How olive oil stacks up April 11, 2007
Posted by grhomeboy in HMN>FoodRecipes, HMN>GreekFoodCulture.trackback
“Eat olive oil and come visit me at night”
That’s what Greek cookbook author and chef Diane Kochilas often heard her grandmother say. I don’t know what that means, but the Greeks obviously do because they consume about 20 liters of olive oil a year per person. According to Kochilas, “olive oil defines Greek cuisine.”
Research confirms that good health and great taste are not mutually exclusive. A presentation at the American College of Cardiology conference in New Orleans last month confirmed that a Mediterranean-style diet, full of olive oil, was as effective as the American Heart Association’s low-fat diet in preventing a repeat heart attack. That’s good news for the taste buds.
Since many countries border the Mediterranean, there is no single Mediterranean diet, but rather a pattern of food intake. The Oldways Preservation, a nonprofit specializing in food and nutrition education, put together a Mediterranean Pyramid in the early 1990s. The first step is whole grains, including couscous and polenta. Fruits, vegetables, beans and nuts are next on this pyramid. I hope everyone now understands that when you sprinkle almonds or walnuts on a dish you have upped the nutrient density of your meal. Olive oil lands in the middle. Olive oil, with its monounsaturated fat and antioxidants, helps lower the bad cholesterol (LDL) and boost the good (HDL). Further up is cheese, fish and poultry. Then there’s wine. How can you not love a food plan that gives the OK to drink wine? To see the complete pyramid go to www.oldwayspt.org/images/pyramid_med.pdf.
The following is a classic Greek recipe from Classic Iconoclastic Kerasma! More than 75 Traditional and Innovative Greek Dishes compiled and edited by Diane Kochilas.
Classic Fava
Ingredients >
1/2 pound yellow split peas rinsed
5 cups of water
Salt to taste
Pepper to taste
1/4 cup extra virgin olive oil
1-2 red onions, coarsely chopped
1-2 lemons, cut
Method >
Sort split peas and rinse. Place split peas in a medium size pot with cold water or stock. Bring to a boil and simmer, covered, over low to medium heat for 50 minutes to 1 hour, or until peas are so soft, they have disintegrated to a puree. Add water during cooking, if necessary. Stir occasionally to keep peas from sticking to bottom of pot. Remove pot from heat, season with salt and pepper, and cover with a cloth for 15-20 minutes.
Before serving, mix in 2 cups extra virgin olive oil (more if desired) and top with chopped scallions or raw red onion. Serve on small plates with lemon wedges. Serves 6-8.
