Food of the Week [Part 2]: Unbelievable Olive Oil

Posted March 16, 2008 at 06:00 PM by Jessica Hale

Section: Her Nutrition, Healthy Eating, Recipes, Vegetarianism, Special Features, Food of the Week

Did you know that:

• There is an International Olive Oil Council that oversees 95% of the world’s olive oil production? • Over half of Greece’s cultivated land is devoted to growing olives? • Olive oil was so important in the ancient Mediterranean world that jugs filled with it were the top prize in many athletic competitions? • Jeanne Calment, the longest-living person on record, attributed her 122-year life span to olive oil, which she reportedly poured on all of her food?

There’s no question that olive oil is more than just a delicious salad topper. Olive oil has been enjoyed throughout the world for at least 5,000 years, and there are plenty of reasons why.

A high consumption of olive oil can favourably affect where fat deposits on your body. Belly fat is associated with an increased risk of insulin resistance and type 2 diabetes, but olive oil can help prevent fat from accumulating in this high-risk area. And, although olive oil is very high in fat, it can actually help people lower their cholesterol and burn fat. Study after study has shown that the health benefits of olive oil are infinitely various; it can reduce the risk for breast and colon cancer, it helps reduce bone loss as we age, it acts as an anti-inflammatory, and it promotes gastrointestinal health. Truly a jack of all trades, olive oil deserves a prominent place in your diet.

Here’s a pasta I make whenever I’m pressed for time and need something speedy and filling.

Recipe Profile

Perfect For: A healthy lunch or dinner in a hurry

Servings: 2

Ingredients:

2-3 tablespoons olive oil 1 large clove garlic, minced 5 white or crimini mushrooms, chopped 4 sun-dried tomatoes, chopped (Optional: any other vegetables you have on hand, e.g. asparagus, fresh tomatoes, spinach, etc.) 1 head broccoli, chopped into florets Enough pasta for 2 people

Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil and add garlic. Saute for about 1 minute, until garlic is fragrant. Add other vegetables except broccoli and saute for about 5 minutes.

When the water is boiling, add the pasta and broccoli and let boil until pasta is cooked and broccoli is bright green. Toss with olive oil mixture and serve.