Clare Ferguson’s Olive Oil: Cooking, Exploring, Enjoying, a book I recently discovered at Whole Foods Market, is a great guide that outlines the process of making olive oil and then takes the reader on a tour through the various countries that grow olives and produce olive oil. Of Sicily, she writes:

It was the Ancient Greeks who originally introduced the olive tree to the Italians and it is in the Western Greek colonies of Southern Italy and Sicily, after all, where the best-preserved Greek ruins are to be found and some of the finest olive oil is produced.

She also defines the various labeling terms, providing the consumer with important advice on how to choose a good oil. Ferguson is very familiar with olive oil’s health benefits, and writes:

The Healthy Oil: Olive oil is one of the most delicious and natural of all lipids (fats) and an absolute health bonus. By choosing the lower grades you deprive yourself of some of the health benefits.

She also includes a recipe section that covers sauces, salads, appetizers, main dishes and desserts from all over the Mediterranean. Some of the highlights include a vegetable fritto misto, which is a popular Italian vegetable side dish that consists of mixed vegetables battered and deep fried, and a delicious recipe for focaccia. To all the health zealots, Ferguson notes:

…minimal oil is absorbed if the temperatures are right and, in any case, olive oil does not degrade at high frying temperatures: a bonus since most other oils are damaged in this treatment.

Overall, Ferguson’s book includes great information about how and where olive oil is produced as well as some very tasty ways to use it. Buon appetito!

Our friends at Oldways, a think tank that promotes healthy eating, drinking and lifestyles, have designated the month of May as “Mediterranean Month.” Well-known for their advocacy work around the health benefits of the Mediterranean Diet, Oldways has outlined a number of ways to get involved and eat Mediterranean, including:

1) A Recipe Contest: share your favorite recipe using at least two Mediterranean Diet ingredients;

2) Mediterranean Menu Ideas: a sample menu for seven days of breakfasts, lunches and dinners;

3) Budget Friendly Recipes and Shopping Tips: suggestions on how to save money at the grocery store and over a dozen inexpensive recipes; and

4) Calendar Tips: tips for how to enjoy Mediterranean Month each day of May.

Although there are only a few days in May left, we encourage you to consider every month as Mediterranean month. So get out there and eat Mediterranean! Buon appetito!

The World’s Healthiest Foods, an initiative of The George Mateljan Foundation, has put together a great primer on extra virgin olive oil (EVOO) in a comprehensive and well-researched piece that covers everything from EVOO’s history and health benefits to serving and storage suggestions. The most extensive section of the piece is the one discussing EVOO’s many health benefits. These benefits include protection against chronic degenerative disease, heart disease, high blood pressure, high cholesterol, breast cancer, and bone loss.

The article also cites an interesting finding about broccoli discovered by Spanish researchers:

“When they stir-fried freshly harvested broccoli florets in various edible oils (extra virgin olive oil, refined olive oil, sunflower oil, peanut oil, soybean oil, and safflower oil), they discovered that levels of vitamin C and phenolic compounds were more affected than those of minerals and glucosinolates. Only broccoli lightly stir-fried in extra virgin olive oil or sunflower oil retained the same glucosinolate and vitamin C levels as uncooked broccoli. J Food Sci. 2007 Jan;72(1):S064-8.”

So if you’re sauteing your broccoli, be sure to use EVOO!