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Braised Assorted Vegetables (Luo Han Zhai)
"Luo Han Zhai" (Luo Han means arhat in Buddhism) has
become a regular vegetable dish on every Guangzhou family's
dinner table since it served as the "food for monks" in Song
dynasty. Not only does it carry the delicate fragrance of
Buddhism,...
Create A Romantic Evening At Home
You've decided to invite someone you're dating to your home for a romantic evening and you want everything to go well. Here are a few tips to help you achieve that result. There are a number of factors you need to consider when planning your...
Culinary Traditions Of The Caribbean Islands
Authentic Caribbean cuisine is truly an excellent representation of all the cultural influences the Caribbean Islands have experienced since Christopher Columbus' landing in the late 1400's. With a fine mixture of French Island and African recipes,...
Food Poisoning--An Overview
Food poisoning results when you eat food contaminated with bacteria or other pathogens such as parasites or viruses. Your symptoms may range from upset stomach to diarrhea, fever, vomiting, abdominal cramps and dehydration. Most such infections go...
Helen's Summerstyle Leg of Lamb
Most people have probably tried the Greek 'Kleftiko' lamb, a slow roasted dish that when done properly is probably the very best way to cook this kind of meat. The downside is the preparation involved - typically you have to cook the lamb for up to...
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About The Nutrients In Olives
Green olives are olives that were picked before they are ripened. Black olives were picked ripe and dipped in an iron solution to stabilize their color. After they are picked, green lives and black olives are soaked in a milk solution of sodium hydroxide and then washed thoroughly in water to remove oleuropein, a naturally bitter carbohydrate.
Then green olives may be allowed to ferment before they are packed in a brine solution. Black olives are not allowed to ferment before packaging, which is why they taste milder than most green olives. Green olives that do not ferment before packing taste as mild as black olives.
Greek and Italian olives are black olives that taste sharp because they have not been soaked to remove their oleuropein. They are salt-cured and sold in bulk, covered with olive oil that protects them from oxygen and helps preserve them. Olives are a high fiber, high fat food that derive 69 to 78 percent of their calories from olive oil, a predominantly unsaturated fat.
A serving of five olives, green or black, weighing 19 to 22 g, has 2 g fat. A serving of ripe olives has 1 g dietary fiber while green olives has less than 1 g. Those that are on low-fat and low-sodium diet should exclude or avoid this food.
When buying olives, look for tightly sealed bottles or cans. Small olives are less woody than large ones. Green olives have a more astringent taste than black olives. Greek olives, available only in bulk, have a sharp spicy taste. Pitted olives are the best buy if you want to slice the olives into a salad, otherwise olives with pits are less-expensive and a better buy.
Always store unopened cans or jars of lives on a cool, dry shelf. Once you've opened a can of olives, take the olives out of the can and refrigerate them in a clean glass
container. In order to avoid having the olives taste too salty, bathe them in olive oil before using.
Olives are also processed for its oil. They are pressed to produce olive oil, one of the few vegetable oils with a distinctive flavor and aroma. Olive oils are graded according to the pressing from which they come and the amount of free oleic acid they contain. The presence of free oleic acid means that the oil's molecules have begun to break down. Virgin olive oil is oil from the first pressing of the olives. Pure olive oil is a mixture of oils from the first and second pressings. Virgin olive oil may contain as much as 4 percent free oleic acid. Fine virgin olive oil may contain 3 percent free oleic acid, superfine virgin olive oil 1.5 percent, and extra virgin olive oil 1 percent.
Olive oil is a more concentrated source of alpha-tocopherol (vitamin E) than olives. Because it is high in unsaturated fatty acids, whole carbon atoms have double bonds than can make room for more oxygen atoms, olive oil oxidizes and turns rancid fairly quickly if exposed to heat or light. To protect the oil, store it in a cool and dark cabinet.
About the Author: Cindy is the host of http://www.asianonlinerecipes.com, a Free Asian Recipes website dedicated to all things on Asian Cooking and Culinary Guide with thousands of Cooking Tips.
Besides, she is also the host for http://www.vietnamese-recipes.com and http://www.making-coffee.com
Source: www.isnare.com
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