Ingredients
1 baguette, sliced 1/2 inch thick
6-8 large garlic cloves, peeled
1/2 cup STAR Extra Virgin Olive Oil
1 (7 oz.) jar STAR Spanish Olives, drained and sliced
1 cup diced tomatoes, seeded
1/2 cup minced red onion
1 Tbs. STAR Capers, drained
3 Tbs. STAR Balsamic Vinegar
Freshly ground black pepper to taste
Directions
Lightly toast baguette slices on both sides in broiler. While still hot, rub with garlic cloves, and then brush lightly with some of the olive oil. In bowl, combine olives, tomatoes, onion, capers, vinegar, and remaining olive oil and toss. Season with pepper. Spoon mixture on top of bread slices and serve.

The Mediterranean Diet Pyramid is based on the classic Mediterranean lifestyle: a variety of fresh, healthy foods eaten in moderation, with daily physical activity. Research shows a direct link between this healthy diet and a lower incidence of heart and other diseases.

It was so cold today in California that we felt a soup with a kick would be perfect. We used peeled baby carrots in this but if using whole carrots peel them first so they won't be bitter. Since this soup will be pureed you don't have to worry about chopping things nicely and evenly.


2 tbs STAR Extra Virgin Olive Oil
1 large onion, chopped
4 cloves garlic, peeled and chopped
1 2-inch long piece fresh ginger, peeled and chopped
2 tsp curry powder
1 tsp ground cumin
1 head cauliflower, chopped
1 pound carrots (whole is baby, chopped if regular sized)
6 cups water
sea salt, to taste

Heat STAR Extra Virgin Olive Oil in a 6-quart pot over medium heat. Add onions and a dash of salt and cook until the onions are soft and starting to change color. Add the ginger, garlic, spices and saute a minute more. Add the carrots, cauliflower, and water. Simmer for about 25 minutes covered. Then puree in batches in a blender or use an immersion blender, blend the mixture until smooth and thick. Add salt to taste.

Kale is a form of cabbage and according to WebMd, one cup of kale contains only 36 calories, 5 grams of fiber, 15 percent daily requirement of calcium and vitamin B6, 40 percent magnesium, 180 percent vitamin A, 200 percent vitamin C, and 1,020 percent vitamin K. In addition to the vitamin content, kale is also a great source of important minerals like copper, potassium, iron, manganese, and phosphorus.

Try this tasty vegetable as a great side dish. 

Ingredients
1 1/2 pounds baby kale, washed
3 tablespoons STAR Original Olive Oil
1/2 cup vegetable stock or water
Salt and pepper

Directions
Heat STAR Original Olive Oil in a large saucepan over medium-high heat, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Add salt and pepper to taste.

Jim Brown, our Western Regional Manager, has a great tip on a quick and easy lunch.  He takes left over pasta and mixes in some Mediterranean ingredients for a quick and easy lunch.

Ingredients
Left over pasta or cold pasta pre-cooked
STAR Extra Virgin Olive Oil
STAR Balsamic Vinegar
STARCapers
STAR Spanish Olives

Directions:
Mix all ingredients to taste in a bowl or plastic zip. Feel free to add any vegetables or left over chicken or steak to the pasta salad.

Every wonder how long STAR Olive Oils lasts or how to store them? Following these easy tips you can keep your STAR Olive Oils in their best condition!

• Olive Oil should be stored in a cool, dry, dark place.
• Never next to the oven or stove.
• If refrigerated, olive oil will become cloudy. Just remove from the refrigerator approximately 30 minutes before using, to allow it to return to room temperature, at which time the cloudiness will dissipate.

Unopened and stored under proper conditions 2 years shelf life
Once opened, and stored under proper conditions 6 to 9 months shelf life

 This vegetarian Gumbo Style Vegetable Stew recipe has the traditional celery, onions, and bell peppers as well as tomatoes, okra and kale.  High in antioxidants, low in fat, this dish is filling and tasty. Ready in about 40 minutes.




Ingredients:
2 tbsp STAR California Extra Virgin Olive Oil
1 onion, diced
1 green bell pepper, diced
3 stalks celery, sliced
3 cloves garlic, minced
3 cups vegetable broth
2 14 ounce can died tomatoes
1 1/2 cups frozen sliced okra
1 zucchini, sliced
1/2 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped
1 tsp thyme
1/2 tsp salt
dash black pepper, to taste
dash hot sauce sauce, to taste
3 cups brown rice, pre-cooked

Directions:
Saute the onion, bell pepper, celery and garlic in Star California Extra Virgin Olive oil over medium heat in a large saucepan or soup pot. Allow to cool for about 5 minutes.

Add the remaining ingredients, except for okra and brown rice. Bring to a low simmer. Cover partially, and cook for 25 minutes, stirring occasionally. Add frozen okra and cook for 5 more minutes. Serve generous portions of the stew over or around a bit of brown rice.