Olive Garden Menu TAPENADE with crackers never tasted better but, since we started to avoid all refined carbohydrate, we started enjoying it on our pan-fried bread; and really it is much nicer.
Crackers are gone for ever in our family, despite their convenience. We are making every effort to replicate the lifestyle of the Blue Zone people where ten times as many folk live into happy old age.
This page was last updated by Bernard Preston on 27th June, 2021.
If you buy olives in a large can, you'll soon find they don't keep too long once it has been opened and they are exposed to air, so you will be pickling them or making pate; however you eat them, the benefits of the fruit of the Mediterranean are simply immense. Olive garden menu tapenade is another of my favourites.
So first we make pâté and then by adding capers turn it into tapenade.
Easy, but do it mindfully; no olive pips.
Life is a journey and we keep updating and changing how we do things. Pitting olives is so simple using a strong glass and you are far less likely to get a surprise crack in your tooth.
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 the spread on your bread and, yes, butter is back too. Then a delicious helping of pate or our olive garden menu tapenade; again, add fat and protein.
There remains debate in the keto-circles; the emphasis is not go overboard with fat as advised earlier, and rather to choose vegetable sources like olive oil. Where everyone agrees is to keep all refined carbs to an absolute minimum.
There is a strong lobby to retain whole carbs; the research is unequivocal that there is where the fibre and many beneficial vitamins and phytochemicals are to be found.
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 nutritious foods provided
you add plenty of fat or protein.
It is odd not so? You don't want to put on weight but you are 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 is toxic stuff.
Olive Garden Menu TAPENADE is really just a variation of our pâté with added capers.
A delicious variant is to add a dessertspoon of capers; they're in that bottle labelled Drossa. And then let your
imagination run wild; feta cheese, for example. Or a few bits of chopped celery would add another dimension. A
radish and a few slithers of red chili are amongst my favourite variants; the sky is the limit.
One of our favourites is called a peppadew; it's a spicy pepper without the extreme heat of chilies and jalapenos.
Growing peppadews is a breeze once you've located the seed.
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 pitted olives; they taste different.
I'm experimenting with adding a pecan-nut today. It complements the nutrition, but I confess the tapenade flavour is too strong.
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 your tapenade 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 it up.
We're having friends over to celebrate our new eco-friendly home, so it will be finished tonight anyway.
You'll notice that some recipes call for lemon juice. The flavour will be exactly the same, fantastic, but as you know this site isn't so much about great tasting food as slow food made fast.
I've never made a comparison with a lemon, but I am certain it is the
same with all citrus; orange juice and OJ from a carton are vastly different. Wherever possible use the pulp too.
If it's sparkling well-being you are after just read the orange juice facts and use the whole lemon; pulp and the some of the zest too. And absolutely avoid OJ; it is a very high GI carbohydrate which means it is 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.
The amount of salt in our food remains controversial. Both too much and not enough are detrimental to our well-being. Generally processed foods are loaded, and this is true of your tapenade too. For this reason we soak and rinse both the olives and capers in water to remove any excess.
And for the same reason I would hesitate to add feta-cheese, delicious though it is.
If interested, and in fact we all should be, read more about salt and high blood-pressure.
Something simple with of course, our tapenade, I like it on artisan bread, perhaps with a couple slices of sweet paprika but the others will want boring biscuits! The good wife has 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 so you can off those nasty statins. I just a lecture by a diabetes specialist that they are one of the causes of seriously cracked skin on the feet and especially the heels.
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.
Actually since penning this page we have started pickling olives from scratch. It's not difficult but you need to find a farmer who will sell them directly to you. You start by rinsing them several times for 24-hours.
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Here are the back issues.
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.
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