Post Tagged with: "Olive"
The origin and expansion of olive tree
Author: admin
Posted: October 13, 2013
The origin of the olive tree is lost in time, coinciding and mingling with the expansion of the Mediterranean civilizations which for centuries governed the destiny of mankind and left their imprint on Western culture. […]
Baked Sardines with Vegetables
Serves/Yields: 4 persons
Time: 1 hour
Difficulty: Easy
Season: All seasons
Greek: Sardeles me lahanika
A very easy recipe. Kids love it. From Leda, a friend of Greek-Recipe.com
Dining in Ancient Greece – Nutritional Habits
Author: admin
Posted: October 5, 2013
Such was the importance of sailing and fishing that fish was a major part of the local diet. Fish, shellfish, squid and eels were consumed in near any manner possible. The richer families may extend […]
One of Greeks Favorites – Garlic Sauce
Author: admin
Posted: October 5, 2013
I could write a Phd on the subject of Garlic Sauce! It is one of the “national” dishes of the whole Mediterranean area. I can’t explain the reason why this combination of garlic with something starchy is […]
Mediterranean Diet Pyramid
Author: admin
Posted: September 30, 2013
This Pyramid, which represents the optimal, traditional Mediterranean diet, is based on the dietary traditions of Crete and southern Italy in the 1960s. It is structured in the light of nutrition research carried out in […]
Olive Oil Consumption and Human Health
Author: admin
Posted: September 30, 2013
OLIVE OIL AND HUMAN DISEASES Olive oil and cardiovascular disease: Chholesterol and artherosclerosis The beginnings of the current interest in the Mediterranean diet, characterised by a low content of saturated fatty acids (animal fats and palm […]
About Table Olives
Author: admin
Posted: September 30, 2013
The olive fruit is a drupe. It has a bitter component (oleuropein), a low sugar content (2.6 – 6%) compared with other drupes (12% or more) and a high oil content (12-30%) depending on the […]
Olives & Olive oil
Author: admin
Posted: September 28, 2013
Olive oil is classified according as its oleic acidity (fatty acid content), the most important element in determining its grade, and to its flavour, colour and aroma. The European Union has defined a specific 30 […]
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