The Olive is an ancient fruit worthy of respect and acclaim, and it comes to us via Iran and Palestine through the Mediterranean basin. It is one of the oldest cultivated trees still in existence. Not only is it one of the most flavorful fruits, it is also one of the most versatile.
Not only a popular ingredient for salads and entrees; olives also make a great choice for a low-calorie snack. They add taste and variety with only seven calories per extra large olive. Although they do contain fat, you’ll be glad to know it’s the healthy, monounsaturated kind. Not only that, olives are rich in vitamin E, iron, and copper as well as a great source of fiber. They also contain antioxidants in abundance, which means they help to keep damaging free radicals in check, and can help maintain your body’s healthy pH balance and also reduce the effects of aging on the organs, tissue, and the brain.
Olive oil, made by cold pressing the fruit, is also monounsaturated, which means it not only lowers ‘bad’ (LDL) cholesterol levels, it also helps to preserve HDL levels, which are the good ones. Consumption of olives and olive oil has also been show to reduce major illnesses such as cardiovascular disease and cancer.
Crusty Olive Bread
Ingredients
3 cups of bread flour
1 sachet active dry yeast
½ cup olives, chopped (any kind)
3 tbsp olive oil
1 ¼ cups warm water
2 tblsp sugar
1 tblsp cornmeal
1 tspn salt
Mix all ingredients in a large bowl. Knead dough on flowered surface until elastic. Allow to rise for 30 minutes. Knead again, then place in floured bowl, cover with dry cloth and allow to rise until doubled in size. Heat oven to 500 degrees F and place a pan of water in the bottom. Place loaf on lightly oiled sheet pan and dust with cornmeal. Bake at 500 degrees F for 15 minutes then at 375 for an additional 20-25 minutes.