STAR Fine Foods

Bruschetta Recipe

2012-01-27T09:51:00.000-08:00

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.

Pescado Catalan

2012-01-26T09:37:00.000-08:00

This delectable dish is perfect for those who are eating healthier but do not want to compromise on taste.

Sauce

1 medium onion, sliced thin

1or 2 cloves garlic, minced

2 Tbsp. STAR Extra Light Olive Oil

2 medium tomatoes, chopped

1 1/2 tsp. STAR Red Wine Vinegar

3/4 tsp. oregano

Fish

1 1/2 lbs. red snapper fillets or any lean white fish

1 Tbsp. STAR Extra Light Olive oil

1/4 cup STAR Spanish Olives, chopped

2-3 Tbsp. STAR Capers

1 Tbsp. lemon juice

In a medium sauté pan, lightly brown onion and garlic in oil for several minutes. Add tomatoes and cook on medium-high for 5 to 10 minutes to reduce liquid. Add vinegar and oregano. Single layer fish in oiled baking dish. Sprinkle with olives, capers, and lemon juice. Pour sauce over fish and bake at 375 degrees for about 20 minutes (until fish flakes with a fork).

Serves 4

Health & Nutrition

2012-01-19T09:46:00.000-08:00

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.

Olive oil is a key part of this healthy way of eating, replacing butter, margarine and other fats. High in monounsaturated fat, olive oil helps lower LDL (bad) cholesterol while maintaining HDL (good) cholesterol. And it’s a good source of antioxidants including vitamin E.For more healthy dishes substitute STAR olive oil for butter, margarine, or other vegetable oils. Make an ounce per ounce substitution when a recipe calls for other oils. Replace butter and margarine in any recipe using our conversion chart.

Curry Ginger Carrot Cauliflower Soup

2012-01-16T17:07:00.000-08:00

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.

Sauteed Baby Kale

2012-01-12T09:42:00.000-08:00

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's Pasta Special

2012-01-09T10:08:00.000-08:00

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.

Olive Oil Storeage and Shelf Life

2012-01-06T12:19:00.000-08:00

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

Gumbo Style Vegetable Stew

2012-01-04T09:11:00.000-08:00

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.

Mahi-Mahi with Artichoke Caponata

2011-12-30T09:01:00.000-08:00

This flavorful dish uses a wide variety of Mediterranean ingredients and is low in fat. Today we topped Mahi-Mahi with the Caponata but you could use another white fish or even chicken in this dish. The Caponata can be made ahead and refrigerated for up to three days.

Ingredients
1/4 cup STAR Reserved Basil Infused Olive Oil, plus a bit to drizzle over the fish
2 tender celery ribs, diced (1 cup)
1/2 onion, finely chopped
3 garlic cloves, thinly sliced
1/2 cup prepared tomato sauce
1/2 cup dry white wine
1/4 cup STAR White Wine Vinegar
4oz Cara Mia Marinated Artichoke Hearts,
drained and chopped
1/2 cup Star Cannonball Olives, chopped
2 tablespoons Star Capers, drained
Kosher salt and freshly ground pepper
Four 7-ounce skinless mahi-mahi fillets

Directions
Preheat oven to 400°F.
Lay four 12" x 13" pieces of aluminum foil on countertop. Place each fillet near center and season lightly with salt and pepper; drizzle with STAR Reserved Basil Infused Olive Oil.
Fold aluminum in half over top of fillet. "Roll" back towards fillet, then fold in sides to form an envelope; repeat. Transfer foil packets onto a sheet pan, then into the oven. Bake 15 minutes, remove from oven and let stand 2-3 minutes before opening.

While the fish is in the oven: In a large, deep skillet, heat the 1/4 cup of STAR Reserve Basil Infused Olive Oil until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes. Add the tomato sauce, wine, STAR White Wine Vinegar, Cara Mia Artichokes, STAR Cannonball Olives, STAR Capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, about 8 minutes.

Transfer the fish to plates, top with the caponata and serve. We paired this with a side of sauteed organic baby kale.

Creamy Sweet Potato and Rosemary Soup

2011-12-26T08:56:00.000-08:00

Recipe adapted from Giada De Laurentiis's recipe
Prep Time: 15 min
Inactive Prep Time: Cook Time: 27 min
Serves: 4 to 6 servings (8 cups)
Ingredients
3 tablespoons unsalted butter, at room temperature
3 tablespoons STAR Family Reserve Olive Oil with Fresh Rosemary
3 large or 6 small shallots, thinly sliced
2 to 3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
2 (6-inch long) stems fresh rosemary
6 cups low-sodium chicken broth
1/2 cup mascarpone cheese, at room temperature
3 tablespoons maple syrup

Directions
In an 8-quart stockpot, melt the butter and STAR Family Reserve Olive Oil with Fresh Rosemary together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.

Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

Enter the Healthy Living Quiz and Sweepstakes for a chance to win Reusable STAR bag & 25oz CA EVOO!

2011-12-23T10:48:00.000-08:00

Sweet Potato Pancakes/Latkes

2011-12-21T08:09:00.000-08:00

We took a traditional potato pancake recipe and switched to sweat potato. The result was very flavorful.

Ingredients:
1 large sweet potato, peeled and grated
1/2 onion, grated
2 eggs
1/4 teaspoon black pepper
2 teaspoons STAR Orginal Olive Oil, or more if needed
1/2 teaspoon salt

For condiments:
apple sauce
yogurt
or Sour cream with some dill and smoked Alaskan wild salmon as pictured

Directions:
Preheat oven to 200 degrees F and line a cookie sheet with paper towels.
Place the grated onion into a bowl with the grated sweet potato. Stir the eggs, salt and pepper into the mixture until well combined.

Heat the STAR Original Olive Oil in a nonstick skillet over medium heat until it shimmers, and spoon about 1 heaping tablespoon of the potato mixture per patty into the hot oil. Flatten the patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes.

Flip and cook on the other side, when done set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir the potato mixture before cooking each batch of patties.

Serve hot with applesauce, yogurt, sour creme with dill and smoked Alaskan salmon or other condiments.

Christopsomo - Greek Christmas Bread

2011-12-16T09:17:00.000-08:00

Traditionally on Christmas Eve every household would bake a Christopsomo or "Christ bread". The loaf is often decorated with engravings on the crust that represent aspects of the family's life and profession or cross for Christmas.

Ingredients
2 teaspoons dried yeast
3/4 cup lukewarm milk
4 cups white bread flour
2 eggs
6 tbspn caster sugar
1/2 tspn salt
6 tbspn butter, softened
1/2 grated rind of orange
1 tspn ground cinnamon
1/4 tsp ground cloves
pinch of ground aniseed
8 walnut halves
1 egg white, beaten, for glazing
STAR Extra Light Olive Oil for the bowl and baking sheet
Directions
In a large Mixing Bowl add the yeast and the milk and stir until the yeast has dissolved. Stir in just 1 cup of the flour. Using a Wooden Spoon, stir to make a thin batter. Cover with oiled plastic wrap and leave in a warm place for about 30 minutes.
Beat the eggs and sugar until light and fluffy. Add this to the yeast mixture and beat in. Gradually add the rest of the flour and salt and beat in. Beat in the softened butter, then knead until it becomes a soft, but not sticky dough.
Turn onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.Put the dough in a clean, lightly oiled bowl, cover with oiled plastic wrap and place in a warm place to rise until it doubles in size (about an hour). Place on a floured surface and knead a few times to knock back. Cut off a small piece of dough - enough to create 2 ropes for decoration. Cover and set aside.
Stretch the dough out into an oblong shape and sprinkle the orange rind, ground cinnamon and cloves over the dough. Bring the sides up and over to cover the flavourings, then gently knead the dough until the orange and spices are evenly blended through the dough. Shape the dough into a round bread shape. Lightly grease a Baking Sheet and place the bread on it.
Take the spare dough you cut off earlier and knead the aniseed into it. Cut this dough in half and shape into 2 long ropes. Make a cut in the ends of the rope lengthways about 2-3 inches/ 7 cm. Make a cross on top of the bread with the ropes. Curl each split end into a circle, in opposite directions. Place a walnut half into the middle of these circles. Cover the dough with lightly oiled plastic wrap and leave in a warm place for about 1 hour or until it has doubled in size.
Preheat the oven to 137ºF. Using a Pastry Brush, glaze the dough with the beaten egg white. Bake in the oven for 30-40 minutes or until golden. Place the baked christmas bread on a wire Cooling Rack to cool completely.

Challah - Braided Bread

2011-12-14T09:19:00.000-08:00

We continue our bread making this month by making a Challah. Challah special braided bread that is eaten on Holidays and on Friday nights and Saturdays in the Jewish tradition. The recipe makes two large loaves and can be cut in half if needed. This bread so delicious that you will be happy there is a second loaf.

Ingredients

For the dough:

10 cups of flour (can do half whole wheat if preferred)

1/2 cup pls 1 tablespoon sugar (add another 1/2 cup more if whole wheat flour is used)

1 packets of dry yeast which is equivalent to around 2 tsps

1/2 cup STAR Extra Light Olive Oil plus a little extra for the bowl

2 cups warm water, divided

2 large eggs

1 tablespoons salt

For the egg wash:

2 eggs beaten and 2 tablespoons water

Directions

Preheat oven to 350F.
Pour the flour into a large bowl and make a pit in the center by pressing a measuring cup into the floor. (see picture) Place dry yeast into well. Add 1 Tbsp of sugar and 1/2 cup of warm water and 1 tbsp of flour to the center well. Let it bubble up for 5 minutes.
Add salt around the edges of flour (salt shouldn’t mix with the yeast)

Add sugar and salt to the flour
Add STAR Extra Light Olive Oil, eggs, and 2 1/2 cups warm water to the middle

Mix all together until its desired consistency then knead it for ten minutes. Please dough in a bowl coated in STAR Extra Light Olive Oil turning the bread once to coat it, and let rise for 20-30 mins. Make sure the bowl is covered with oiled plastic warp.

Punch down, knead for another 10 minutes, return to oiled bowl, cover with oiled plastic wrap and let rise another 20-30 mins.

Take the dough and shape into a two braids, and let rise again 20-30 mins. Make an egg was by mixing the 2 eggs beaten and 2 tablespoons water. Brush with egg wash.

Place in the oven and bake for 30-40mins

Vegetarian Collard Greens

2011-12-13T08:21:00.000-08:00

Collards are in season and we made these when we got our box of Farm Fresh to You vegetables. Most people use bacon to flavor this dish but we use carrots and STAR Balsamic vinegar help sweeten the collards.

Ingredients
2 tablespoons STAR California Extra Virgin Olive Oil
1 large carrot, chopped
1 large onion, chopped
2 garlic cloves, minced
2 to 3 tablespoons STAR balsamic vinegar
1-pound (or a large bunch) fresh collard greens, washed, trimmed, and chopped
1 1/2 cups low-sodium, fat-free chicken broth
1/2 teaspoon dried red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Heat STAR California Extra Virgin Olive Oil in Dutch oven over medium-high heat, add carrots and cook for about 5 minutes stirring occasionally. Add onion, and cook, stirring occasionally, 5 minutes or until carrot and onion begin to caramelize. Add garlic and cook, stirring constantly, about 30 seconds. Add STAR balsamic vinegar, and cook 30 seconds. Add collards, broth, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until collards are tender.

Rice with Black Beans and STAR Spanish Olives

2011-12-07T10:22:00.000-08:00

1/3 cup STAR Originale Olive Oil
2 cloves garlic, minced
1 cup medium or short-grain rice
1 cup chicken broth
1 cup water
salt and freshly ground pepper
1 (15oz) can black beans, drained
1/2 cup STAR Spanish Olives, sliced
2 Tbs. STAR Red Wine Vinegar (or more)

In skillet, heat olive oil over medium-high heat. Add garlic and sauté until softened, about 30 seconds. Add rice, cook and stir until opaque, about 3 minutes. Stir in broth and water and bring to boil. Reduce heat and simmer covered for 15 minutes. Remove from heat and let stand 5 minutes. Season to taste with salt and pepper. Meanwhile, heat beans in saucepan. Stir in olives and season to taste with salt and pepper. Stir in vinegar, adding more, if desired, to taste. Add to rice and stir to mix. Serve immediately.

Serves 6

Chicken with Fennel, Onion and White Wine

2011-12-05T11:00:00.000-08:00

We get a box of local produce delivered every month and this month's box had a beautiful fennel bulb. The flavor of fennel is sweeter and more delicate than anise and, when cooked, becomes even lighter and more elusive in taste.

Ingredients

1/4 cup STAR California Extra Virgin Olive Oil, divided

6 pieces boneless, skinless chicken thighs

Salt and pepper

2 tablespoons flour, plus more for coating, divided

1 large bulb fennel, thinly sliced, plus a small handful of fennel fronds, chopped

1 large onion, thinly sliced

2 cloves garlic, crushed

3/4 to 1 cup dry white wine

3 tablespoons butter

1 1/2 cups chicken stock

1 tablespoon STAR Balsamic Vinegar

A handful of cilantro, chopped

Directions

In a large skillet over medium-high heat, heat 2 tablespoons STAR California EVOO, 2 turns of the pan. Season chicken with salt, pepper and coat chicken lightly with flour. Add chicken to the pan and cook, turning once, until golden, 8 minutes. Transfer to a plate and reserve.

Add remaining 2 tablespoons STAR California EVOO, fennel, fennel fronds, onion and garlic to the pan. Season with salt and pepper, and cook 10 minutes. Add the wine, scraping the bottom of the pan. Add reserved chicken back to the pan and cook through, about 5 minutes.

Heat a saucepan over medium heat. Add the butter to melt, then stir in 2 tablespoons flour and cook for 1 minute. Whisk in the chicken stock and STAR Balsamic Viengar and cook until thickened, 2-3 minutes.

To serve, pour the sauce over the chicken, top with cilantro and serve with some of the fennel and onions alongside.

Bolo Podre- cake with honey, lemon and cinnamon.

2011-12-05T06:30:00.000-08:00

This Portuguese cake is perfect for Holiday entertaining! Bolo Podre has a dense but not dry texture and can be served with fruit compotes or drizzled with honey or powdered sugar or just enjoy a slice with a cup of tea.

Ingredients:
6 eggs
3 cups flour
1 1/2 cups honey
1 cup castor sugar
1/2 oz Baker's yeast
Rind of Lemon
Cinnamon powder
1 cup STAR Extra Virgin Olive Oil
Powdered sugar for garnish

Directions:
Pour 1 cup of STAR Extra Virgin in Olive Oil into a bowl, add the honey and the sugar; mix with a hand mixer on low speed to obtain a light , creamy consistency, then add the finely grated lemon rind and a teaspoon of cinnamon powder.

Blend in the yolks of the eggs one by one, leaving the mixture to stand a few minutes between one addition and another. In the meantime. whisk the egg white into stiff peaks. Using a hand mixer, add the flour to the honey mixture, then add the yeast diluted in a little lukewarm water and lastly, very gently, fold in the whisked egg whites.

Cover the mixture with a clean cloth and leave stand for an hour. Turn into a well-oiled cake tin, smooth the surface and bake in the oven preheated for 375º for about 30 min. Allow to cool few minutes than turn it onto a plate, sprinkle with powder sugar and serve.

Pumpkin Fritters or Bolinhos Aboboa

2011-12-02T17:39:00.000-08:00

These quick and easy Pumpkin Fritters are very popular in Portugal. Pumpkin is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese.

Ingredients

1 lg can pumpkin (not pumpkin pie filling)
1 egg

1/2 cup flour
2 tbsp sugar
1/2 tsp baking powder

Star Grapeseed Oil

cinnamon and sugar for topping
Directions

Ensure that the pumpkin is well drained. Beat eggs and add to pumpkin and mix. then add flour and sugar. If it is too thick add some more egg, if it is too thin add some more flour.

Heat a heavy pan, using medium to high heat to start with. Add a little STAR Grapeseed Oil.

Scoop up heaped tablespoons of batter, and drop into pan, but not too close together.

Fry until bubbles form on the top surface. They should now be firm and golden on the underside. Flip over and fry on other side. The fritters will puff up slightly while cooking. To test, press lightly on the fritters. When done, they will tend to spring back.

Remove from pan and drain on paper towel.

Serve warm with plenty of crunchy cinnamon- sugar.

Turkey Greek Lemon and Rice Soup

2011-11-28T12:15:00.000-08:00

Have left over Turkey? Feeling run down or maybe been sick after the holiday? Why not turn that Turkey into soup?

Ingredients
8 cups chicken stock, preferably homemade, if not, low sodium

1 cup small or medium grain rice

4 eggs, separated

Juice of 3 lemons

Freshly ground black pepper

2 cups cooked chopped turkey meat

1 cup baby carrots

1 cup chopped celery

1 med size onion diced

2 tbsp STAR Extra Virgin Olive Oil

Directions:

In a large pot, saute onions in the STAR Extra Virgin Olive Oil about 3 min until onions are translucent. Add stock and bring stock to a boil with rice, carrots, celery and turkey. Simmer until tender, about 20 minutes. Season stock to taste with salt, if necessary.

When the rice is nearing tenderness, whisk the egg whites in a separate bowl until medium peaks. Add egg yolks and lemon juice, whisking continuously.

When the rice is finished, transfer 2 cups of the hot stock to the egg/lemon mixture, adding very slowly in a constant stream and beating vigorously to prevent the eggs from solidifying.

Take the soup off the heat and add the beaten mixture back into the pot, whisking to incorporate. Serve immediately with freshly ground black pepper and a wedge of lemon.

Lemon Olive Oil Pound Cake

2011-11-28T10:52:00.000-08:00

Ingredients
Olive Oil spray
¾ cups Plus 2 Tablespoons Unbleached All-purpose Flour
¾ teaspoons Baking Powder
½ teaspoons Kosher Salt
2 whole Large Eggs
½ cups Granulated Sugar
1 whole Lemon Zested
⅓ cups STAR Family Reserve Olive Oil with Lemon Peel
1-½ Tablespoon Milk
1-½ teaspoon Freshly Squeezed Lemon Juice, Strained
3-½ Tablespoons Unsalted Butter, melted
1 Tablespoon Demerara Sugar
2 Tablespoons Water
1 cup Powdered Sugar

Directions:
Preheat the oven to 350F. Spray and flour a 8 1/2 x 4 1/2-inch loaf pan.
In a bowl, sift together the flour, baking powder, and salt.
Fill a medium saucepan with 2 inches of water and bring it to a simmer. In the bowl of an electric mixer, combine the eggs, granulated sugar, and lemon zest. Set the bowl over the saucepan of simmering water and whisk until the mixture is warm to the touch, about 2 minutes. Transfer the bowl to an electric mixer fitted with the whisk attachment. Beat on medium speed until the mixture thickens, is pale yellow, and forms ribbons when the whisk is lifted, about 5 to 6 minutes.
Meanwhile, in another bowl, whisk together the STAR Family Reserve Olive Oil with Lemon Peel, milk, and lemon juice. When the egg mixture has thickened, slowly drizzle in the oil mixture with the machinerunning. Reduce the speed to low, add the flour mixture, and mix just to combine. Drizzle in the melted butter and mix just to combine.
Pour the batter into the prepared pan and sprinkle the top with the Demerara sugar. Bake, rotating the pan once after 40 minutes, until the top of the cake is golden, the center bounces back when touched, and a cake tester inserted in the center comes out clean, about 50 minutes. Unmold the cake from the loaf pan and let it cool completely on a wire rack.
While still warm, prepare the glaze. Mix the water with powdered sugar until completely combined, without lumps. You might need to play with the consistency a bit to get it to your liking. Pour over the pound cake and let it dry, about 5 minutes.
Once at room temperature, eat away!

Pumpkin Nut Cake with Maple Glaze

2011-11-23T09:00:00.000-08:00

Looking for a perfect ending to your Holiday Meal? You will LOVE our Pumpkin Cake

Ingredients
3 cups cake flour
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup STAR Extra Light Olive Oil
3 eggs
1 (30-oz) can pre-sweetened pumpkin pie mix
1/2 cup, plus 4-5 tsps. light evaporated milk
1 cup chopped walnuts
1 cup powdered sugar
1/2 tsp. maple flavoring
6-12 walnut halves

Directions
Cake
Combine flour, baking powder, soda and salt in bowl and toss with fork to blend thoroughly. In large bowl of electric mixer, beat olive oil with eggs, pumpkin pie mix and 1/2 cup evaporated milk. Gradually beat in dry ingredients. Fold in chopped walnuts. Transfer to oiled fluted tube pan. Bake at 325° 45 minutes or until cake tests done. Cool on rack 15 minutes then turn cake out onto rack and cool completely.
Glaze
In small bowl, mix sugar, 4 tsps. remaining milk and maple flavoring. Stir until smooth. Add more milk, 1/2 tsp. at a time, if needed. Glaze should have a thick consistency. Drop spoonfuls of glaze evenly around the top of the cake. Set aside to allow glaze to drip down the sides of the cake. When glaze has set, garnish with walnut halves.

Serves 10-12

Homemade Portuguese Sweet Bread

2011-11-21T10:31:00.000-08:00

Bread making can seem intimidating but the truth is it is easy but just takes time. Nothing makes a holiday meal more special than fresh bread.

Portuguese Sweet Bread is describe a pale yellow, sweet, cake-like bread that is lovely when fresh and delicious when toasted. The sweetness goes perfect with a turkey dinner and it also makes amazing French Toast.

Ingredients:
1 1/2 cup very warm milk
1 cup sugar
1 stick butter
1 tsp salt
2 envelopes active dry yeast
1 tsp sugar
2 eggs beaten
5-6 cups flour
wash made of 2 egg yokes beaten and tblsp water
1/4 cup STAR Extra Virgin Olive Oil

Directions:
In a large bowl add yeast, 1tsp sugar and 1/4 cup of the warm milk. Set aside to proof for 5 minutes until yeast foams.

Heat the rest of the milk until tiny bubbles form around edges of pan. Remove from heat. Add butter.
Beat together sugar and eggs. Add salt, milk/butter and yeast mixture. Slowly add the flour. Beat until well mixed. Remove the dough onto a well floured surface.

Knead the dough, adding only enough flour to keep the dough from sticking to your hands and the board. When the dough is smooth and satiny (it should be relatively soft rather than stiff), place it in a bowl oiled with the STAR Extra Virgin Olive Oil. Turn to lightly oil the entire surface of the dough.

Cover the bowl with greased plastic wrap (to keep the dough from sticking to it) and a clean towel. Let the dough rise in a warm place until doubled in bulk, 1 1/2 to 2 hours.

Punch the dough down and divide into two equal pieces. Shape into two round loaves and place in onto an greased cookie sheet.

Cover loosely with plastic wrap (again greased) and cover with a clean towel. Let the loaves rise in a warm place until doubled in bulk, about 1 hour.

Preheat your oven to 350°F for at least 15 minutes. Brush the loaves with the egg yoke and water mixture.

Bake for 35 to 40 minutes, or until the loaves sound hollow when tapped on the bottom with a finger. When the bread is done, remove it from the oven and let cool on a wire rack.

Enjoy!!

How to Knead Dough- Getting ready for Thanksgiving

2011-11-17T14:03:00.001-08:00

Sweet and Sour Glazed Pork Chops

2011-11-09T08:12:00.000-08:00

Pork Chops can make a great low-cost meal, but can still be gourmet and delicious. This recipe is so simple and results are sure to please.

Ingredients
1/4 cup honey

1/4 cup light brown sugar
1 lime, juiced
1 tablespoon STAR Grapeseed Oil, plus extra for grill
8 thinly cut (about 1/2-inch thick) smoked pork chops

Directions
Preheat a grill pan to medium-high.
In a plastic resealable bag, big enough to fit the chops, mix together the sugar, honey, oil, and lime juice. Add the pork chops and let marinate for at least 20 minutes.
Remove the pork from the marinade. Lightly brush the grill with oil. Put the chops on the grill and cook until grill marks form, about 2 minutes. Rotate the chops 90 degrees, and grill for 2 minutes more, to create diamond grill marks. Flip and cook another 2 minutes. Remove from grill to a serving platter and serve.

Lemony Olive Oil Banana Bread

2011-11-07T09:14:00.000-08:00

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We saw a blog post the other day for Lemony Olive Oil Banana Bread by 101 Cookbooks and had to make it!

We followed her advice and when we cut up the chocolate we left some big chunks. The recipe was fantastic and we will be making this one again soon!

Here is the recipe the way Heidi Swanson of 101 Cookbooks adapted it:
Ingredients:
1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup / 4 oz / 115 g coarsely chopped bittersweet chocolate
1/3 cup / 80 ml extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups / 12 oz / 340 g mashed, VERY ripe bananas (~3 bananas)
1/4 cup / 60 ml plain, whole milk yogurt
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
For the glaze:
1/2 cup / 3 oz / 85 g sifted dark muscovado or dark brown sugar
1/2 cup / 2 oz / 55g confectioners' sugar
4 teaspoons freshly squeezed lemon juice

Directions:
Preheat the oven to 350° F, and place a rack in the center. Grease a 9- by 5- inch (23 x 13 cm) loaf pan, or equivalent.

In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.

In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 50 minutes. You want to get that beautiful color on the cake, but at the same time you don't want to bake all the moisture out of it. So the minute you're in that zone, pull it. Erring on the side of under-baking versus over.

Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.

While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.

Serves 10.

Adapted from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make, Hyperion, October, 2011

Prep time: 10 min - Cook time: 50 min

Pumpkin Oatmeal Muffins

2011-11-04T11:10:00.000-07:00

This time of year we just want to put pumpkin in everything. These muffins are a healthier alternative to regular muffins because they are lower in sugar and have lots of fiber from the oats. They are great for breakfast on those cold fall mornings.

Ingredients:

1 1/4 cans pumpkin puree

1/2 cup packed brown sugar

1/2 cup STAR Extra Light Tasting Olive Oil

1/2 cup water

4 eggs

2 cups flour

1 cup rolled oats

3 teaspoons baking powder

2 teaspoons pumpkin pie spice

1 teaspoon salt

1/2 cup raisins

Directions

Heat oven to 375ºF. Grease and flour muffin tins, or use paper liners.

In large mixing bowl, mix together all ingredients except raisins, blend until just combined. Try not over mix. Stir in raisins. Fill prepared muffin tins three fourths full.

Bake for 18 to 20 minutes, or until muffins test done. Cool in pan or on a wire rack.

Weekends were made for Pot Roast

2011-10-29T11:47:00.000-07:00

Pot Roast is one of those meals that inspires comfort. Because it is slow cooked for several hours, it is perfect for the weekend. It will fill your house with scrumptious aromas and there are always left overs for the next day. Pot roasts typically use the tougher cuts of beef - a chuck roast or shoulder roast - which have the most flavor. The slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that flakes apart with your fork.

Let the roast sit (wrapped) for one to two hours outside of the refrigerator so that it comes to room temperature before cooking.

Ingredients
3 1/2 lb of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
1 Tbsp STAR Grapeseed Oil
1 large yellow onion, chopped
4 cloves of garlic, peeled and chopped
Red Wine, enough to cover the meat, about half a bottle
Salt, pepper, Italian seasoning to taste
1 Tbsp STAR Extra Virgin Olive Oil
1 cup baby carrots cut in half
4 red potatoes, cubed with skin on
1 cup frozen peas

1 Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of STAR Grapeseed Oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

2 When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add the wine to almost cover the meat. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered .Alternatively, you can cook the pot roast in a 175°F-200°F oven, once you have browned it on the stovetop, and brought the liquid to a simmer (make sure to use an oven proof pan).

3 While Roast is cooking. Toss the potatoes and carrots in Star Extra Virgin Olive Oil, roast in the oven for 12 min or until carrots and potatoes are soft and roasted.

4 Cook for 3 1/2 to 4 hours, until meat is tender.

5 Just before serving add the potatoes, carrots and peas to the pot the roast is in let them soak in the liquid for for 5 min. Remove them add to platter with the Roast.

Mediterranean Diet Pyramid Gets a Makeover

2011-10-28T08:51:00.001-07:00

By Elena Paravantes, RD
From the Olive Oil Times

The Mediterranean Diet Foundation in collaboration with several international health and nutrition organizations updated the traditional Mediterranean Diet pyramid to reflect and adapt to today’s lifestyle.

While some elements remained the same, there were new components added to this eating plan in order to represent the Mediterranean lifestyle as a whole.
The pyramid continues to promote breads, grains, olive oil, fruits and vegetables as the basis of the diet, while red meat and sweets are at the tip of the pyramid to be consumed sparingly. However, in this version recommended servings are included as well, providing the reader with a better idea of how much to eat and not only what to eat.

The most interesting aspect of this new model is the fact that it includes suggestions regarding cooking, socializing, use of seasonal and local foods, activity, moderation and of course adequate rest.
The pyramid has been translated in 10 languages that are spoken in the Mediterranean region and can be downloaded from the Mediterranean Diet Foundation website.

Bad foods you should be eating!

2011-10-27T11:10:00.001-07:00

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“Good Day Colorado” on KDVR, the local FOX talks to dietician Suzanne Farrell about so called "Bad" Foods that are good for you.

Mediterranean Diet tips!

2011-10-27T11:07:00.000-07:00

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Daybreak” on KWGN in Denver, talks to registered dietician Suzanne Farrell, on how to incorporate this heart healthy diet into your diet.

Re-claim the Mediterranean Diet!

2011-10-18T14:58:00.001-07:00

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Daybreak” on KWGN in Denver, talks to registered dietician Suzanne Farrell, on how to incorporate this heart healthy diet into your diet.

Meet Gianna

2011-10-17T06:00:00.000-07:00

Rotini with Chicken and Peppers with our NEW Olive Oil with Lemon Peel

2011-10-13T15:46:00.000-07:00

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We are so excited about our new infused Olive Oils here at STAR and have been having lots of fun cooking with them. This recipe uses the new Family Reserve Olive Oil with Lemon Peel and is a great use of leftover chicken!

Ingredients

1 package (12 oz.) tri-color rotini, cooked

1 lb. chicken breasts, cooked and chopped

1 each green, yellow, red peppers, sliced into pieces

2 Tbs. parsley, chopped

2 tsp. garlic, minced

1/2 cup STAR® Family Reserve Olive Oil with Lemon Peel

1/2 cup STAR® Balsamic Vinegar

3 tsp. STAR® capers

salt and pepper to taste

Directions
After rotini is cooked, combine with peppers, cooked chicken breast and parsley. In a separate bowl, make the dressing by combining the garlic with Family Reserve Olive Oil with Lemon Peel, STAR Balsamic Vinegar, and STAR capers. Mix thoroughly and adjust the seasoning with salt and pepper. Toss with rotini mixture and let rest in the refrigerator for about a half-hour for the salad to season. Place in a bowl, or serve on individual beds of mixed baby lettuces.

Swordfish & Fennel Skewers with Arugula-Caper Pistou

2011-10-11T07:27:00.000-07:00

• 5 oz package baby arugula, or 2 1/2 cups packed arugula leaves, well dried
• 2 Tbsp lemon juice, divided
• 1/2 cup fresh mint leaves, packed
• 2 Tbsp feathery tops from fennel bulb
• 2 cloves garlic
• 1/4 cup toasted pine nuts
• 1/4 cup STAR Capers
• 3/4 – 1 cup STAR California Extra Virgin Olive Oil
• Salt and freshly ground pepper, to taste
• 1 1/2 lb swordfish steaks, cut into 1 1/4 inch chunks
• 1/2 – 1 tsp crushed dried red peppers
• 1 large fennel bulb, cut in 6-8 wedges
• 8-10 STAR Spanish Green Olives
• 2 large lemons, cut into 1/4 inch slices
• 1 baguette, sliced diagonally, 1/2 inch thick, grilled or toasted

1. Pistou – In food processor or blender, chop arugula with 1/2 Tbsp lemon juice, mint, fennel tops, garlic, pine nuts and capers. With machine running, slowly pour in about 3/4 cup olive oil until mixture becomes a smooth paste. Season with salt and pepper. Scrape into bowl.
2. Skewers – Place swordfish in a shallow dish. Sprinkle lightly with salt and pepper, remaining lemon juice and crushed pepper. Toss with 1/4 cup Pistou, until evenly coated. Marinate in refrigerator 1-2 hours.
3. Heat oiled grill to medium-hot. Brush fennel wedges with oil. Thread fish onto skewers alternating with olives, fennel and lemon slices. Grill over direct, medium-high heat about 6-8 minutes, turning once or twice, until fish is char-marked and no longer pink in the middle.
4. Remove skewers from grill and gloss with a little extra olive oil. Serve with baguette toasts spread with Pistou.

STAR's "Taste of The Good Life" Tour with Chef Mario Cassineri of San Diego's BiCE Ristorante!

2011-10-06T08:54:00.001-07:00

Carrot Soup with STAR's Basil Olive Oil

2011-09-28T18:53:00.000-07:00

Ingredients
2 tablespoon STAR Extra Virgin Olive Oil, 1 turn of the pan
1 medium onion, chopped
1 1/2 pounds packaged baby carrots
6 cups chicken stock
1/4 to 1/2 teaspoon ground cayenne pepper
Coarse salt
STAR Olive Oil with Fresh Basil

Directions
Preheat medium pot over medium high heat. Add STAR Extra Virgin Olive Oil, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Drizzle STAR Olive Oil with Fresh Basil on top of the soup right before serving.

Meet Gloria

2011-09-27T10:33:00.000-07:00

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We recently had a chance to sit down with Gloria, the face of our Original Olive Oil, to ask her a few questions:

Q: Where are you from?

A: Valls, Spain just outside of Tarrogona, in the North East of Spain

Q: Tell us about yourself:

A: I am one of three sisters. Original Olive Oil is my favorite out of all the olive oils, and I am so glad that I was picked to be on the label. I like that it has a milder flavor than extra virgin. It’s an everyday, all-purpose cooking oil ideal for cooking with high heat.

Q: What are some of your interests?

A: Folk dancing, cooking, singing and arranging flowers.

Q: Favorite things to do?

A: My sisters and I make dinner together. I am always in charge of side dishes. I love to come up with new and exciting ideas to keep them interesting and delicious.

Q: What do you like to Cook?

A: I love to make all kinds of rice dishes. My favorite is a Spinach & Pine Nut Rice. It is so good that sometimes I will eat just that and skip the rest of the dinner.

Thank you, Gloria!

Kristin talks to us about work, food and samples.

2011-09-23T09:01:00.000-07:00

Estofado de Pollo, by Olivia

2011-09-18T19:44:00.000-07:00

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I adore Estofado de Pollo. It is a typical chicken stew eaten in the region of Castilla, where the winters are chilly and food warms you from the inside out.

Ingredients:

Estofado de Pollo

8-10 pieces of chicken skinless
1/4 cup STAR Extra Virgin Olive Oil
2 cups of white mushrooms, sliced
4-5 large cloves of garlic, unpeeled
1 1/2 cups dry white wine
1 large yellow onion, coarsely chopped
1 medium sweet red pepper
1 cup Baby carrots cut in half
2 cups frozen green peas, drained
salt and pepper to taste

Preparation:
In a large, deep frying pan or skillet, heat STAR Extra Virgin Olive Oil and brown chicken for 5-7 minutes on medium high heat. Remove chicken and set aside. Add to the pan, mushrooms, garlic, onion, carrots and sweet red pepper to pan and sauté until mushrooms are softened and onion is translucent, approximately 5 minutes on medium heat. Add chicken and white wine to skillet and turn heat to high until broth boils, then reduce and simmer until chicken is cooked thoroughly and liquid is reduced a bit and thickens, 20-30 minutes. Check the pan while chicken is cooking and add more broth or water if necessary. 5 min before it is done, add green peas to pan and stir well. Serve with home-fried potatoes or rice.

Look at all the great vegetables in this recipe!

I serve this with a crusty fresh bread and love to soak up the sauce with the bread.

Enjoy!
Olivia

Interview with Olivia

2011-09-14T06:00:00.000-07:00

We recently had a chance to sit down with Olivia, the face of our Extra Virgin Olive Oil, to ask her a few questions:

Q: Where are you from?

A: Toledo, Spain just south of Madrid, in the area know as Castille-La Mancha.

Q: Tell us about yourself:

A: I am very pleased that Star Fine Foods has used my image on their large tins of Extra Virgin Olive Oil packaging for the last few years and have decided to use my portrait in the bottles now.

Q: What are some of your interests?

A: Cooking, entertaining friends and relatives, going to the Opera, attending museums and flamenco dancing.

Q: Favorite things to do?

A: I love to have my friends over for Tapas on Friday nights. Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. The city I am from, Toldeo, is know for a special cheese called Manchego and I love to use it in my Tapas.

Q: What do you like to Cook?

A: Besides Tapas, I love Estofado de Pollo. It is a typical chicken stew eaten in the region of Castilla, where the winters are chilly and food warms you from the inside out. Served with home-fried potatoes, warm, crusty bread and a simple green salad for a filling, delicious meal. It would be my pleasure to share that recipe and others with you!

Thank you, Olivia!

STAR's Taste of the Good Life, San Diego

2011-09-13T11:19:00.001-07:00

Fresno-based food company sells local olive oil

2011-09-12T09:31:00.000-07:00

CRAIG KOHLRUSS/THE FRESNO BEE

Jeff Freeman of Fresno-based STAR Fine Foods, a subsidiary the Spain-based Borges Mediterranean Group, stands over bottles of the new, locally made Star California Extra Virgin Olive Oil and other company products. The new brand features four different labels, including one with an image of Yosemite and another with the Sierra Nevada.

Read more: http://www.fresnobee.com/2011/09/11/2534314/fresno-based-food-company-sells.html#ixzz1Xwf7b39u

Chef Seamus Mullen reveals the art of perfecting tostas and tapas

2011-09-07T07:52:00.000-07:00

Visit msnbc.com for breaking news, world news, and news about the economy

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

2011-08-31T07:52:00.000-07:00

Isabella's Magdalena recipe

2011-08-27T06:03:00.000-07:00

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

Ingredients:
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

Preparation:
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.

Meet our new STAR Cover Girl, Isabella

2011-08-24T09:08:00.000-07:00

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.

Gazpacho with California Avocado

2011-08-23T08:27:00.000-07:00

TOTAL TIME: 25 MINUTES
SERVES: 6

INGREDIENTS
• 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

INSTRUCTIONS
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

Roberto Paciullo’s Italian-style surf and turf

2011-08-22T08:44:00.000-07:00

Visit msnbc.com for breaking news, world news, and news about the economy

Star Fine Foods Launches California-Grown EVOO

2011-08-15T08:48:00.000-07:00

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.

Summer vegetable ratatouille with stuffed squash blossoms

2011-08-10T09:05:00.000-07:00

Visit msnbc.com for breaking news, world news, and news about the economy

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

2011-08-09T07:36:00.000-07:00

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By Julie Butler Olive Oil Times Contributor | Reporting from Barcelona

http://www.efsa.europa.eu/

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.

Grilled Pork Tenderlion with Soy Citrus Glaze

2011-08-05T08:58:00.000-07:00

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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

Ingredients:
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

INSTRUCTIONS:
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.

Cataplana, perfect for Summer nights!

2011-07-27T10:23:00.000-07:00

Picture from http://www.cataplana.org/

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Cataplana is a Portuguese seafood dish, popular on the country's Algarve coast. It is also the name of the special cookware used to prepare the dish, which is traditionally made of copper and shaped like two clamshells hinged at one end and able to be sealed using a clamp on either side of the assembly. If you do not have a dish do not worry, you can use a heavy sauce pan with a lid. The great part of this dish is you can prep everything ahead of time and just through the items together.

Cataplana Recipe

Ingredients: (6 servings)

    3 medium Spanish onions thinly sliced
    3 cloves of crushed garlic
    2 green bell peppers cut into small strips
    Olive oil
    1 bay leaf
    1 lb tinned plum tomatoes
    1/4 lb smoked ham, diced
    2 oz. prosciutto ham, diced
    1/4 lb portuguese sausage (or any other chorizo style sausage)
    Small glass dry white wine
    3 lb / 4 dozen fresh small clams in the shell, rinsed.
    Some fresh parsley, coarsely chopped
    Paprika / and or ground chili pepper

How to Cook:

    The sauce - Cook the onions, garlic, and green peppers in the olive oil over a gentle heat until onions are golden. Add the bay leaf and the tomatoes, but preserve a quarter of their juice. Bring to 'simmering', then cover and drop the heat to enable the sauce to cook slowly for 30 minutes. Then add the remaining tomato juice, the prosciutto, the smoked ham, and the chorizo. Cover and cook for another 30 minutes. Season with paprika or chili pepper
    The Cataplana Dish: Spoon half the sauce into the bottom of the cataplana (or a similar style heavy pan with a lid), then lay the clams on top. Add the remaining sauce and the wine, cover tightly, cook for 15 minutes over a gentle heat, AND DO NOT LIFT THE LID! Add parsley to decorate.
    The 'Cataplana' should be brought to the table and served directly onto the plates. Eat with fresh bread and leave a bowl for the discarded clam shells. Cataplana recipes change from region to region and in Western Algarve the locals sometimes like to add potatoes and / or shrimps and mussels to the dish. Whatever you fancy!

Star Launches new product with Save Mart at CA State Fair

2011-07-21T08:29:00.000-07:00

Star Fine Foods is launching an exciting new product this Friday, July 21st, at 1:pm, at the CA State Fair in the Expo Center Exhibits, in Expo center #2, in the Save Mart Supermarkets California Foodstyle Expo Hall.

Beat the heat and visit the air-conditioned buildings of Expo Center, at this fast-paced, fun and educational venue is where fairgoers can sample some of the best dishes in California. “Foodies” will love this building featuring daily cooking demonstrations. Sponsored by Save Mart Supermarkets.

Star Fine Foods will be doing Olive Oil tastings, sampling our new product and handing out recipe books. See you there!

Want to bake healthier? Use Olive oil instead of Butter!

2011-07-20T07:49:00.001-07:00

Answers to "Test your Kosher Knowledge quiz"

2011-07-19T08:26:00.000-07:00

All olive oils are kosher.:
True

All foods that are natural are considered kosher.:
False

In addition to a picture symbol, most kosher food products will be accompanied by a letter. What letter is it?:
P for Passover
D for Dairy
M for Meat
Any of the above

Of the 10.5 million Americans who eat kosher products, only 20 percent are Jewish.:
True

Sautéed Summer Vegetables With Goat Cheese

2011-07-14T06:00:00.000-07:00

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Looking for a way to eat all those great Summer vegetables? This recipe uses them all!
Yield: 4 to 6 servings

Photo by Emily Rasinski

2 tablespoons STAR extra-virgin olive oil
2 cloves garlic, minced
1 small red bell pepper, sliced into thin strips
1 small green bell pepper, sliced into thin strips
1 to 2 cups seasonal vegetables (such as corn, tomatoes and/or green beans; see note)
1 medium zucchini, coarsely grated
1 medium yellow summer squash, coarsely grated
Salt
Ground black pepper
4 ounces goat cheese, crumbled
1/4 cup loosely packed fresh basil leaves
1/2 cup pitted kalamata olives, optional

1. Warm olive oil in a 10- or 12-inch skillet over medium heat. Add garlic; reduce heat to low. Cook for 6 to 8 minutes, stirring as needed, until garlic is soft and fragrant but not browned.

2. Raise heat to medium. Add peppers and stir to coat. Cook for 2 minutes, stirring often. Stir in seasonal vegetables; cook for 1 to 2 minutes. Mix in grated zucchini and yellow squash. Cook until the squashes begin to turn translucent. Season with salt and pepper to taste.

3. Transfer to a platter or individual serving plates. Top hot vegetables with goat cheese, basil leaves and kalamata olives. Serve immediately.

Per serving (based on 6, made with 1 cup fresh corn kernels and 1 cup chopped fresh tomatoes): 210 calories; 15g fat; 6g saturated fat; 20mg cholesterol; 8g protein; 11g carbohydrate; 4g sugar; 2g fiber; 280mg sodium; 195mg calcium.

Note: If you choose firmer seasonal vegetables, such as green beans, broccoli, cauliflower or carrots, you may want to parboil them for 3 minutes, then shock in ice water and pat dry before adding to the skillet.

Recipe from Mary Ann Cook, St. Louis

Ravioli Salad with Olive Oil Dressing - delicious, nutritious and easy to prepare

2011-07-10T09:47:00.001-07:00

Arugula, Watermelon and Feta Salad

2011-07-04T06:49:00.000-07:00

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From FoodNetwork.com by Ina Garten

We made this one last night for a 4th of July party and there was nothing left!

Ingredients
    1/4 cup freshly squeezed orange juice
    1/4 cup freshly squeezed lemon juice (2 lemons)
    1/4 cup minced shallots (1 large)
    1 tablespoon honey
    1/2 cup good olive oil
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    6 cups baby arugula, washed and spun dry
    1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
    12 ounces good feta cheese, 1/2-inch diced
    1 cup (4 ounces) whole fresh mint leaves, julienned

Directions

Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

Corn on the cob from Martha Stewart Living magazine

2011-07-01T12:01:00.000-07:00

Martha Stewart Living magazine shows us how to jazz up corn on the cob.
-MARTHA STEWART LIVING

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Upgrade classic corn on the cob: Swap butter for heart-healthy olive oil, and season with one of these zippy toppings, adding it just after cooking. Each recipe makes enough for eight ears of corn.

Basil-Mint Pesto
Purée 2 garlic cloves and ¾ cup olive oil in a blender. With machine running, add 1 cup packed fresh mint and ¼ cup packed fresh basil; purée for 1 minute. Brush corn with pesto; season with coarse salt.

Southwest Spice
Combine 2 teaspoons chili powder, 1 teaspoon each ground toasted cumin and coriander seeds, and ½ teaspoon coarse salt. Brush corn with olive oil; sprinkle with spices.

Black Pepper and thyme
Brush corn with olive oil. Sprinkle with 1 tablespoon fresh thyme; season with coarse salt and freshly ground pepper.

Lime zest
Combine 1 tablespoon finely grated lime zest (from 2 limes) and 2 teaspoons coarse salt. Brush corn with olive oil; sprinkle with zest mixture.

Copyright © 2011, Martha Stewart Living Omnimedia, Inc. Originally published in the July 2011 issue of Martha Stewart Living magazine.

Sushi Anyone?

2011-06-30T13:13:00.000-07:00

Sushi is a great dish for hot summer nights and can be a lot of fun to roll.

Ingredients

    5 cups of cooked sushi rice
    1/4 cup of STAR Seasoned Rice Vinegar
    1 tablespoon of sugar
    1 teaspoon of sea salt

Preparing the vinegar mixture

1. Combine the rice vinegar, sugar and salt in a small sauce pan. Dissolve over medium heat using a small whisk. Don’t allow the mixture to reach a boil.

2. Allow the vinegar solution to cool.

3. Sprinkle vinegar mixture evenly over the rice and fold it into the rice with the spatula. Don’t stir as this will break the grains.

4. As you fold the rice use one hand to cool the mixture with a fan. This might take about 10 minutes.

Take seaweed or soy wrappers spread the sushi rice, add your favorite ingredients and roll!

RASPBERRIES WITH CRÈME FRAICHE

2011-06-24T16:00:00.000-07:00

Love dessert but watching your sugar intake? This recipe is perfect for that.

3/4 cup heavy cream

4 Tbs. STAR Balsamic Vinegar

3 Tbs. orange honey

2 baskets raspberries, about 3 cups

In a small jar, combine cream and 1 Tbs. vinegar. Cover and let stand in warm place 6-8 hours or until thick. Refrigerate (will keep 2-3 weeks in refrigerator). In bowl, stir remaining vinegar and honey to blend. Add raspberries and toss gently to coat. Let stand at least 1 hour. Before serving, gently stir berries then place in stemmed glasses or dessert bowls. Top with crème fraiche.

Serves 4

Olive Oil may protect against stroke

2011-06-21T08:10:00.000-07:00

reported by CNN

A diet high in olive oil may help protect older people against strokes, which are the third leading cause of death in the United States after heart disease and cancer. The findings are in a study published in the journal Neurology.

A stroke occurs when an artery within the brain, or leading to the brain, becomes blocked by a clot or bursts. The brain becomes deprived of blood and oxygen carried in the arteries and begins to die.

Strokes become more common as we age – stroke risk doubles for each decade of life after age 55, according to the American Heart Association.

University of Bordeaux researchers examined the medical records and olive oil consumption of 7,625 study participants, which included people age 65 and older from the French cities of Bordeaux, Dijon and Montpellier. None of the participants had any history of stroke when the study began. Olive oil use was classified as “no use”, “moderate use” – meaning using olive oil for cooking or as dressing or with bread, or “intensive use” which means olive oil was used for cooking and as dressing or with bread.

Participants had follow-up exams at 2, 4, and six years and stroke incidents were recorded and verified. 148 stokes occurred after slightly more than five years.
Compared to those who didn’t use olive oil, people who had “intensive use” of olive oil had a 41% lower risk for stroke.

Many previous studies have reported health benefits from eating a Mediterranean-type of diet. "Olive oil is a component of the Mediterranean Diet which has been shown to have beneficial effects on cardiovascular disease and stroke. It can be included in a healthy eating plan as one of the oils that contains the least amount of saturated or bad fat,“ according to Dr. Ralph Sacco, President of the American Heart Association.

However, while numerous studies have linked the eating pattern to health benefits including lower rates of heart disease, cancer, diabetes, Alzheimer’s and Parkinson disease, Dr. Larry B. Goldstein of the Duke [University] Stroke Center, and a spokesman for the American Heart Association, is quick to note that the findings of the Neurology study show only an association between lower stroke risk and eating a diet high in olive oil, not proof that a diet high in olive oil will lower stroke risk. “There’s no reason you shouldn’t use olive oil paired with other healthy lifestyle behaviors including a diet high in fruits and vegetables, maintaining a healthy weight, regular exercise, and not smoking cigarettes,” which Goldstein says are known to reduce stroke risk by 80%.

Posted by Ann J. Curley - CNN Medical Assignment Manager on CNN.com

Grilled Pesto Heirloom-Tomato Pizza!

2011-06-14T12:02:00.000-07:00

from AZcentral.com

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1 ball store-bought pizza dough, cut in half
Extra-virgin olive oil
3/4 cup pesto
1 cup heirloom cherry tomatoes, cut in half
4 to 6 ounces fresh mozzarella cheese, cut into thin, round pieces
Fresh basil for garnish

Assemble ingredients. Preheat grill to medium-high. Use your hands to knead and roll out dough on a lightly floured surface or parchment paper. Brush one side of each pizza with olive oil. Set pizza dough on grill, oiled side down, and cook with grill open until bottom is seared and cooked, about 4 to 5 minutes. Top should still be slightly doughy. Bubbles may form but will deflate when dough is turned.

Remove dough from heat and flip so grilled side faces up. Brush lightly with olive oil and spread a thin coat of pesto over pizzas. Next, top with tomatoes and mozzarella. Return pizza to grill, close and cook until cheese is thoroughly melted and lightly browned in spots. Remove from heat, garnish with fresh basil and serve immediately.

Makes 2 small pizzas.

Read more: http://www.azcentral.com/style/hfe/food/recipes/articles/2011/06/09/20110609creative-grilling-ideas.html#ixzz1PHKUnH94

Pineapple Upside Down Cake

2011-06-09T07:00:00.000-07:00

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This cake is wonderful for picnic and BBQ's. We made is super easy by using a yellow cake mix!
1 (18 ounce) box yellow cake mix
3 eggs
1/3 cup STAR Extra Light Oil
1 1/3 cups water
1 cup dark brown sugar
1/4-1/2 cup butter
1 (20 ounce) can sliced pineapple
1 (8 ounce) jar STAR maraschino cherries

Directions:
Follow instructions on cake box for making an oblong single layer cake. Prepare cake batter and set aside. Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box. Sprinkle brown sugar generously over the butter. Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat. Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter. Place the cherries between the pineapple slices. Pour cake batter on top of the pineapple/cherry/nut mixture. Place in oven and bake as directed on cake box. As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.
WARNING! If you wait too long the sugar will harden and be difficult to remove.

Sangria!

2011-06-09T06:00:00.000-07:00

Sangria is a wine punch typical of Spain. You start with a cheaper red table wine and can play with the other ingredients such as the fruit juices or carbonation using ginger ale, Sprite or club soda. Here is a great recipe to use as a guideline:

Ingredients
1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 bottle dry red wine
1/2 cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
2 cups club soda, sprite or ginger ale. (optional)
8 STAR maraschino cherries

DIRECTIONS:
1. In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade
concentrate, orange juice, red wine, and triple sec. Float slices of lemon,
orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for
best flavor. For a carbonated sangria, add club soda, sprite or ginger ale just before serving

Sit back and enjoy!

Cucumbers are on season!

2011-06-08T12:09:00.000-07:00

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The cucumbers are in season and can be found at all the farmers markets! We love this quick and easy cucumber salad. It makes a quick, healthy side dish that does great with almost anything.

Here is what you need:
3 tbsp of STAR seasoned rice vinegar
1 tbsp of sugar
2 tbsp of STAR Extra Virgin Olive Oil
2 cucumbers halved lengthwise and cut into 1/4 inch half- moons
3 celery sticks, halved lengthwise and cut into 1/4 inch pieces
salt & pepper

In a medium serving bowl, stir vinegar, sugar and olive oil. Add cucumbers and celery; season with salt and pepper. Toss well to coat and serve immediately.

Pesto Potato Bites

2011-06-06T06:00:00.000-07:00

Have a houseful of hungry guests? This appetizer recipe is sure to please!

Ingredients

1 lb. baby red potatoes, about 18
1 cup lightly packed fresh basil leaves
1/2 cup STAR® Extra Virgin Olive Oil
1/2 cup STAR® Red Wine Vinegar
1/2 cup toasted pine nuts
1/3 cup grated Parmesan cheese
2 peeled garlic cloves
Salt and pepper

Directions

Cut potatoes in halves and place in pot of boiling water. Reduce heat and simmer until tender, about 15 minutes. Meanwhile, in blender or food processor, combine basil, olive oil, 3 Tbs. red wine vinegar, 6 Tbs. pine nuts, 4 Tbs. Parmesan and garlic. Process until completely blended. Season to taste with salt and pepper.

Drain potatoes and cool slightly. With 1/4 teaspoon measuring spoon, scoop out small amount from cut surface of each potato half to form shallow cup. Sprinkle with remaining vinegar and toss to coat.

Arrange potato halves on serving dish. Fill each with pesto and sprinkle with remaining pine nuts and Parmesan. Serve warm or room temperature.

Servings

10-12

Mediterranean diet - for your hair!

2011-06-01T08:36:00.000-07:00

From Hellomagazine.com

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From Hello Magazine

We've heard time and time again that olive oil is good for our health, but there's more to it than that. It's also a useful beauty ally. And if you're looking for a quick and easy trick to improve dry hair, you need look no further.

At least thirty minutes before washing your hair, apply a little warm olive oil on the hair shaft and comb down, making sure to reach right down to the ends, where damage Is usually most noticeable.

Leave the oil to do its work, penetrating and nourishing the hair fiber for half an hour or so, and then wash twice with warm water and use your usual conditioner.   

Home-made deep treatment recipe  
If you want to go further, you can create your own deep treatment cream using avocado and olive oil. Simply mash an over-ripe avocado with oil to make a cream, and apply, smoothing all over your hair and scalp. You need to leave it to act for at least an hour, so it's a good idea to pop on a disposable shower cap to keep things clean. This has the added advantage of concentrating the heat and enhancing the effect. Wash as above.

Don't forget: wash your hair in warm water.

Grilled Garlic-Lime Fish, Great for Tacos!

2011-05-27T14:17:00.000-07:00

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We read a lot of food magazines here. This recipe was from June's issue of Everyday Food. We loved this recipe because it was quick, easy and only needed a few ingredients that we already had in the kitchen!

Ingredients for the Fish:
Olive Oil for the grill
1 tablespoon extra virgin olive oil (We used STAR's)
2 cloves of garlic chopped
1 tablespoon fresh lime juice
1 3/4 pounds skinless, firm white-fleshed fish fillets, such as stripped bass, cod or
mahi mahi (About 1 inch thick)
coarse salt and pepper

Heat a grill or grill pan to medium or high heat. Clean and lightly oil the hot grill. In a medium bowl, whisk together olive oil, garlic, and lime juice. Add fish and turn once to coat; let sit 5 minutes. Remove fish from marinade, letting the excess drip off. Season with salt and pepper and grill until flesh is opaque throughout, 12 minutes flipping once.

This fish recipe is so delicious you could serve it as a main dish with a nice salad or rice. Or you can with a fork, break the fish into pieces for tacos. We used fresh salsa and mixed greens in our tacos.

What do you like in your tacos?

Tips for Grilling Steaks!

2011-05-26T15:02:00.000-07:00

The New Vegetarian: Quesadillas Recipe

2011-05-23T08:11:00.000-07:00

Photo: DEIRDRE ROONEY, VALERIE BERRY

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By Alice Hart

A delicious recipe for tortillas layered up with black beans, spring onion, chilli, tomato, spinach and cheese. Serves four

You have two options here: either make four separate, single-layered quesadillas using a total of eight tortillas, or go large and make a deep, four-layered stack using five tortillas.

2 bunches spring onions, trimmed and halved lengthways
4 tbsp olive oil
2 garlic cloves, crushed
2 red chillis, deseeded and finely chopped
2 400g (14oz) tins black beans, rinsed and drained
1 tsp chipotle pepper paste
2-3 tbsp lime juice
5-8 large flour or corn tortillas
2 large handfuls baby spinach, chard or wild rocket
200g (7oz) sun-blush tomatoes, drained and roughly chopped
200g (7oz) Wensleydale cheese, crumbled

Place a griddle pan over a high heat and leave until smoking hot. Coat the spring onions in half the olive oil and season. Spread out in a single layer in the pan and cook, turning with tongs, until marked with black lines all over. Set aside to cool a bit then chop roughly.

Heat the remaining oil in a frying-pan and add the garlic and chopped red chilli. Fry for a minute then add the beans with the chilli paste and 150ml (5fl oz) water. Cook gently until the water has all but evaporated. Remove from the heat and crush lightly with a potato masher or fork, seasoning with lime juice, salt and pepper.

From http://www.telegraph.co.uk/foodanddrink/recipes/8512403/The-new-vegetarian-quesadillas-recipe.html

Five Inventive Summer Uses For Olive Oil

2011-05-19T13:44:00.000-07:00

Five Inventive Summer Uses for Olive Oil: The Coldani Family

1. Fruit Salad With A Twist

"Planning a picnic or invited over for the neighbors' potluck? Take boring fruit salad up a notch with an olive oil enriched fruit salad.

We love to toss some juicy watermelon squares and ripe strawberry slices into a bowl and then drizzle thick, velvety balsamic vinegar, along with a splash of a basil-infused olive oil over the top. The hidden basil flavor is what surprises the taste buds and we always get compliments for our unique take on fruit salad."

2. Spicy Popcorn For Movie Night

"Summer means big movie blockbusters and if you're anything like our family, there is nothing better than a movie night with lots of popcorn.

As a healthy alternative to butter, we pop up bowls of popcorn and drizzle jalapeno-infused olive oil on top for an unctuous and spicy kick."

3. Summer Glow With Olive Oil

"Whether applied to face or body, olive oil can penetrate deep into the skin and provide a long-lasting shield of moisture to keep skin smooth and supple.

After a day in the sun or at the beach, extra virgin olive oil mixed with a little lemon juice and coarse salt makes for a refreshing and healing scrub and summer moisturizer. Whenever we cook, we always drizzle a little bit of oil on our hands for a quick and easy way to keep our hands soft."

4. We Scream For Ice Cream

"Because we eat a lot of olive oil, we're always trying to think of new ways to experiment how to use it. One of our favorite discoveries was last summer when, during a heat wave, we were eating ice cream one night and looked at each other and thought, 'why not?'

Although everyone thinks of olive oil as traditionally enjoyed dipped in bread, drizzled over fresh mozzarella or poured over a savory soup, it is delicious drizzled over ice cream with some sea salt sprinkled on top. Trust us - this sweet treat makes for the perfect summer indulgence."

5. Olive Oil And Friends

"We're always curious about other olive oils and, instead of making it feel like work, figured out a way to try a lot of different varieties while keeping it fun. We now host monthly olive oil tasting parties where we invite over some friends, pour different tastes of olive oils from around the world and get people talking.

Sometimes we'll rate the oils based on taste and color, or maybe even do a blind tasting to guess where the oils are from. It's a delicious spin on a get together with friends - and with a plenty of fresh, crusty French bread for dipping and lots of wine, everyone leaves happy."

Read more: http://www.wdsu.com/family/27928885/detail.html#ixzz1MpicrTW7

Olive Oil for your nails!

2011-05-17T14:58:00.001-07:00

Chef Bud - Grilling Season: Pulled Pork w/Black Pepper Vinegar Sauce

2011-05-11T10:18:00.000-07:00

NewsChannel 10's Larry Lemmons and Michelle Langowski from The Early Show are kicking off grilling season with Chef Bud Andersen.

The pulled pork and slaw is very flavorful and inexpensive and can be made into a delicious summertime sandwich.

Pulled Pork w/Black Pepper Vinegar Sauce:

Ingredients:
* 1 C Ancho Chile powder
* 1/3 C Smoked Paprika
* 3 Tblsp Dried Oregano
* 3 Tblsp Ground coriander
* 3 Tblsp Ground mustard
* 1 Tblsp Ground cumin
* ½ Tblsp Cayenne pepper
* 1 Tblsp Ground black pepper
* 1 Tblsp kosher salt
* 6 lbs pork shoulder or pork butt

Black Vinegar Sauce:
* ¼ C rice wine vinegar
* 2 Tblspn Dijon mustard
* 2 tsp honey
* ½ tsp Coarse ground pepper
½ C + 2 Tblsp extra virgin olive oil

Directions: In a bowl add all the dry ingredients and mix thoroughly to create your rub. Lay pork, fat side down, on a cutting board and cut into 5 x 5 pieces or a bit larger rub thoroughly covering all of the pieces generously with the rub. Cover with film and refrigerate for 4 to 7 hours. Remove from cooler and let set until at room temperature.
On a medium high grill, place the pork pieces and sear on all sides. Remove from the grill and place pieces in a baking dish. Fill dish 1 inch from the top with warm water and cover with film and foil. Place in a 250 degree oven, and slow cook for 2-4 hours (depending on the size of the pork) until meat can be forked apart. Fork the pork apart.
While the pork is slow cooking, add all the black vinegar sauce ingredients to your blender or food processor, blend until emulsified. Add water if sauce is too thick. Set aside.
Place pork on a bun or in a tortilla and top with black vinegar sauce and roasted green onion slaw for a light flavorful summer meal.

Pulled Pork Slaw

Ingredients:
* 1 C coarsely cut grilled green onion (greens and all)
* ¼ C red wine vinegar
* 2 ea serrano peppers
* 2 Tblspn mayonnaise
* ½ C extra virgin olive oil
* ½ head red cabbage shredded
* 1 small red onion grilled and thinly sliced
* ¼ C chopped cilantro

Directions: Place the green onion, vinegar, chiles, mayo, salt, pepper and oil in a food processor and blend until emulsified. Place cabbage and grilled red onions in a bowl, add the dressing and stir until combined. Fold cilantro and season with salt and pepper to taste.
Serve on top of pulled pork, for a cool flavorful summer time sandwich.

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan

2011-05-10T07:05:00.000-07:00

Photo by Simply Scratch http://www.simplyscratch.com

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Check out this great post by Simple Scratch (click here to view)

Laurie has a great way with food and easy to follow recipes! This recipe is simple, fast, delicious and healthy. What else could you want in a side dish?

Chicken with Almond Sauce

2011-05-04T08:23:00.000-07:00

5 lbs chicken pieces
salt and freshly ground pepper
3 Tbs. STAR Originale Olive Oil
1 large onion, chopped
4 cloves garlic, minced
2 Tbs. all-purpose flour
1 1/2 cups chicken broth
1 bay leaf
pinch saffron strands
1/2 cup slivered almonds
3 Tbs. minced parsley
2 hard-cooked eggs, chopped
2 Tbs. STAR Capers

Sprinkle chicken with salt and pepper to taste. Heat olive oil in 1 very large or 2 medium skillets over medium-high heat. Add chicken and brown on all sides, about 3-5 minutes per side. Remove chicken and set aside. Pour off all but 2 Tbs. of pan drippings. In same pan, sauté onion and half of garlic until soft. Stir in flour to blend, then slowly stir in 1 cup broth, bay leaf and saffron. Return chicken to pan, cover and simmer over medium-low heat 30 minutes.

Meanwhile, in blender, combine almonds, 2 Tbs. parsley, remaining garlic and broth. Process until almonds are finely ground. With tongs or slotted spoon, transfer chicken to platter. Turn heat to high and stir almond mixture into pan liquids. Bring to boil and boil 1-2 minutes, or until slightly thick. Pour sauce over chicken and sprinkle with eggs, capers and remaining parsley.

Serves 6

Cooking Tips from NYC Chef!

2011-05-03T13:37:00.000-07:00

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We found this great cooking tip in an article by By Erica Marcus

Picture form http://www.limaniny.com/

McClatchy-Tribune Information Services

Peter Spyropoulos, Limani, Roslyn NY: The executive chef of the luxe Greek Limani considers salads his specialty.

“A good salad starts with quality products,” he said. “I use romaine hearts, good ripe tomatoes, English cucumbers.”

Once he’s assembled his ingredients, he wants their flavors to shine.

“People tend to mess things up with too much stuff in the dressing,” he said. “Keep the dressing simple.”

Spyropoulos doesn’t even make his dressings in advance because “whatever you put into it, the vinegar will change the flavor of.”

Just before he serves the salad, he combines in a bowl red wine vinegar, salt and pepper, a crushed garlic clove and some chopped fresh parsley or oregano. Then he whisks in extra-virgin olive oil (the ratio of vinegar to oil is 1 to 3), and that’s the dressing.

Meet Esther, our Intern from Spain!

2011-04-28T08:01:00.001-07:00

Roberto Avila Interviewed for Grocery Headquarters

2011-04-27T13:59:00.000-07:00

Roberto Avila, our director of marketing was recently interviewed for a trade publication, the Grocery Headquarters, about “Olive oils are bringing health benefits, and renewed interest back to Center Store” and here is what he had to say:

“The FDA has determined that eating two tablespoons of olive oil per day can reduce the risk of heart disease,” says Roberto Avila, director of marketing at Borges USA, the Fresno, Calif.-based marketer of the Star olive oil brand. “The health benefits of oil are just tremendous. It’s 100% natural, high in monounsaturated fats, which help lower the bad LDL cholesterol, has antioxidants and vitamin E, no carbohydrates or trans fats and it’s gluten-free. The list goes on and on.”

“There are 600 different varieties of olives,” Avila notes. “There are more varieties of olives than there are grapes, so it gets pretty complex.”

Borges is working on mono varietals and region-specific olive oils, Avila says. “We have one made from an Israeli olive that is produced and bottled in Israel. It is kosher for Passover.”

To read the whole article Click Here!

Olive Oil: A Natural Painkiller?

2011-04-26T15:54:00.000-07:00

Excerpt From Huff Post by Leo Galland, M.D. Leo Galland, M.D. Practicing physician, author and leader in integrated medicine.

Could a traditional food have pain- and inflammation-reducing effects similar to over the counter pain medicine like ibuprofen?

Scientists from Italy, Spain, the U.S. and Australia have discovered that extra virgin olive oil can provide significant health benefits, including the ability to help reduce pain and inflammation.
This robust, flavorful oil is an example of the food as medicine concept, that foods can have a powerful impact on health.
. Eating Healthy With Olive Oil
Extra virgin olive oil can contribute nutritional support in the fight against such health problems as arthritis, cardiovascular disease, high cholesterol, and in pain management.
A research study from Spain has shown that higher olive oil consumption is associated with leaner body weight, an important factor in prevention of chronic conditions.
Another study from the universities of Navarra and Las Palmas de Gran Canaria in Spain looked at how diets including olive oil might offer protection against depression: Bad Fats Linked to Depression
Natural Painkiller Discovered in Olive Oil
Recent research has identified the antioxidant called oleocanthal, which is only found in extra-virgin olive oil. Scientists at the Monell Chemical Senses Center, in Philadelphia, found that oleocanthal in olive oil has a potency strikingly similar to that of the drug ibuprofen in inhibiting the cyclooxygenase (Cox) enzyme that causes pain and inflammation. Their findings were published in the science magazine Nature.
Given the side effects of common pain relieving drugs, finding a nutritional way to reduce pain and inflammation could be a solution for people suffering from pain.
In another study Italian researchers explain that the characteristic pungent and bitter taste of virgin olive oil have been attributed to phenols in the oil that have potential antioxidant, anti-inflammatory, chemopreventive and anti-cancer benefits.
Research on Health Benefits of Olive Oil
At the meeting of the "International conference on the healthy effect of virgin olive oil" that took place in Spain in 2005, numerous benefits of virgin olive oil from the research were outlined. They looked at the consumption of olive oil from the perspective of issues such as cardiovascular health, cancer and longevity. With respect to anti-aging they noted: "The more recent studies consistently support that the Mediterranean diet, based in virgin olive oil, is compatible with a healthier ageing and increased longevity."
Consumption of olive oil has been associated with:

Reduction of total cholesterol and an increase in the high-density cholesterol (HDL-C), which has a protective effect on blood vessels.
Improved sensitivity of cells to insulin, which helps to prevent the Metabolic Syndrome. Preventing Metabolic Syndrome is important, because the syndrome increases the risk of cardiovascular disease, diabetes, high blood pressure and obesity.
Decreased risk of cardiovascular disease, high blood pressure and Alzheimer's disease.

Potent Antioxidant Power of Olive Oil
Phenolic compounds are potent antioxidants found in virgin and extra-virgin olive oil. These compounds give unrefined olive oils their distinctive flavors and high degree of stability.

Studies indicate these compounds may be able to:

Turn off the activity of genes that produce the kind of inflammation that causes coronary heart disease.
Decrease production of inflammatory chemicals called thromboxanes and leukotrienes.
Decrease the production of the most damaging form of cholesterol, oxidized LDL cholesterol.
University of South Australia researchers note that compounds from the olive were found to be antimicrobial against various bacteria.

And olive oil is just the beginning of anti-inflammatory foods. Learn more about fighting pain and inflammation in his article: Natural Anti- Inflammatory Foods and Supplements That Help Arthritis

North American Olive Oil Association Press Dinner

2011-04-20T13:16:00.000-07:00

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We recently participated in the North American Olive Oil Association press dinner in New York City. The menu featured olive oil across various uses in the appetizers, salad, pasta, main course and dessert. The food was incredible!

Mache lettuce, pencil asparagus & quail egg salad

Risotto mantecato, baby calamari, mussels & parsley. Traditional risotto is made with cheese and butter; this dish was made in a slightly different way, using olive oil to create the rich flavor

lowly braised beef shoulder, extra virgin olive oil mashed potatoes & crunchy prosciutto: This dish will featurd a preparation similar to confit (cooking meat in its own fat), with the beef cooked in olive oil instead of its own beef fat. This style of cooking with olive oil is a somewhat newer, healthier preparation to achieve the rich flavor that comes from the confit-style of cooking

Red wine poached pear terrine, olive oil-rosemary sorbet

Tips For a Simple Easter Celebration

2011-04-19T08:23:00.000-07:00

Spring Frittata with Asparagus, Sweet Onion, Baby Potatoes, Mint and Feta Cheese

2011-04-12T21:33:00.000-07:00

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To see the video CLICK HERE

SERVES: 2-4
INGREDIENTS:

1 cup diced sweet onion (Vidalia, Texas or Mayan Sweet)
1 large clove garlic
Olive oil for sautéing veggies
4-5 baby potatoes (boiled ahead of time and then thinly sliced)
1 cup chopped asparagus
2 Tbs chopped mint
5 large eggs, beaten
Approx. 1/3-1/2 cup crumbled feta cheese
Country toast as needed (optional)

PROCEDURE:
Use a 10-inch nonstick pan with a good splash of olive oil to saute 1 cup of diced Vidalia onion and 1 large minced clove of garlic until they soften up.

Then add 4-5 1/2-inch thick sliced, cooked baby potatoes and 1 cup chopped asparagus and let those cook along for a few minutes.

While you are keeping your eye on that, take a minute to chop 2 Tbs of fresh mint and also beat 5 large eggs in a mixing bowl.

After 7-8 minutes, spread the potatoes out evenly in the pan, add a little more olive oil and add the chopped mint and the beaten eggs.

Immediately turn the heat down to medium low on the pan and also turn the oven onto the broiler setting.

Let the eggs cook along for a minute or two to start to set up, then sprinkle some crumbled feta cheese over the top and pop the pan underneath the broiler to finish up.

It'll take another 5-6-7 minutes to finish under the broiler and you can make some toast while that is happening.

HINTS:

Substitute regular cooking onions and use a different cheese if you like

Fig and Kalamata Olive Tapenade

2011-04-08T06:00:00.000-07:00

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Adapted from Tassajara Cookbook, by Karla Oliveira (Gibbs Smith Publisher, 2007).

If you’re not sure how to incorporate healthy figs into your entertaining, try this! A very simple, yet striking spread, this Fig and Kalamata Olive Tapenade marries sweet, earthy and salty in a tapenade that is an absolute pleasure to eat.

Serve this with Middle Eastern flat bread, fresh feta cheese and garlicky olives. This would also be great on cheese sandwiches or on top of grilled or roasted fish or chicken.

Picture from Care2.com

INGREDIENTS
5 fresh black figs
1 tablespoon capers, rinsed
1 tablespoon kalamata olives, pitted
1 tablespoon olive oil
2 teaspoons balsamic vinegar

Trim the hard step end from the figs and then blend everything together in a food processor until smooth; cover and chill. It’s best if used that day, but will keep for another day.

Makes 1 cup.

Read more: http://www.care2.com/greenliving/fig-and-kalamata-olive-tapenade.html#ixzz1ItumvJ9K

Oil reserves!

2011-04-07T07:00:00.000-07:00

Let Frank help you decide which Olive Oil to use!

2011-04-05T15:40:00.001-07:00

Richard Blais is Top Chef!

2011-03-31T06:41:00.000-07:00

One last ‘Top Chef’ cook-off before the finale

2011-03-30T17:00:00.000-07:00

Visit msnbc.com for breaking news, world news, and news about the economy

Chicken Cacciatore, One Pot Dish!

2011-03-30T08:12:00.001-07:00

Chicken Cacciatore: wishtv.com

Ingredients
Olive oil, as needed
1 (4 to 5-pound) chicken, cut into 8 to 10 pieces
Kosher salt
2 large onions, sliced
Pinch crushed red pepper flakes
4 garlic cloves, smashed and finely chopped
1 red pepper, seeded and cut into 1/2-inch dice
1 yellow pepper, seeded and cut into 1/2-inch dice
1 pound cremini mushrooms, cleaned and sliced
2 (28-ounce) cans Italian plum tomatoes, passed through the food mill or pureed
1 bundle thyme
3 bay leaves

Directions
Coat a large, wide pot with olive oil and put over high heat. Season the chicken with salt. To taste, and brown in the hot oil, working in batches, if needed. Once all the chicken is brown, remove it to a plate and discard most of the excess fat.

If needed to coat the bottom of the pan, add a tablespoon of olive oil. Add the onions and crushed red pepper, season with salt, to taste, and sweat over low heat for 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt, to taste, and cook until they are soft. Add the white wine and reduce by half.

Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and the bay leaves. Bring the liquid to a boil, then reduce the heat to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.

Remove the chicken from the pot and arrange it on a pretty serving platter. Taste the sauce for seasoning and adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken and serve.

www.thechefsacademy.com/

Olive Tree Trivia

2011-03-26T18:19:00.000-07:00

Tree sizes are about 10 to 60 feet in height depending on variety and pruning.

A single olive tree yield is reputed to have yielded as much as 800 kilos of olives.

Olive Oil May Protect from Depression

2011-03-24T18:07:00.000-07:00

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By Elena Paravantes, RD

From Olive Oil Times

It is common knowledge that olive oil and the Mediterranean diet confer a multitude of health benefits. But what about emotional health benefits? According to Spanish researchers from the University of Navarra and Las Palmas de Gran Canaria, a diet rich in olive oil can protect from mental illness. The study included 12,059 volunteers who were part of the SUN Project, a prospective study among Spanish university alumni, aimed to identify the dietary determinants of stroke, coronary disease and other disorders. The researchers followed these volunteers for over 6 years and gathered data on lifestyle factors such as diet as well as medical history. At the beginning of the study none of the volunteers
suffered from depression, and by the end of the study, 657 new cases were
detected.

ULPGC11 | Olive Oil TimesThe data that was gathered, revealed that volunteers that had a high intake of trans fats, a hydrogenated fat found mainly in processed foods, had up to 48 percent increased risk of depression compared to volunteers who did not consume these fats according to Almudena Sánchez-Villegas, Associate Professor of Preventive Medicine at the University of Las Palmas de Gran Canaria and first author of the article. In addition, the researchers discovered that a higher intake of olive oil and polyunsaturated fats found in fatty fish and vegetable oils was associated with a lower risk of depression. According to the researchers these findings suggest that cardiovascular disease and depression may share some common mechanisms related to diet.

This is not the first time that olive oil and the Mediterranean diet are associated with lower rates of depression. In 2009, Spanish researchers once again discovered that individuals who followed a Mediterranean style diet rich in olive oil, vegetables, beans and fruit were 30 percent less likely to suffer from depression.

While the researchers point out certain limitations of the study, such as analyzing the diet only once (at the beginning of the study) they point out to several strengths such as a large sample size as well as multiple adjustments for potential confounders. They add that the findings need to be confirmed by further prospective studies and by trials.

Researchers found diet was associated with improved blood pressure, blood sugar and cholesterol

2011-03-22T09:49:00.000-07:00

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By Kathleen Doheny
HealthDay Reporter
Lifestyle

The Mediterranean diet, long known to be heart-healthy, also reduces the risk of metabolic syndrome, a cluster of risk factors that boost the risk of heart disease, stroke and diabetes, according to a new review.

Researchers from Greece and Italy reviewed the results of 50 published studies with a total of more than 500,000 participants as part of a meta-analysis -- a statistical analysis of the findings of similar studies -- on the Mediterranean diet.

Among their findings: the natural foods-based diet is associated with a lower risk of hikes in blood pressure, blood sugar and triglycerides, as well as a reduced risk of a drop in good cholesterol -- all of which are risk factors in metabolic syndrome.

"It is one of the first times in the literature, maybe the first, that someone looks through a meta-analysis at the cardiovascular disease risk factors and not only the hard outcome" of heart disease and other conditions, said Dr. Demosthenes Panagiotakos, an associate professor at Harokopio University of Athens in Greece.

The study is published in the March 15 issue of the Journal of the American College of Cardiology.

The Mediterranean diet is a pattern marked by daily consumption of fruits, vegetables, whole grain cereals, and low-fat dairy products; weekly consumption of fish, poultry, tree nuts, and legumes; high consumption of monounsaturated fatty acids, primarily from olives and olive oils; and a moderate daily consumption of wine or other alcoholic beverages, normally with meals. Red meat intake and processed foods are kept to a minimum.

Metabolic syndrome -- increasingly common in the United States -- occurs if someone has three or more of the following five conditions: blood pressure equal to or higher than 130/85, fasting blood glucose equal to or higher than 100 mg/dL, a waist measuring 35 inches or more in women and 40 inches or more in men, a HDL ("good") cholesterol under 40 in men and under 50 in women, triglycerides equal to or higher than 150 mg/dL.

In the review, Panagiotakos and his team found the Mediterranean diet "is strongly associated with decreased metabolic syndrome risk," declining to pinpoint an exact percentage because the data would not fully support it.

The research team also noted that further study was needed, as a few of the studies reviewed also included interventions such as physical activity and smoking cessation.

The findings come as no surprise, said Dr. Ronald Goldberg, professor of medicine at the Diabetes Research Institute, University of Miami Miller School of Medicine, who reviewed the findings. Since many studies have confirmed the role of the Mediterranean diet on reducing heart disease, he noted, it makes sense that the diet would also reduce the risks that lead up to heart disease.

But since Americans are fond of processed and fast foods, how willing would they be to adopt the diet? "Not particularly," Goldberg acknowledged. But, he added, nutrition experts, recognizing that reluctance, have recently begun efforts to adapt the diet to different cultures -- for example, including many traditional Hispanic foods into a Mediterranean diet adapted for those of Hispanic descent.

By doing so, the diet not only provides the same nutrients as the Mediterranean diet, but the familiar food of one's ethnicity, Goldberg said.

Panagiotakos says even U.S. fast-food-lovers can eat more like Mediterranean's. "Even in fast-food, we can introduce healthy eating, like salads, fruits and vegetables, cereals and legumes, and use good sources of fat. We can replace burgers with all these products -- it is a matter of nutrition education."

More information

To learn more about metabolic syndrome visit the U.S. National Institutes of Health.

SOURCES: Ronald B. Goldberg, M.D., professor, medicine, University of Miami Miller School of Medicine; Demosthenes Panagiotakos, M.D., associate professor, biostatistics-epidemiology of nutrition, Harokopio University of Athens, Greece; March 15, 2011, Journal of the American College of Cardiology

Swordfish & Fennel Skewers with Arugula-Caper Pistou

2011-03-18T07:00:00.000-07:00

Ingredients

5 oz package baby arugula, or 2 1/2 cups packed arugula leaves, well dried
2 Tbsp lemon juice, divided
1/2 cup fresh mint leaves, packed
2 Tbsp feathery tops from fennel bulb
2 cloves garlic
1/4 cup toasted pine nuts
1/4 cup STAR Capers
3/4 - 1 cup STAR Extra Virgin Olive Oil
Salt and freshly ground pepper, to taste
1 1/2 lb swordfish steaks, cut into 1 1/4 inch chunks
1/2 - 1 tsp crushed dried red peppers
1 large fennel bulb, cut in 6-8 wedges
8-10 STAR Spanish Green Olives
2 large lemons, cut into 1/4 inch slices
1 baguette, sliced diagonally, 1/2 inch thick, grilled or toasted

Directions

Pistou
In food processor or blender, chop arugula with 1/2 Tbsp lemon juice, mint, fennel tops, garlic, pine nuts and capers. With machine running, slowly pour in about 3/4 cup olive oil until mixture becomes a smooth paste. Season with salt and pepper. Scrape into bowl.

Skewers
Place swordfish in a shallow dish. Sprinkle lightly with salt and pepper, remaining lemon juice and crushed pepper. Toss with 1/4 cup Pistou, until evenly coated. Marinate in refrigerator 1-2 hours.

Heat oiled grill to medium-hot. Brush fennel wedges with oil. Thread fish onto skewers alternating with olives, fennel and lemon slices. Grill over direct, medium-high heat about 6-8 minutes, turning once or twice, until fish is char-marked and no longer pink in the middle.

Remove skewers from grill and gloss with a little extra olive oil. Serve with baguette toasts spread with Pistou.

Servings

4

Lemon Bunuelos

2011-03-16T18:24:00.000-07:00

Ingredients

1/2 cup lemon juice
1/2 cup whole milk
5 Tbsps. STAR Extra Light Olive Oil plus oil for deep frying
1/4 tsp. salt
1 Tbsp. grated lemon peel
1 cup all-purpose flour
4 eggs
Powdered sugar

Directions

In saucepan, bring lemon juice, milk, 5 Tbsps. olive oil, salt and lemon peel to a boil. With wooden spoon, vigorously stir in all the flour until dough forms a ball. Beat in eggs, one at a time, incorporating each completely. Set aside. Pour olive oil into large skillet to reach depth of 2”. Heat to 375ºF. Pinch off 1” pieces of dough and carefully lower into hot oil using slotted spoon. Fry until deep golden, about 1 minute. Transfer to paper towels to drain. Dust with sugar. Serve hot.

Servings

6

St Partick Day's Recipes

2011-03-14T07:00:00.000-07:00

Lemon Shrimp with Pancetta Onion Jam & Rosemary Toasts

2011-03-11T07:00:00.000-08:00

Ingredients

4 oz diced pancetta
2 cups STAR Cocktail Onions, drained and coarsely chopped
3 Tbsp honey
3 Tbsp STAR Balsamic Vinegar
2-4 Tbsp water
1/2 cup STAR Originale Olive Oil, divided
2 tsp crushed garlic, divided
3 Tbsp lemon juice
2 Tbsp grated lemon zest
Salt and pepper, to taste
1 1/2 lb large shrimp, peeled and deveined
1 Tbsp finely minced rosemary
1 loaf crusty Italian bread, thinly sliced

Directions

Onion Jam
In a large skillet, over medium heat, cook pancetta until almost crisp. Drain excess fat from pan and add cocktail onions. Sauté 6-8 minutes. Reduce heat and stir in honey and vinegar. Cover and simmer 8 minutes adding a bit of water if mixture dries out too quickly. When thick and jam-like, remove from heat.

Lemon Shrimp
Preheat oven to 450°. In a shallow casserole or pie plate, whisk 1/4 cup olive oil, 1 tsp garlic, lemon juice and zest. Season with salt and pepper. Add the shrimp and toss to coat evenly. Roast in oven just until opaque and tightly curled, about 10 minutes.

Rosemary Toasts
Preheat grill or grill pan on stovetop to medium-high heat. While shrimp is roasting, mix remaining olive oil and garlic with the rosemary. Brush over the sliced bread and sprinkle with salt. Grill on pre-heated grill until crispy and charred in places, turning once.

Assembly
Arrange shrimp and toasts on platter and serve with onion jam to spread on rosemary toasts and atop the shrimp, as desired.

Servings

8-10

How to Make a Tortilla Espanola

2011-03-09T07:00:00.000-08:00

Mushrooms in Garlic

2011-03-07T07:00:00.000-08:00

Ingredients

1 Lb Monterey White Mushrooms (Whole or Sliced)
6 Tbs. STAR® Extra Virgin Olive Oil
3 Cloves garlic, finely sliced
1 or 2 chilli peppers (optional)
1 Tbs. parsley, chopped
2 Tbs. STAR® Red Wine Vinegar
Salt to taste
4 or 6 thick slices of french bread

Directions
If using whole mushrooms, trim the ends off the stalks. Heat olive oil, add garlic and chilli peppers.

Before they start to brown, add mushrooms, season with salt and saute over a strong flame.

Turn down the heat and stir in the vinegar and the parsley. Saute until the juices from the mushrooms have evaporated.

Remove the mushrooms from the pan and serve immediately by themselves or over bread.

Servings

4-6