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Lentil Soup with Kale, Chile Pepper, and Vrisi 36 Greek Olive Oil | Greek Food…
Fall makes me think of great lentil soup with kale and amazing Greek olive oil. http://www.dianekochilas.com/vrisi-36-lentil-soup-with-kale-and-chile-pepper/@vrisi36 +FlyingOliveFarms
http://fpme.link/WUfegz
Happy National #Pancake Day! Here are five reasons why Greek style pancakes are pretty healthy and very delicious. Read on!
http://fpme.link/2vs42D
Quinoa Spanakorizo
Playing with my food! Here's a #Greekrecipe classic, spanakorizo, or spinach-rice pilaf, transformed with #quinoa. http://www.dianekochilas.com/quinoa-spanakorizo/
http://fpme.link/gnBDCi
Herb-Crusted Salmon, Warm Potato Salad, Malagouzia Wine
I like easy elegance and this herb-crusted salmon dish with #Vrisi36 #Greek #oliveoil , #Mediterranean mustard, and #balsamicvinegar takes less than a half hour to make and looks beautiful. Savor it with a glass of aromatic white #Malagouzia #Greekwine from Monemvasia. http://www.dianekochilas.com/herb-crusted-salmon-warm-potato-salad-malagouzia-wine/
http://fpme.link/kwd4WQ
Here's a delicious end-of-summer fresh tomato soup inspired by the area where Vrisi36 olive oil is produced, not too far from Sparta, where it is a traditional recipe. But I've embellished it a little. Greek food is timeless! This dish takes about zero time to prepare and is elegant, rustic, and really easy.
http://fpme.link/vQvRQ4
Blueprint Bold Extra Virgin Olive Oil
There are many claims for many things, but, do you really know what is in your product? We have gone the extra step with our Region Specific, One Country of Origin, Early Harvest, Extra Virgin Olive Oils. Not only are our products all natural, non GMO, we certify for Kosher, Organic, PGI (region specific), acidity testing.... And the taste! Oh, it’s like no other! Freshly pressed Olive Oil just like they eat in Greece. If you were to live in Greece, this is what you would have in your dishes. You would not have oil which was mixed with other countries and bought and sold numerous times before it even goes into a bottle. You would eat a fresh, proper tasting, smooth and healthy Olive Juice! You can instantly tell a difference once you have had GOOD Extra Virgin Olive Oil!
Above that, we send our product to an outside third party to test the exact plant compounds which are the good for you polyphenols in the Olive Oil. That testing center actually takes a blueprint of the oil, using methods which are most up to date, and reports back to us the actual blueprint and the levels of polyphenols in the product, (natural substances that have been proven in certain studies to prevent certain ailments or disease.) This test can also detect any adulteration's in the oil, which, we do not have issues with this subject because we manage our entire supply chain and do not buy in bulk to repack or re-bottle or anything of the sort which relates to this.
We know our product every step of the way! There is a difference!
An example of our Bold Chemical analysis:
Oleocanthal: 42 mg/Kg Oleacein: 46 mg/Kg Oleuropein aglycon (closed ring form): 88 mg/Kg, Oleuropein aglycon (open ring form): 75 mg/Kg Ligstroside aglycon (closed ring form): 55 mg/Kg, Ligstroside aglycon (open ring form): 103 mg/Kg Tyrosol: 20 mg/Kg Total hydroxytyrosol derivatives: 209 mg/Kg Total tyrosol and tyrosol derivatives: 200 mg/Kg Total of analyzed compounds: 429 mg/Kg Comments It should be noted that oleocanthal, oleacein and oleuropein aglycons present important biological activity and they have been related with anti-inflammatory, antioxidant, cardioprotective and neuroprotective activity. The chemical analysis was performed according to the methods published in J. Agric. Food Chem., 2012, 60 (47), pp 11696–11703 and J. Agric. Food Chem., 2014, 62 (3), 600–607
Newcomers to the art of tasting Olive Oil are often surprised when they experience a slight cough or tingling in the throat after taking a sip of one of our Vrisi36 Extra Virgin Olive Oils. What is this strange reaction I’m having? They may marvel? Actually, it’s not strange to cough or feel a tingling in your throat after tasting an extra virgin olive oil. It’s quite common, in fact—as is the spicy bitter flavor that usually accompanies a high-quality extra virgin olive oil. This sensation stems from a type of antioxidant called polyphenols.
Polyphenols are one type of numerous health-protective antioxidants that are found in extra virgin olive oil. Like other antioxidants, polyphenols fight oxidative stress and may fight against aging-related diseases like heart disease, high blood pressure and cholesterol, and certain types of cancer.
In addition to the anti-aging properties of polyphenols, they also contain strong anti-inflammatory properties. A recent study showed that extra virgin olive oil contains a certain phenol compound called oleocanthal, which acts similar to ibuprofen in the body. This shows the potential for olive oil’s ability to help reduce the risk of strokes, as explored in an article on WebMD. It’s believed that two tablespoons of extra virgin olive oil a day is enough to provide these anti-inflammatory benefits.
There are several influences that contribute to how many polyphenols are present in any given olive oil. Earlier harvest olives (unripe) typically contain more polyphenols than late harvest (ripe) olives. The older an oil becomes, and the longer it sits in storage, the less polyphenols will be present, due to oxidation. And above all else, the quality of the oil itself matters: The more oil is refined, the fewer phenols it will contain.
Vrisi36 is early harvest and not mixed with other oils, as there is no need, much better to have one Country of Origin, and ours is just that, but ours are one step above that and are region-specific oils. If your bottle shows numerous countries of origin, you may have oil bought on the commodities/corporate market. Not a farm to bottle to table product, such as Vrisi36.
For an extra virgin olive oil with a powerful punch of polyphenols, we invite you to explore our BOLD Extra Virgin Olive Oils, which are made from early harvest olives and are rich in peppery, spicy flavors—pressed from the Koroneiki olive from the region of Lakonia.
www.vrisi36.com
New Year! New You! #EVOOLUTION
EVOO-lution 2015. New Year ! New You! Cheers to REAL FOOD!
New Years-the time for the reset button, where we commit to healthier options and direction. Hopefully something as simple as real food is high on the list of new direction this 2015. So many products on the market cause us so much harm and we aren't even aware of the practices within the industry. Informing ourselves to better our food buying choices for ourselves and our family should be a simple proactive resolution carried out in 2015. Not all food within the categories is the same. No one is watching for us, or testing for us... it is really up to you, the consumer, to figure out what is best for your health and as they say, "you are what you eat".
Olive tree in Lakonia growing our #BOLD EVOO, #REALFOOD.
Its a nice notion to believe that things are always as they appear... but when we research what we are eating or feeding our families, we find out a different story. Olive oil is a very Fraudulent category, as we all know, in the marketplace. Most everyone has heard this, as articles have been published in New York Times, Wall Street Journal, USA Today, New Yorker magazine, and other publications have been warning about adulterated olive oils being shipped to America. A National Public Radio report has called olive oil fraud “rampant.”
Here’s the problem with this category in particular- Because of the many scientifically documented health benefits of extra virgin olive oil, demand for it is soaring the world over. Olive trees have blossomed into money trees, and this has attracted a small army of unscrupulous operators. In a breakthrough undercover report entitled “Slippery Business,” the New Yorker magazine explains, “Olive oil is far more valuable than most other vegetable oils, but is costly and time-consuming to produce—and surprisingly easy to doctor. Adulteration is especially common in-----, the world’s leading importer, consumer, and exporter of olive oil.”
To boost profits, for example, some producers have been caught adulterating the oil they label as “extra virgin” with much cheaper hazelnut, soy, or sunflower seed oil, among others, as well as mislabeling its country of origin. And they keep doing it because, as one investigator explained to the New Yorker, the profits in adulterating olive oil are “comparable to cocaine trafficking, with none of the risks.” Often the well-known brand-name olive oil companies you're familiar with may not even realize that this trick has been pulled on them by unscrupulous suppliers halfway around the world—but you wind up with adulterated oil in your kitchen, on your food, and in your body just the same.
According to the New Yorker investigation, in recent years “olive oil was the most adulterated agricultural product in the European Union, prompting the E.U.’s anti-fraud office to establish an olive-oil task force.”
But these and other policing efforts have made very little impact because they are relatively small in scope while the problem of fraud is vast. The New York Times reports that “50 percent of the olive oil sold in America is, to some degree, fraudulent.” This includes many well-known and expensive brands.
“American grocery stores are awash in cheap, fake ‘extra virgins,’” says The Wall Street Journal. CBS News adds: “Consumers who think they're buying one of the healthiest foods on the planet often get something very different.”
So, when we do the research and choose the unadulterated, fresh Extra Virgin Olive Oil, the kind they consume in Farms and Villages in Greece we will begin to see that "Food can be thy Medicine".
Can slow Cognitive Decline
A Columbia University study has found that the Mediterranean diet rich in olive oil can reduce the risk of Alzheimer's disease by up to 40 percent. The study, one of the largest on the impact of food and drink on mental decline, appeared in the Annals of Neurology. The study monitored 2,258 healthy, elderly people in New York who were part of a research project on aging. Secret of Greek longevity? “They may smoke more than Americans and their health care system is far from perfect, but Greeks usually live longer than their U.S. counterparts, and they have some of the world’s lowest rates of heart disease and cancer. “The secret may be their olive-oil-drenched diet.” “Scores of scientific studies in the past decade have shown that olive oil, which is high in monounsaturated fat—the ‘good’ fat—may prolong life by combating coronary heart disease and different types of cancer. “No wonder the Greek physician Hippocrates, known as the father of medicine, is said to have referred to olive oil as ‘the great therapeutic.’” — from National Geographic Magazine article entitled, “Olive Oil Fights Heart Disease, Breast Cancer, Studies Say,
Anti-inflammatory Manager“
Olive oil is one of your joints’ best friends. It’s a powerful anti-inflammatory food that prevents pain and blocks the progression of osteoarthritis and rheumatoid arthritis. Eat some every day—beginning today.…
“Research shows that 50 milliliters of olive oil (about 3 ½ tablespoons) produces the same pain-relieving effect on your joints as a 200-mg tablet of ibuprofen. That’s certainly impressive, especially when you consider that using olive oil won’t put you at risk for the intestinal bleeding and kidney damage that long-term NSAIDs can. “In addition, EVOO delivers an exceptional benefit to your heart and blood pressure. In regions of the Mediterranean where people consume a lot of olives and olive oil, death rates from heart disease are 90% lower compared to the U.S. “And EVOO offers an exceptional cancer benefit for women. Scientists analyzing the health and diet data of 9,000 women in northern Italy discovered a 34% lower risk of breast cancer in those who consumed the most olive oil and raw vegetables compared to those who consumed the least.... ...from the book Arthritis Interrupted...
Helps protect your heart... lowers “bad” cholesterol The Mayo Clinic reports, “Olive oil contains mono- unsaturated fat, a healthier type of fat that can lower your risk of heart disease by reducing the total and low-density lipoprotein—LDL, or ‘bad’—cholesterol levels in your blood. In contrast, saturated and trans fats—such as butter, animal fats, tropical oils, and partially hydrogenated oils—increase your risk of heart disease by increasing your total and LDL cholesterol levels. “The evidence is incontrovertible. Olive oil protects against illness and delivers longevity. It should be said, though, that the claims for the beneficial properties of olive oil apply largely to fresh extra virgin olive oil....” —from the book Olive Oil, by Charles Quest-Ritson
Weight Loss support? In a Pennsylvania State University study led by Steve E. Specter, PhD, men who ate a lunch that included mashed potatoes prepared with monounsaturated oil such as olive oil stayed satisfied longer than when the potatoes contained polyunsaturated oil such as corn oil. Substituting olive oil, a monounsaturated fat, for saturated fat in your diet can translate into a small but significant loss of both body weight and fat mass without changing anything else about your diet or increasing your physical activity, suggests a study published in the British Journal of Nutrition.One reason may be that olive oil seems to satisfy the appetite completely. Marshall Goldberg, MD, an endocrinologist at Thomas Jefferson University Medical College in Philadelphia, has found that a concentrated dose of olive oil—2 teaspoons on half a slice of bread, eaten 15 to 20 minutes before a meal—helps his patients control their cravings too. Researchers think olive oil may slow stomach contractions, which creates a sense of fullness, and it stimulates the release of cholecystokinin (CCK), a gut hormone that signals the brain to stop eating. When staffers at Prevention magazine tried an olive oil appetizer, they reported that it dampened hunger before lunch or filled them up, so they ate less.
Such amazing examples of what we ingest really has an effect on our bodies. Have you had any experiences with food products which helped heal or better your health or well being? Let us know!
Cheers to our EVOO-lution in 2015 and all the health benefits that the proper olive oil can bring.
Want more flavor out of your tomatoes?
Miss the sweet, juicy and deep flavor of the home grown tomatoes which summer brings? Well want no further. Oven roast to coax out flavor from less-than-pristine tomatoes.
You can also use this technique for both concentrating flavor and preserving tomatoes, something great to do at the end of "tomato season"... freeze them in portions to use for a quick pasta or lasagna sauce in the fall and winter.
And it’s up to you if you want to cut out the stems before roasting or not. The herbs and spices can vary as well; basil, oregano, or marjoram all pair nicely with tomatoes. ( I always add freshly pressed garlic).
4 tablespoons Vrisi36 Extra Virgin Olive Oil
2 tablespoons Vrisi36 Balsamic
1 clove garlic, peeled and thinly sliced or pressed, must be fresh.
8-10 branches of fresh thyme
a few spring of fresh rosemary
salt and freshly cracked pepper
1 pound (450g) tomatoes, (8 small or 4 medium-sized)
1. Preheat the oven to 325ºF (165ºC.)
2. Pour the olive oil into a shallow baking dish or pan and add the garlic, thyme, rosemary, and salt and pepper.
3. Cut the tomatoes in half horizontally, then use a sharp knife to remove the stems, if you wish. Toss the tomatoes with the oil and seasonings, then lay them cut side down in the dish.
4. Bake for two hours, or until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they may take longer to cook. About 15 minutes before removing top with Balsamic for a sweeter and bolder flavor.
Other options- add some real goats/sheep's milk FETA and/or walnuts at the very end.
Storage: The tomatoes will keep for about five days in the refrigerator. They can also be frozen for up to six months.
Orange you ready for fall? Easy Recipe for healthy halloween fun! Give your carving skills a go and delight those little goblins! Boo!
What a fun and healthy snack for the little ones! So easy. Take an orange and clean out the insides with a sharp knife, I used a de-boning knife.
Scoop our remainder with a small spoon, preferably a "grapefruit" spoon....Save the insides for juicing or dicing.
Now put your creative genius to work. Cut jack-o-lantern faces... using a smaller knife.
Cut up fruit and place inside. Bananas and oranges and strawberries, oh my!
Want not waste not!
Such a delight! Many smiles and yummy tummies to boot....
Give your carving skills a go and delight those little goblins! Boo!
For more recipes and fun tips go to www.vrisi36. com.
Back from the dead? Risen again? Better yet- The Big Comeback!
Many of the classic grape vines have long and colorful pasts, just as the Greek God of Wine, Dionysus. In matters of Wine, producing and consuming, there can be no question that the Greeks were ahead of the game for many centuries compared to the rest of Western Europe.
Monemvasia Winery was founded in 1997 and was famous from ancient times.. not only for its privileged location and its well-known fortress-castle “Castro” but also for its “reputed Malvasia wine.” From the 12th century and for five hundred years, Malvasia wine dominated the Eastern and Western markets; never before was a wine so famous for so long.
During the ottoman times, Greek subjects did have wine but were not encouraged the craft of creating it..... years of unfortunate neglect, many of the indigenous Greek grape varieties were verging on extinction by the middle of the 20th century.
But, Monemvasia Winery is back and thriving! With ancient grape varieties and modern techniques, Mr. George Tsimpidis is in effect to preserve the legacy of the grapes local to Lakonia, which is the south-eastern finger of the Peloponnese... and the birthplace of #Vrisi36!
This particular wine shown has been presented-
Medals: Concours International du vin-Thessalonique Greece 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011 - Monemvasios red 2000 - Silver - Monemvasios red 2001 - Gold - Monemvasios red 2002 - Gold - Monemvasios red 2003 - Silver - Monemvasios red 2004 - Gold - Monemvasios red 2005 - Gold - Monemvasios red 2003 - Silver - Monemvasios red 2006 - Silver - Monemvasios red 2006 - Silver - Monemvasios red 2006 - Gold Brussels wine Expo 2004 - BEST BUY Quality / Price Monemvasios 2001
Finger Lakes International Wine Competition 2004, 2008, 2009 - Monemvasios Cava red - Silver - Monemvasios Cava red - Silver - Monemvasios Cava red - Bronze
Selection Mondiales Des Vins 2004 & 2007 - Monemvasios red 2001 - Gold - Monemvasios red 2003 - International Seal of Quality - Monemvasios white 2005 - International Seal of Quality
Citadelles du vin 2004 - Monemvasios 2002 - Gold Trophy Prestige
Mundus vini 2004, 2005, 2006, 2007, 2008 - Monemvasios red 2002 - Silver - Monemvasios baricke 2000 - Silver - Monemvasios red 2004 - Silver
Decanter world wine Awards 2005, 2007, 2008 England - Monemvasios red 2002 - commended
Challege International du vin 2006 France - Monemvasios red 2004 - Bronze
Balkans International Wine Competition 2013
- Monemvasios red 2006 - silver
If you have ever had the privilege of having real feta ,you instantly know what a good feta and what a bad feta is. First off, American made feta’s are made with cow’s milk, which is not the true recipe for soft, creamy feta. Secondly, feta crumbles, are non-existent in the land where feta originated. You just take the fresh feta and crumble it yourself, if the creamy texture allows it.
First I must say, Greeks know their cheese; some stats place the Greeks as the highest consumers of cheese in the world, consuming about 50-65 pounds of cheese a year. And half of this consumption is feta.
If you want a real feta and not a dry salt block (leave that for the cows) then look for feta made in Greece-it’s the only one that is real feta. There are numerous misinformed folks wrongly describing feta as a white, salty cheese made in different parts of world with different types of milk and various countries claiming ownership. Feta is Greek and it is acknowledged as that by the European Commission due to a variety of factors. If you want feta, choose Greek, if you want some sort of salty white cheese-you can choose something else.
Make sure it only contains sheep’s milk (and maybe some goat’s milk), rennet and salt. It should not contain anything else nor should it contain cow’s milk. Feta made with cow’s milk can crumble easily (that’s not a good thing), may develop a sour taste and does not leave a pleasant aftertaste. Also it is more likely to become mushy and have a bad odor.
Tiny holes on top and white. If you read your label and it reads "product of Greece" you are more than likely good to go! The Greeks don't pretend to make cheddar and the rest of the world shouldn't pretend to make feta. Americans are good at making many things, but feta is for the Greeks. Remember yogurt? When Greece introduced us to their recipe the yogurt world was turned upside down. Fage did a great job helping us out with that! Now, everyone wants greek yogurt. The recipe is different and the milk is different.
Stay away from the salty, dry blocks. Eat the REAL THING.
Refined may be good for some things but not my Olive Oil!
REFINED? Not in Olive Oil, unless you aren't into antioxidants!
Reading Extra Virgin Olive Oil labels can be a bit daunting. To enjoy the health benefits and high antioxidant levels, as well as flavor of extra virgin olive oil, stay away from refined and blended olive oils. As a consumer, it is up to us to do our due diligence regarding what we put into our bodies. No one is regulating extra virgin olive oil like you may think. Unless the olive oil is from a single country, freshly pressed by only mechanical means, and NOT heated or refined, the result is, it's hard to consider it healthy.
First, why would anyone need to refine olive oil? Some estimate that only about 30 percent of all olive oil production ends at extracting the oil from the olives. This allows producers to use olives that are not in the best condition, and blend oils from a wide variety of sources and countries. This is needed due to the bad tastes resulting from oxidized olives and the mass production processes. When you see “Pure Olive Oil” at the store, or a bottle that reads simply “Olive Oil,” these could and more than likely are found to be refined.
Refining involves using solvents and high heat to neutralize the tastes of non ideal oil.
The "refining" process removes the perfect and beneficial health attributes of olive oil. The high temperatures, stripping gases, thickness of oil layers in the deodorizers, and lengths of the processes, create changes to the quality attributes of the olive oil:
- remove all natural antioxidants
- sterols are mostly removed as well as tocopherols
- increases the content of stigmastadiene which show higher PAHs (polycyclic aromatic hydrocarbon)
So, what is refining?
Refining is a process in which the undesirable compounds of oils are removed, such as: free fatty acids, pigments, gums, unpleasant flavor and odor. Generally, the refining of edible oils and fats is made in two ways: physically and chemically (mostly used).
Physical refining is a simple process in one step using steam stripping at a temperature up to 270 degrees Celsius. Has lower cost and less chemicals are used but the final product is of lower quality.
Chemical refining has four stages:
Degumming (removal of phospholipids; water and centrifugal separation are used);
Neutralization (removal of the free fatty acids using caustic soda or sodium carbonate at 205 F);
Bleaching (removal of color and other constituents);
Deodorization (at 350- 500 degrees F).
Why put this in your body when "we are what we eat"? Flip the bottle over, make sure the oil is fresh, from a single country and that it is in no way refined. Just because it says Extra Virgin Olive Oil or Olive Oil does not mean it is healthy. It could be a scientific creation, not a tree creation.... and yes it is legal.
Research your brands and stay away from refined oils or oils mixed from varying countries. If the oil is freshly pressed the bottler should know exactly which country the oil came from and its natural acidity level. In addition, If the oil is massed produced the oils are normally from different countries and are not as fresh, as they have been stored, bought, put on a tanker ship and taken a tour of the world, moved, stored again, and ultimately bottled when a production order comes in. Sometimes the label owner or brand owner sources the oil from other "holding" companies, or commodity olive oil, and bids out the oil at the cheapest purchase price, which is more than likely the end result of blended oils and refined oils.... to bring down the costs for mass brand purchasers.
Consider spending the extra couple of bucks to ensure you receive the antioxidants and flavors you deserve.
Every culture has their favorite cup of something. Have you tried Greece's? Ohhh I have, years ago, and I'm still drinking shepherd's tea or Greek Mountain Tea... Luckily, while in Greece this January, we made a last minute dash to stack up on this rare tea.
Not so well know outside of Greece but time honored within Greece, it grows only at higher alpine altitudes, hence the shepherd affiliation. The Greeks call it Tsai tou vou nou; its botanical name is Sideritis syriaca.
Shepherd's Tea is a very warming, stimulating beverage most known for its beneficial effects on the upper respiratory tract in relieving coughs and lung congestion. It also benefits the stomach and digestion, as well as the immune system. Scientific studies have shown that Shepherd's Tea has considerable immune boosting activity in reducing excessive inflammation and edema, as well as antimicrobial activity. Shepherd's Tea also relieves mild anxiety and contains many antioxidants.
Color Label with circles EVOO set
White label with circles EVOO set
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