You are a multi-tasking maximizer! You carry weights when you speed walk. You cut up enough fresh veggies at once to make snacks for the whole week. You bathe with your pup (err, maybe forget that one…).
So the question is, while you know that olive oil is healthy, are you getting the most out of your oil?
Love olive oil, Here is how you can reap the most benefits from your liquid gold!
Make the Switch: Use olive oil instead of butter! Dip your bread in it, use it to marinate your meat, and drizzle it over fish and veggies. This will add healthy fats and reduce saturated fat.
Get High on Polyphenols: Recent studies have shown that polyphenols are a key component of what makes olive oil so heart healthy. Polyphenols have strong anti-inflammatory properties and help protect cells. If a label doesn’t list the number of polyphenols in an oil, go by taste. High-quality, high-polyphenol olive oils should taste fruity, rich, or assertive versus flat and rancid.
Organic Is Not Necessarily Key: Finally a place to save money! Organic olive oils can be a plus, but many non-organic ones are still good for you, especially ones from parts of Spain, Greece, and Sicily, which are remote from pollution. There, the trees are traditionally grown and cultivated naturally.
Don’t Feel the Burn: Heating olive oil beyond its smoke point destroys the quality of the oil and creates an unpleasant taste, so forget about putting it in the deep fryer. And always store oil in a cool, dark place to keep its antioxidants at their best.
Try New Recipes: Wanna make fabulous, heart-healthy recipes like the ones at Fig & Olive? Well it’s your lucky day! Ihave two mouth-watering dishes for your cooking pleasures. Check out the delicious Zucchini Carpaccio and Spaghetti Salad with Grilled Vegetables!
Ingredients:
1 1-lb., medium-small zucchini sliced paper thin
1/4 cup extra virgin olive oil
Juice of 1 lemon
Salt and freshly ground pepper
6 tablespoons shaved Parmigiano Reggiano
4 tablespoons toasted pine nuts
Directions:
1. Arrange the zucchini slices so that they’re slightly overlapping on a large flat platter.
2. Cover with plastic wrap and refrigerate until ready to serve.
3. Just before serving, whisk the olive oil and lemon juice together in a small bowl.
4. Drizzle the mixture over the zucchini, season with salt and pepper, scatter the cheese and pine nuts and serve!
Spaghetti Salad with Grilled Vegetables
Ingredients:
1/2 lb. spaghetti
Salt to taste
1/4 cup olive oil
Tapenade:
1/2 lb. pitted olives, niçoise
3 oz. fruity olive oil
1 teaspoon Tabasco
1 oz. fresh basil
Salt & Pepper to taste
Grilled Vegetables:
1/2 lb. heirloom cherry tomatoes
1/4 lb. cippoline onions
1/2 lb. baby zucchini
1 Japanese eggplant
Fresh thyme
Salt & pepper to taste
3 tablespoons olive oil
1 cup Parmesan cheese, shaved
Directions:
1. Boil water with salt and 2 tablespoons olive oil in a large pot. Cook the spaghetti until al dente. Rinse with cool water to prevent over-cooking. Spread on sheet pan and pour the rest of the olive oil over the pan.
2. Cut the zucchini lengthwise and the cippoline onions in quarters.
3. Slice the Japanese eggplant into thin slices and marinate in a bowl with olive oil, salt, and pepper.
4. Use a grill or a very hot sauté pan to cook the vegetables very quickly and preserve firmness.
5. Reserve in the fridge.
6. For the tapenade, combine all ingredients in a blender and season to taste.
7. To assemble, mix the pasta with the olive tapenade, grilled vegetables, and shaved Parmesan. Let rest for approximately one hour.
8. Optional: Add sliced grilled chicken breast to salad.
Enjoy!
xx, Beautyqueen
