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Title : 8 Olives You Need to Eat to Fight Cancer, Arthritis, Asthma and More
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8 Olives You Need to Eat to Fight Cancer, Arthritis, Asthma and More

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These small fruits are just as nutritious as they are tasty.

In the late spring, around the rocky terrain of the Mediterranean, the gnarled limbs of the tree Olea europaea begin to bloom with olives. Too bitter to eat right off the tree, which are first fermented and cured in oil, salt or brine (a combination of salt and water or wine). The method and ingredients determine the final olive flavor, texture and color.
While olives come in an amazing variety of sizes, colors, textures and flavors, nutritional profiles are remarkably similar, says Marc David, a nutritionist and founder and director of the Institute for Psychology eating. As olive oil, all contain monounsaturated fats that increase "good" HDL cholesterol and reduce the risk of heart disease. Olives are also a great source of polyphenols and vitamin E, which play an important role in neutralizing free radicals in the body. anti-inflammatory properties olives' can also help reduce the severity of symptoms of asthma and arthritis. Even better, olives are modest when it comes to packages olive green or black calories, a medium only four size and fat content is mainly derived from monounsaturated fat heart healthy. But before you pop this delicacy with impunity, keep in mind that olives contain a lot of salt; a portion of 10 has 370 mg of sodium, or 20 percent of the recommended daily allowance. If you are sensitive to sodium or have high blood pressure, eating olives in moderation, says David, and cut the salt when used in recipes. Or, you can remove some of the salt of a rinse olives, placing in a glass bowl, cover with water and filtered. Then, soak overnight, drain and rinse before serving. To fully celebrate the olives versatility 'in flavor, color and texture, try these dishes:

Kalamata

With a wealth of color and assertive flavor, Kalamatas have a fat meat, juicy and vinous bite. They are best known for their role in Greek salads, where they are paired with tomato, cucumber and feta cheese. Try :. Kalamatas puree with capers, olive oil, basil and garlic and served with roasted ciabatta bread with manchego cheese and arugula

Moroccan

His deep, smoky flavor evokes raisins and wine. -Seca Cured in salt, a process that gives them their distinctive texture-rumpled these olives are soaked in olive oil and herbs to enrich and soften and smooth intensity. As a result, they have an especially high sodium content, so use in small amounts to enhance the dishes with neutral flavors, such as pasta and rice. Try :. Mix the olives cured Moroccan hot fettuccine, chopped basil, sundried tomatoes, Asiago cheese grated and olive oil

Niçoise

These small olives purple-black color, have a bright flavor , tangy that has earned them the title role in the French Niçoise salad pissaladier same name and in a Provencal style dish pizza with olives, onions and anchovies in flatbread.
Try it: Nicoise olives Add shrimp sauteed in olive oil and butter, along with garlic, lemon, white wine and capers; Serve over hot linguine.

Picholines

These are typically marinated olives in brine mixed with herbs from Provence and other spices, such as coriander, onion, bay leaf, or lemon. Tasty but delicate, herbal and nutty, Picholines add a distinctive accent to all kinds of recipes. Try :. Picholines of minced meat and roasted red peppers, stir in cheese softened goat, spread on toast and top with smoked salmon

Manzanilla

Familiar to most as the typical green variety, pimento stuffed sold in glass jars on the shelves of supermarkets, manzanilla are plump and tender, with sweet overtones, almond. You will also find more exclusive versions at specialty stores; these often are filled with garlic, habanero peppers, almonds, anchovies, blue cheese, or other unusual ingredients. Try it: Marinate cooked shrimp, stuffed manzanilla almonds, orange slices, and shallots in olive oil and sherry; serve over arugula leaves.

Gaeta

curing salt flavor and skin wrinkles Gaetas concentrated, but unfortunately also makes higher in sodium than most varieties of olive. The brined, however, imparts a dark purple-black hue and makes your skin and meat fat and soft. Either way, have a cake, flavored wine that is lovely in cooked dishes, especially those who can cope with their robust flavor. Try :. Add Gaetas, red pepper and chopped garlic roasted parsnips and sweet potatoes during the last 10 minutes of cooking

Arbequina

Famed for its sharp flavor, pleasantly spicy and rich hues, butter these medium-brown olives have only a small amount of firm flesh. Arbequinas make the best quality olive oil
Try it: .. arbequinas Toss with chopped endive, baby arugula leaves, feta cheese, orange slices and lemon vinaigrette and basil

Cerignola

mammoths family olive cerignolas reach a spectacular size and have firm, fleshy and soft pulp, taut skin. They can be found both in a bright green and an opaque black. The greens are fresh and fruity, with slightly salty nuances; black versions offer a rich, sweet, with notes of butter flavor. Try it: Combine finely chopped green cerignolas with chopped garlic and onion, chopped pine nuts and olive oil; spread on toasted wholemeal baguette. Source:
myhealthydays365.com

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