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 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 .
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 ’.
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.