crisp. Drizzle some olive oil on top and serve with a crusty bread and salad.
Recipe by Sahil Sabhlok an Executive Chef at The Claridges, New Delhi. SourceVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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