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 It's
that time of year again when we American's just love
to eat. First, it's the Halloween candy, then it's the
ol' turkey and stuffing and finally we wash it all down
with a month full of holiday festivities loaded with
egg nog, fruit cakes and cookies. Hey, I'm no different
than you, I LOOOOVE to indulge in the foods of the season,
but I've also found that the best way to feel great
right through New Year is to balance my diet by eating
the right kind of fats, the monounsaturated kind (OK,
so M 'n M's don't fall into this category, but we all
have our vices!! Moving on...)
Not
only do monounsaturated fats -- the kind found in olive
oils, nuts, avocados and, of course, California Ripe
Olives -- make your every day and holiday foods taste
better but they help to fend off heart disease and certain
types of cancer. (Now, how’s that for an end of
the year bonus.) So here’s my advice, "Eat
more Fat!" Just make sure to keep to the good monounsatured
stuff, the kind they’ve been chowing down in the
Mediterranean for centuries. And don’t go overboard,
make sure you keep it under 35% of your calories. Then
you’re certain to enjoy this and many more happy,
healthy and delicious holiday seasons for years to come.
Not
sure that you’ve heard enough from me? Here’s
what chefs
and nutritionists
are dishing out…
NUTS
ABOUT OLIVES-
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Have
you ever thought about why both nuts and California
Ripe Olives are so pop-in-your-mouth addictive? You’ve
been there, one second you’ve opened the can
and the next you’re scrapping for the very last
one. Both contain those yummy, meaty flavors that
make them simply irresistible by themselves, so you
can only imagine what they do in tandem to any simple
dish! Imagine no more and try it for yourself…just
remember, you may want to sneak a few strays to pop
in your mouth while the veggies are cooking.
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Nutso
Olive Couscous-
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- 4
medium carrots, peeled and sliced into disks
- 1
(9 ounce) red onion, peeled, halved and sliced
into strips
- 2
Tablespoons olive oil
- 2
cups chicken broth (or vegetable broth or
water)
- 1
(10 ounce) pkg. couscous
- 1/4
cup dried currants
- 1
cup California Ripe Olives, halved
- 1/2
cup chopped, toasted lightly salted almonds
or cashews, or combo
- 1/4
cup chopped parsley
Directions:
Toss carrots and onions with 1 tablespoon olive
oil. Spread onto a baking sheet and roast in
a 400 degree oven for 30 minutes until lightly
browned and tender.
Combine
broth and remaining oil in a medium saucepan
and heat to a boil. Stir in couscous and currants,
cover and remove from heat. Allow to sit for
5 minutes, then uncover and fluff with a fork.
Stir in California Ripe Olives, nuts, chopped
parsley and roasted vegetables. Serves 4-6.
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MAKE
ANY MEAL A MONO MEAL-
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You don’t even have to know how to cook to
boost those monounsaturated fats in your diet. Slice
up a few avocados and place them on your favorite
tuna or turkey sandwich. Sprinkle California Ripe
Olives and some roasted nuts onto your next salad
or warm cup of soup. Here are a few combos that
are perfectly munchable at this time of the year:
- Baby
greens salad with California Ripe Olives, roasted
beets, walnuts and grated gruyere cheese.
- Creamy
tomato soup with crispy bread croutons, California
Ripe Olives and a drizzle of olive oil.
- Sliced
smoked turkey sandwich with avocados, California
Ripe Olive Tapenade and roasted red peppers
on a crispy baguette.
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THE
GREAT GRAIN
RECIPE CONTEST WINNER
RECIPE
CONTEST-
[top]
Go
Nuts Over Olives
We’re
crazy for these little black fruits bursting with flavor,
and we know you are too. Time to get creative and show
us how nuts you can get by creating a special dish,
from appetizer to entrée, that contains both
California Ripe Olives and your favorite type of nuts.
We’ll test ‘em, taste ‘em and pick a
favorite. Send
us as many as you want. If you’re the
one lucky winner, your recipe
will be posted on our site and you’ll be cooking
away with your free gift pack of olives while your brand
new California
Olive Industry Apron in the New Year!
TRAVEL
WITH YOUR TASTEBUDS -
[top]
So you’re not able to fit an overseas trip into
your budget this year. Who can? That doesn’t
mean you can’t enjoy the cuisine of far away
lands. In fact, we recommend it! Treat yourself with
a taste of the sunkissed Mediterranean by cooking
with olive oil and other monounsaturated fats, eating
more whole grains and vegetables and lowering your
consumption of animal fats. You’ll find that
your meals taste better and you’re healthier
for it. Besides, it sure is more economical than the
plane flight!
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Fish
Provençal -
[top]
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- 2
Tablespoons olive oil
- 4
(6 ounce) sea bass, halibut or snapper filets,
salt and pepper to taste
- 1
(7 ounce) bulb fennel, chopped
- 1
medium leek, chopped
- 1
large (10 ounce) tomato, chopped
- 1
cup California Ripe Olives
- 1
Tablespoon chopped thyme
Directions:
Heat oil in a large sauté pan over medium-high.
Season fish filets with salt and pepper, then
place in pan and sear for 3-4 minutes on both
sides. Transfer lightly browned fish to a clean
plate and set aside.
Stir
fennel and leeks into sauté pan and cook
for 3-4 minutes over medium-high heat until
just tender. Turn heat down to medium, add tomatoes
and continue cooking for 2-3 minutes until juices
begin to release. Stir in California Ripe Olives
and thyme, then place fish filets back into
the pan. Turn heat down to simmer, cover and
cook for 2-3 more minutes until fish is cooked
through and well heated.
Take
a look at some of our other California Ripe
Olive recipes.
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