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The Ancient Olive Trees of Italy

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The Ancient Olive Trees of Italy

It’s no wonder that Gianni (miller and owner of Apollo Olive Oil) has an inherent appreciation for olive trees and their produce – oil of course, as well as dried and cured olives.  His family roots are in Tuscany, which is second only to Puglia in Italian olive production.  The difference is mainly that olive groves in Puglia were first planted by the Romans, and ‘only’ reached Tuscany in the 15th and 16th centuries. According to some estimates the Puglia region has 50 – 60 million ancient olive trees scattered throughout the region that were originally planted by the Romans before the common era. Some think these groves represent “the oldest extant arboreal agrarian landscape in the world.” It is no wonder that creating some of the world’s highest quality olive oil comes so naturally to Gianni. Here is a link to a wonderful short article with a beautiful video honoring these trees.

One-Pan Creamy Broccoli Pasta

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TIPS & TRICKS to make this Recipe: What makes this creamy pasta dish healthier than other creamy pastas, is that I used Greek yogurt instead of heavy cream. The secret? Make sure to add in the yogurt at room temperature. Otherwise, it will easily curdle. I used penne pasta, but you can use other pasta noodles. However, if they are thinner, you might need to add in less liquid and cut the cooking time. The penne pasta I used took 12-13 minutes to cook al dente, as stated on the package instructions of the pasta. So all the timings in the recipe below are made for penne pasta.

One-Pan Creamy Broccoli Pasta

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=R36H7ukWwlg&t=7s

Ingredients

  • 1/4 cup extra virgin olive oil 60 ml
  • 3 cups broccoli florets 525 grams
  • 1/2 onion
  • 1 red bell pepper
  • 5 cloves garlic
  • 2 1/2 cups vegetable broth 595 ml
  • 2 cups penne pasta 200 grams
  • 1/2 cup greek yogurt 125 grams
  • 1/4 cup finely grated manchego cheese 20 grams
  • handful fresh parsley
  • pinch sea salt
  • dash black pepper

Instructions

  1. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 3 cups broccoli florets, mix with the olive oil and then place all the florets in a single layer, cook for 2 minutes per side without mixing, then remove the broccoli from the pan, set aside and season with sea salt & black pepper
  2. Using the same pan with the same heat, add in 2 tbsp extra virgin olive olive, along with 1/2 onion finely diced, 1 red bell pepper roughly chopped and 5 cloves garlic roughly chopped , mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, season with sea salt & black pepper, mix together, then add in 2 1/2 cups vegetable broth and turn up the heat to a high heat
  3. Once the broth comes to a boil, add in 2 cups penne paste and mix together, mix the the pasta every 2 to 3 minutes
  4. After 9 minutes and most of the broth has been absorbed by the pasta, but there is still some broth left, add the broccoli back into the pan, place a lid on the pan and lower the heat to a low-medium heat
  5. After 3 to 4 minutes, turn off the heat and remove the lid, let the pasta cool off for a couple minutes, then add in 1/2 cup Greek yogurt at room temperature into the pasta, season with black pepper and mix together until well mixed
  6. Finely grate some Manchego cheese over the pasta and sprinkle with finely chopped parsley, enjoy!

Oleocanthal Can Help Protect Against Alzheimer’s

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Extra virgin olive oil contains oleocanthal as one of its main polyphenols – the one that can cause a burning sensation in the back of the throat. Researchers from the University of Monroe-Louisiana conducted a study that found oleocanthal had a modulating effect on an important part of the immune system, called C3AR1. Unfortunately, if C3AR1 becomes overactive, it causes inflammation in the brain that can lead to Alzheimer’s. Oleocanthal helps reduce this over activity and maintain the normal activity of C3AR1. This is just another reason to consume real extra virgin olive oil.

Lemon-Garlic Skillet Chickpeas

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TIPS & TRICKS to make this Recipe: To make this recipe, I used jarred Spanish chickpeas, which is the same thing as the canned ones. The secret? Make sure to rinse them under cold water before adding them into the pan. This way they can absorb all the flavors. Also make sure to cook this dish with a low-medium heat and nothing higher. Otherwise the chickpeas will lose their soft texture and won´t have that melt-in-your-mouth goodness.

Lemon-Garlic Skillet Chickpeas

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=vkq47WEFt9k&t=166s

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 1 head garlic
  • 20 oz jarred cooked chickpeas 570 grams
  • 1/2 tsp dried thyme .50 grams
  • 1/2 cup vegetable broth 120 ml
  • 1/2 lemon
  • 1/4 cup finely grated Manchego cheese 30 grams
  • handful finely chopped parsley
  • sea salt & black pepper

Instructions

  1. Heat a large fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil
  2. Meanwhile, remove the cloves from a head of garlic, take the skins off and roughly chop the garlic
  3. After heating the olive oil for 4 minutes, add in the chopped garlic and mix with the olive oil
  4. Drain the jarred or canned cooked chickpeas into a sieve and rinse under cold running water, shake dry
  5. After 3 minutes and the garlic is lightly sauteed, add in the rinsed chickpeas, along with 1/2 tsp dried thyme and season with sea salt & black pepper, gently mix together, then add 1/2 cup vegetable broth, give it one final mix and place all the chickpeas in a single layer, simmer for 5 to 10 minutes
  6. After simmering for 5 to 10 minutes and the broth has reduced by at least half, remove the pan from the heat
  7. Finely grate the lemon zest of 1/2 a lemon over the chickpeas, along with some finely grated Manchego cheese (1/4 cup) and top off with finely chopped parsley, enjoy!

The Fatty Liver Foundation

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The Fatty Liver Foundation is a non-profit organization founded by one of our long-term customers, Wayne Eskridge. It can be found at https://www.fattyliverfoundation.org. From the website its mission is: “To improve the diagnosis, treatment, & support of Americans with fatty liver, NAFLD or NASH through awareness, education, screening and patient advocacy.”

The chemistry of fat metabolism in the liver is complex but Wayne breaks it down in easy to understand terms. In his explanation he also illustrates why extra virgin olive oil actually helps restore a fatty liver to health. Visit this page for more information: https://www.fattyliverfoundation.org/olive_oil.

Wayne started the foundation after a difficult 10 year ordeal, dealing with his liver disease. During this period he gained a wealth of experience and knowledge. He is dedicated to sharing that experience with as many people as possible so they can avoid going through the same difficulties. Liver disease is a metabolic disorder that can develop over 20 years with no symptoms. It is estimated that 1 in 4 Americans may have a fatty liver and yet not know it. That’s why Wayne is developing a nationwide program to inform people about an inexpensive, non-invasive FibroScan screening for fatty liver.

We appreciate all that Wayne is doing and in the coming months we will offer more information about his foundation, the connection to high quality olive oil, and the practical actions that can be taken to address the prevalence of fatty liver disease in the US.

One-Pan Lemon Garlic Pasta

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TIPS & TRICKS to make this Recipe: The beauty of this pasta dish, is the one-pot method. Which means the pasta get´s cooked in the same pan as the rest of the ingredients. This keeps the starch from the pasta in the dish, which gives it a beautiful rich flavor. When you add the lemon zest into the pasta, make sure to not add any of the white pith. Otherwise it will add a bitter flavor to your pasta. I also grated some Manchego Cheese over the pasta, but you can use any cheese you like.

One-Pan Lemon Garlic Pasta

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=nE7ANT3uGMQ&t=3s

Ingredients

  • 2 tbsp extra virgin olive oil 35 ml
  • 1 head garlic
  • 1 tsp dried thyme .90 grams
  • 3 cups vegetable broth 710 ml
  • 2 cups penne pasta 200 grams
  • lemon zest from half a lemon 1/4
  • cup finely grated Manchego cheese 30 grams
  • handful finely chopped parsley
  • sea salt & black pepper

Instructions

  1. Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil
  2. Meanwhile, grab a head of garlic, remove the skins from the cloves and roughly chop the cloves of garlic
  3. After heating the olive oil for 3 to 4 minutes, add in the chopped garlic, mix with the olive oil, after 2 minutes and the garlic is lightly sauteed, add in 1 tsp dried thyme and mix together, then add in 3 cups vegetable broth and raise the heat to a high heat
  4. Once the broth comes to a boil, add in 2 cups penne pasta, mix together and then mix every 2 to 3 minutes, to ensure the pasta is evenly cooked and it doesn´t stick together
  5. After 10 minutes and most of the broth has been absorbed by the pasta, but there is some broth left, place a lid on the pan and lower the fire to a low-medium
  6. After simmering for 3 to 4 minutes, remove the lid, there should be a little broth left and the pasta cooked al dente, remove the pan from the heat
  7. Finely grate the zest of half a lemon over the pasta, lightly season everything with sea salt & black pepper, finely grate some Manchego cheese (or any cheese you like) over the pasta and sprinkle with finely chopped parsley, enjoy!

Olive Oil as a Flavorful Condiment

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Olive Oil as a Flavorful Condiment

Cooking with olive oil to prevent sticking is certainly a common usage. (By the way, the smoking point of real extra virgin olive oil is 410° Fahrenheit, so it is even safe for frying.)

However, our olive oils can also enhance dishes when used as a raw condiment just before serving. When the food is ready to serve, lightly drizzle the olive oil on it and enjoy the wonderful aromas. The oil brings out the flavor of the food and the food softens the intensity of the olive oil’s spiciness. It is similar to drinking wine with food as opposed to by itself – they both enhance the other.

One-Pan Creamy Salmon Pasta

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TIPS & TRICKS to make this Recipe: To give this pasta dish that beautiful creamy texture, I used Greek yogurt instead of heavy cream. The secret? Make sure to add in your Greek yogurt at room temperature. Otherwise it can easily curd.

One-Pan Creamy Salmon Pasta

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=2jbOdQDSYPc&t=3s

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 15 oz fresh salmon 500 grams
  • 1/2 onion finely diced
  • 4 cloves garlic roughly minced
  • 1/2 tsp sweet smoked Spanish paprika 1.30 grams
  • 15 oz can diced tomatoes 400 grams
  • 2 tbsp finely chopped parsley 8 grams
  • 2 cups water 473 ml
  • 2 cups uncooked penne pasta 200 grams
  • 2 cups bagged fresh spinach chopped 100 grams
  • 1/2 cup Greek yogurt 125 grams
  • sea salt & black pepper

Instructions

  1. Heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil
  2. Cut a 15 oz piece of fresh salmon into 2 fillets, season with sea salt & black pepper
  3. After heating the olive oil for 2 minutes, add in the fillets of salmon, skin side up, using a spatula push down on the fillets for 30 seconds, after 3 minutes flip to cook the other side, after a total cooking time of 6 minutes remove the salmon fillets from the pan, set aside and cover with foil paper
  4. Using the same pan with the same heat, add in 1/2 onion finely diced and 4 cloves garlic roughly minced, mix with the olive oil, after 2 minutes add in a generous 1/2 tsp sweet smoked paprika and quickly mix together, then add in a 15 oz can diced tomatoes, 2 tbsp finely chopped parsley and season with sea salt & black pepper, mix together, then add in 2 cups cold water and bring to a boil, then add in 2 cups uncooked penne pasta and mix around so the pasta is evenly distributed
  5. Meanwhile, flake the reserved salmon and remove the skin
  6. After 9 to 10 minutes and most of water has been absorbed by the pasta but there is still some water left, add in 2 cups chopped bagged spinach and the salmon, cover the pan with a lid and lower the heat to a low-medium, simmer for 4 minutes, then turn off the heat and remove the lid
  7. After letting the pasta cool off for about 1 minute, add in 1/2 cup greek yogurt at room temperature, season the yogurt with black pepper and mix everything together until well combined, sprinkle with freshly chopped parsley and serve at once, enjoy!

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!