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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Oil and Vinegar News'

Health Benefits Of Olives

Monday, March 09th, 2009

Olive Oil Inhibit Cancer Cells.

Can it be true that olives inhibit cancer cells? Researchers have found a compound present in the leaf and the olive skin wax, extracted from crushed olive pulp, known as maslinic acid. Maslinic acid can prevent cancer and regulate programmed cell death (apoptosis) in the formation of cancer.

Maslinic acid has the capacity of regulating cell growth. It controls hyperplasia and hypertrophy which is typical of cancer and is used in treating cancer. How maslinic acid works from the molecular point of view when applied to developing tumor cells has been observed by scientists.

There are three advantages of maslinic acid carried out by PhD student Fernando Zuirta and directed by Professor L. Cara of the Department of Biochemistry and Molecular biology I.

• Maslinic acid is a natural compound and is therefore less toxic

• Maslinic acid is selective, acting only on cancer cells

• Maslinic acid prevents cancer by inhibiting cancer cells appearance
in cells who have a higher predisposition to developing cancer.

Maslinic acid can be used in different types of tumors, including colon cancer. Rats fed a diet supplemented with olive oil had colon cancer almost as low as those diets supplemented with fish oil. Several studies have suggested that fish oil reduces the incidents of colon cancer. Olive oil, in the prevention of colon cancer, has as yet to be proven in humans. Yet as a chemo preventative agent of natural origin, olive oil may prove a cheap and effective way of controlling colon cancer and other diseases. This is done by intervening in the activation of cancer, DNA repair, cell cycle arrest, cell differentiation and a programmed cell destruction of a cancer cell in the body.

Maslinic acid is a pentacyclic terpene which has anti-inflammatory and antioxidant effects on the body. This property can be found in high concentrations in the olive skin wax. At the moment, the only facility producing this substance is at the Faculty of Sciences at the Universidad de Granada.

There is so much to learn about the olive. When it is made into a juice, the taste, aroma, vitamins and properties of the olive are preserved. Olive oil is well tolerated by the stomach.

Olive oil extra virgin, virgin, or plain olive oil. Which is better? The difference between these oils is their acidity level which primarily affects the taste and not the nutritional content. The lower the acidity, the more antioxidants are found; this is the case with extra virgin olive oil. Antioxidants may help in preventing heart disease and caner so using extra virgin olive oil seems to be the better choice. The taste is mild and will not overwhelm any recipe.

Because cancer seems to be on the rise, either due to the environment or poor eating habits, it would only make sense that incorporating something as healthy as olive oil into the diet would be the most sensible advice given. How can cancer cells survive in an environment that includes the eating of olives as a healthy anti-cancer dietary food? 

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Olive Oil and the struggle against cancer

Tuesday, February 17th, 2009

Cancer vs Olive Oil

There is not an authentic Italian dish around that does not feature olive oil. It is not coming to light that it may have the ability to help in the struggle against Cancer.

At the University of Granada and the Catalan Institute of Technology, researchers have found that high quality extra-virgin olive oil may has properties that have been known to trigger cancer cell death. These are chemicals called photochemical polyphenols.

Javier Menendez, the study coauthor, has been quoted saying. “Our findings reveal for the first time that all the major complex phenols present in extra-virgin olive oil drastically suppress over expression of the cancer gene HER2 in human breast cancer cells,”

Lab experiments have been conducted by researchers where they separated the oil into fractions and then tested them against breast cancer cells. It was found that the extra virgin olive oil that contained the photochemical polyphenols effectively inhibited the HER2.

It has been concluded by the study authors that a new anti-breast cancer drug may be developed using these polyphones as a safe platform.  SOURCE: BMC Cancer, 2008;8:377

Fighting breast cancer with olive oil

A new weapon in the fight against breast cancer and in creating new drugs for the battle could be olive oil as they have found that chemicals that stop the growth of cancerous cells is also found in olive oil.

Olive oil has long been a staple of the people of the Mediterranean and has been proven to be effective in defeating certain types of cancer. It has been discovered by researchers that cancerous cells are affected by isolated chemicals that are an active ingredient in olive oil.

There is a protein that is produced by the plant and in the oil that has been proven to block a protein know to be in breast cancer cells. This research was conducted by a team at the University of Granada, located in Spain.

The HER2 protein is present in about 20% of breast cancer tumors, this protein has an accelerated growth rate when compared to other forms of cancer. There is hope in the prention of cancer and its return as drugs such as Herceptin have proven to be effective. The BioMed Central journal as reported that lignans and secoiridoids may also be effective in the same manner of Herceptin.

A team member from the University of Granada, Antonio Segura-Carretero and a representative from the Catalan Institute of Oncology, Javier Menendez are quoted as saying: “Our findings reveal for the first time that all the major complex phenols present in extra-virgin olive oil drastically suppress over expression of the cancer gene HER2 in human breast cancer cells”.

Extra-Virgin Olive Oil eliminates the step of heating or adding chemical elements during the refining process. It is merely the product of pressing olives and extracting the oil. The elimination of this process allows the phytomchemicals to remain.Two of the chemicals that remain in the oil, lignans and secoiridoids, were isolated by the team and then they were tested in the lab against breast cancer cells.

Since the concentrations that will in fact lower the HER2 are much higher than can be naturally found in food, the authors of the study suggest that their results cannot be extrapolated to our natural diets that include good quality extra-virgin olive oil. That is oil that still contains polyphenols. They are quoted as saying: “These findings, together with the fact that that humans have safely been ingesting significant amounts of lignans and secoiridoids as long as they have been consuming olives and extra-virgin oil, strongly suggest that these polyphenols might provide an excellent and safe platform for the design of new anti breast-cancer drugs”.

Dr Joanna Owens, Cancer Research UK A senior cancer information officer, Dr Joanna Owens, Cancer Research UK , said: “We already know that a Mediterranean-style diet can help to protect against cancer, which includes cutting down on saturated fats often found in chocolate, crisps and cakes in favor of the monounsaturated fats found in foods like olive oil. “In this study the researchers separated out the natural plant chemicals in olive oil and looked at their effects on different types of breast cancer cells in the lab – but the concentrations they’ve used are much higher than you could ever obtain from eating olive oil.

“This research is at a very early stage but investigating the potential of plant chemicals is an exciting area of research that could pave the way for the development of cancer-preventing drugs in the future.”

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Olives health benefit

Thursday, February 05th, 2009

Olives prevent cancer cell appearance and growth.

It has been found at the University of Granada that maslinic acid prevents cancer and regulates apoptosis in cancer growth. This ingredient is found in olive skin wax taken from the broken olive pulp.

Maslinic acid regulates cell growth and helps control the hypertrophy and hyperplasia process. This is beneficial in cancer treatment. Professor L. Cara from the department of Molecular Biology and Biochemistry, and Ph D student, Fermando Zurita found three advantages of Maslinic acid. The first is highly cytoxic, which is different from anti-carcinogenic products. Second, it is a less toxic and more natural compound that only acts on carcinogenic cells. Third, it prevents cancer appearance and has a preventative nature.

Even though Professor L.Cara studied the effect of maslinic acid for treating colon cancer, the acid can be effective in many types of tumors. This has only been tested on mice, but could easily be tested on humans in the near future.

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Olive Oil its good for you

Thursday, May 29th, 2008

If you or any member of your family is prone to cardio vascular disease, you should make sure that you always have olive oil in your kitchen.

Olive oil, after all, is highly known as a healthy oil, among the many different kinds of oils available in the market. It is very rich in mono-unsaturated fat. In addition, olive oil also brings a lot of flavor into your food. A lot of Mediterranean dishes make use of olive oil.

It is useful to have two kinds of olive oil in your kitchen at all times. Extra virgin olive oil is for making salad dressings, as well as times when the oil does not have to undergo cooking. Extra virgin olive oil is the most expensive kind and it will be a waste to use it to cook. The process of cooking burns the olive oil particles and as a result, the food tastes off.

Another type of oil you should have in your kitchen is for sautéing and other cooking purposes. We suggest that you have light olive oil or pure olive oil on hand. Take note that when you say “light” it does not mean it is lighter in calories. It does not also possess fewer mono-unsaturated fats. “Light” means that it has less flavor and lighter in color.

Here is a recipe that will surely make you feel as if you’re out dining in your favorite restaurant. Get a piece of crusty loaf of bread and make a dipping sauce such as the one stated below. Dipping sauces can be made with just plain olive oil. You can also make a combination using cheese and herbs. However, we give you the recipe below to provide you with guidance if you are not that confident experimenting with the cheese and herbs.

Olive Oil and Balsamic Vinegar Dipping Sauce

3 tbsp Parmesan cheese, freshly grated
1 clove of garlic, minced
½ tsp dried Italian seasoning
½ tsp sea salt
½ tsp pepper, freshly ground
¼ cup olive oil, the extra-virgin kind
2 tbsp balsamic vinegar
1 16-ounce loaf of multi-grain bread, unsliced

1. In a shallow bowl, mix the first five ingredients together. Slowly pour the oil and vinegar so that it is evenly placed over the cheese mixture. Stir while drizzling.
2. Heat the bread in the oven 350 degrees. Make sure to place it on the lower oven rack. Heat it for 15 minutes or until the bread is thoroughly heated. Cut the bread into slices 1 inch thick. Dip the bread into the mixture.

The sauce is good for 6 servings.

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Helpful Properties of Olive leaf

Wednesday, March 26th, 2008

Growth and appearance of cancer cells diminished from using olives

A study of the properties of the olive leaf and skin has been carried out by a team of researchers from the University of Granada. Their findings revealed that the properties found that maslinic acid, a substance found in the crushed olive pulp actually reduced the risk of carcinogens and associated processes.

The results of the research from the University of Granada have demonstrated what action maslinic takes when applied to the development of the cells of cancerous tumours. As an enzyme that hydrolyzes proteins, Maslinic acid is important in the regulation of the growth of cells. As a treatment for cancer it is beneficial because maslinic acid controls hypertrophy, the excessive development of an organ or cells, and hyperplasia a condition common to cancer sufferers.

Professor L Cara, from the department of Biochemistry and Molecular Biology, directed the work of PhD student Fernando Zurita. They summarised their findings by describing the three distinct advantages of the use of maslinic acid in the field of oncology. Firstly, highly cytotoxic is created naturally and therefore less toxic than other anti cancer products that contain chemicals. Its second advantage is that it only affects cells that are carcinogenic and have higher levels of acid in their pH. And thirdly, it protects and inhibits the appearance of cancer in cells that are more predisposed to becoming cancerous.

Treating cancer of all types

The research directed by Professor L Cara focussed entirely on the treatment of colon cancer by studying the effects of maslinic acid when used on affected cells. The study was carried out using transgenic mice but the research group under Professor Cara are still considering the likelihood that it may be possible in the future to apply this treatment to human cancer patients.

High concentrations of maslinic acid can be found in olive skin wax, as a pentacylic terpene it acts as not only an anti inflammatory and antioxidant but is anti-carcinogenic.

The Faculty of Sciences in the University of Granada is the only place in the world where maslinic acid is produced at semi-industrial levels.

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Olive Oil for natural beauty

Wednesday, March 26th, 2008

Use Olive Oil to make the most of your natural beauty

In winter skin and hair suffer from the cold and dry atmosphere. Many of us spend inordinate amounts of money to remedy this with jars of miracle creams that promise to banish all those problems. However, thanks to the healing properties of olive oil chapped lips, dry skin and hair can be reversed at much less expensive.

As a beauty treatment olive oil can be used in many different ways and can make the most of your natural beauty. It can be applied directly on to chapped lips or use as part of your bathing routine to moisturize your
skin. Add a little olive oil combined with any type of essential oil to your bath and allow the combination to do its work. If taking a bath before going to bed you may find lavender oil is more relaxing. This simple beauty treatment will result in pampered supple skin, and works perfectly every time.

For very dry hair that is crying out for moisture you can use olive oil as a deep treatment by applying warmed olive oil all over your hair, working from the root to the tip, ensuring that the driest areas are well covered, then cover your hair with a plastic shower cap and relax. The longer you leave the warm oil treatment the better but an hour should be the minimum.

You have taken care of your exterior by applying olive oil as a beauty treatment but by using olive oil in your diet you can bring out your inner beauty. Olive oil contains anti-oxidants that fight against free radicals which are known to damage skin so it makes sense to use olive oil wherever and whenever possible. Enjoy olive oil with salads or vegetables and the results will be seen in an improvement in your skin, hair and nails, not to mention a healthy heart.

 olive oil beauty aid  


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Olive Oil a healthy flavor

Saturday, March 01st, 2008

Getting the right olive oil flavor. Salad dressing, bread dipping sauces, grilled fish and vegetables – these healthy foods all have one thing in common. Until recently, the use of this one thing in everyday cooking was quite a taboo; but, scientists and doctors have realized the health-benefits that it can have. Now, what is it? You may have guessed, olive oil! Unlike some of the more unhealthy fat products, olive oil is very healthy and even nutritious since it offers cancer-fighting antioxidants, vitamins, and minerals. It is a monounsaturated
fat, which explains its healthy traits. The fact that it can actually lower bad cholesterol in the body makes it a heart-healthy food.
Olive oil is sold in three different varieties – extra virgin olive oil, virgin olive oil, and olive oil. For the average consumer shopping in the grocery store, the only obvious differences between these three varieties is color and flavor. These differences, though, are caused by several things.

The first is the method in which the oil is extracted from the olives. The two most natural olive oils are the extra virgin and virgin varieties since no modifications are made to the oil during or after its extraction. When
you buy plain “olive oil” in the store it is often times made from a combination of natural and refined olive oils. The International Olive Oil Council ( is responsible for making sure that the different types of olive oil are labeled correctly after they are bottled so that consumers can make an educated decision on the olive oils that they choose to purchase.

Along with extraction methods, the location of the crop and the season that it is harvested both have an effect on olive oil flavor. The last olive oil flavor factor is the amount of fatty acids in the oil. Extra virgin olive oil has the highest percentage of the three types of olive oil when it comes to fatty acids, vitamins, minerals, and other flavor-enhancing characteristics.

Because of this, extra virgin olive oil is the most expensive and is generally only used when the olive oil flavor is important to the recipe. If you want a less discrete olive oil flavor then virgin olive oil is the right choice for you. Regular olive oil is best for cooking when the flavor of the oil is not important since it has the least amount of flavor and also costs the least.

Since olive oil tends to be one of the most costly oils, it is best to make sure that the olive oil flavor lasts. Even though olive oil that has lost it’s flavor or gone bad is still edible, it is best to store olive oil in a cool, dark place so that it will last as long as possible. Buying olive oil that comes in bottles with dark glass is also helpful. Olive oil is not usually stored in the refrigerator. It is best kept in a cool pantry or kitchen cabinet.

Olive oil flavor is one of the best for light cooking and heart-healthy snacks. Thank goodness olive oil was given a chance to prove its nutritional value.

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Olive Oil Flavor

Monday, January 07th, 2008

Attitudes in the U.S are changing when it comes to olive oil, where it could scarcely be found 30 years ago. And this growing trend is having a positive impact on our health. Contained within olive oil are antioxidants, minerals and vitamins, and research has shown that these have the capability of lowering bad cholesterol levels, thus reducing the risk of heart disease. It is also believed that the antioxidants found in extra virgin and virgin olive oils may protect against cancer, another good reason to start using olive oil. The same certainly can not be said about butter.

The most common types of olive oil include extra virgin olive oil, virgin olive oil and olive oil. The extraction method used, and the fatty acid content determines how each oil is classified. When an oil is extracted and bottled without any other processing taking place, it is classed as extra virgin or virgin olive oil. If a combination of refined virgin olive oil and olive oil is bottled, it is known simply as olive oil. This mixture is sometimes known as pure olive oil. Labeling of olive oil is regulated by the International Olive Oil Council (, so you can be assured of what you are buying.

Olive oil flavor is heavily influenced by the area the olives are grown in, and the season that they are harvested in. Olive oil flavor comes from a combination of the olives, free fatty acids, minerals, and pigments and vitamins. The highest percentage of these, and therefore the olive oil with the most flavor, is extra virgin olive oil. To get the best from this olive oil flavor, it is best used uncooked in salad dressings, poured over cooked foods or as a dipping condiment. For a slightly milder olive oil flavor, try virgin olive oil. For cooking and baking, pure olive oil should be used, as it has the least flavor, and is generally the least expensive.

Over time, olive oil will go rancid, and this process will be sped up if it is exposed to air, heat and light. Rancid olive oils are not harmful if consumed, but obviously they lose the flavor that they are usually bought for. To help ensure a long shelf life, store olive oil in a cool, dark place, and never near the stove. Dark colored bottles and metal cans provide the best storage containers, and large containers can be decanted into smaller containers. If you live in a warm area and don’t utilize air conditioning, you can store olive oil in the refrigerator. However, the oil will begin to take on a solid, cloudy form. The olive oil is still usable, it just needs to be returned to room temperature.

Instead of chocolates or wine, consider a good bottle of olive oil the next time you are invited as a guest to someone’s house. If you cook extensively, invest in an expensive bottle of extra virgin olive oil, and you will immediately notice the flavor difference.

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Mother’s Day Gourmet Gifts

Tuesday, April 10th, 2007

Mothers Day gourmet giftMother’s Day gourmet gift ideas for the gourmet kitchen. Mother’s Day is the second Sunday in May, so if you are shopping for a Mother’s Day gift, you may want to make a note on the calendar a week or so ahead of time. Give yourself a little extra time to shop for a unique Mother’s Day gift that will be more than just an arrangement of flowers and a card. Mother’s Day gourmet gifts are a great selection for your mother, grandmother, or mother-in-law. A gourmet Mother’s Day gift can be a unique kitchen item, a helpful culinary tool, or delicious imported gourmet condiments that she can use over and over while cooking.

One unique Mother’s Day gift for the kitchen is an oil and vinegar cruet set. Non-drip drizzler sets for olive oil and balsamic vinegar are a welcome addition to any kitchen or dining table. Olive oil is known for the bothersome drip down the side of the bottle and on fine table linens. The matching pair of drizzle cruets dispense both oil and vinegar easily and without a mess. The handblown glass design offers European style with practical filling and easy drizzling of fine oils and flavored vinegars. A cruet set can be purchased along with bottles of award winning olive oil and aged balsamic vinegar.

Oil and vinegar gift sets can be sent by Priority Mail in time for Mother’s Day. Cold pressed Spanish olive oil is a delightful condiment as well as a healthy alternative to nominal cooking oils, margarine, and nonstick cooking sprays. Aged Italian balsamic vinegar is a delicious taste and flavor to drizzle over meats, poultry, and fish. Gourmet balsamic vinegar is the perfect gourmet gift for Mother’s Day. It is becoming more popular to give a bottle of balsamic vinegar, rather than a bottle of red or white wine; a bottle of balsamic vinegar will last a lot longer too.

Gourmet oil and vinegar is an excellent Mother’s Day gift selection, as they are imported accoutrements that mom might not necessarily purchase on her own. Preparing dishes with balsamic vinegar will add new flavor to old recipes. With a simple wire whisk or a kitchen blender, an oil and vinegar vinaigrette can be made numerous ways, providing spice and panache to salad dressings and marinades.

If your mother loves to cook Italian cuisine, she will enjoy imported olive oil and aged balsamic vinegar to make pastas, dressings, and the homemade bread dipping sauces.

Celebrate Mother’s Day with kindness and consideration. A gourmet gift shows your appreciation and gratitude in a tasteful way. Regardless of which gift you decide to get your mother or grandmother on Mother’s Day, be sure to take time out for her on Sunday. You may consider calling her or even visiting her in person. One of the best Mother’s Day gifts of all, is hearing from family that tells her how much she is loved and thought of.

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Oil and Vinegar, the movie

Tuesday, April 10th, 2007

Oil and Vinegar, the animated movie

For those who may not think an olive oil drizzler that leaks, is a great concern. View animated short movie ‘Oil and Vinegar’

Award winning: Oil & Vinegar, qualified for consideration for an Academy Award, has received international acclaim at film festivals…

Produced and Directed by:
Mike Blum

(copyright 1999 Pipsqueaks Films)

Animated Film Reviews:
“…this enchanting film’s beautiful animation can weave its spell…4 Stars!”:
“Cutting-edge animation, as well as a funny script, makes Oil & Vinegar a great short.”:
“…dramatic!”: Animation World Magazine
“…cute, clever…Just what you hope for in a short…”: Let’s
2nd Place: Best Animation at the Pacific Coast Film Festival
Audience top ten at Hardshare FilmFest.
‘Oil & Vinegar’ is U. Grad’s Baby: Salt Lake City Tribune

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