Roasted Asparagus

It uses less oil and it's quicker, cleaner and easier.

Place the asparagus spears in a single layer on the cookie sheet.

Spray or brush olive oil on the asparagus.

Sprinkle with salt and pepper. I like to mix sea salt and fresh peppercorns half and half in a little grinding mill and keep it right near the stove.

Roast in a 425 degree oven for 10 -15 minutes.

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Olive Oil Grades / Olive Oil Ratings

If you?re looking for complete information about olive oil grades or olive oil ratings, you?re in the right place. If on the other hand you are searching for actual product reviews, I'm still searching for some sources and I'll list them here on the site when I find some.

There are officially nine grades, but you will also see terms like stone ground, cold pressed, first pressed, raw, unfiltered, organic, premium, and estate or estate blend. I gathered the following information at the International Olive Oil Council and Sonoma County UCCE website (University of California Cooperative Extension).

The International Olive Oil Council lists the olive oil grades under one of two main categories. They are 1.Olive Oil and 2.Olive-Pomace Oil

The oils must meet certain criteria for each category. They cannot be mixed with any other type of oil, must pass a sensory analysis by a certified panel of tasters, and meet the analytical criteria. The standard indicates all the tests used to determine genuineness and purity as well as the legal requirements for the label.

Olive oil is defined as oil obtained solely from fruit of the olive tree. Virgin oils are extracted only by mechanical means that do not lead to alterations in the oil. The numerical sensory values for each of the first three grades (extra virgin, virgin, and ordinary virgin) come from olive oil ratings by a qualified taste panel that has been officially recognized by the IOOC. The majority of the tasters, usually 5 of 8, must agree statistically on the olive oil ratings indicating the same defect, if any is present and similar intensity for fruitiness, bitterness, and pungency.

1.Olive Oil - These olive oil grades are obtained solely from the fruit of the olive tree and do not include oils extracted using solvents, re-esterification processes or any mixture with oils of other kinds (seed or nut oils). Virgin Olive Oils (first three listed below) are obtained solely by mechanical or physical means under thermal conditions that do not lead to alterations in the oil; using only treatments such as washing, decantation, centrifugation, and filtration.

A: Extra Virgin Olive Oil - This oil has zero defects and greater than zero positive attributes. The majority of the tasters indicated that it is not defective and has some fruitiness. Extra-virgin oil has a free acidity of less than 0.8 % and conforms to all the standards listed in its category. This is the highest quality olive oil grade. Extra virgin olive oil should have clear flavor characteristics that reflect the fruit from which it was made. In relation to the olive variety, fruit maturity, growing region, and extraction technique, extra virgin olive oils can be very different from one another.

B: Virgin Olive Oil - This is oil with a sensory analysis rating from 0 to less than 2.5, a free acidity of less than 2%, and conforms to all the other standards in its category. These are oils with analytical and sensory indices that reflect slightly lower quality than extra virgin olive oil.

C: Ordinary Virgin Olive Oil - Oil with a lower organoleptic (sensory) rating of 2.5 to less than 6.0, a free acidity of less than 3.3%, and conforms to all other standards within its category. It is inferior oil with notable defects and is not permitted to be bottled under European Union (EU) laws, so it is sent for refining. The EU has eliminated this category and other regulating agencies are likely to follow. It will simply be absorbed into the lampante category.

D: Lampante Oil - Oil with severe defects (greater than 6.0) or free acidity of greater than 3.3%, and meets with the other standards in its category. It is not fit for human consumption and must be refined. These olive oil grades come from bad fruit or from improper handling and processing.

E: Refined Olive Oil - Oil obtained from virgin oils by refining methods that do not alter the initial glyceride structure. It has a free acidity of less than 0.3 % and must conform to the other standards within its category. The origin of refined olive oil must not come from the solvent extraction of pomace. The refining process usually consists of treating bad virgin oil/lampante with sodium hydroxide to neutralize the free acidity, washing, drying, odor removal, color removal, and filtration. In the process, the oil can be heated to as high as 430oF (220oC) under a vacuum to remove all of the volatile components. Refined olive oil is usually odorless, tasteless, and colorless. It is not fit for human consumption in many countries including the EU.

F: Olive Oil - Oils that are a blend of refined and unrefined virgin oils. It must have a free acidity of not more than 1% and conform to the other standards within its category. This grade of oil actually represents the bulk of the oil sold on the world market to the consumer. Blends are made in proportions to create specific styles and prices. Olive oil grades in the US labeled as ?Extra Light? would most likely be a blend dominated by refined olive oil. Other blends with more color and flavor would contain more virgin or extra virgin olive oil.

2.Olive-Pomace Oil - Oil obtained by treating olive pomace with solvents. It does not include oils obtained in the re-esterification processes or any mixture with oils of other kinds (seed or nut oils).

A: Crude Olive-Pomace Oil - This is the solvent extracted crude oil product as it comes out of the pomace extractor after distillation to separate and recover most of the solvent. EU law also defines any oil containing 300-350 mg/kg of waxes and aliphatic alcohols above 350 mg/kg to be crude pomace oil. It is not fit for human consumption, but is intended for refining.

B: Refined Olive-Pomace Oil - Oil obtained from crude pomace oil by refining methods that do not alter the initial glyceride structure. It has a free acidity of not more than 0.3% and its other characteristics conform to the category standard. Refining includes the same methods used for ?refined olive oil? except that the source of the raw product comes from pomace by means of solvent extraction. It is not fit for human consumption in many countries and under EU laws.

C: Olive-Pomace Oil - A blend of refined olive-pomace oil and virgin olive oil that is fit for human consumption. It has a free acidity of not more than 1% and must conform to the other standards within its category. In no case shall this blend be called ?olive oil.?

So, those are all of the olive oil grades as set out by the IOOC, but what does that mean to you? Learn more about the characteristics of Extra Virgin, Virgin, Ordinary Virgin, and Refined Olive Oil.

Click here for information about the USDA olive oil grade standards

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nutrients in olive oil

The complete chemical make-up of olive oil is pretty technical and we won't get that in-depth here. Let's look at the main nutrients in olive oil as well as other components that make it a healthy choice.

On the label:
Cholesterol - None, that's a good thing, there's enough cholesterol in other fats. If you're looking for a product to help lower your cholesterol, you may want to try Cholesto-Rite - a 100% natural, safe and proven herbal formula especially designed to help the body maintain healthy levels of LDL and HDL cholesterol.Cholesto-Rite also acts as a cardiovascular tonic and promotes the body's natural ability to fight harmful free radicals.
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Mono-unsaturated fat - that's a good thing too. Mono-unsaturated fats are healthy fats.
Poly-unsaturated fat - A good fat too.
Saturated fats - Not so good. We need saturated fat, but we get way too much of it.
Trans-fat - None and that's great! In no way are trans-fats beneficial to your health. More info about hydrogenated and trans-fats here.
Sodium - None - Another good thing. Again, sodium is added to so many foods that we usually get more than we need. Did you know that a can of condensed soup has more than half of your recommended daily amount?
Carbohydrates - None, we need them but there just aren't any in olive oil.Protein - None, we need it too, but not from olive oil.

Not on the Label:
Tocopherols (vitamin E), beta-carotene (vitamin A), phytosterols, pigments, terpenic acids, flavonoids (luteolin, quercetin, squalene), and phenolic compounds ( oleuropein, tyrosol) are all found in olive oil.

Vitamin E - There are 1.6 mg of vitamin E (a natural anti-oxidant) in 1 tablespoon of olive oil. That represents 10.6% of your recommended daily allowance.

Vitamin K - Found in green leafy vegetables. Vitamin K is associated with chlorophyll and the darker green, the richer in vitamin K. Vegetable and olive oils are also a good source of vitamin K.

Phenols - Extra virgin olive oil is rich in polyphenols which are known to be anti-inflammatory, anti-oxidant and anticoagulant. Antioxidants help to neutralize free radicals and repair damage to cell membranes caused by exposure to things like cigarette smoke, pollution, alcohol and radiation.

Oleocanthal - I found this very interesting. Freshly pressed extra virgin olive oil causes a distinct bitter sort of sting in the throat. Oleocanthal is what causes that sensation. Researchers recognized the sensory affect as familiar and very similar to that of ibuprofen. As it turns out, oleocanthal is a non-steroidal anti-inflammatory and anti oxidant. Again, without getting too technical, it's like ibuprofen or aspirin and may work like small daily doses of aspirin if consumed daily. It's a non-selective inhibitor of cyclooxygenase (COX) that causes relief of inflammation and pain.Oleocanthal may be partly responsible for the lower incidence of heart disease in the Mediterranean population.

Squalene - A natural organic compound used in cosmetics as a moisturizer. It is taken from the liver of sharks, but also found in olive oil - a more environmentally friendly source. Squalene helps to regulate sebum. Sebum is produced by the sebacious glands in our skin and is secreted through our pores. It forms a coating on the skin that acts as a barrier, inhibits the growth of microrganisms and lubricates our skin and hair.

Chlorophyll - A photosynthetic pigment found in plants and algae. It is an anti-aging substance that promotes the healing of skin conditions and wounds.

Some may argue that other oils such as canola are more healthy, but the way I see it, you have to look at the big picture. Canola oil may be lower in saturated fat, but it is refined using heat and chemicals and doesn't come close to offering the benefits of the nutrients in olive oil.
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Olive Oil for Frizzy Hair

I found a product that apparently works wonders on frizzy hair. It comes in a 7oz (200g) tube and costs $26.50 USD. It sounds wonderful, boasts olive oil as an ingredient and must be good stuff for that price. Right? Not likely! I get so angry by manufacturers who divert your attention with a claim like ?with pure olive oil? or ?with botanitcal extracts?. Give me a break!

Most of these products have all the same regular garbage in them as usual, but since they added a tiny pinch of something that was, at one point, a good thing, they play it up and we (the consumer) fall for it.

Have a look at the ingredients in this glossing/de-frizzing product. I don?t know about you, but I?m not even going to attempt to pronounce some of them.

Water (Aqua), Dimethicone, Cyclopentasiloxane, Dimethiconol, Propylene Glycol, Polyacrylamide, Olea Europaea (Olive Oil) Fruit Oil, Phenyl Trimethicone, C13-14 Isoparaffin, PEG 8 Methicone, Ricinus Communis (Castor) Seed Oil, Bismuth Oxychloride (CI 77163), Laureth-7, Sodium PCA, Panthenol, Cinnamidopropyltrimethyl Ammonium Chloride, Dimethicone PEG-8, Meadowfoamate, Fragrance/Parfum, Methylisochloroisothiazolinone, Yellow 5 (CI 19140)

The point is, most of the ingredients you see here are synthetic. They make their way into your blood stream and your body doesn't know what to do with them. They build up and may be responsible (at least partly) for cancer and all sorts of health issues. My question is ?why? Why spend the money and expose yourself to this array of chemicals when you could just use olive oil for frizzy hair?

Check out these recipes and methods using all natural, nourishing, and inexpensive olive oil. I don't use it for frizzy hair, my hair is straight and fine, but I do use it to deep condition my hair and control static. Here are a few different methods using olive oil for frizzy hair and all sorts of things.

Control Static and Frizz - Just a few drops of olive oil rubbed into the palms of your hands and then run through your hair. It's that simple and you can apply it when your hair is damp or dry, experiment to find what works best for you.

Condition - I've heard of people using mayonnaise in hair treatments and if you mix egg and olive oil together...you get mayonnaise. The egg provides protein while the olive oil adds a good dose of vitamin E. So here's another way to use olive oil for frizzy hair.

Use a whisk or stick blender to mix 1 egg with 1/2 to 1 cup of olive oil. (depending on how much hair you have) Apply the mayo to your hair, work it in and then cover with an old towel or shower cap and let it sit for 10-30 minutes. Check your e-mail, lay down with some cucumbers or tea bags over your eyes, or pour a cup of tea and read a book. Some of us need a reason like this to force ourselves to relax for a few minutes. If you're one of us, here's your chance - take it. When you're ready, just wash your hair as usual.

Hot Oil Treatment - I give my hair a hot oil treatment once a week or so. Actually, that's wishful thinking - It's more like every two-three weeks. I would like to give my hair a hot oil treatment once a week, but I don't spend my money on packaged treatments. A couple tablespoons of just plain olive oil (extra virgin is all I buy) works fine for me.

All I do is warm two-three tablespoons of olive oil in the microwave for about 15 seconds and then pour it into the palm of my hand and massage it into my hair until it is fairly well saturated. I pay special attention to the ends and rub it into my scalp too. Then, slip on a shower cap to help hold in some heat and let it sit for 30 minutes. I have to wash my hair twice to get the oil out. Even if you don't need to use olive oil for frizzy hair, it makes a good inexpensive deep conditioner.
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Simply Delicious Salad Dressing

I use this salad dressing recipe 3-4 times a week. It's so simple yet so delicious, especially on fresh spicy greens.

1 cup 250 mls) Extra Virgin Olive Oil
1/4 cup (60 mls) unfiltered apple cider vinegar
1/2 tsp (2-3 mls) seasoning salt
Fresh ground pepper to taste

Pour all the ingredients into your favourite dressing container or mister , shake it up and enjoy. I store any leftovers in the fridge and then take it out a half hour or so before I want to use it again. Olive oil becomes solid when cold, so it just needs a little time to warm up before you can pour or spray it.

Sometimes I add minced garlic, fresh dill or basil. Toss in a little of whatever your taste fancies, but don't try to spray it through a mister.

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Drink Olive Oil

Drink Olive Oil: How much is too much?
The numerous benefits that olive oil brings to the human body are not a question anymore. Medical researches and studies in relation to the beneficial effects of this nourishing oil has clearly been established and welcomed by many individuals.

There is however a small question that clings to mind when talking about this oil; is it really safe to drink olive oil? When you say drink, the first idea that comes to mind is a glass. But with the thought that olive oil contains fatty acids one would wonder how much?

There are indeed lots of basis about the digestive system benefits when you drink olive oil. The most common are relieving constipation, prevention of stomach ulcers and easy digestion and absorption of food that promotes faster metabolism.

The reason why many experts recommend cooking with olive oil instead of using other hydrogenated oil like margarine. While butter also tastes good on food, still nothing can commensurate the health benefits that olive oil brings. Some prefer to drink olive oil daily in order to experience the beneficial gains when it comes to the preservation of health and reduction of certain illnesses that can be fatal at times.

However, when experts say drink olive oil you shouldn’t overdo and take it literally. A teaspoon of olive oil once a day is enough to supply the nourishment that you might need and thus get from this humble kitchen oil. If you love salads, you can just use it as your dressing.

Consuming olive oil need not be overdone or you might suffer other consequences since it is still oil no matter how much benefit you receive. Drink too much and you might end up going to and from the bathroom. As much as olive oil relieves constipation, too much might give it to you, so just a teaspoon will do.
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A Natural Secret for Beauty: Olive Oil Gorgeous Skin

Upon seeing a woman passing by, you suddenly got envious of the naturally gorgeous skin that she possesses. Yes, it is indeed true that a skin that radiantly glows has the capability to capture any attention. In fact, glowing skin minus imperfections can really spell beauty.

 While it can be an innate attribute, you can also achieve a skin that spells beauty; olive oil can help you achieve this. Are you convinced? If you are not, read on to learn what olive oil can offer you in your journey to achieving a natural radiantly glowing skin. It’s a proven beauty secret. This also makes this natural item to be regarded as beauty olive oil.

You might be wondering how your aunt or a neighbor managed to keep younger looking skin even if they are in the late forties of their lives. While it has been mentioned earlier that it can be an innate gift; still there must be a reason, most probably a secret to maintain this beauty.

Olive oil could be a perfect choice when looking for a beauty secret product for younger looking skin even as you age. Remember this, if you want to feel good and confident in showing your beauty and your body as well, you’ve got to have good-looking and healthy skin.

 The secret doesn’t stop by exfoliating your skin to remove stubborn dirt and dead skin cells that may hamper the surfacing of new healthy skin cells. The next and more important step to this secret for beauty? Olive oil to supply and encourage the natural moisture essential to the skin. This is because a moisturized skin eliminates the possibility of dull and unhealthy skin appearance.

Massage olive oil with special attention to areas which are prone to dryness such as the elbows, knees, ankle, and the whole foot. This is to ensure that olive oil penetrates under skin layers enough to leave the inner and outer layer moisturized for that soft and young-looking skin.


Follow this old-fashioned secret for beauty. Olive oil is an ideal suggestion if you want to have soft and supple skin that can contribute to your overall physical beauty. You won’t regret you did!
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Valuable Olive Oil Uses

Did you know that olive oil uses are not only limited for cooking purposes? Besides, the conventional use of olive oil associated with cooking, there are still many ways in which olive oil can be used. Here are some recommended ways of using olive oil.

For Cleaning Kitchen Utensils
After cleaning utensils made of brass and copper and you want to minimize the risk of tarnishing, you can use olive oil. Uses are not restricted to these materials alone, it is also recommended for wooden chopping boards to prevent fruit or vegetable stains from marking.

Olive Oil as a Little Home Helper
You might not be aware of the other significant olive oil uses such as its ability to restore shine in your shoes, help with a stuck zipper of a bag or clothes, and yes, in eliminating squeaky hinges. If you are worried that your garden scissor will eventually rust while on storage, try to coat the blades with olive oil. It’s an effective agent in preventing the build up of rust. This goes the same way with your razor, just dap a cotton bud with olive oil then apply on the blades.

Other Olive Oil Uses
Yes, the list does not stop when talking about olive oil uses. Well, of course you shouldn’t miss out it’s significance for personal use. Have you ever experienced paint stuck in your hair? Whew!! Horrible isn’t it? Not until you remove it with the mighty olive oil! Just dab a cotton ball enough to cover the affected area. It will then be easier for you to remove the paint then.

If you are constantly complaining about the unsightly appearance of chapped lips, try applying olive oil.  You can also use it when you run out of conditioner or a make up remover.
The list goes on and on when you start digging into many significant olive oil uses. You might even discover more if you just try to uncover them yourself.

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Bariani olive oil and benefits of olive oil

This extra virgin bariani olive oil smells fresh, like olives. The color is brightly green and the taste is vibrant and very olivey with an excellent peppery component. While you certainly could cook with it, it would be better showcased as a finish or olive oil for dipping.

The benefits 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.


Do you want to know the content of calories in olive oil?Actually ,there are about 120 calories and 4 weight watchers points per 1 tablespoon serving of extra virgin olive oil.

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.


Cooking with olive oil, harvested from olive trees in Mediterranean countries such as Spain and Italy, can increase the health benefits of stir-frying. The United States Food and Drug Administration has announced that olive oil may reduce the risk of coronary heart disease. Like green tea, olive oil is thought to lower the level of LDL cholesterol, the “bad” cholesterol that can clog arteries.

If you want to use olive oil as moisturizer you want to make sure that it is in its denatured form and avoid any additives or anything in it.Olive oil also isn’t suitable for every skin type out there, some do better with it than others, so it can get quite tricky if you want to start using it yourself.

Olive Oil - Nutrition At its Best

 Before moving on to the topic of  the health benefits of olive oil, especially in terms of nutrition, you should positively aware where the olive oil come from. In doing so, it will be easier for you to understand why nutritional oils, olives, and your health are closely related..




Olive oil is a type of vegetable oil. Olive oil is extracted when it is pressed by using manual labour or by machine. While olive oil can also be used for the treatment of skin as a moisturizer, this article will dwell more on the benefits of olive oil in the diet. With a variety of vegetable oils found in the world, no one can deny the proven nutritional benefits of olive oil for your health.


Research has proven many times that olive oil is rich in antioxidants. The same properties that can eliminate free radicals destroy healthy cells of the body. When free radicals are washed out of the body through a healthy nutritional intake of olive oil contained in healthy foods is better to improve digestion and the growth of healthy cells in your body.


When making the proportion of healthy, olive oil may help lower blood pressure. This is basically true because olive oil contains zero cholesterol.


It is also encouraging that the effect is also seen in healthy skin. Proper absorption of vitamins and minerals that are healthy to bring the results of the most prominent in the skin. Is not this another manifestation of a healthy body is healthy skin?

If you think that the internal organs and the skin was receiving only positive effects of olive oil, vegetable oil is also a medium that gives nutrition to your  nails and hair. This encourages the growth of healthy shiny hair and nails strong. So it is no wonder that "Olive oil ,is the nutrition at its best"

Using olive oil in the kitchen: benefits and threats

Olive oil is one of the cornerstones of Italian cuisine and Olive Oil Benefits are central in the Mediterranean diet. Having talked extensively the health benefits of olive oil, by now everyone should know its strengths and weaknesses. However, how many people know that 10 g of oil are equivalent to 90 kcal or the equivalent to 150 g of whole yogurt?

Let’s summarize the main characteristics of olive oil. It is obtained from olives by pressing either using modern techniques that crushers olives by centrifugation or using traditional granite millstones. The separation of oil from the pulp and water is obtained by hydraulic presses. If the process of crushing does not exceed 30 ° C, the best quality of olive oil is produced, that is the cold pressed olive oil.

 Such olive oil is left to mature in earthenware jars or containers made of steel. Different types of olive oil are produced by the same process. Depending on the content of free oleic acid may be extra virgin olive oil (<1%), extra fine virgin olive oil (<1.5%), and fine virgin olive oil until (<3%) and normal olive oil (> 3%).


The world’s largest producer is Spain with one million tons, followed by Italy with 450,000 and Greece with 360,000. I have discussed about the difference between Italian olive oil and Spanish olive oil and Greek olive oil in a previous post. Italy exports about 40% of production (to the United States, Germany, Japan). The country that consumes more oil is Greece (24 kg per capita per year), followed by Italy 12kg and Spain 10kg .


Of the Italian varieties the most well known are Taggiasca and Lavagnina (Liguria), Frantoio (Tuscany), Casaliva (Lake Garda), Carboncella e Canino (Lazio), Moraiolo (Umbria), Gentile (Abruzzi), Rotondella (Campania), Ogliarola, Cellina , and Coratina e Cima (Puglia or Apulia), Carolea (Calabria), Nocellara of Belize and Bosana (Sicily and Sardinia).


Olive oil is nutritionally interesting because it is a source of safe lipids. If the olive oil quality is good or even excellent, it is a product that during the processing has not been modified and contains very few (or no) chemical residues. As such it should be considered the preferred source of lipids. However, as all the fats it brings many calories, so you should not abuse of it.

 Olive oil health benefits are excellent when used in salads, sauces and any cold dish but it’s use should be limited in hot food such as meat, fish or fried vegetables (the classic French fries).  During the cooking process, foods tend to absorb olive oil greedily, with the result that even low-calorie foods like fish or meat becomes much more caloric. Clearly this does not work well with most diets.


An article appeared in the American Journal of Clinical Nutrition (2003) establishes once again that the use of low-smoke oils for frying (such as cold-pressed sunflower oil) increases the risk of hypertension.

Fried oils should never be reused

An interesting bit of the research (from the Spanish Soriguet and others, Malaga) is that the risk of hypertension increases as the oil (both olive oil and other oils) is reused. Indeed reusing oil (think to the French fries in fast food restaurants: many restaurateurs say they use olive oil, but how many could say that they do not reuse it indefinitely?) increases the amount of harmful substances derived from the thermal treatment of oil, substances that bind to food and are ingested.

Although the quantity of unhealthy substances depends on the type of oil used it is also true that a degradation of oil is always present and the study shows that there is no healthy oil af far as frying oil is concerned. As a rule of thumb, the amount of harmful substances is inversely proportional to the oil smoking point: when you smoke coming out from the oil, you have exceeded the critical level! The results of this study were so evident that Soriguet concludes: “I made the fryer disappear from my house”.


We must remember ourselves that cooking at low temperatures is the healthiest way to cook and the health benefits of olive oil can be enjoyed if we use high quality and fresh olive oil, if we do not reuse fried oil and have it rough to dress and make our food tastier.


Tagged as: cooking with olive oil, olive oil health benefits
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Looking for a cooking class?

I know that many of my readers love good cooking! Actually I would say that half of my readers are interested to the benefits of olive oils and the other half to olive oil products and in particular to olive oil to use in their diet! I wrote in a post about using olive oil in the kitchen and in particular about the good and bad ways to use it. However, a certainly good way to use it is to cook great dishes! I haven’t published any recipe on my blog about how to use olive oil to cook some very tasty dish and maybe one day I will share some of my recipes and certainly invite my readers to share their experiences!
In the meantime, one of my readers has suggested me a cooking school directory which I am sure some of my readers may find interesting therefore I decided to write this quick post about it!
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Olive Oil Reviews: Greek Olive Oil

In this post I am not going to talk about the benefits of olive oil as in most of the other posts so far and I am going to start instead a new chapter on this blog, that is, the review of various
Greeks harvesting olives

types of olive oils. My aim is to provide my numerous readers (thanks again for all the support emails!) verified information to be more informed on which olive oil they should buy to enjoy the best health benefits of olive oil.


I am going to start this chapter with Greek olive oil, and discuss some of the varieties of such a great producer. One question many of the readers have asked me is: can you get good Greek olive oil online? The answer is yes. One thing that I have pointed out in one of my previous posts on Italian vs. Spanish vs. Greek olive oil is that much of the Italian and other olive oil you consume is already partially or entirely from Greece – look for the telltale “GR” under “Country of Origin”.

However,  you know that not all the olive oils you buy at the supermarket would ever make my kitchen so keep reading for more details!


Tassos olive oil  comes from Crete and is one of the best oils from outside of Greece. This is a greenish-tinged oil which is rich but has a smooth flavor.  For a long time, it was only available on line in a massive three-liter container. It can be used for dipping, salads, cooking, and baking.

 More recently it is also available in smaller quantities -as well as olives, honeys, spreads and even as feta stuffed marinated red peppers – directly from the manufacturer’s website, Tassos.com.
Another great Cretan olive oils. It is available at a good price in three-liter tin


Cretan olive oils
This extra-virgin olive oil comes from the area of Sitia in the northeastern part of Crete, rich in Minoan ruins and kept cool by breezes -and sometimes winds- blowing across the Aegean sea. Made from Koroneki olives, this is a milder, reasonably-priced oil.

Though Kalamata olives are known for their unique, strong flavor, the olive oils themselves are not as spicy. A large three-liter metal can supplies you with extra-virgin olive oil for a few meals at least.

If the average consumer knows one word of Greek in conjunction with olives, it is probably “Kalamata”, the term for the strong, pointy, purple-colored olives often served at Greek restaurants worldwide. However, Kalamata olive oil is not purple, as a bottle of any of these olive oils will prove.

With this traditional olive oil I conclude on my first post trying to explore the different types of olive oils available on the net. For each olive oil I am going to talk about, I will have talked with the producer and often tasted my self the oil to make sure that all the olive oil benefits I have talked about are embodied in the various oils.

 Every now and then, I will also talk about olives and other olive products to make sure you can have more olive benefits and taste in your kitchen and life in general!
Tagged as: Extra Virgin Olive Oil, greek olive oil, olive oil online

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Will olive oil help fighting cancer?

A great news for all the lovers (or users) of olive oil! A Spanish research group is going to work on a research aimed at showing how regular use of olive oil in your diet can fight against cancer, and in particular breast cancer.
In the news published on the university website the Rector of Universitat Autònoma de Barcelona (UAB), and Pedro Barato, President of “Organización Interprofesional del Aceite de Oliva Español” presents the agreement signed with the Multidisciplinary Group on Breast Cancer Research (GMECM), directed by Dr Eduard Escrich, lecturer of the Department of Cell Biology, Physiology and Immunology.

The group of researchers will be working in 2010 on this research project over the next 5 years to take forward the a previous research where the group has already demonstrated that even a moderate intake of virgin olive Olive oil has been shown to fight cancer, oil slows down the spreading of breast cancer.

Previous studies (4. Extra Virgin Olive Oil Compounds Fight Breast Cancer) have already shown the olive oil benefits to fighting breast. Specific compounds found in olive oil (lignans and secoiridoids) seem to act against aggressive types of breast cancer by suppressing the Her2 gene.

In the past natural compounds found in plants such as olive oil that have an anti-inflammatory effect by removing free radicals, have already repeatedly shown to help in cancer prevention but no study has addressed this topic in depth to the extent of being able to use such compounds to create new more natural drugs to fight cancer.

In a press release of the research group at UAB says “Among the research studies to be carried out, some of the most prominent focus on the effects fats and oils can have on mammary (breast) tumors, and especially those of extra virgin olive oil, and an analysis of the molecular changes found in these tumors in all of the genome and in the specific genes implicated in this pathology.”

The leader of the research groups Dr Escrich has already worked in the past on the role of nutrition on preventing and fighting breast cancer and has won several awards on the subject of his research. In his studies he has shown the benefits of diets rich of olive oil in lowering the risk of various types of cancer.

Other studies have also shown that 1/3 of cancers are related to poor diets therefore in case you were not already 100% sure you should turn to a diet rich of high quality olive oil, this should give you the last push to improve your health and quality of life overall!

Using such an amazing and tasty food to improve your chances to avoid cancer is a no brainer decision! Have more olive oil and you will feel his benefits in your life for a long long term!
Tagged as: benefits of olive oil, cancer, Extra Virgin Olive Oil, olive oil health benefits
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Olive oil benefits to your hair

Do you feel your hair are getting dry and are suffering for the dry heating of our houses, or because the cold winter has forced you to wear hats or bonnets when going out, or just because your work is stressing you out? Then give them a treat based

Olive oil benefits to dry hair
on olive oil (of course!) and you will see the benefits coming!
As you should now know from my previous posts, one of the main benefits of olive oil is its nourishing property. Used on hair, olive oil can nourish, condition, and improve the strength and elasticity. Moreover, being olive oil a completely natural product, treating yourself with it will help reducing the stress caused by chemical products and therefore improve the health of your hair overall.


There are several products out there using olive oil to treat your hair, however, as a gift to make my readers forgive me for the lack of posting over the last month J, I am going to tell you how to prepare a completely natural treatment for hair based on olive oil:


INGREDIENTS (enough for 1 or 2 treatments, depending on the length and thickness of your hair)
½ cup olive oil

5 drops of an essential oil (lavender, eucalyptus, etc.)

1. Pour olive oil into a jar with a lid, then add the essential oil of your choice. Put the lid on the jar and shake well to disperse the essential oil. Let the mix sit for 24 hours in a cool, dark place. Shake again before use.

2. Rinse hair with warm water. Pour 1 tablespoon of oil treatment in the palms of your hands and warm it by rubbing your hands. Gently massage the oil into the scalp using your fingertips, in a circular motion. Massage with care the entire scalp and then rub the ends of your hair.

3. Take a plastic bag big enough to fit on your head and place it over your hair, secure it by tying or with a hair clip or clothespin, and let the oil to rest on your hair for at least a half-hour.

4. Rinse well, then shampoo as usual, possibly using a delicate shampoo.
The recipe for this treatment has been adapted from The Herbal Home Spa by Greta Breedlove (Storey Books, 1998). Do it well and you will see that the benefits olive oil can bring to your hair are higher than expected!

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Tagged as: benefits of olive oil, dry hair, olive oil for hair, olive oil treatment for hair
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Olive Oil Desserts Cookbook

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Olive oil benefits are nurmerous - Here's my list of the top 10 reasons to use extra virgin olive oil
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The label on a bottle of olive oil includes the basic nutrients in olive oil, but there's more. Comparing olive oil to other oils according to the label only, doesn't paint a full picture of the healt

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As far as fats go, olive oil is an excellent choice because of all the health benefits it provides, but dieting with olive oil is not the answer to losing weight.

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Simple, quick, and healthy recipe for homemade olive oil mayonnaise.
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How do you know what to look for when selecting olive oil for recipes? Flavour, smoke point, grade, nutrition and cooking method are all deciding factors.

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I use this salad dressing 3 -4 times a week. It's so simple and yet so delicious on fresh greens.
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What about olive oil for good cholesterol - hdl and bad cholesterol - ldl? Olive oil is an excellent choice for cholesterol too. Olive oil lowers bad cholesterol but doesn?t lower good cholesterol.
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The US has its own USDA olive oil grade standards, but they are not up to par as compared to the international standards.
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Finally back and some news

After more than a month from my last post I want to apologise to my readers…and say thanks to Luca and Mary who have emailed me asking if it was all ok! I have been a little busier than usual on a number of things, some of them about olive oil of course!

However, now I am back with a few news! Soon I am going to introduce some small changes to my website by organising better some of the old posts in three categories: olive oil benefits, reviews of types of commercial olive oils and suggestions on where to buy online the best olive oil products.

This is in line with the several requests I have received lately from readers who found the content of this blog very trust worthy and instructive and wanted me to suggest them some places where they could buy olive oil or related products to experience at best its benefits.

To start with, I am going to increase the reviews of olive oils you can find online. To this end, if you are a producer of olive oil and want to talk about your olive oil on this blog, please get in touch with me here.

Second, I am going to have a look around the web about other types of olive oil products which I know can really bring some benefits and will include a section where you can find the best selection I can come with! Of course this will be subjective given that I am not doing this a my job but just because I love olive oil and love talking about the benefits of olive oil…and being Italian, I also love to share with people the things I like most.

In the meantime, I am going to post my next blog about another, often neglected, possible use of olive oil, for the health of your hair!
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