Reasons To Make Green Olive Dressing Recipe Instead Of Drizzling Extra Virgin Olive Oil Over Your Salad…

It’s almost always better to eat the ‘whole thing rather than its parts’. For example, olive oil. I was testing how EVOO (extra virgin olive oil) made me feel. Did it make me healthier? I don’t think it did.

Yet, I would think it better if one wanted olive oil, to eat the olive itself. How does this sound? It seemed rational to me. So, what I am doing is making an olive dressing in my Cuisinart®.

‘I have found it healthier eating my vitamins, minerals, essential fats and fiber from plant based whole food. No pills except for B12. Vitamin D I get from sitting out in the sun…’

I absolutely love green olives with pimento. I buy a jar of them sliced at Stater Bros.® so I don’t eat as many. I spoon them on top my green salad almost everyday, if I remember. And, I add blanched slivered almonds, too. If you love olives you likely will also love this salad dressing below.

So, should we eat the olive, and not drink its oil? I am inclined to move in that direction. Yet, in the meantime, there is ongoing but inconclusive research on health effects of eating green table olives [1].

Here’s how I make my Green Olive Balsamic Salad Dressing…

  • Add about 1/4 cup of green olives with pimento in your Cuisinart
  • Drizzle Balsamic vinegar in (enough to blend it well)
  • A shake of garlic powder, Italian spice, onion powder, paprika, ground pepper and pinch of parsley
  • I add a few drops or more of Jalapeno hot sauce (optional)
  • Blend until liquefied
  • You might have to add a touch of water
  • Taste to see if it has the right consistency and taste you like
  • You may have to add a little more of this and that

‘It might not hurt having no more than a tablespoon of EVOO a day on salads. If it makes you eat more of the green leafy, could a tiny bit of olive oil be such a bad thing? Maybe, maybe not. Nonetheless, some respected health authorities say use none at all no matter what kind of oil, others say a small amount, while the rest swear by using many tablespoons a day. Who does one believe…’?

I am still grappling with using EVOO or not. Apparently, olive oil is OK to cook with, able to stand the heat even oxidizing less than coconut oil. Yet, despite hearing this, I still have my doubts and think it better not to cook with it.

‘In a study partly funded by NHLBI, a team of researchers found a 25 percent reduction in the risk of cardiovascular disease among participants who consumed a Mediterranean-type diet rich in plants and olive oil and low in meats and sweets [2]’.

Source- 1 Accardi, Giulia, et al. “Nutraceutical Effects of Table Green Olives: a Pilot Study with Nocellara Del Belice Olives.” Immunity & Ageing : I & A, BioMed Central, 5 Apr. 2016, www.ncbi.nlm.nih.gov/pmc/articles/PMC4822236/.

2 “How the Mediterranean Diet Lowers Risk of Cardiovascular Disease.” National Heart Lung and Blood Institute, U.S. Department of Health and Human Services, www.nhlbi.nih.gov/news/2018/how-mediterranean-diet-lowers-risk-cardiovascular-disease.

Note- consult your doctor before you change your diet. I receive no financial compensation for products I recommend.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s