A recent study out of Madrid suggests that olive oil is good for our bones. A two year study was conducted which revealed that people who consumed higher amounts of olive oil also had higher amounts of a compound called osteocalcin. It is thought that the presence of osteocalcin is an indicator of stronger bones because it helps prevent insulin resistance which is associated with weaker bones.
Another study from researchers in Athens found that a diet high in olive oil and low in red meat was linked to healthier bone density in women. The beneficial effect is thought to be caused by the high antioxidant levels in real extra virgin olive oil. Yet another reason to eat the real thing.
Thankfully, the short answer is no. GMO stands for genetically modified organisms. These are plants and animals that have been genetically modified by scientists to produce favorable traits. They have many people concerned because the most common trait that is engineered into these plants is to resist pesticides so that more pesticides can be used to control weeds and pests.
The only known GMO experiment for olive trees was started at the University of Tuscia near Rome. It was an experiment to develop trees that could resist infections. In 2012 the Italian government ordered all the trees destroyed to comply with a 2002 law that banned field experiments involving GMO plants.
Olive trees have escaped the GMO craze because they do not lend themselves to intensive agricultural methods. Also, they have a tremendous biodiversity consisting of hundreds of cultivars so desirable traits can be found with traditional methods of cross breeding and grafting.
The absence of GMO’s and its highly unlikely development in the future is another reason to love olive oil. Almost all other vegetable oils, including corn oil, soy oil, cotton seed oil and many others, contain some GMO’s.
We are very proud of winning this Good Food Award because it is the only competition that includes sustainability as a critical component. This is the first year they have had a category for olive oils. The application included many questions pertaining to farming practices, processing, and packaging that were all aimed at choosing those producers with the highest sustainability standards. So with Apollo Olive Oil you can be sure you are not only getting the healthiest and highest quality olive oil, you are also getting the one using the highest standards of production from farm to table.
This is some fun comfort food. It is not really hard and it is tasty. You can really use any vegetables you like cut into bite size pieces.
1 cup of wheat or rice flour
1 cup of cold mineral water
1 small onion, cut in half then in strips
1 head of broccoli, cut in bite size pieces
12 fresh shrimp, shelled and deveined
1 bottle of Apollo Salute oil
3 tbsp of mayonnaise
1 tsp of Sriracha sauce
dash of lime
dash of salt
Pour a bottle of Apollo Salute oil into a wok and heat to 350 degrees.
Mix the water and flour in a bowl with a fork. The mixture should be a little watery as opposed to thick.
Using tongs dip the bite size morsels into the flour mixture shaking off the excess then place in the oil. Put as many in as you can without crowding. Cook in the oil until the flour coating turns a light brown, about 4-6 minutes. Remove the morsels shaking off the excess oil and place on paper bag and lightly salt. Continue until done.
For the dipping sauce combine all ingredients according to taste.
This batter makes a very light and crisp coating. The coating on the broccoli is not very visible after you are done but it comes out full of flavor. And contrary to popular opinion and much incorrect internet advice you can deep fry very safely and to wonderful results using real extra virgin olive oil.
With Apollo Olive Oil, you have several gift-giving options – the beautiful golden gift box, your gift message on a nice Holiday card, and the extended 15% holiday savings for orders over $100.
Now, in keeping with our Holiday tradition, when you place an order over $100 just enter the SUPERSAVER coupon code for the 15% discount. That’s a perfect way to stock your pantry AND do your holiday shopping in one transaction.
Our gift to you: A 15% savings PLUS free shipping on any order over $100 by using the coupon code SUPERSAVER.
This a great soup for the Fall season and it is quick and easy.
1 butternut squash
3 cloves of garlic
1 cup of chicken stock
1/4 cup of wine
1/2 cup of cream
1 teaspoon of nutmeg
salt and pepper
Your favorite Apollo Olive Oil
freshly grated parmesan cheese
Cut the butternut squash length wise and remove the seeds. Place on an oiled cookie sheet flat side down and roast in a 400 degree oven for 30-40 minutes.
When the squash is ready chop the garlic and onion and saute in a pot with Apollo olive oil until translucent.
Add the stock and the wine then scoop out the squash from the rind into the pot. Bring to a boil. Turn the heat to low and use a hand blender to puree the soup.
Add the cream and nutmeg then season to taste with the salt and pepper. And stock to thin or cream to thicken the soup according to taste.
Spoon into bowls and drizzle your favorite Apollo olive oil on top. Top with parmesan cheese.
These past four weeks have been a lot of fun and very busy. Every year we look forward to attending the Mendocino Art in the Gardens Festival, the North Yuba Harvest Festival, the San Jose Mission Olive Festival, and the Cañada College Olive Festival. We gave out tastings, explained the flavors and benefits of good oil, and sent many folks home with our oils. It is always a pleasure to meet in person, answer your questions, and share the experience.
This year our Balsamic Condiment was a huge hit. Nearly everyone thought it was especially delicious – thicker, sweeter, with a long finish, and unlike anything else they had tried. Based on our very own 25 year old late harvest riesling, it is one of the only balsamic products entirely made in California.
Some of you drove up to four hours to visit us on our own turf, at the North Yuba Harvest Festival! What a surprise and honor. Thank you!
Last newsletter we featured a roasted ratatouille recipe that just so happens to be an excellent base for a wonderful braised lamb shank recipe.
Follow the instructions for the roasted ratatouille.
Salt and pepper two large lamb shanks then brown them on all sides in a large dutch oven.
Remove the lamb shanks and add one and half cups of chicken stock and one and half cups of red wine and deglaze the pan. Bring to a boil.
Remove from the heat and add the roasted ratatouille and put the lamb shanks on top.
Put in the oven at 325 for 2 to 4 hours until the meat is falling off the bone. Remove from the oven.
Remove the lamb shanks and cook over high heat to reduce the liquid by half for a wonderful sauce.
Serve with creamy polenta.
This is a simple, yet richly flavorful and succulent recipe for braised lamb shanks. Enjoy!
Once again we are proud to sponsor this year’s harvest festival on September 28th and 29th, 10am to 4pm. It will be held at the Alcouffe Community Center at 9185 Marysville Rd., Oregon House, CA 95962. This is the biggest food and wine event in the North Yuba foothills.
North Yuba has received international recognition as a premium wine and olive oil region with local producers garnering coveted medals at major state, national and international competitions.
There will be over 60 vendors this year, including food stalls offering everything from haute cuisine to hot dogs, arts & crafts, antiques, Farmers Market, coffee bistro, and live musical entertainment. Ample children’s activities guarantee a day of family fun.
We hope to see you there!
It is that time of the year when Nature is at its most abundant producing overflows of tomatoes, zucchini, eggplant, and peppers. How do you eat it all without it going bad? Well, there are many ratatouille recipes out there but this tops them all. The amounts below are just suggestions, it works well with any quantities your garden is producing or with the bounty your friends are giving to you.
1 large zucchini
2 bell peppers of any color
12 cloves of garlic
Herbes de Provence
your favorite Apollo Olive Oil
Preheat oven to 400
Cut all vegetables into bite sized pieces and place in a large bowl. Drizzle generously with your favorite Apollo Olive Oil. Add salt, pepper, and Herbes de Provence and toss until well combined. Place in a large baking dish or two if needed and place in the oven for 1 and a half hours. For the first hour stir every 20 minutes, for the second half hour stir every 15 minutes until the vegetables are tender and nicely browned.
Serve by tossing with fresh basil and a dash of Apollo Balsamic condiment.
This is a wonderful version on the old classic that gives a wonderful rich roasted flavor and it makes the house smell great. It is also very versatile, it can be used over pasta or rice, in sandwiches, and as a side dish.