Eating Olives

Eating olives include not only the green, lac-tic-fermented olives, but also the black, lactic-fermented ones and the black, unfermented ones. Table 17.20 shows the composition of the flesh of fresh and green lactic-fermented olives. 

For the production of green lactic-fermented olives, the fruit is harvested in a yellow-green to yellow state and placed in 1.3-2.6% NaOH for 6-10 h. During this time, most of the bitter substance oleuropein (Formula 17.24) is hydrolyzed. 

The olives are then washed with water and allowed to undergo spontaneous lactic fermentation in a 10-12% NaCl solution. Fermentation is carried out in concrete containers coated with epoxide resin or in polyesters tanks reinforced with glass fibers. In addition to yeasts, Pediococcus and Leuconostoc spp. are involved in the first fermentation stages and Lactobacillus spp. (L. plantarum) in the later stages. After fermentation, the olives are left in the brine or filled into small packs with fresh salt solution and pasteurized. Before packing, the olives are usually stoned and filled (paprika, anchovies, almonds, capers, and onions). The final product has a pH value of 3.8-4.2 and contains 0.8-1.2% of lactic acid. The salt 

For the production of black lactic-fermented olives, the ripe, violet to black fruit is washed and directly allowed to undergo spontaneous lactic fermentation in a 8-10% salt solution. Lactobacilli and yeasts are involved, but the yeasts dominate normally. Fermentation proceeds slowly because the olive skin is not as permeable as after alkali treatment. After fermentation, the olives are packed into glass or plastic containers and pasteurized. The final product has a pH value of 4.5. 8 and contains 0.1-0.6% of lactic acid. The salt concentration is 6-9%. 

For the production of black unfermented olives, the ripe fruit is placed 3-5 times in 1-2% NaOH. In between the fruit is washed and well aired to ensure that the flesh is uniformly dyed black by intensive phenol oxidation. Iron gluconate is added to the last wash water to stabilize the color. The olives are then packed in a 3% NaCl solution and sterilized. The product has a pH value of 5.8-7.9 and contains 1-3% of common salt. 

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Humans have not had time to evolve a toxic harmony with all of their dietary plants. The human diethas changed markedly in the last few thousand years. Indeed, very few of the plants that humans eat today, such as coffee, cocoa, tea, potatoes, tomatoes, corn, avocados, mangoes, olives, and kiwi fruit, would have been present in a hunter-gatherer s diet. Natural selection works far too slowly for humans to have evolved specific resistance to the food toxins in these newly introduced plants. 

An hour later, Beth and I enter Mendocino County. We greet our friends, and unpack our sleeping bags and yoga mats and the food. In the kitchen, I saute eggplants I brought from the student farm with chile, garlic, and olive oil (recipe 5.1). We sit down to eat lunch and drink chardonnay. 

Quite a few papers in the medical literature have actually made that point. One of the most recent came from Danish investigators in 2006. Wine drinkers in the Copenhagen study have healthier diets than do people who prefer beer. They buy and eat more fruits, vegetables, olives, low-fat cheese, and cooking oil. Beer drinkers in Denmark, on the other hand, consume fast food, soft drinks, sugar, and saturated and trans fats. To add insult to injury, those wine drinkers were better educated, healthier, and leaner. California investigators have come to the same conclusion about wine drinkers in that state. And, it appears, the same applies to French wine drinkers. 

McDonald s and other fast-food restaurants, and the traditional Mediterranean diet is sadly on the wane. Similar changes have occurred in Japan and Italy, as well as in France, another country where healthy eating and active lifestyles dominated in the past. Not surprisingly, people who have traded olive oil for butter, and soups and fresh fish for cheeseburgers, have seen their cholesterol and blood pressure levels rise. The World Health Organization calculates that 600 million men and women in the world now have hypertension and that 3 million die annually from it. 

The olive tree has persistent leaves, blooms in the spring, and produces mature fruits in the late autumn or winter. The unripe fruits are green and bitter, while ripe fruits are purple to black in color. The bitterness of the green, unripe fruits can be removed by soaking them in a solution which is alkaline (high pH) or is saturated with salt. Once the bitterness has been removed, green olives are typically pickled in a salt solution for later eating. 

Q2--Can you eat as much fat as you wish due to the extra calorie expenditure (like with DNP) or is there a limit--I was eating about 4800 last bulking phase with minimum fat gain so if I ate about 800g protein how much fat is optimal with this plan, also would try to use good fats predominantly like omegas, olive, walnuts, CLA, GLA, fish ... 

At present it seems unlikely that the small nucleo-olivary neurons possess collaterals that terminate in other targets. Tolbert et al. (1978a), however, found many of these neurons in the eat to be antidromically activated from the thalamus and the cerebellar cortex in addition to the inferior olive. Ban and Ohno (1977) also produced electrophys-iological evidence for collateralization of nucleo-olivary cells to the red nucleus or more rostral struetures. Bharos et al. (1981) and Bentivoglio and Kuypers (1982), were unable... 

The antioxidant properties of the components of extracts of olive leaves and the oils of different origins are well known. These properties have been associated with the Mediterranean diet, an eating habit which at the same time has been related to the low frequency of diseases such as cardiovascular and neurological disorders [119-121],... 

Fruits can also be preserved in alcohol—cherries in brandy are particularly good. Simply fill ajar with washed, stoned cherries (use an olive stoner), add a little sugar and cover with brandy. Shake the jar about once a week. The cherries are ready to eat after three months, and make a lovely end to a celebration meal. Pears are also a good choice of fruit to preserve (see right). 

Now decorate your lids. Cover the tops of the lids with rubber cement and stick on some pebbles and/or shells. Set them aside and let dry completely. When the jars and lids are dry, you can use them to eat, drink, or store things inside. If the Jazzy Jars are large, you can store beans, couscous, or pretzels inside. If they re tall and thin, think about keeping olive oil within. Once you fill them up, you can fill your shelves with earth-friendly art. 

Apple-hke and green notes close to eating black olives... 

Reiners et al. employed a sensory analysis to check whether the results of the instrumental analyses were in agreement with their flavor profiles. The sensory panel used, consisted of nine experienced assessors, seven males and two fanales, aged 25-35 years. The sample was sniffed by the panelists (nasal evaluation) and then rinsed into the mouth (retronasal evaluation). The intensities of the odor characteristics of the olive oils scored as above on a category scale from 0 to 3.0. After an outlier test, the results were expressed as means (standard deviations). Apple-like and green notes were characteristic for the Italian oil, whereas the Spanish oil smelled intensely like black currants and the flavor of the Moroccan oil came close to eating black olives. Olive oils of several types and cultivars were sensory evaluated for main attributes by various composition panels giving important results. 

Da Vinci practiced these tenets in his own life. He was a vegetarian. He drank lots of water and very little wine. He ate meals that included fiber-rich vegetables, grains, beans, and fruits, all prepared with olive oil. The best example of such a diet is his famous minestrone soup. He also recommended that eating should be a moment of enjoyment with full focus on the food. One should find pleasure in every bite while contemplating, at the same time, the nature and origins of all the ingredients and their unique taste. 

Hansen et al. 2010), and other food containers for liquids (e.g., vinegar and olive oil) (Sanchez-Martinez et al. 2013), as well as PET food trays for ready-to-eat meals (Haldimann et al. 2007 Haldimann et al. 2013). 

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