Just wanted to post a little something about the wonderfully delicious, amazingly healthy and extremely versatile olive. You can eat them whole, chop them up for a salad or crush them up to make oils, anyway you have this tiny fruit, it just seems to turn out good.
There are hundreds of varieties throughout the world, from the United States, Chile, Spain, France and Italy. Although most have similar qualities, some are very distinct. Most people are aware the "staple" olives found in most markets such as Ceringola, Leccino, Gaeta, Kalamata and Nicoise all with distinct flavors and textures.
I tend to use mostly Italian varieties in my cooking, simply because they are most readily available. These little gems tend to brighten up any dish or salad.
The health benefits are very promising as well. Olives are high in antioxidants and have anti-inflammatory qualities. Even more beneficial for us all is that olives unique nutrient makeup. Containing a very high (80%) monounsaturated fatty acid, which translates into being extremely good for your heart. In lay terms, the monounsaturated fats in olives can help decrease blood pressure, reduce risk of heart disease and both lower your bad cholesterol (LDL) and your the ratio between LDL and HDL ( good cholesterol). There is a lot of scientific jargon out there to support these findings, but you don't have to read about them, you can just enjoy your favorite olives or olive oil and know that its good for you!
Of course, everything in moderation. I think i will write some more later about olives and olive oils, but that's enough for now.
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