Keywords; olive garden menu tapenade, capers.
If you buy them in a large can, you'll soon find they don't keep too long, so you'll be pickling them or making pate; however you eat them, the benefits of the fruit of the Mediterranean are simply immense.
You've no idea how our pâté and tapenade will add to your cocktail parties. On bread for lunch, or biscuits with a salad, when you have friends around, it really makes the meal; and it takes only ten minutes to make.
With the new understanding that it's not fats primarily that make us obese, but high glycemic index carbohydrate, we should be making every attempt to eat less crackers and especially white bread; what lowers the GI is to add fat and protein.
Enter the humble olive which is packed with both.
Be generous with butter on your bread, yes butter is back. Then a delicious helping of pate or our olive garden menu tapenade; again, add fat and protein.
INGREDIENTS of Olive pâté
If you're obese, absolutely avoid white flour products and that includes most crackers and bread rolls, but if your BMI is less than say 27 you can certainly occasionally enjoy such less than healthy foods provided you add plenty of fat or protein.
Odd, isn't it? You don't want to put on weight but you're being advised to enjoy plenty of fat. There's a proviso; provided you are also having plenty of green leafy vegetables to provide the B vitamins to keep your homocysteine down; that's toxic stuff.
EASY. Let's do it.
Easy, but do it thoroughly. No olive pips.
A delic variant is to add a dessertspoon of capers; they're in that bottle labelled Drossa. And then let your imagination run wild. Feta cheese? A few chopped bits of celery? A radish or two? Yoghurt? Hot red chili? Experiment!
Tip: A good way to depip your olives for the pate or olive garden menu tapenade is to use a good strong glass to squash all the olives quickly, and then, one by one, drop the flesh into your blending bowl, and the pips into the glass. No mess, no fuss, no pips, they pop right out.
Italians and Greeks scorn depipped olives; they taste different.
I'm experimenting with adding a pecan nut today. It adds to the nutrition, but I confess the tapenade flavour is too strong.
PS. We keep a bowl of pecans at the ready. Three nuts is my daily regimen. Never buy shelled pecans - you'll eat too many (they're healthy but fattening), but more important they oxidise once the shell is cracked and becomes tasteless, and even rancid. Pecans and almonds in South Africa, just like we ate three walnuts a day in Holland.
Again, put into a bottle and cover with olive oil and refrigerate. Don't make too much, it doesn't keep too long, and it takes only a few minutes to rustle up your tapenade.
We're having friends over to celebrate our new home, so it'll be finished tonight anyway.
You'll notice that some recipes call for lemon juice. It'll taste exactly the same, fantastic, but as you know this site isn't so much about great tasting food as healthy food made fast. I've never made a comparison with a lemon, but I'm certain it's the same as the orange; orange juice and OJ are vastly different.
If it's sparkling good health you are after just read the orange juice facts and use the whole lemon; pulp and juice. And absolutely avoid OJ; it's a very high GI carbohydrate which means it's extremely fattening and taxing on your pancreas.
Interesting research indicates that all tastes are acquired, except that for mother's milk; and you can re educate your tongue. It takes about three weeks.
What's for supper?
Something simple. Of course, our tapenade, I like it on she-who-must-be-obeyed's solar bread, perhaps with a couple slices of sweet paprika but the others will want boring biscuits! She's rustled up some ratatouille and butternut soup, and I'm always trying to convert the world to the virtues of hummus, number two on the list of foods that lower cholesterol without the use of nasty statins.
Pickling olives is really a piece of cake. Just drop the rest of the tin into a good quality brown vinegar for a few days, strain off the vinegar, and cover with olive oil; add a few goodies.
The first, and perhaps foremost benefit, is that olive oil really makes a salad. But really, more important, nutritionists complain that our Western diet is so heavily biased in favour of seed oils, rich in PUFAs. Poly Unsaturated Fatty Acids. Really we should have roughly equal amounts of PUFAs and MUFAs in our diet.
The fruit based oils, olive and avocado, are rich in Mono Unsaturated Fatty Acids, bringing the PUFA to MUFA ratio back into balance.
Thirdly, seed based oils are in the main solvent extracted. But that's not necessary with olive oil, so there are no traces of chemical solvent in the oil.