Hello dear friends of the steemit community, especially @naturalmedicine, @health, @airclinic, @farms, @nature. Today I want to share the great benefits of cooking meals with olive oil.
Olive oil is also known as liquid gold, because of its benefits. Olive oil is a vegetable oil for mainly culinary use. It is obtained from the fruit of the olive tree, called olive or olive.T he olive or olive is not usually eaten raw because of the bitterness of its flavor.
The oil is extracted from ripe olives between six and eight months, when they contain their maximum amount of oil, which usually occurs in late autumn. The olives undergo a first pressure in order to extract their juice. The quality of the oil depends to a large extent on the subsequent processing. For this reason, producers monitor these steps with great care.
This oil has been present in balsams, plasters, ointments, liniments and poultices for burns, skin hardness, otitis, wounds, sprains and dislocations. Mixed with herbs, such as myrrh and aloe, or with products of master formulas, it has been used to create purgative, enema and hemetics compounds, it is also beneficial for the liver and the gallbladder, because it is a perfect cholagogue and choleretic. Today it is used as excipient and active ingredient of many medicines
Below you will explain what oil is used for in health:
Helps a good digestive function and reduces gastric acid secretion, protecting against gastrointestinal diseases.
It contributes to a correct mineralization of the bones, and their development. It is, therefore, very important that it be present in the diet of children during growth, and also in adulthood to limit the loss of calcium that occurs during aging, and that can lead to pathologies such as osteoporosis.
Increases longevity, by reducing deaths from cardiovascular diseases and cancer. According to studies carried out by scientists.
It plays a protective role against cellular oxidative stress due to its high content of phenolic antioxidants, such as vitamin E.
Recipes with olive oil
Samosas with mango chutney
INGREDIENTS:
- 2 kg squid
- 200 g shrimp
- 1 glass of dry white wine
- Water or fish fumet
- 2 cloves of garlic
- 1 sprig of parsley
- Virgin olive oil
- Salt
Clean the squid and cut them into slices, reserving the threads that carry the ink. Peel the prawns. Peel and chop the garlics. Clean and chop the parsley very finely. Put a pan or casserole on the fire with oil and, when hot, add the squid. Saute them for a few minutes and add the wine. Let it reduce to moderate heat. With the help of a spoon, crush the inks in a colander and add to the pan.
Add the shrimp tails. Saute a few minutes and let it consume almost all the sauce that has formed.
Add a dash of virgin olive oil, garlic and parsley. Salt rectify and serve hot
ANOTHER OPTION: Instead of frying, samosas can also be baked. Of course, before putting them in the oven, you should smear them with a little oil.
For mango chutney, simmer two diced mangoes, half an onion, raisins, five cloves of garlic, brown sugar, ginger, vinegar and salt.
Gazpacho with garnish
INGREDIENTS:
- 7-8 ripe tomatoes
- 1 green pepper
- 1/2 cucumber
- 2 cloves of garlic
- 1/2 onion (optional
- 100 g of hard bread
- 1 glass of extra virgin olive oil
- 5 dl of sherry vinegar
- Cold water
- Salt
- Cumin (optional)
Wash and cut all the vegetables into pieces. Reserve a small amount of tomato, cucumber and pepper for the garnish. Place the rest in a large bowl. Add half a glass of virgin olive oil, a little cold water, salt, sherry vinegar and some cumin. Leave the mixture in the fridge for 10 or 12 hours to macerate well.
Put the previous mixture and the hard bread in the blender glass. Beat and add the rest of the oil, little by little. Taste and rectify salt, vinegar and cumin.
Pass the gazpacho through the Chinese or a fine strainer, so that it is a soup or cream without skins. Put in the fridge a couple of hours. Serve very cold along with the garnish.
