Substitute Olive Oil for Butter

You can substitute olive oil for butter, margarine or other oils in almost any recipe. The basic rule is to use an equal amount of olive oil if the recipe calls for vegetable oil.This chart shows the substitution amounts for butter or margarine in imperial and metric measurements. <

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Dieting with Olive Oil

The idea of dieting with olive oil has gained popularity because of all the media hype in recent years about the Mediterranean diet.

It's not the answer to losing weight, but it is a step in the right direction. Olive oil, like any other edible oil is fat. It has 120 calories per tablespoon just as other oils do.

Use virgin olive oil in place of lard, butter and other oils because it has superior flavour, is high in vitamin E, polyphenols, mono-unsaturated fat, and is unrefined.

Olive oil is a big part of it, but the Mediterranean diet consists of twice as much fresh fruit and vegetables, more legumes, nuts, unrefined cereals, and alcohol, but less saturated fat. Read more on the diet page at little-known-food-facts.

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About Me and My Journey to SBI and AOO

Hi, my name is Lynn. Here I am with my husband John and our daughters, Tara, Jacy and Leah. They are the passion behind Amazing Olive Oil.

This site is a work in progress. I am adding content on a continual basis. It is best viewed at a resolution of 1024 x 768.I find it difficult to read the small type on computer screens sometimes, but increasing the text size under the view tab in your browser helps. Thank you for taking the time to visit and please come back again.

I completed a college education and had a good paying government job with all the benefits before my girls came along. I even went back to it on a part time basis between each of them, but there came a time when I had to decide to either return to my position (Jacy was three months old) or give up my permanent employee status and stay home to raise the girls. I decided to stay home. That was 11 years ago.

I've known since then that I wanted to work at home. I wanted to be able to take our pet to school for show and tell, volunteer in their classrooms, chaperone field trips, and be here when they got home, but I just didn't know how or what?

I worked part time here and there, but money was the only motivation for those jobs, there was no passion. A couple years ago, I began to search for what I would do with the rest of my life. Pretty heavy stuff. I spent hours scouring the internet until I finally stumbled upon SiteSell. I have a tendency to over analyze and the $299.00 purchase price kept me from doing anything for several months. I kept returning to Site Build It though, and read everything I could find until I finally decided to go for it. I'm so glad I did. $299.00 may seem like a lot when you can get web hosting for under $10.00, but there is so much more to SBI than web hosting.

The action guide, (SBI manual) took me through the entire process of finding my niche, researching its market, and building a site. I started with my interests: photography, arts and crafts, camping, gardening, and natural food. Digging deeper into natural food, I found I had a real passion for raising awareness of the dangerous ingredients found in food and personal care products. I use olive oil for many things, but olive oil soap was what sparked my passion. I'm still working my way through the guide, it's divided into days 1 through 10 (not to be completed in just one day) and I've been working on day 6 (building content or writing all the pages) for three months now. I knew absolutely nothing about building a website or internet marketing, but I've learned so much.

SBI is transforming me from a web surfer to a Web Master.

I have watched my website ranking climb by the millions and then thousands every few days and I've really only just begun.
If you have dreamed of staying home with your children and financial independence, you owe it to yourself - check out SBI!

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Olive Oil Mister / Sprayer

Why use an olive oil mister? Several reasons actually...here are a few I've come up with.

Use less oil - If your fat intake is a concern, you can get far more coverage with much less oil when using a mister. It's great for spraying salad greens, bread, pasta, popcorn, cookie sheets, muffin tins, cast iron pans and more.

Less Mess - Sometimes I mix salad dressing in a dressing bottle with a cork. (An olive oil mister won't work if you add crushed garlic or fresh basil to the dressing.) It's almost inevitable that there will be drips down the side of the bottle and a ring of oil left on the table afterwards or an entire plate of dinner left floating in a a sea of dressing. (If you have children, you can probably relate to that one.) An olive oil mister can make applying salad dressing much easier, even kind of fun for kids. I find it works well with my basic everyday oil and vinegar dressing.

It's economical, earth friendly and natural - I've never purchased an aerosol cooking spray. I prefer not to pay more for added chemicals or contribute to the waste in our landfills. I had to laugh while reading about Pam's olive oil cooking spray on their website the other day, but it really isn't funny at all.

First, they compare the fat content of their spray with oil and butter, but they compare a one second spray with a tablespoon of oil or butter. That's hardly a fair comparison if you ask me. I know I could coat a 12 cup muffin tin with one tablespoon of olive oil, but there's no way I could do it with a one second shot from a spray can!

Then, they make the "fat free" claim. This is really good. You see, if a product contains less than a certain amount of fat it can make this claim. So say that amount is .5 grams per serving. The manufacturer simply defines a ridiculously small serving size in order to legally make a "fat free" claim. Such is the case here. It's oil, it can't be fat free. It contains fat along with grain alcohol, natural lecithin & propellant. This particular olive oil spray defines one serving as a one fifth of a second spray. Is it even humanly possible to spray for one fifth of a second?! Labels have become a word game, a puzzle that most of us don't have the time to decipher. It's deceptive, misleading and so frustrating, but that's a whole other story. I had better not even get started on that subject right now.

Why not try olive oil for frizzy hair instead of paying big bucks for drug store or salon treatments and conditioners?;">An olive oil mister or sprayer is a healthy, less expensive, and convenient alternative. A mister works by pumping air into the container to create pressure for an aerosol kind of misty spray. I had a pampered chef pump mister, that didn't work that well for me and won't pump at all any more, so I've been shopping for a new one. There are many to choose from and I've read a lot of mixed reviews while trying to decide which one to buy. Some of the more popular ones are made by Norpro, Cuisipro, Misto and Hoffritz. Based on the reviews I've read and the fact that it is stainless steel so it blocks out light, I'm going to order the Cuisipro Stainless-Steel Spray Pump Non-Aerosol Mister. Click here to see several different misters.

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Olive Oil Skin Care

There are many ways and reasons to use olive oil for skin care. Let's explore some of the more common applications and my top three reasons for using olive oil on my skin.

Each of these uses will become a link to more information as I work my way through them. Check back or subsribe to my blog to keep up to date.

Olive Oil for Dry Skin, body lotion, body wash, moisturizer, body butter, face cream, hand cream, skin cream, bath, beauty and lip balm

olive oil sun protection

olive oil and stretch marks, wrinkles

eczema olive oil

psoriasis olive oil

olive oil facial, facial cleanser,

olive oil spa

ozonized olive oil, ozonated olive oil

olive oil acne treatment

What you put on your body ends up in your body. That's why I use olive oil for skin care. I've been reading forums and websites to gain a better understanding of what people are looking for in their skin care products and I've made a surprising discovery. The focus is almost always on what is in the product while little attention is given to what isn't in the product.
In my opinion, what isn't on my skin is just as important as what is.

Would you continue using creams, lotions, massage oils, toners, cleansers, masks, etc knowing that some contain chemicals that are known carcinogens? Many contain chemicals that haven't even been tested and are not regulated.

#1 reason I use olive oil skin care is what's not in it. It starts with the extraction process. Olive oil differs from other oils because it is extracted from a fruit, not a grain or seed. That in itself may not seem like such a big deal, but it is. Virgin and extra virgin olive oils are made by mechanical extraction only. Some are filtered to eliminate little bits of olive left, but the best in my opinion, are not. That's it. Just fruit juice! If you would like to learn more about the different processes used to extract the oil, visit my extraction processes page

Seed and grain oils are more difficult to extract and require the use of heat and chemicals. The oil is then put through a filtering process and by the time it's bottled, well...there really isn't much left of the beneficial nutrients and compounds.

#2 reason I use olive oil skin care because of what is in it. Olive oil is full of nutrients, vitamins, antioxidants, and natural compounds that benefit our bodies inside and out. Some that are especially good for our skin are:

Antioxidants - Olive oil is rich in antioxidants including vitamins A and E, polyphenols, phytosterols and avenasterol. They work to neutralize free radicals and repair cell membranes. A free radical is an unstable molecule created by exposure to things like cigarette smoke, pollution, alcohol and radiation.

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 micro-organisms 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.

Learn more about the nutrients in olive oil and their benefits on the
Olive Oil Nutrients page.

#3 reason I use olive oil skin care - It's cheap! I know, that doesn't sound right. Olive oil is not known as a cheap alternative to other oils for culinary uses, but it is when compared to other skin care products. I don't use gourmet, unfiltered special olive oils at $35.00 for 500 mls, but I do use a grocery store extra virgin. The amount of money people are willing to part with for beauty products is staggering. Age defying, wrinkle reducing, skin firming, acne fighting, blemish diminishing, along with re-hydrating, moisturizing, exfoliating, cleansing, and the list goes on and on. Most of which are packed full of synthetic chemicals, colours, artificial fragrances etc. etc. I've found that plain old extra virgin olive oil and a few other basic natural ingredients are all I need for my skin care.

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Selecting Olive Oil for Recipes

How do you know what to look for when selecting olive oil for recipes? Flavour, smoke point, nutrtitional value, grade, and variety are all deciding factors.

Flavour ? The wonderful flavours of olive oil are what set it apart from all other vegetable and seed oils, but will an unfiltered extra virgin olive oil be over powering in the dish, or will it compliment and bring out the flavours of the other ingredients? Are you going to be using it as a condiment and want that olive flavour, or would you prefer not to taste the oil at all?

Try to match the olive oil to the other ingredients when selecting an olive oil for recipes. Keep in mind that an extra virgin olive oil will have a stronger flavour and is best suited for use with other strong flavoured foods. You may want to choose a late harvest extra virgin that is made using ripe olives. The nutritional value is lower, but the flavour is mellow. Use it with fish and other delicately flavoured foods. If you are using the oil to dip bread into, dress a salad, or drizzle on vegetables and pasta, you will want a flavourful olive oil.

If you love butter as I do, try oil that has a buttery flavour characteristic. The Arbequina olive variety or a later harvest oil produces a buttery more mellow flavour. I found just such an olive oil made by Can Solivera and several others from Spain at La Tienda.com - a great site for Spanish food, ceramics, gifts, wine and more. Click here to visit their food page. You'll find a link to olive oil in the left margin.

Olive oil makes an excellent substitute for butter , margarine and other vegetable oils in baking. You will use less oil than butter, so there will be less fat in the final product and olive oil is high in monounsaturated fats, lower in saturated fats and loaded with antioxidants. Bread has been made using olive for centuries it can be used for muffins, cakes or any baking really. If you?re concerned about the strong olive flavour, again maybe a later harvest olive or arbequina variety would work well.

Smoke Point - Will you be heating the olive oil? Which method of cooking are you planning to use?

The smoke point is another consideration when selecting olive oil for recipes that involve heating the oil. The International Olive Oil Council states that the ideal temperature for frying is 180?C (356? F) and olive oil has a smoke point of 210?C (410?F). Refined olive oil (pure, light or extra light) has a higher smoke point. It would be an expensive waste to use a premium extra virgin for deep-frying since the heat causes it to lose flavour and nutritional value. It may still be more expensive than other vegetable oils, but the vitamin E and antioxidants offer more stability and it can be re-used up to four or five times. Olive oil can be used for deep-frying, grilling, broiling, saut?ing, stir frying, and baking. If flavour isn't a factor and you prefer not to use olive oil at higher temperatures, try coconut oil. I read about it at eat-it-healthy.com - great informative site, here's the link: Healthy Oils

Nutritional Value ? The number one reason I use olive oil is for its health benefits. It is a rare occasion when I deep-fry, so most of my family?s olive oil consumption is in dips, dressings, mixed with butter as a table spread or on popcorn. The very best olive oil you can choose is organic raw (unfiltered) extra virgin olive oil bottled in coloured glass and purchased within a year of harvest. I have read on some websites that heating olive oil does not affect its nutritional value. Sorry, I don?t believe that and the sources I have found to be most credible don?t agree either. I?ve also read that refined olive oil contains the same health benefits as extra virgin. Wrong again! For one thing, extra virgin contains between 50 and 80 parts per million polyphenols, where as refined oils only have about 5 ppm. And that?s just the polyphenols! There are a lot more vitamins and antioxidant compounds that are surely lost in the refining process as well.

I recommend choosing extra virgin or virgin olive oil when selecting olive oil for recipes. There are plenty to choose from, try different varieties within these two olive oil grades. They say olive oil is like wine in that quality makes all the difference and once you?ve tasted the good stuff, you won?t want to go back.

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Olive Oil Benefits

1. It's Natural! - the best of olive oil benefits. Extra virgin olive oil is nothing but fruit juice extracted mechanically from olive fruit. There is no heat or chemicals used in the extraction process. My favourite and the most beneficial is a fresh organic unfiltered extra virgin olive oil. Follow this link for more information about olive oil grades.

2. Flavour - It just tastes good. I guess I would have to say it is an acquired taste and some people just don't like the bitter characteristic of some oils. There are olive varieties known for their mild flavour and olive oil pressed from ripe olives is smooth, mellow and buttery.
substitute olive oil for butter

3. Nutritional Value - vitamins E, K, and A as well as polyphenols, squalene, oleocanthol, triterpenes and hundreds more micronutrients make olive oil a healthy choice. Read more about olive oil nutrients.

4. Oleic Acid - oleic acid (omega 9) makes up 55 - 85 percent of the fatty acids in olive oil. Don't confuse this with the amount of free oleic acid which is the main factor used to determine the grade of the olive oil and the lower the better. It's great for your skin - read about common oils used in soaps and how they can do so much more than just clean your skin at romancing-the-soap.com Oleic acid aids in keeping our arteries supple and helps prevent cancer.

5. Hydrogenated Oils - olive oil is not hydrogenated oil. Hydrogenation creates dangerous trans-fats found in margarine and many other packaged foods. Please read this page for more information about hydrogenated oil and trans-fats.

6. Heart Health and Cholesterol - extra virgin olive oil is high in polyphenols (a powerful antioxidant) and monounsaturated fat which contributes to lowering bad cholesterol. Read more about this health benefit here.

7. Cancer - researchers at the University of Oxford believe that olive oil may be just as effective in the prevention of colon cancer as fresh fruits and veggies. A diet rich in olive oil has been shown to reduce the incidence of colon., breast and skin cancers.

8. Blood Pressure - Studies now indicate that extra virgin olive oil may help to lower blood pressure. Patients were able to reduce or eliminate the need for medications when olive oil was consumed on a regular basis.

9. Alzheimers - this disease is associated with the clogging of arteries caused by cholesterol and saturated fat. Replacing other fats with olive oil will reduce the risk.

10. Gallstones - Olive oil promotes the secretion of bile and pancreatic hormones naturally and lowers the incidence of gallstones.

There are more olive oil benefits. It's great for skin and hair care , used in natural remedies, and is a more versatile cooking oil than you may think.

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For information on all kinds of health issues, visit Yahoo Health

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Olive Oil Mayonnaise

2 egg yolks
3 tbsp (45 mls) lemon juice - fresh is always best
? tsp salt - I like to use sea saltPinch of white pepper
1 cup olive oil - I always prefer to use extra virgin. See Selecting Olive Oil for Recipes for more info.

Or, try this one using whole egg. I like to cook, but I really don?t like fussing around seperating eggs if I don't have to.

1 egg
1 tbsp (15 mls) lemon juice
? tsp ( 2 mls )
pich of pepper
1 cup olive oil

Using a whisk, stick blender, or regular blender - combine the egg, lemon juice and seasonings and mix until well blended. Mix at low speed if using a blender.

Add olive oil a little at a time or in a constant small stream. The ingredients will emulsify and thicken. Walla - mayonnaise!

Variations: Try adding these ingredients for a tasty mayo.

Herb Mayo - Add ? cup (60 mls) coarsely chopped herb of your choice just before adding the olive oil.

Garlic Mayo - Add 1-2 tsp (5 -10 mls) minced garlic after the mayo is blended.

Curry Mayo - Add 1-2 tsp (5-10 mls) curry powder after the mayo is blended.

A note about using raw eggs - I checked it out on the Wikipedia site and learned that the incidence of a salmonella contamination found in eggs is quite rare. About 1 in 30,000. The shell of an egg acts as a seal against bacteria, but if damaged, can fail. When using eggs raw, choose the freshest eggs possible. Check for any cracks or weaknesses on the shell. The larger end of an egg is where the air cell is. An older egg has a larger air cell and a good way to check for freshness is to put the egg in a container of water. A fresh egg will stay at the bottom while an old egg will float to the top.

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Olive Oil Shelf Life and Storage

It starts with the olives themselves. Green (unripe) olives have a higher vitamin e and polyphenol content. Vitamin e and polyphenols are anti-oxidants and since oxidization leads to rancidity, more antioxidants mean less susceptibility and a longer olive oil shelf life.

The length of time between harvest and pressing or crushing is also crucial. The olives should be kept cool and processed within 24 hours or they will start to ferment and oxidize.

The extraction process also plays a role in olive oil shelf life. Some techniques subject the crushed olives to more light, heat, and air. Some also add more water to the olive paste during the separation process, which washes away the water-soluble polyphenols.

There are brands that state the production date on the container, but many do not. Choose an olive oil that is no more than a year old or buy it from a store where you know the turn over is quick. Avoid bottles that have dusty tops and reach for the bottles on the lower shelves or at the back where there is less light. Fresh products are usually placed at the back or lower shelves. I follow this same rule when buying bread, milk, and many other items.

I love the idea of an olive oil of the month club. The product arrives in your home much sooner after harvest than it would have otherwise and you have the opportunity to try many different olive oils without searching all over town or the internet. If you don?t use enough to buy every month, you can opt for a seasonal delivery and receive a fresh supply every few months.

Finally, storing olive oil properly once you have it home will minimize deterioration and loss of quality. If you don?t use a lot of olive oil, buy it in smaller bottles. I do encourage you though, to use it in place of other fats whenever possible. Don?t add more fat to your diet by using olive oil, replace it instead.

Anyway, I buy 1 litre bottles and that lasts me about a month. It would be fine in a cool dark cupboard, but I pour it into smaller air tight bottles. I leave one in the cupboard for everyday use and the extra goes into the refrigerator.

Olive oil turns cloudy and solidifies when it?s stored in the fridge, but it doesn?t hurt the oil and it returns to normal once warmed up again. We eat salad greens with dinner four to five times a week, so we go through a fair bit of salad dressing. I mix up enough of my favourite simple dressing recipe and store it in a ceramic decanter in the fridge.

To sum up, olive oil shelf life is dependent on several variables. To help insure you?re getting the most out of your olive oil, keep the following in mind:

1. Buy fresh extra virgin olive oil.
2. Quality makes a big difference, spend as much as you can afford.
3. Choose opaque or dark coloured containers.
4. Purchase smaller amounts more often.
5. Store it properly once you have it home.

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Olive Oil and Good Cholesterol

Here?s how it works. There are two types of cholesterol. The first is HDL(high density lipoprotein) the good cholesterol because it helps clear your arteries. Then there?s LDL (low density lipoprotein) the bad cholesterol because it clogs your arteries.

Saturated fats like those found in meat and dairy products increase your bad cholesterol and decrease your good cholesterol.

Polyunsaturated fats found in vegetable oils such as corn or soy lower your bad cholesterol, but they also lower your good cholesterol.

Monounsaturated fats found in fish and olive oil don?t lower the good cholesterol, but lower the bad cholesterol. Perfect combination! Our bodies need fat, but we can choose healthy fats by eating foods like fish, olive oil, nuts, and avocados.

Finally, I can't call this page finished without addressing hydrogenated oil and trans-fats. Too much saturated fat and cholesterol is not healthy, but at least they?re natural and our bodies need them. Hydrogenated oils are full of unnatural trans-fats and in my opinion are the ones that are the most important and tricky to avoid. Please follow this link to my page about hydrogenated oil and trans-fats. You can?t afford not to educate yourself about this health hazard.

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This website and its contents are provided "AS IS" without warranty of any kind, either express or implied, including, but not limited to, the implied warranties of merchantability, fitness for a particular purpose, or non-infringement.

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Amazing Olive Oil is committed to protecting your privacy.

From time to time as you explore this site, you may choose to provide your email address and/or other personal information in order to utilize a service that is offered.

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Olive Oil Sun Protection

Japanese scientists found that applying Extra Virgin Olive Oil as an after-sun lotion slows tumor growth in mice as reported in New Scientist Magazine.

Olive oil sun protection is a misleading phrase. Olive oil doesn't protect against skin damage caused by the sun, but it does go to work repairing damaged skin and protecting against skin cancer.

Ultra violet rays as well as cigarette smoke, pollution and alcohol create free radicals that cause damage to our cells. Antioxidants such as vitamin E and polyphenols are abundant in olive oil and known to clean up or neutralize those free radicals.

Masamitsu and his colleagues from Kobe University School of Medicine gave hairless mice three UV sessions per week. Five minutes after each session, they applied either regular or extra virgin olive oil to the skin of the mice.

After 18 weeks, the mice that had no oil or regular olive oil were growing skin tumors. But, the mice that were treated with extra virgin olive oil took six more weeks to show any signs of tumors - the tumors were smaller, less frequent and there was less DNA damage to the skin cells.

I don't believe there is such a thing as a safe sunscreen. I learned from the folks at Terressential.com that there are companies out there that make sunscreens and call them organic, but they contain synthetic chemicals.

But what about natural sun blocking minerals like titanium dioxide and zinc oxide, aren't they safe?

The truth is both chemical sunscreens and physical sun blocks like zinc oxide create free radicals when exposed to sunlight. Those free radicals are what cause skin cancer. You did read that right. The sunscreens themselves cause free radicals when exposed to sunlight. So, you may as well have taken your chances with the sun itself causing that same damage.

According to their research, Terressentials concluded that sunscreen give us a false sense of security. They may prevent sunburns, but they do little or nothing to prevent skin cancer or aging of the skin caused by sunlight.

There is substantial evidence that there is an increase in cancer when sunscreen products are used.

You can't and shouldn't stay out of the sun at all times. We need some direct sunlight for our bodies to produce vitamin D. It is impossible to get enough vitamin D from food sources. Sunscreens block the rays that our skin needs to produce vitamin D and there has been a substantial rise in diseases related to its deficiency. The worst time to be out in the sun is between 11:00 am and 3:00 pm, so....

- Plan your outdoor activities for morning, late afternoon or evening.

- When you are in the sun during those hours, cover up with some light, loose clothing or stay in the shade as much as possible.

- Use olive oil and shea butter to feed your skin and keep those free radicals under control.

P.S. - I buy my shea butter at UnrefinedSheaButter.com. It's fresh, smooth, inexpensive and I love the mild nutty liquorice scent. I've paid $10.00 for a 4 oz container of unrefined shea butter that was grey, grainy and smelled terrible! The two products can't even be compared. Oh, and I can buy four times that amount here (1 pound) for less than $10.00.

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Hydrogenated Oil and Trans-Fats

Hydrogenated fats are found in many foods. That?s why I say it?s the most difficult fat to avoid, but it?s definitely the most important one to avoid. I used margarine for years and was totally oblivious to the fact that it was harmful to my health.

My motivating factor back then was price and it?s so much cheaper than butter. These days, I use olive oil whenever I can, mix it with butter, or just use butter. The thing is, hydrogenated fat (trans-fats or trans-fatty acids) is hidden in a lot of foods and if you?re not a label reader, you may be totally unaware of how much you?re consuming. If you read through the list of ingredients on a package, you may not see ?trans-fat? or ?trans-fatty acids? but you may see ?hydrogenated? or ?partially hydrogenated?.

New laws are requiring that the amount of trans-fatty acids be included in the nutrition facts on packaged foods, but be careful here. The USDA allows for a claim of "0 trans fat" if the serving size contains less than .5 grams. Fair enough, but check out the serving size. Some manufacturers will define a very small serving size in order to get away with making that claim. Tricky and underhanded if you ask me, but this is the sort of stuff the consumer is up against.

Trans-fats are found naturally in very small amounts in foods like pomegranates, cabbage, peas, meat, and milk, but these are beneficial to health. The concern is it?s use in processed pre-packaged foods including cookies, cakes, crackers, frozen foods, French fries, bread and cooking oils used in restaurants.

Research has linked trans-fats to an increase in coronary heart disease and infertility in women. Other studies show that trans-fats go straight to your middle, another risk factor for heart disease.

Nutritionists at Harvard estimate that replacing partially hydrogenated fats in the American diet with vegetable oils, would prevent at least 30,000 and possibly as many as 100,000 premature coronary deaths a year. That?s substantial and enough to make me think twice before I buy a box of snack crackers or use margarine in my favorite cookie recipe.

We lead busy lives, and many of us are just looking for simple, quick, and tasty foods. People trust that regulating authorities won?t allow dangerous ingredients or chemicals in consumer products, but they do and it?s up to us to be informed and aware so we can make wise and healthy decisions. Stay away from ?snack? and ?junk? foods and you?ll eliminate a lot of trans-fat. Not to mention sodium, preservatives, artificial colors, flavors, etc found in these foods. Is the convenience really worth the long term sacrifice?

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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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Olive Oil Desserts Cookbook

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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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Simple, quick, and healthy recipe for homemade olive oil mayonnaise.
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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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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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