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	Olive Oil and Health
	Chemical Composition of Olive Oil Health Benefits Interesting Facts   Cooking with Olive Oil Healthy Recipes

	Healthy Recipes
	VINAIGRETTES     Spanish Vinaigrette   This vinaigrette is especially good on hot summer days. ½ cup Extra virgin olive oil 1 Whole fresh tomato 1 Hard boiled egg (remove yolk & chop the egg white separately) 1 Shallot 1 ts Finely chopped parsley ¼ Sherry vinegar tb Salt and pepper to taste   Put the shallots, finely chopped tomato and chopped egg white in a medium size bowl. In a separate bowl whisk the oil and vinegar; add salt and pepper. Add the oil and vinegar to the tomatoes, shallots and chopped egg white When serving sprinkle with chopped egg yolk and parsley   Sherry Wine Vinaigrette   ¾ cup Extra Virgin Olive Oil ¼ cup Sherry Wine Vinegar 1 Medium shallot, chopped ½ to 1 tablespoon Chopped fresh basil 1 Small garlic clove, crushed Salt and freshly ground black pepper to taste   Mix all ingredients together and put in the refrigerator overnight. Allow to warm at room temperature before serving. Basic Vinaigrette   1 tb Extra Virgin Olive Oil ¼ cup Red wine vinegar or rice wine ½ cup Water 1 ½ tb Apple juice ¼ ts Garlic powder ¼ ts Onion powder 1 ts Fresh Lemon Juice 1 ts Soy sauce ½ ts Dijon Mustard Pinch of Red (cayenne) pepper   Place all ingredients in a jar with a tight-fitting lid and shake well. When mixture is well blended, place in the refrigerator until served   Chilli Vinaigrette   ½ cup Extra virgin olive oil ¼ cups White wine vinegar 1 tb Mustard 1 tb Chilli paste 1 ts Ground cumin   Whisk together vinegar, mustard and oil. Add chilli paste and cumin. Serve   Basic French Vinaigrette   ½ cup Extra virgin Olive Oil 1 tb White wine vinegar or fresh lemon juice 1/2 ts Dijon mustard Salt and pepper to taste   In a bowl whisk together the vinegar, the mustard and salt and pepper to taste, add the oil last.   Basil Red Wine Vinaigrette   2/3 cup Extra virgin olive oil 1/3 cup Red wine vinegar 1 ½ ts Salt 1 ts Dried basil ½ ts Pepper   Combine all ingredients in a jar, cover tightly and shake vigorously   Celery Juice Vinaigrette   2/3 cup Extra virgin olive oil 1 ½ tb Organic celery juice 1 ts Fresh lemon juice ½ tb Champagne vinegar   Mix all ingredients and serve.   Roquefort Vinaigrette   4 tb Extra virgin olive oil 100 gr Roquefort cheese 1 Garlic clove crushed 2 ts White wine vinegar ½ ts Mustard Salt and pepper to taste   Mango Vinaigrette   2/3 cup Extra virgin olive oil 1 cup Mango puree (2 medium mangoes pureed in food processor) 3 tb Honey 2 tb Chopped fresh parsley for garnish 1/3 cup Cider vinegar Salt 1 ts White pepper   Combine all the ingredients, except the parsley, in a blender or food processor. Transfer the mixture to a bowl and garnish with the parsley.   Greek Vinaigrette   4 tb Extra Virgin olive oil 2 tb Vinegar 1 ts Sugar 1 Garlic crushed Salt and black pepper   Mix all ingredients until the sugar and salt have dissolved   Honey and Sherry Vinegar Dressing   2 ts Extra Virgin olive oil 2ts Honey 2 ts Sherry Vinegar Salt and pepper to taste   Combine the honey, vinegar and oil mixing well. Add salt and pepper to taste.     OTHER RECEPIES     Mediterranean Eggs   Ingredients for 4 people   3 tb Extra virgin olive oil 4 Hard boiled eggs 50 gr Roquefort cheese 100 gr Pitted black olives 1 tb Cottage cheese A few lettuce leaves to decorate   Preparation;   Shell the hard boiled eggs and slice them in half from top to bottom. Put aside a few whole olives to decorate the dish at the end and finely dice the rest. Mix the hard boiled egg yolks with the cheese, cottage cheese and the olive oil. Add the diced olives, holding some back for decoration, and stuff the eggs with this mixture. Put them on a serving dish with the stuffing face up and sprinkle with the diced olives held in reserve. Decorate with lettuce leaves and some whole olives and serve with mayonnaise   Andalucian Chicken   Ingredients for 4 people   Marinade 1/3 cup Extra virgin olive oil 2 cups Canned pear juice 1 ½ cups Dry sherry 1 ½ cups Red wine vinegar 70 gr Brown sugar 1 ts Chopped fresh basil 1 ½ cups Marjoram Salt and pepper to taste   12 Quarters of chicken 1 tin sliced pear 200 gr Spanish olives stuffed with peppers 160 gr Brown sugar   Preparation;   Make one layer of chicken on the base of an oven-proof casserole dish. Cover with the pears and olives. Pour the marinade over the chicken. Refrigerate for 4 hours or overnight. Put one teaspoon full of brown sugar on each portion of chicken. Bake at 190 C for one hour. Baste occasionally with its own juice. Serve on a bed of rice.   Spanish Red Pepper   Extra virgin olive oil 1 tin Red peppers 1 tin Tuna Mustard Worcestershire sauce   Place the peppers on some kitchen paper to dry. Make a mayonnaise with olive oil, seasoned with mustard and Worcestershire sauce. Mix with the tuna and stuff the peppers.   Spanish Potato Omelette   1tb Extra virgin olive oil 1 kg Potatoes 5 Eggs 2 Large onions Salt and pepper to taste   Slice the potatoes and the onions and fry them in olive oil until they are golden and crisp. Beat the eggs and mix with the potatoes and the onion. Fry the omelette in a non stick frying pan with a little olive oil. Leave it in the pan until the eggs set, about 5 minutes then turn the omelette over with a plate and fry on the other side. Cut the omelette into small squares to serve as a “tapa”.   Garlic Mushrooms   2 tb Extra virgin olive oil 500 gr Mushrooms 2 Garlic cloves, crushed Chopped parsley   Choose mushrooms of a similar size remove the stems and put them to one side. Wash mushrooms and fry them in olive oil. Chop the stems and fry them with the chopped garlic and parsley. Stuff the mushrooms with the mixture and continue to fry them in the pan until they are golden. Serve hot   Garlic prawns (gambas al ajillo)   3tb Extra virgin olive oil 300 gr Prawns 4 Garlic cloves Chopped parsley   Peel and clean the prawns, leaving the tails intact. Fry the very finely chopped garlic in a clay pot with the olive oil. Before the garlic is golden add the prawns and stir until they are cooked. Sprinkle with parsley and stir. Serve very hot

Images used on this page were taken from "Olive Oil - Advice on its correct use" by Nikos & Maria Psilakis by agreement of the authors.