A Few Useless and Not So Useless Bits of Olive Oil Information

A Few Useless And Not So Useless Facts About Olive Oil
just in case you were wondering…
 
• Olive oil is medically proven to be good for your heart and good for your overall health.
• Olive oil aids in lowering your LDL cholesterol (mine has dropped 100 points since making the switch to olive oil)
• Olive oil is not a genetically modified food!
• Olive oil is great for lactose intolerant people.
• Olive oil does not contain trans fatty acids (bad for you).
• Olive oil is not hydrogenated (bad for you).
• Olive oil can be kept in your food storage.
• Olive oil can be stored in your refrigerator.
• Olive oil can be frozen.
• Olive oil is technically a fruit juice.
• Olive oil is pressed and not chemically extracted.
• Olive oil is a great massage oil.
• Olive oil was called “the great therapeutic” by Hippocrates.
• Olive oil is produced by over 450 companies in California and Texas.
• Olive oil is high in healthy monounsaturated fats (good for you).
• Olive oil tastes great in traditional desserts (come see for yourself).
• Olive oil makes your heart and tummy smile.
• Olive Oil Desserts have 1/3 less fat and calories.
• Olive Oyl was Popeye’s girlfriend.
• Olive oil has so many beneficial uses, I will need to continue this list on another post!!!

And there will be another post, oh yes….. another post indeed…..

Have a sweet day,

Micki

Buy a copy Of Olive Oil Desserts Today!!!

 

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Excerpt- Is Someone Having A Heart Attack or Stroke?

By now, many people are aware that olive oil is very high in monounsaturated fatty acids (MUFAs). And those MUFA’s have been medically proven to reduce the risk of heart disease. However, nothing is 100% foolproof, and if someone you are with were having a heart attack or stroke, would you know what signs to look for?

Someone sent me an email the other day and mentioned how helpful a page in my cookbook was. It is only one page, but that page teaches you how to recognize the signs and symptoms associated with a heart attack or stroke in progress. Sometimes the person who is displaying these symptoms may not know what is happening to them.

Please read an excerpt from Olive Oil Desserts and learn the signs. Who knows… someday you may save a life with this simple information!

Heart Attack Warning Signs

• Uncomfortable pressure, squeezing, fullness or pain in the center of the chest
that lasts more than a few minutes or goes away and comes back.

• Pain or discomfort in one or both arms, the back, neck, jaw or stomach.

• Shortness of breath, with or without chest discomfort.

• Other signs such as breaking out in a cold sweat, nausea or lightheadedness.

• Sudden numbness or weakness of the face, arm or leg, especially on one side of
the body.

Stroke Warning Signs

• Sudden confusion, trouble speaking or understanding.

 • Sudden trouble seeing in one or both eyes.

 • Sudden trouble walking, dizziness, loss of balance or coordination.

 • Sudden, severe headache with no known cause.

Not all of these warning signs occur in every heart attack or stroke. If some
start to occur, get help immediately. Heart attack and stroke are medical
emergencies! Call 9-1-1 

Source: American Heart Association

I am wishing you a sweet day, filled with healthy and happy baking, without trans fats and hydrogenated oils!!! Go olive oil!!!! (can you tell I love the stuff?)
 
Micki

P.S. Recipes and olive oil info coming soon!!!

Source: American Heart Association
 
I am wishing you a sweet day, filled with healthy and happy baking…. without those yucky trans fats and hydrogenated oils!!!

Go olive oil!!!! (can you tell I love the stuff?)
 
Micki

P.S Recipes and olive oil info coming soon!!!

Focaccia Bread

Dreaming of Bread

 

By Micki Sannar

 Because I have long dark hair and wrote a olive oil dessert cookbook, often people think that I am of Italian descent. I was once at a friend’s home for a wedding reception and their entire family was there. A bunch of people were crowding in the kitchen (where I almost always find myself at gatherings like this), when I was asked more than once, where I fit into the family (cousin, aunt, the wife of a mobster)? I answered that I was a Antonio’s cousin. I didn’t know anyone named Antonio; I just pulled that name out of thin air. So here I was waiting to say the words “just kidding”, but no one questioned me. I guess there must have been an Antonio and he must have been ridiculously good looking.

 If you catch me in the right mood sometimes pretend that I am Italian. I especially like to toss out words like bravissimo, ciaoand grazie. It sounds so natural to use these words…. Who knows, If I dig far enough into my family tree, I might just find that I am indeed, Italian…

What an honor to be mistaken for an Italian because other than California olive oil, I believe some of the finest olive oil comes from Italy. I also believe that Italian food is a gift from the Gods. One of my favorite delights from Italy is the bread, especially facoccia bread. Nothing makes me daydream more than the thought of a warm piece of facoccia dipped in a blend of extra virgin olive oil, balsamic vinegar, and fresh basil. In fact, it is a family favorite. When I bake facoccia bread it is as if the aroma transcends out the front door and down the street, because the door starts knocking and doesn’t seem to stop until the bread is gone, gone, gone. If you enjoy a good, crispy, yet soft, flavorful bread, than this simple and delightful piece of Italy is calling your name. BUON APPETITO!

 Homemade Focaccia Bread

1 teaspoon            

2 ¾ cups

2 teaspoonfuls

4 Tablespoons      

1 ½ teaspoon

5-6 cups   

¼ cup             

sugar

warm water

active dry yeast

extra virgin olive oil

coarse salt

all purpose flour

parmesan cheese (freshly grated)

Fresh or dried Italian (rosemary, thyme, basil)

Freshly ground black pepper

 

In a large bowl, dissolve sugar into 1/4 cup of the water. Sprinkle in yeast and stir well. Allow to proof (will look bubbly) about 5 minutes.

Add remaining 2 1/2 cups of water, olive oil, and salt. Add flour in one cup increments. Knead dough until smooth and elastic, 4 to 5 minutes in an electric mixer fitted with a dough-hook , or 8 to 10 minutes by hand.

Form dough into a ball, and place in a slightly oiled bowl. Cover with plastic wrap, and let rise at room temperature until doubled in bulk, 1 to 1 1/2 hours.

Spread dough evenly onto an oiled baking sheet. Spray tops and cover with plastic, and let rise for 30 minutes.

Dimple surface of dough with your fingertips, leaving deep indentations. Cover again, and let rise until doubled, 1 1/2 to 2 hours.

Pre-heat oven to 425°F. Drizzle some olive oil on top of dough, allowing dimples to fill. Gently spread oil over surface without deflating dough. Brush lightly with water, then sprinkle with salt; pepper, herbs, and Parmesan cheese.

Bake for 25 to 30 minutes, or until golden brown. Remove from oven, and slide onto a wire rack. Serve as soon as possible.

 

© Micki’s Kitchen 2008