I have long believed that the olive oil content is one of the major reasons of the success of the Mediterranean Diet. Eating more healthy fat is great for satiety and can help us avoid sugary snacking. The polyphenols in olive oil are good for gut health too. Thank you for the cookbook recommendation too.
I have often wondered about this given the advice for uncooked vs. the long traditions of cooking with olive oil as I used to wonder the same about the advice to eat all fermented vegetables raw when the traditional foodways did no such thing. And now we know that we do get great benefits from the dead microbes so enjoy them either way. I love the freedom of knowing that I can continue to enjoy olive oil just about any way I want. I look forward to reading the study.
To avoid cancer and heart disease - your evoo habit is worth continuing. There are so many things that affect weight - Iβd probably focus on adding in more foods like more veg and fibre and protein to feel full than reduce EVOO. Also alcohol a blind spot for many - adding to weight. Also time of eating, stress, sleep all worth getting right before worrying about evoo. Hard to comment without seeing a food diary but there are many areas to balance.
EVO has been my go-to oil for dressings and cooking all my life. I am Greek-Cypriot so I fill up my suitcase every time I go home to Cyprus, where it's much more affordable. I probably struggle to limit it to three tablespoons a day! And hence I worry that calorie-wise I might be consuming too much which doesn't help with weight management I think? What are your thoughts? x
I like the map! What a fun challenge it would be to create a dish from each of the countries contiguous to the Mediterranean Sea. My mouth is watering. Thanks, Jeannette, for helping us break out of the mold of Italy and Spain owning the Mediterranean foodway.
This is what I preach, what I do! For the last 25 years, even in my restaurant olive oil was the cooking medium of choice. We even fried in olive oil. Then somewhere 10 years ago, I fell in love with an olive grove in the Turkish Northern Aegean and started farming olives and pressing our own.
I donβt reject other fats, they have their places but, generally I use olive oil.
Also in Turkish/Istanbul cuisine we have a section dedicated solely on olive oil: olive oil braised dishes (zeytinyaΔlΔ± in Turkish, meaning with olive oil)
They are always vegetables, cooked in olive oil, served either room temperature or chilled, contain NO meat.
I have long believed that the olive oil content is one of the major reasons of the success of the Mediterranean Diet. Eating more healthy fat is great for satiety and can help us avoid sugary snacking. The polyphenols in olive oil are good for gut health too. Thank you for the cookbook recommendation too.
Thanks Dawn and hope you enjoy Greekish
Wonderful! As you know, I'm a big fan of olive oil, so this is peppery golden music to my ears π«
Bathe in it, cook in it, drench everything in it!! π€£
I have often wondered about this given the advice for uncooked vs. the long traditions of cooking with olive oil as I used to wonder the same about the advice to eat all fermented vegetables raw when the traditional foodways did no such thing. And now we know that we do get great benefits from the dead microbes so enjoy them either way. I love the freedom of knowing that I can continue to enjoy olive oil just about any way I want. I look forward to reading the study.
Thereβs something to be said for long food traditions!
To avoid cancer and heart disease - your evoo habit is worth continuing. There are so many things that affect weight - Iβd probably focus on adding in more foods like more veg and fibre and protein to feel full than reduce EVOO. Also alcohol a blind spot for many - adding to weight. Also time of eating, stress, sleep all worth getting right before worrying about evoo. Hard to comment without seeing a food diary but there are many areas to balance.
EVO has been my go-to oil for dressings and cooking all my life. I am Greek-Cypriot so I fill up my suitcase every time I go home to Cyprus, where it's much more affordable. I probably struggle to limit it to three tablespoons a day! And hence I worry that calorie-wise I might be consuming too much which doesn't help with weight management I think? What are your thoughts? x
I like the map! What a fun challenge it would be to create a dish from each of the countries contiguous to the Mediterranean Sea. My mouth is watering. Thanks, Jeannette, for helping us break out of the mold of Italy and Spain owning the Mediterranean foodway.
Thanks Noel. I love that idea - would mean lots of diversity of ingredients for the microbiome too!
This is what I preach, what I do! For the last 25 years, even in my restaurant olive oil was the cooking medium of choice. We even fried in olive oil. Then somewhere 10 years ago, I fell in love with an olive grove in the Turkish Northern Aegean and started farming olives and pressing our own.
I donβt reject other fats, they have their places but, generally I use olive oil.
Also in Turkish/Istanbul cuisine we have a section dedicated solely on olive oil: olive oil braised dishes (zeytinyaΔlΔ± in Turkish, meaning with olive oil)
They are always vegetables, cooked in olive oil, served either room temperature or chilled, contain NO meat.
Wow cool stuff. Great to hear more about Turkish Mediterranean cooking and your olive grove. What a wonderful thing to be involved in.