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Research shows olive oil can reduce harmful blood clots

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Research shows olive oil can reduce harmful blood clots

Researchers at Tornoto’s Keenan Research Center found that olive oil can help reduce the formation of harmful blood clots in mice. It does this by promoting Apolipoprotein A-IV which is an important component of HDL, the good cholesterol. This component prevents blood platelets from sticking together unnecessarily. This particular protein is low in people with a risk of cardiovascular disease and high in those with less risk. Some clotting to prevent bleeding but not so much as to create a blood clot. Good levels of  Apolipoprotein help reach this ideal level and olive oil supports its formation.

Creamy Garlic Mashed Potatoes

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From Albert Brevia:
To give the mashed potatoes that incredible creamy texture, I used Greek yogurt instead of milk. Not only does it make this dish healthier, but it also adds an incredible tangy flavor that works wonders with the garlic.

TIPS & TRICKS to make this recipe: Boil the potatoes until they are just cooked through, do not over cook them. When mashing the potatoes, do not over mash, otherwise you will get gluey mashed potatoes. Make sure to add in the Greek yogurt at room temperature so it doesn´t curdle. As you mix, taste and season to get perfectly flavored mashed potatoes. If your making this dish ahead of time, make sure to reserve some of the water the potatoes where cooked in. Add some of the water as your reheating the mashed potatoes to give them back that creamy texture.

Creamy Garlic Mashed Potatoes

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=S16JerQX0ik&t=2s

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 4 medium sized potatoes 1 kilo / 2 lbs
  • 1 head garlic (about 10 to 12 cloves)
  • 3 tbsp finely chopped chives 9 grams
  • 1/2 cup Greek yogurt at room temperature 145 grams
  • pinch sea salt
  • dash black pepper

Instructions

  1. Peel 4 medium sized potatoes, then cut each one into 8 evenly sized pieces, I like to cut them in half and then cut each half into quarters, add the cut potatoes into a colander and rinse under cold water, then add them into a stock pot, making sure they´re all in a flat layer, fill with cold water to about 1/2 inch (1.25 cm) above the potatoes, season generously with sea salt and heat with a high heat
  2. Meanwhile, heat a small fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
  3. While the oil is heating, separate the cloves from a head of garlic and remove the skins from the cloves
  4. Add the peeled cloves of garlic into the hot olive oil, mix continuously so the cloves of garlic evenly sautée, after 3 minutes and the cloves of garlic are lightly browned, do not over cook, remove the pan from the heat, add the cloves of garlic into a mortar and reserve the olive oil, add in 2 tbsp finely chopped chives into the motar and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste, set aside
  5. About 23 to 25 minutes after turning on the heat on the potatoes, they should be perfectly cooked, just pierce them with a toothpick, if it easily goes in, they are ready, do not over cook, drain the potatoes into a colander and let them rest for a couple minutes, then add them into a large bowl, add the reserved garlic mixture and using a potato masher, gently mash the potatoes until you end up with a smooth texture with no lumps, do not over mash the potatoes, otherwise they will get gluey
  6. Then add in 1/2 cup Greek yogurt at room temperature, season everything with sea salt and a generous portion of freshly cracked black pepper, using a large spoon mix everything together until well combined, remember to be gentle and do not over mix, taste as you mix to ensure seasonings are correct
  7. Transfer the mashed potatoes into a large shallow bowl, using a spoon pour the reserved garlic infused olive oil over the mashed potatoes, sprinkle with finely chopped chives, enjoy!

Spanish-Style Eggs with Roasted Potatoes

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TIPS & TRICKS to make this Recipe: It takes about 40 minutes for the potatoes to be perfectly cooked in the oven. In order to get the eggs done at the same time as the potatoes. Start cutting your veggies and then cooking the scramble at the half way point of cooking the potatoes. Which was about 20 minutes in my case. You can also roast your potatoes ahead of time and just re-heat when cooking the eggs.

Spanish-Style Eggs with Roasted Potatoes

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=9_Ia73QnFGM

Ingredients

  • 3 tbsp extra virgin olive oil 45 ml
  • 3 medium sized potatoes
  • 6 cage-free organic eggs
  • 1/2 onion
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 4 cloves garlic
  • 1/4 cup shredded Manchego cheese 21 grams
  • dash sweet smoked Spanish paprika
  • handful finely chopped chives
  • pinch sea salt
  • dash black pepper

Instructions

  1. Cut 3 potatoes into small 1/2 inch (1.25 cm) pieces, add them into a bowl, drizzle in 1 tbsp (15 ml) extra virgin olive oil and season with sea salt & black pepper, toss together, then add into a baking tray lined with parchment paper, making sure they´re all in a single layer, add into a preheated oven, bake + broil option (bottom + top heat) 210 C – 410 F
  2. Meanwhile, finely dice 1/2 onion, roughly chop 4 cloves garlic and finely chop 1/2 green & 1/2 red bell pepper, then crack in 6 eggs into a bowl, season with sea salt & black pepper and whisk together
  3. Heat a large nonstick fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
  4. After 2 minutes add in the diced onion, chopped bell peppers and chopped garlic, mix with the olive oil, after 6 minutes and the vegetables are lightly sauteed, season with sea salt & black pepper, mix together, then add in the whisked eggs, cook for about 3 minutes mixing occasionally, once the eggs are cooked through remove from the heat
  5. After 40 minutes the potatoes should be perfectly cooked, remove from the oven, transfer into a serving dish, add the egg mixture over the potatoes, finely shred in 1/4 cup manchego cheese, sprinkle with sweet smoked paprika and top off with finely chopped chives, enjoy!

The Fatty Liver Foundation – The FibroScan

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The Fatty Liver Foundation – The FibroScan

The Fatty Liver Foundation is a non-profit organization founded by one of our long-term customers, Wayne Eskridge. It can be found at https://www.fattyliverfoundation.org. From the website, its mission is: “To improve the diagnosis, treatment, & support of Americans with fatty liver, NAFLD or NASH through awareness, education, screening and patient advocacy.”

One of the many beneficial pages from the site is the Noninvasive Tests page. Here we learn about the FibroScan. This is essentially a specialized ultra sound that can measure liver stiffness and liver fat. This test has been available in Europe since 2003 and was approved by the FDA in 2013. Many doctors and hospitals can offer the FibroScan test for patients who are concerned about liver disease. Early detection and natural preventative lifestyle changes are the most effective deterrents of liver disease.

The Healthiest Creamy Shrimp Linguine

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TIPS & TRICKS to make this Recipe: As stated before, I used Greek yogurt instead of heavy cream to give this pasta that beautiful creamy texture. The secret? Make sure to add in the yogurt at room temperature. Otherwise, it will easily curdle.

The Healthiest Creamy Shrimp Linguine

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=uSwdIxIsD-8

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 14 raw jumbo shrimp peeled & deveined
  • 4 cloves garlic
  • 2 shallots
  • 2 1/2 cups vegetable broth 690 ml
  • 8 oz uncooked linguine 225 grams
  • 1/2 cup greek yogurt 125 grams
  • 2 tbsp finely chopped parsley 8 grams
  • dash hot smoked Spanish paprika
  • pinch sea salt
  • dash black pepper

Instructions

  1. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
  2. Meanwhile, pat dry 14 raw jumbo shrimp (peeled & deveined) with paper towels and season with sea salt & black pepper
  3. After heating the olive oil for 3 minutes, add in the shrimp, all in a single layer, cook for 1 minute per side, then remove from the pan and set aside covered with foil paper
  4. Using the same pan with the same heat, add in 4 cloves garlic thinly sliced and 2 shallots thinly sliced, mix with the olive oil, after 3 minutes add in 2 1/2 cups vegetable broth, season with sea salt & black pepper and turn up the heat to a high heat
  5. Once the broth comes to a boil, add in 8 oz uncooked linguine, mix every 2 to 3 minutes to ensure the pasta does not stick together and it all evenly cooks, after 6 minutes and most of the broth has been absorbed by the pasta, but there is still some broth left, place a lid on the pan and lower the heat to a low-medium heat, after 3 minutes turn off the heat and remove the lid, add the shrimp back into the pan to heat through and let it rest for a couple of minutes
  6. After 3 minutes, add in 1/2 cup greek yogurt at room temperature, 2 tbsp finely chopped parsley and black pepper, mix together until well combined, then sprinkle with hot smoked paprika and serve at once, enjoy!

The Ancient Olive Trees of Italy

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The Ancient Olive Trees of Italy

It’s no wonder that Gianni (miller and owner of Apollo Olive Oil) has an inherent appreciation for olive trees and their produce – oil of course, as well as dried and cured olives.  His family roots are in Tuscany, which is second only to Puglia in Italian olive production.  The difference is mainly that olive groves in Puglia were first planted by the Romans, and ‘only’ reached Tuscany in the 15th and 16th centuries. According to some estimates the Puglia region has 50 – 60 million ancient olive trees scattered throughout the region that were originally planted by the Romans before the common era. Some think these groves represent “the oldest extant arboreal agrarian landscape in the world.” It is no wonder that creating some of the world’s highest quality olive oil comes so naturally to Gianni. Here is a link to a wonderful short article with a beautiful video honoring these trees.

One-Pan Creamy Broccoli Pasta

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TIPS & TRICKS to make this Recipe: What makes this creamy pasta dish healthier than other creamy pastas, is that I used Greek yogurt instead of heavy cream. The secret? Make sure to add in the yogurt at room temperature. Otherwise, it will easily curdle. I used penne pasta, but you can use other pasta noodles. However, if they are thinner, you might need to add in less liquid and cut the cooking time. The penne pasta I used took 12-13 minutes to cook al dente, as stated on the package instructions of the pasta. So all the timings in the recipe below are made for penne pasta.

One-Pan Creamy Broccoli Pasta

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=R36H7ukWwlg&t=7s

Ingredients

  • 1/4 cup extra virgin olive oil 60 ml
  • 3 cups broccoli florets 525 grams
  • 1/2 onion
  • 1 red bell pepper
  • 5 cloves garlic
  • 2 1/2 cups vegetable broth 595 ml
  • 2 cups penne pasta 200 grams
  • 1/2 cup greek yogurt 125 grams
  • 1/4 cup finely grated manchego cheese 20 grams
  • handful fresh parsley
  • pinch sea salt
  • dash black pepper

Instructions

  1. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 3 cups broccoli florets, mix with the olive oil and then place all the florets in a single layer, cook for 2 minutes per side without mixing, then remove the broccoli from the pan, set aside and season with sea salt & black pepper
  2. Using the same pan with the same heat, add in 2 tbsp extra virgin olive olive, along with 1/2 onion finely diced, 1 red bell pepper roughly chopped and 5 cloves garlic roughly chopped , mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, season with sea salt & black pepper, mix together, then add in 2 1/2 cups vegetable broth and turn up the heat to a high heat
  3. Once the broth comes to a boil, add in 2 cups penne paste and mix together, mix the the pasta every 2 to 3 minutes
  4. After 9 minutes and most of the broth has been absorbed by the pasta, but there is still some broth left, add the broccoli back into the pan, place a lid on the pan and lower the heat to a low-medium heat
  5. After 3 to 4 minutes, turn off the heat and remove the lid, let the pasta cool off for a couple minutes, then add in 1/2 cup Greek yogurt at room temperature into the pasta, season with black pepper and mix together until well mixed
  6. Finely grate some Manchego cheese over the pasta and sprinkle with finely chopped parsley, enjoy!

Oleocanthal Can Help Protect Against Alzheimer’s

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Extra virgin olive oil contains oleocanthal as one of its main polyphenols – the one that can cause a burning sensation in the back of the throat. Researchers from the University of Monroe-Louisiana conducted a study that found oleocanthal had a modulating effect on an important part of the immune system, called C3AR1. Unfortunately, if C3AR1 becomes overactive, it causes inflammation in the brain that can lead to Alzheimer’s. Oleocanthal helps reduce this over activity and maintain the normal activity of C3AR1. This is just another reason to consume real extra virgin olive oil.

Lemon-Garlic Skillet Chickpeas

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TIPS & TRICKS to make this Recipe: To make this recipe, I used jarred Spanish chickpeas, which is the same thing as the canned ones. The secret? Make sure to rinse them under cold water before adding them into the pan. This way they can absorb all the flavors. Also make sure to cook this dish with a low-medium heat and nothing higher. Otherwise the chickpeas will lose their soft texture and won´t have that melt-in-your-mouth goodness.

Lemon-Garlic Skillet Chickpeas

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=vkq47WEFt9k&t=166s

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 1 head garlic
  • 20 oz jarred cooked chickpeas 570 grams
  • 1/2 tsp dried thyme .50 grams
  • 1/2 cup vegetable broth 120 ml
  • 1/2 lemon
  • 1/4 cup finely grated Manchego cheese 30 grams
  • handful finely chopped parsley
  • sea salt & black pepper

Instructions

  1. Heat a large fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil
  2. Meanwhile, remove the cloves from a head of garlic, take the skins off and roughly chop the garlic
  3. After heating the olive oil for 4 minutes, add in the chopped garlic and mix with the olive oil
  4. Drain the jarred or canned cooked chickpeas into a sieve and rinse under cold running water, shake dry
  5. After 3 minutes and the garlic is lightly sauteed, add in the rinsed chickpeas, along with 1/2 tsp dried thyme and season with sea salt & black pepper, gently mix together, then add 1/2 cup vegetable broth, give it one final mix and place all the chickpeas in a single layer, simmer for 5 to 10 minutes
  6. After simmering for 5 to 10 minutes and the broth has reduced by at least half, remove the pan from the heat
  7. Finely grate the lemon zest of 1/2 a lemon over the chickpeas, along with some finely grated Manchego cheese (1/4 cup) and top off with finely chopped parsley, enjoy!

The Fatty Liver Foundation

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The Fatty Liver Foundation is a non-profit organization founded by one of our long-term customers, Wayne Eskridge. It can be found at https://www.fattyliverfoundation.org. From the website its mission is: “To improve the diagnosis, treatment, & support of Americans with fatty liver, NAFLD or NASH through awareness, education, screening and patient advocacy.”

The chemistry of fat metabolism in the liver is complex but Wayne breaks it down in easy to understand terms. In his explanation he also illustrates why extra virgin olive oil actually helps restore a fatty liver to health. Visit this page for more information: https://www.fattyliverfoundation.org/olive_oil.

Wayne started the foundation after a difficult 10 year ordeal, dealing with his liver disease. During this period he gained a wealth of experience and knowledge. He is dedicated to sharing that experience with as many people as possible so they can avoid going through the same difficulties. Liver disease is a metabolic disorder that can develop over 20 years with no symptoms. It is estimated that 1 in 4 Americans may have a fatty liver and yet not know it. That’s why Wayne is developing a nationwide program to inform people about an inexpensive, non-invasive FibroScan screening for fatty liver.

We appreciate all that Wayne is doing and in the coming months we will offer more information about his foundation, the connection to high quality olive oil, and the practical actions that can be taken to address the prevalence of fatty liver disease in the US.