Sopa de Ajo, Pan y Lluevos

[JaneMas]

No olive oil is good for you!

Olive oil's health benefits

The greatest exponent of monounsaturated fat is olive oil, and it is a prime component of the Mediterranean Diet. Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit.

The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels. (1-3) No other naturally produced oil has as large an amount of monounsaturated as olive oil -mainly oleic acid.

Olive oil is very well tolerated by the stomach. In fact, olive oil's protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs. Consequently, it lowers the incidence of gallstone formation.

Olive oil and heart disease

Studies have shown that people who consumed 25 milliliters (mL) - about 2 tablespoons - of virgin olive oil daily for 1 week showed less oxidation of LDL cholesterol and higher levels of antioxidant compounds, particularly phenols, in the blood.(4)

But while all types of olive oil are sources of monounsaturated fat, EXTRA VIRGIN olive oil, from the first pressing of the olives, contains higher levels of antioxidants, particularly vitamin E and phenols, because it is less processed.

Olive oil is clearly one of the good oils, one of the healing fats. Most people do quite well with it since it does not upset the critical omega 6 to omega 3 ratio and most of the fatty acids in olive oil are actually an omega-9 oil which is monounsaturated.

Olive oil and colon cancer

Spanish researchers suggest that including olive oil in your diet may also offer benefits in terms of colon cancer prevention (5). Their study results showed that rats fed diet supplemented with olive oil had a lower risk of colon cancer than those fed safflower oil-supplemented diets. In fact, the rats that received olive oil had colon cancer rates almost as low as those fed fish oil, which several studies have already linked to a reduction in colon cancer risk.

Types of olive oil

Extra virgin - considered the best, least processed, comprising the oil from the first pressing of the olives. Generally, olive oil is extracted by pressing or crushing olives. Olive oil comes in different varieties, depending on the amount of processing involved. Varieties include:

Extra virgin - considered the best, least processed, comprising the oil from the first pressing of the olives.
Virgin - from the second pressing.
Pure - undergoes some processing, such as filtering and refining.
Extra light - undergoes considerable processing and only retains a very mild olive flavour.

When buying olive oil you will want to obtain a high quality EXTRA VIRGIN oil. The oil that comes from the first "pressing" of the olive, is extracted without using heat (a cold press) or chemicals, and has no "off" flavors is awarded "extra virgin" status. The less the olive oil is handled, the closer to its natural state, the better the oil. If the olive oil meets all the criteria, it can be designated as "extra virgin".

What is pure and light olive oil? "Pure" olive oil is made by adding a little extra virgin olive oil to refined olive oil. It is a lesser grade oil that is also labeled as just "olive oil" in the U.S.

"Light" olive oil is a marketing concept and not a classification of olive oil grades. It is completely unregulated by any certification organizations and therefore has no real precedent to what its content should be. Sometimes, the olive oil is cut with other vegetable oils.

How to care for your olive oil

Resist the temptation to place your beautiful bottle of olive oil on the windowsill. Light and heat are the #1 enemy of oil. Keep olive oil in a cool and dark place, tightly sealed. Oxygen promotes rancidity. Olive oil is like other oils and can easily go rancid when exposed to air, light or high temperatures. There is a device called the PumpNseal which allows you to vacuum seal your olive oil in any jar, removing all the air. This makes it possible to store the olive oil without having its quality affected from air. You can find out more about the PumpNseal at http://www.vacusealit.com.

You can of course buy extra virgin olive oil in any grocery store. One of my favorite sources on the internet for extra virgin olive oil and other more exotic foods is here.

Olive oil versus canola oil

Do not fall into the hype which is put out by traditional medicine regarding the promotion of canola oil (rapeseed) as superior due to its concentration of monounsaturated fatty acids. Olive oil is far superior and has been around for thousands of years. Canola oil is a relatively recent development and the original crops were unfit for human consumption due to their high content of a dangerous fatty acid called euric acid.

If the taste of olive oil is a problem, or if you are frying or sautéing food, then you should consider coconut oil. Many nutritionally misinformed people would consider this unwise due to coconut oil's nearly exclusive content of saturated fat. However, this is just not the case. Because it has mostly saturated fat, it is much less dangerous to heat. The heat will not tend to cause the oil to transition into dangerous trans fatty acids.

[JaneMas]

Health Benefits

Olive oil has been linked to the following health benefits:

Lowering the risk of heart disease

Reduction in the level of LDL (bad) cholesterol

Lowering of blood pressure

Decrease in blood sugar levels

Increase in the absorption of several vitamins including A, D, E, and K
Stimulation of the gall bladder to secrete bile, which helps to prevent gallstones

Promotes cellular growth, speeds healing, and helps the metabolism
Olive oil is also beneficial for the skin and hair. Overly dry skin or sun damaged skin can be soothed with the application of olive oil. Some people apply olive oil to the skin to prevent wrinkles, although there is no scientific evidence to support this. Olive oil promotes shiny and full-bodied hair and a healthy scalp.

Some scientific studies have indicated that olive oil may reduce some of the effects of aging. It helps with digestion and the absorption of nutrients, which tends to slow as people age. It helps to maintain healthy bones and prevents calcium loss. The natural antioxidants in olive oil may even help to maintain mental faculties for a longer period.

In spite of the health benefits of olive oil, it should not be overused, because like all other edible oils, it is a high source of calories. One tablespoon of olive oil contains about 120 calories, but because it is so flavorful, a little can go a long way when used as a cooking oil, a salad dressing, or condiment.

Mediterranean Diet

The Mediterranean diet is based on the consumption of plenty of fruits and vegetables, grains, beans, nuts, fish, poultry, and olive oil. Some of the lowest rates of heart disease in the world occur in Mediterranean countries, even though the diet contains as much fat as the U.S. diet. Most of the fat, however, is in the form of heart-healthy monounsaturated fat found in olive oil and most nuts and omega-3 fatty acids found in many fish and grains. In general, the diet places more emphasis on foods from plant sources than from animal sources. The American Heart Association has found that a diet rich in these foods may help to prevent cardiovascular disease.

[gemenilaidback]

I didnt know you used it . I use it with all of my dishes when I cook. My girl uses it now because of my condition. She uses palm oil in her country which makes me ill and irritates my condition. I LOVE OLIVE OIL. Thanks for the post though.

[JaneMas]

A few times I had a great seasoned Mangu, soft, with onions. I love it but very fattening...like all bananas.

[gemenilaidback]

Now you sound like my girlfriend . I do wish I could get that six pack before I go to PR though. What are some of your other favorite dishes. I mad ethis dish yesterday which is said to be Pr in orgin but I fried the rice.Then i put candian bacon white beans and olive oil together and threw some corn in. It came out great ...in fact so great I had it once and evryone else in the house ate more than I did.

[JaneMas]

Every country has their way of doing a certain dish.

Jambalaya is a poor man's Paella!
Menudo is Mexico's version of the PR Mondongo
Flan is to Spain and Latin America, what Custard is to the English speaking world.
Pastelles is made in Morocco with chicken or anything other than pork.
Versions of the sopa de Aciete, Ajo, Pan y Lluevo is made different around the world. This poor man's or peasant soup has variations in Italy too. Sometimes called WEDDING SOUP without the meatballs.

First person I ever saw fried rice before adding water was my sister in PR.

[Yujike]

Jane and geminilaidback, I agree this is a good post to unwind after fighting demons.

There are two ways of making rice and apparently this is influenced by the region of the island that you come from. I'm from the eastern part of the island and my mother "cooked" the rice and the last thing added was the water, which made the concoction emit a sizzling sound. Were I live in Connecticut the people from the wastern part of the island put everything together, including the water, and then let it boil down. I prefer the first method because this way you can soften the onion and garlic with the olive oil, add flavors or even meat and then deglaze with either water or one of those chicken or beef stock and the end result is a very flavorful mix of ingredients. Since my two grandsons are rice and bean devotees I find myself making all rice and meat and vegetable combinations and it is possible because rice lends itself to so many varities of dishes and preparations. One thing I hate is "arroz amogollao", which usually results from not letting most of the water evaporate during the first stage of cooking the rice before you stir, cover and lower the heat. Also this is compounded by the use of vegetables or meat because they also release water and contribute to this "amogollamiento".
Do you guys like seafood?