Wednesday, August 31, 2011

KSUI News San Diego with STAR talking about the Mediterranean lifestyle & eating healthy.

Saturday, August 27, 2011

Isabella's Magdalena recipe

The Spanish traditionally eat them at breakfast with café con leche. I make mine using Star's  Extra Light Olive Oil instead of butter to make them healthier for you.  I hope you try my recipe and enjoy the Magdalenas! - Isabella

4 eggs
1 cup granulated sugar
1/4 cup and 2 Tbsp STAR Extra Light Olive Oil
1 2/3 cups unbleached white flour
1 Tbsp baking powder
zest from 1 lemon
1 Tbsp milk

Preheat the oven to 375 degrees Fahrenheit (200 degrees Centigrade). Measure 1/4 cup sugar into small bowl and set aside.
In a medium-size mixing bowl, beat the eggs with 3/4 cup sugar. Beat until the mixture is light. As you continue to beat the egg mixture, slowly pour in STAR Extra Light Olive Oil, making sure to mix thoroughly. Stir in the lemon zest and milk.

Measure out the flour into a separate bowl. Add the baking powder to the flour and mix thoroughly.
While stirring the egg mixture, add in the flour mixture. Continue to stir until all ingredients are mixed well. The batter will be very thick.

Place paper liners in to cupcake pan. Use a large serving spoon to spoon batter into pan, filling each one half full. Batter will more than double in size when baked. Use a teaspoon to sprinkle each magdalena with a bit of the reserved sugar.

Place pans on the middle shelf of the preheated oven for 18-20 minutes, until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking out of the pan to cool further

Serves 9. Yield is 18 magdalenas.
Wednesday, August 24, 2011

Meet our new STAR Cover Girl, Isabella

We recently had a chance to sit down with our newest Cover Girl, Isabella to ask her a few questions.

Q: Where are you from?
A: Sobras Spain, It is a small village in the region of Almeria.

Q: Tell us about yourself:
A: I am very honored and excited to have been chosen to be the Star Extra Light Olive Oil Girl. I am a bit shy, so all the attention has taken some getting use to. I even received a card from Letizia, Princess of Asturias.  I almost FAINTED!

Q: What are some of your interests?
A: Olive picking, gardening, cooking, riding horses, raising chickens and visiting with my family & friends.

Q: Favorite things to do?
A: I love going to the open-air market on Thursdays, I believe you call them Farmer's Markets in the United States. I look for special ingredients to add to my bake goods and around the holidays I will even sell some of my baked goods at the market.  I also like to enter my creations in local and regional Gastronomy Fairs.

Q: What do you like to bake?
A: Magdalenas or small Spanish Cakes. They  are small sweet cakes that are rich-tasting, but light and fluffy. The Spanish traditionally eat them at breakfast with "café con leche." I make mine using Star's  Extra Light Olive Oil instead of butter to make them healthier for you.

Thank you Isabella! We look forward to seeing you on the store shelves soon.

Tuesday, August 23, 2011

Gazpacho with California Avocado


• 1 lb tomatoes, chopped
• 1 (14.5-oz) can diced tomatoes
• 1 green bell pepper, chopped
• 1/2 cup STAR Red Wine Vinegar
• 2 Tbsp STAR Extra Virgin Olive Oil
• 1 cup water
• 1 cucumber, chopped
• 2 garlic cloves, crushed
• 1 large, ripe California Avocado, peeled and cubed

Combine all ingredients, except avocado, in food processor and
blend until smooth. Salt to taste. Refrigerate for several hours or
overnight. Serve in bowls and garnish with cubed avocado.

CLICK HERE  for more great recipes
Monday, August 22, 2011

Roberto Paciullo’s Italian-style surf and turf

Visit for breaking news, world news, and news about the economy

Monday, August 15, 2011

Star Fine Foods Launches California-Grown EVOO

By Lori Zanteson
Olive Oil Times Contributor | Reporting from Los Angeles

Star California Olive Oil | Olive Oil TimesCalifornia extra virgin olive oil is gaining shelf space in Golden State supermarkets and specialty food retailers this summer. Star Fine Foods has launched its first grown-in-California olive oil with plans for major distribution and promotion.

The familiar brand has produced olive oils and Mediterranean products such as olives and vinegars for years, but this is the first time it is tapping the olive-friendly growing conditions of its Central California home base.

Though owned by Borges USA, a division of the Spanish food giant Borges Mediterranean Group, Star Fine Foods has been in California since 1898, making it one of the state’s oldest food brands. Based in Fresno, it has a long history distributing specialty Mediterranean products made from both imported and domestic ingredients.

This is an opportune time for Star’s launch, which is also aimed at staking a West Coast claim on the popularity of the Mediterranean diet. California olive oil production is growing at an unprecedented rate while gaining a following around the world, thanks to the recognition of competition judges, as well as some cleverly manufactured controversy.

Star California Extra Virgin Olive Oil is a blend of Arbequina, Arbosana, and Koroneiki olives grown in the Central Valley. The 16-ounce and 24-ounce bottles have suggested retail prices of $9.45 and $12.98, respectively. A wider rollout throughout the West is anticipated in the fall.
Wednesday, August 10, 2011

Summer vegetable ratatouille with stuffed squash blossoms

Tuesday, August 9, 2011

Europe to Toss Thousands of Unproved Health Claims, Antioxidant Effect of Olive Oil

By Julie Butler Olive Oil Times Contributor | Reporting from Barcelona

Food marketers are on notice as the European Commission gears up to ban thousands of unproved health claims on food labeling, including that olive oil has anti-inflammatory properties or helps keep HDL cholesterol and blood pressure at normal levels.

However, in what is seen as a significant exception, it will be okay to claim that the polyphenols in olives have a beneficial anti-oxidant effect on LDL, the “good” cholesterol. That was one of the just 22 percent of claims approved by the European Food Safety Authority (EFSA) Panel on Dietetic Products, Nutrition and Allergies.

After a mammoth project without international precedent, EFSA last month published its final set of opinions on ‘general function’ health claims that may be made on labels. The European Commission is to present by the end of the year an official list, followed by a transition period for the food sector to adopt the changes.

In an effort to protect European consumers and help them make more informed choices about their diet, since 2008 the panel has evaluated 2,758 health claims. It is continuing to liaise with applicants over claims for which the initial evidence failed to establish a cause and effect relationship.

Insufficient evidence of a cause and effect relationship was the reason EFSA gave in April when it rejected the claims that olive polyphenols help maintain normal blood HDL cholesterol levels and help maintain normal blood pressure.

In relation to claims that olive polyphenols contribute to upper respiratory tract health, can help to maintain normal gastrointestinal tract function, and contribute to body defenses against external agents, the panel found in each of these cases that “the claimed effect is general and non-specific” and did not meet an E.C. requirement that they refer to a specific health claim.

As for olive polyphenols having anti-inflammatory properties, the panel found this claim also fell short of E.C. regulations: “The reduction of inflammation in the context of diseases such as osteoarthritis or rheumatoid arthritis is a therapeutic target for the treatment of the disease, and does not comply with the criteria laid down.”

The fact that it did, however, allow the claim of protection of low density lipoproteins (LDL) particles from oxidative damage was unexpected, according to Stefanie Geiser, regulatory affairs manager of the international food policy consultancy EAS.

“One surprise in the April batch, in light of EFSA’s trend so far, has been a first positive opinion for an antioxidant claim – on polyphenols from olive oil and the protection of lipids from oxidative damage,” said Geiser. “Until then, EFSA had only issued positive antioxidant claims opinions for vitamins and minerals,” she said.

Regarding the imminent new labeling rules, Geiser said that companies with rejected claims should be preparing now to “face the challenge of having to develop alternative ways of marketing and advertising to communicate health and other benefits of products.” They should also adapt strategies to benefit as much as possible from the approved claims, and explore new advertising methods for products with ingredients for which claims have not been approved, she said.

The E.C.’s goal is to establish a set of permitted health claims that are accurate, truthful and substantiated by science. EFSA defends its 80 percent rejection rate on grounds including the poor quality of backing information. “Information gaps included, for instance: the inability to identify the specific substance on which the claim is based; the lack of evidence that the claimed effect is indeed beneficial to the maintenance or improvement of body functions; or the lack of precision regarding the health claim being made. In addition, some claims were outside the scope of the current legal framework,” it said.

However, Dr Alexander Schoch, manager for regulatory affairs at the Beneo Institute, believes that EFSA’s requirement for “significant scientific agreement” on a health claim is too big a barrier for the vast majority of them. Instead, the science behind health claims should be “credible” – not necessarily “generally accepted”, he said.
Friday, August 5, 2011

Grilled Pork Tenderlion with Soy Citrus Glaze

We went looking for some grilling recipes the other day and came across this one inspired by Clean Eating Magazine It was so delicious we would definitely make this again. We served it with some brown rice.
Serves 6
Hands on Time 15 min
Total Time 1 hour

1/2 cup low-sodium soy sauce
2 tsp lime zest
3 tbsp lime juice
2 tbsp minced fresh garlic
1 tbsp STAR Extra Light Olive Oil
3 cloves garlic, minced
2 pork tenderloins (about 1 1/2 lbs), trimmed of visible fat
1/4 cup no-sugar-added orange marmalade or spread
STAR Grapeseed Oil as needed to coat the grill
6 baby bok choy, halved lengthwise
2 naval oranges, sliced crosswise into 12 1/2-inch-thick slices
olive oil cooking spray

In a large bowl, stir soy sauce, lime zest and juice, ginger, STAR Extra Light Olive Oil, and garlic together. Add pork, turning to coat. Marinate for 20 minutes at room temperature (if longer, cover and marinate in refrigerator). Pour marinade into a small saucepan. Whisk in marmalade and bring to a boil. Reduce heat and simmer until slightly thickened. about 2 minute or until 1/2 cup remains.

Heat grill to medium and lightly oil grate with STAR Grapeseed Oil. Add pork, close lid and grill turning occasionally for 16 minutes.  Mist bok choy and orange slices with olive oil spray and add to the grill alongside the pork. Close lid and cook until both bok choy and oranges are tender turning once, and until pork reaches 155-160 degrees, about 4 more minutes.

Transfer pork to cutting board and brush with the marinade-marmalade glaze. Let rest 5 minutes. Slice and serve with bok choy and oranges.
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