Study Shows High-Polyphenol EVOO Reduces Risk Of Diabetes

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A new study done by Yale University showed that olive oil rich in polyphenols improved endothelial function while refined olive oil did not. The conclusion was that the biophenols found in real extra virgin olive oil, but not found in refined olive oil, were responsible for the improvement. Endothelial function is the measure of how well blood flows through the vessels, and is an independent predictor of cardiovascular health and type 2 diabetes.

The study took 20 obese people, all with high blood pressure, and gave 3 tablespoons of extra virigin olive oil to half of them and 3 tablespoons of refined olive oil to the other half. After one week their systems were flushed and the groups were reversed. Neither the participants nor the conductors of the study knew who was getting the extra virgin olive oil. After the study the results showed that the endothelial function improved for both groups when taking the real extra virgin olive oil.

From the study:

“Our study demonstrated that a single dose of 50 milliliters of high-polyphenolic extra virgin olive oil, when compared with refined olive oil without polyphenols, was associated with endothelial function improvement among individuals at risk for type 2 diabetes mellitus”.

“The acute effects of extra virgin olive oil on endothelial function observed may be explained by differences in the composition of extra virgin olive oil and refined olive oils”.

Spanish Tomato & Sausage Pasta

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From Albert Bevia:
Pasta is always associated with Italy, when in-fact it was created by the Chinese. It was Marco Polo who brought it to Italy in the 12th century, and shortly there after, in the 13th century it arrived in Spain. So as you can imagine, pasta is a big deal in Spain. Just most people outside of Spain are unaware.

TIPS & TRICKS to make this Recipe: I made my tomato sauce from scratch by finely grating tomatoes. But you can totally used canned tomato sauce (passata). For the sausages, I used beyond sausage, but you can use any sausage you like. From regular sausage to smoked sausage to spicy sausage.

Spanish Tomato & Sausage Pasta | Macarrones a la Madrileña Recipe

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=GFKZpLwAvTc

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 onion
  • 4 cloves garlic
  • 8 tomatoes
  • 2 sausages
  • 1/2 tsp sweet smoked Spanish paprika 1.30 grams
  • 2 cups uncooked penne pasta 220 grams
  • manchego cheese
  • handful fresh parsley
  • pinch white sugar
  • sea salt & black pepper

Instructions

  1. Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat it with a medium-high heat
  2. Meanwhile, finely dice 1/2 onion, roughly mince 4 cloves garlic, finely chop a handful of fresh parsley, finely grate 6 to 8 tomatoes, you want a total of 2 cups (450 grams) finely grated tomato and cut 2 sausages into rounds that are 1/4 inch (.75 cm) thick
  3. Heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in the sliced sausage and mix with the olive oil, after 4 to 5 minutes and the sausage is lightly sauteed, remove from the pan and set aside
  4. Using the same pan with the same heat, add in the diced onion and mix with the olive oil, after 3 minutes and the onion is translucent a lightly sauteed, add in the minced garlic and continue to mix, after 30 seconds add in a generous 1/2 tsp (1.30 grams) sweet smoked paprika, quickly mix together and then add in the 2 cups grated tomato, 2 tbsp (7.60 grams) of the finely chopped parsley and season with sea salt, black pepper and a pinch of white sugar, mix together and simmer on a medium heat
  5. At this point the water should be boiling in the stock pot, add in 2 cups (220 grams) uncooked penne pasta, give it a quick mix and cook until al dente (check you pasta package for timing), then remove from the heat and drain into a colander, shake off any excess water
  6. Moving back to the tomato sauce, it should be nice & thick and all the flavors well combined, turn off the heat in the pan, add in the cooked penne pasta and mix together until well mixed
  7. Transfer the pasta into serving dishes, top off with finely grated Manchego cheese and sprinkle with freshly chopped parsley, serve at once, enjoy!

Spanish Onion Soup

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From Albert Bevia: This Spanish Onion Soup is one of the most flavorful onion soups I have ever tasted. Its got a ton of different flavors, it´s easy to make and made with very simple ingredinets. If you´re a fan of French onion soup, this Spanish version will blow you away.

TIPS & TRICKS to Make this Recipe: The secret here is to use the highest-quality ingredients. From sweet smoked Spanish paprika, to a great broth to an amazing olive oil. It makes all the difference.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=z70VraH7blU&t=2s

Spanish Onion Soup

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 3 onions
  • 4 cloves garlic
  • 1/2 tsp granulated sugar 2 grams
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1/2 tsp dried thyme .45 grams
  • 1/2 cup white wine 118 ml
  • 4 cups vegetable broth 950 ml
  • 1 bay leaf
  • 2 eggs
  • 1/2 baguette
  • handful freshly chopped parsley
  • sea salt & black pepper

Instructions

  1. Thinly slice 3 medium sized onions, thinly slice 4 cloves garlic and cut 1/2 baguette into small squares
  2. Heat a stock pot with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
  3. After 2 minutes add in the sliced onion & sliced garlic, mix with the olive oil
  4. After 15 minutes add in 1/2 tsp (2 grams) granulated sugar and mix
  5. 5 Minutes after adding the sugar and the onions are caramelized, add in 1 tsp (2.30 grams) sweet smoked paprika, 1/2 tsp (.45 grams) dried thyme and season with sea salt & black pepper, mix together, then add in 1/2 cup (118 ml) white wine and simmer for 3 minutes, then add 4 cups (950 ml) vegetable broth and 1 bay leaf, bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
  6. Meanwhile, add the pieces of baguette into a baking tray lined with foil paper, making sure they´re all in a single layer, add into a preheated oven 250 C – 470 F and toast for 6 to 8 minutes, remove from the oven and set aside
  7. After simmering the soup for 15 minutes, remove the lid, add in 2 eggs, place the lid back on the pan cook for another 2 to 3 minutes, or until the eggs are cooked
  8. Transfer the soup into shallow bowls, sprinkle with the toasted pieces of bread and freshly chopped parsley, enjoy!

10 Minute Homemade Bread with Cheese & Herbs

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From Albert Bevia: My favorite part about this bread recipe, is that there is no yeast involved, which means no waiting for the dough to rise. Just add the ingredients into a bowl, mix until you form a dough and into the oven it goes.

This bread is what is called a quick bread. So the texture will be different than that of a traditional yeast bread. It is much denser, but the texture is still absolutely beautiful. Plus all the flavors in the bread will take your tastebuds to food heaven.

TIPS & TRICKS to Make this Recipe: I used an 8-inch (20 cm) round baking pan. But you can use any shape you like, from a square pan to a rectangular pan. My loaf of bread took 30 minutes to bake in my oven. But every oven heats differently, so keep an eye on it after 25 minutes. You can always pierce the bread with a toothpick, if it comes out cleanly, the bread is ready to go.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=erBb0Fosf6k&t=294s

10 Minute Homemade Bread with Cheese & Herbs

Ingredients

  • 2 cups all-purpose flour 240 grams
  • 2 tsp baking powder 8 grams
  • 1 tsp dried thyme .91 grams
  • 1 tsp dried rosemary 1.12 grams
  • 1/2 tsp sea salt 3 grams
  • 1 cup shredded Manchego cheese 83 grams
  • 2 tbsp extra virgin olive oil 30 ml
  • 2/3 cup cold water 158 ml

EXTRAS:

  • 1 tbsp extra virgin olive oil 15 ml
  • 2 tbsp shredded manchego cheese 10 grams
  • 1/2 tsp dried rosemary .55 grams

Instructions

  1. Add 2 cups all-purpose flour (240 grams) into a large bowl, along with 2 teaspoons (8 grams) baking powder, 1 teaspoon (.91 grams) dried thyme, 1 teaspoon (1.12 grams) dried rosemary and 1/2 teaspoon (3 grams) sea salt, mix together until well combined
  2. Then add in 1 cup (83 grams) finely shredded Manchego cheese, 2 tablespoons (30 ml) extra virgin olive oil and 2/3 cup (158 ml) cold water, mix together until you form a dough, then get in there with your hands and knead the dough inside the bowl between 1 to 2 minutes, shape into a ball and set aside
  3. Grease an 8-inch (22 cm) round baking pan with 1/2 tablespoon (7 ml) extra virgin olive oil, then add the ball of dough into the pan and using your hands mold the dough into the pan, making sure it´s all in a flat single layer
  4. Score the top of the dough with a cross in the middle, brush 1/2 tablespoon (7 ml) extra virgin olive oil over the dough, shred 2 tablespoons (10 grams) manchego cheese over the dough and sprinkle 1/2 teaspoon (.55 grams) dried rosemary
  5. Add into a preheated oven, bake only option (bottom heat), 190 C – 375 F
  6. After 25 to 30 minutes the bread should be perfectly baked, remove from the oven
  7. After 5 minutes remove the bread from the baking pan and serve, enjoy!

Going The Extra Mile In Reducing Oxidation

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When we started Apollo Olive Oil, we learned that light was bad for olive oil, and urged customers to keep our oil bottles out of the light. A few years ago, we were able to shrink-wrap the bottles in a completely opaque label sleeve. Now, a recent study from researchers in Perugia, Italy found that dark glass may not be sufficient to protect extra virgin olive oil from oxidation due to light exposure. Olive oil is more subject than other types of oil to oxidation from light because of its chlorophyll content. Actually, exposure to light causes more oxidation than heat or air does, when it comes to olive oil. Researchers found that after 180 days of exposure to lighting conditions similar to those in supermarkets, the oils in dark glass began to turn rancid. The study verified that an opaque coating like ours protected olive oil the best.

Andalusian Cod with Tomato Sauce | Bacalao Frito en Tomate

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Recipe Corner

From Albert Bevia:

TIPS & TRICKS to Make this Recipe: Make sure to pat your fish completely dry with paper towels. This helps remove any of the excess water in the fish. That way when you cook it, it has a great texture and absorbs all the flavors in the pan. The thickness of my cod fillets were a little over 1/2 inch (1.27 cm) thick, so I cooked them for 3 minutes per side. If yours are thicker go for 30 seconds more, if they are thinner, 30 seconds less.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=ViRgsDTzukI

Andalusian Cod with Tomato Sauce | Bacalao Frito en Tomate

 

Ingredients

FOR THE TOMATO SAUCE

  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 onion
  • 3 cloves garlic
  • 4 tomatoes
  • 1/4 cup white wine 60 ml
  • 1/2 tsp sweet smoked Spanish paprika 1.50 grams
  • 1 bay leaf
  • sea salt & black pepper

FOR THE COD

  • 1/4 cup extra virgin olive oil 60 ml
  • 14 oz cod fillet 390 grams
  • 1/2 cup all-purpose flour 60 grams
  • sea salt & black pepper

EXTRAS

  • handful freshly chopped parsley
  • lemon wedges

Instructions

  1. Finely grate 4 tomatoes to end up with about 1 cup (250 grams) of grated tomato, roughly dice 1/2 onion, roughly mince 3 cloves garlic and pat down a 14 oz piece of cod with paper towels, cut the cod into 2 evenly sized fillets and season with sea salt & black pepper, add 1/2 cup all-purpose flour into a shallow bowl and coat the cod fillets in the flour
  2. Heat a fry pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in the diced onion & minced garlic, mix with the olive oil, after 3 minutes add in 1/2 tsp sweet smoked paprika, quickly mix together and then add in a generous 1/4 cup of white wine and 1 bay leaf, after 2 minutes add in the grated tomato and season with sea salt & black pepper, give it a quick mix and simmer on a medium heat
  3. Meanwhile, heat a small fry pan with a medium to medium-high heat and add in a generous 1/4 cup of extra virgin olive oil, after 3 minutes add the coated cod fillets into the pan, cook for about 3 minutes per side, then transfer into a dish with paper towels
  4. After simmering the tomato sauce for about 10 minutes, it should be thick, add the cod fillets into the pan and coat the tomato sauce all over the cod fillets, heat through for about 1 minute
  5. Transfer the cod fillets to a serving dish, sprinkle with freshly chopped parsley and garnish with lemon wedges, serve at once, enjoy!

Spanish Tuna in Tomato Sauce | Atun en Tomate de Cádiz Recipe

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Spain is known for having some of the best seafood dishes around, and this Spanish Tuna in Tomato Sauce is no exception. Loaded with flavors, super easy to make and comes together in just about 30 minutes. 

This dish hails from the province of Cádiz in the region of Andalucia, where it´s known as Atun en Tomate. It´s basically fresh tuna that you cook in olive oil and serve with a homemade sauce. Another Spanish dish where simplicity meets extraordinary.

TIPS & TRICKS to Make this Recipe: The secret to this recipe is not overcook the tuna. Just brown it on all sides on a medium heat and then remove from the pan. Then you add it back to the pan with the tomato sauce and heat it through. If you overcook the tuna, it will get a tough texture and not absorb all the flavors from the tomato sauce.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=z-HsMd5xikc

Spanish Tuna in Tomato Sauce | Atun en Tomate de Cádiz Recipe

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 2 fresh tuna steaks 200 grams each (7 oz each)
  • 2 cloves garlic
  • 1/2 onion
  • 1/2 green bell pepper
  • 5 tomatoes
  • sea salt & black pepper
  • handful freshly chopped parsley

Instructions

  1. Finely grate 4 to 5 ripe tomatoes, you want to end up with about 2 cups of grated tomato, roughly dice 1/2 green bell pepper, finely dice 1/2 onion, finely mince 2 cloves garlic, grab 2 fresh tuna steaks (about 1-inch | 2.54 cm thick), pat them dry with paper towels, season with sea salt & black pepper on both sides and cut into 1-inch (2.54 cm) pieces
  2. Heat a large fry pan with a medium heat and add in 2 tablespoons extra virgin olive oil, after 2 minutes add in the pieces of tuna, move the tuna around every 15 to 20 seconds to evenly brown all the sides, after about 2 minutes and all the sides have been browed, remove the tuna from the heat and set aside
  3. Using the same pan with the same heat, add in the diced green bell pepper, diced onion and minced garlic, mix with the olive oil, after about 5 minutes and all the ingredients have a light golden fried color, lower the fire to a low-medium heat, then add in the grated tomato and season with sea salt, black pepper and a little white sugar, mix together and simmer for about 10 minutes
  4. After 10 minutes and the grated tomato has thickened up, add the pieces of tuna back into the pan, gently mix them around so they are coated in the tomato sauce, after 2 minutes remove the pan from the heat, sprinkle with freshly chopped parsley, serve next to a crusty baguette, enjoy!

Another benefit of EVOO has been recently discovered

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Mycotoxins are naturally produced by certain fungi growing on many types of animal and human food, including grains and greens. They can cause motor system dysfunctions including tremors and seizures. Available treatments simply seek to strengthen the immune system, but research has discovered two lignan polyphenols that show promise – one of which is unique to extra virgin olive oil. Recent studies  show that the olive lignan is a novel lead that can prevent the neurotoxicity of these food-contaminating mycotoxins. These are just preliminary studies, but the more olive oil polyphenols are studied, the more the importance of their benefits for our health are discovered.

My Secret Recipe for Breakfast Potatoes | The ULTIMATE Breakfast Taters

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From Albert Bevia:

I have been making this recipe for over 15 years, and let me tell you, it never gets old. It´s made with the most basic pantry staples and truly offers the best flavors ever.

TIPS & TRICKS to Make this Recipe: First you want to cut and boil the potatoes. But you don´t want to over-boil them. You want them al-dente. It takes me exacty 10 minutes, but every pan and stove top heats differently. So keep an eye on them starting at the 7 minute mark. I also left the skins on the garlic, this ensures the garlic don´t burn and gives them a buttery texture.

To see Albert making this recipe go to: https://youtu.be/1l-mna9m7P8

My Secret Recipe for Breakfast Potatoes | The ULTIMATE Breakfast Taters

Ingredients

  • 3 yukon gold potatoes
  • 1 large onion
  • 1 head of garlic
  • 1/2 cup extra virgin olive oil 125 ml
  • 1/2 tsp sweet smoked Spanish paprika 1.30 grams
  • sea salt & black pepper
  • handful freshly chopped chives

Instructions

  1. Wash & pat dry 3 medium-sized yukon gold potatoes, cut the ends of the potatoes, so you can easily stand them up, then cut them into vertical slices that are 1/2 inch (1.27 cm) thick, cut each piece into 1/2 inch vertical slices and then again into 1/2 inch horizontal slices, to end up with cubes, add the cut potatoes into a stock pot, fill with cold water, to just above the potatoes and heat it with a high heat
  2. Meanwhile, roughly dice 1 large onion, remove the cloves of garlic from a head of garlic and cut a slit on each one, keeping the skins on the garlic
  3. 10 Minutes after turning on the heat, the potatoes should be perfectly cooked al dente (every pan and stove top heats differently, so start checking at the 7 minute mark), you should be able to easily pierce the potatoes with a toothpick, but with resistance, drain the potatoes into a strainer and rinse with cold water, add the potatoes into a dishcloth and gently pat them dry
  4. Heat a large deep pan with a medium-high heat and add in 1/2 cup extra virgin olive oil, after 2 minutes add in the diced onions and cloves of garlic, mix with the olive oil, after 4 to 5 minutes and the onions are translucent, add in the boiled potatoes, gently mix together so all the cubes of potatoes are coated in the olive oil, mix every 1 to 2 minutes
  5. After 15 minutes the potatoes should be slightly crispy on the outside with a melt-in-your-mouth interior and the onions should be perfectly caramelized, season everything with a generous 1/2 tsp sweet smoked paprika, a generous pinch of sea salt and black pepper, gently mix together and then transfer into a serving dish, sprinkle with a generous portion of freshly chopped chives, enjoy!

Thank You!

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Thank You!
We want to thank all our wonderful customers who have made this year our best year ever. Your support inspires us to continue to make one of the world’s healthiest and most flavorful extra virgin olive oils!Here are some recent reviews from some of our customers we are grateful to have. If you feel so inclined it helps us a lot to also post your review on our Google page. You can find it by going to www.google.com and search for Apollo Olive Oil.

Danielle R.Verified Buyer 5.0 star rating 12/25/20

This oil was professionally packaged, delivered quickly and was delicious. I gave several away and, of course, kept one for my family. I love the sustainability of this company and it’s dedication to local eco-friendly orchard managing methods in California as well as it’s nutrient preserving extraction style. This is a delicious way to enhance your diet with omegas and trace minerals. I will be purchasing again soon!

Susan B.Verified Buyer 5.0 star rating 12/25/20

I received a bottle of Apollo as a gift from a friend several years ago and now purchase Apollo regularly. I love the flavor of Apollo oils and dip bread in it and drizzle it on soups, salads, roasted vegetables and pasta dishes.
Thank you, Salud 

Mark L.Verified Buyer 5.0 star rating 12/24/20

The product is always consistently the best. It has great depth and the aroma is the first indicator of what to expect. Fresh bread, a little salt and pepper and your in heaven.