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New Crop of Greece from Crete


Malva fresh to the table

Today is the new oil arrived from Greece. Fresh and spicy, just the way I like it. This half destawegen and there are now fresh salad with olive oil. Extra goes native himself. The salad consisting of lettuce, frisée, radicchio, chicory and romaine lettuce hearts and slices of cucumber, tomatoes, garlic and red onion is - so he goes through the main course - enriched with a few cubes of feta cheese, ham and olives. The very simple dressing consists of one part vinegar (wine vinegar Chianti from Tuscany) Malva and three parts olive oil, sea salt and black pepper together. A very tasty dinner. Give it a try. The fresh olive oil Malva's office in the olive oil for a special price of 8.95 EUR for the 750-ml bottle.

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miracle soap 2

will sprout hair again ...

... I thought, anyway. But after six weeks of diligent Washed I can see nothing. Can you see what? I hope to make full head of hair? If so, then you rely on me. I wash in any case until the soap is all.


But the hope has faded. I was told, however, she died recently. If nothing is using gives me the saying of my father's comfort, "only grows on dung was!"

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Alarmingly Network Fund

brainwashing with misinformation

now and want to know where you stand. At Google, for example. Are you on the search engine page search term "Olive Oil" which appear all sorts of messages. Relevant and less relevant. The least relevant entry will appear immediately on the first page, and already at fourth place (of the unpaid items, of course). "Marion Cookbook "( http://www.marions-kochbuch.de/index/0057.htm ) tells us the olive oil:

on Olive

olive oil is essential to the Mediterranean cuisine. The slightly viscous greenish olive oil has a slightly fruity taste. It is obtained from the green olives. Olio virgin (virgin oil) is also called virgin olive oil and a virgin olive oil. It is obtained by gentle pressing and is largely untreated. The differences in quality of extra virgin olive oil be achieved by pressing. The first gentle pressing gives virgin olive oil "extra". It is a bright green light olive oil with a mild taste. This oil is the most expensive oil. The second pressure is obtained, the virgin olive oil. The color is due to the higher proportion of chlorophyll-green, and tastes a little stronger after intense olive. Then there are the ordinary virgin olive oil, which is produced at the third pressing. This oil has a dark green color and is quite bitter in taste. The "pure" olive oil is hot-pressed, however, and contains many fatty acids, why this oil is not refined. "Pure" olive oil can also be made from a mixture of virgin olive oil and refined olive oil.

such a "nonsense" I have not read in a long time: 2 Pressure, 3 Pressing, hot pressing, "utmost" untreated. I call it "brainwashing." Who, then, has no idea at all, should other people do not want to impress with his half-knowledge not at all. I assume yes no evil intention, but some research (for example, the first entry in the list) can you ask for already, even if it is "just" a cookbook author.

Why is the lady with her hand in as good a job at Google listed? This can really only be because that there are many references (links) are on this page. In order to appear better information on olive oil in such an exposed position, but simply to link the oil office ( www.olivenoelkontor.de ) to your web pages - as long as you have one. Looking around for "olive oil" on Google, we made it forward to the first page - as the seventh entry. Anyway.

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wonder soap from Crete

hair will sprout again, ...

... I think in any case, it is indeed an optimist. A patented olive oil soap from Crete, the effective ingredient in one of 50 varieties of wild onions (which grows naturally only in Crete), to perform the miracle, and have unusual grow again. From the hair is talk; especially from mine.

It fell over the last few years, namely powerful. Could I persuade my hairdresser 20 years ago even to a permanent wave, is now cut your hair only the beard clipper in use. Five millimeters. By the bank.

But now I read (and heard in advance of a Greek), there would be a soap, with which one can grow the hair back. So soap concerned and to experiment on himself! To avoid being accused in praise of this olive oil soap in the office of the false statement, I test them and document the results here on the blog - a photo as proof (or refutation).

to describe the soap:

"The AMALTHIA soap is pure natural soap made from olive oil and the extract of squill, a specific detail of the 50 species that are found in the Cretan flora. The soap does not contain any anionic or nonionic surfactant compounds, artificial Colors or fragrances. It is 100% biodegradable, without potassium (washing soda) and are therefore environmentally friendly. Thanks to the properties of pure olive oil to gently protect the skin and causes, no matter how sensitive skin, no irritation.

The soap is made in the traditional manner in the oldest soap factory in the country, and only for ABEA in Chania Vassilis Myriokefalitakis. The soap is after 200 days of drying, ready to use on special wooden tables. The shape is elongated, the classical form of traditional green soap. It is packed in specially made Pappkästchen. Because of the difficulty to obtain the necessary raw materials, particularly the special type of wild onion are produced each year, only small quantities of soap AMALTHIA. Nevertheless, those who use the soap again, the quality difference confirmed in comparison with the amount of the marketed products. Vassilis Myriokefalitakis learned through ancient Cretans of the miraculous properties of wild onion on the scalp. A hairdresser told him green soap with no chemical additives for the treatment of hair loss problems - the secret is therefore in the nature of Crete. Vassilis Myriokefalitakis has discovered it and created the soap AMALTHIA.

Application:

By February 2002, more than 20,000 people Amalthia olive oil soap amazing results used. AMALTHIA olive oil soap is now recognized by the association of pharmacy purchase Crete, SYFAK, and is protected as trademarks under the number 158,005th This soap helps both the hair regrowth and in the control of dandruff, rough skin and other skin diseases. "

In short, the soap is the" jack of all trades "among the olive oil soaps. Whether that's true, you'll see.

see the way: In the photo you see my character head from the air, before use. Each week I will publish a new photo to show success or failure.

The soap is also not cheap. Order would have the 12 € for 125 g of soap you ever create. If she does not too much, given the lifted prices for other Haarwuchstinkturen. If it does not work, I have not acted with olive oil soap, but with lemons.

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Mediterranean diet, Alzheimer ...

... or how not crazy

According to a study that was conducted in 2258 healthy volunteers, to the Mediterranean diet protected with lots of olive oil and fresh vegetables, tomatoes, onions and garlic, fresh fish and a little red wine against Alzheimer's.
The message said: "The Mediterranean diet is not a diet in the traditional sense, but a basic diet, as is typical for countries around the Mediterranean healthy olive oil, played a key role as plenty of fresh vegetables. , tomatoes, garlic, fresh fish, bread and red wine. The positive effect of such a diet on the cardiovascular system has now been demonstrated in a number of studies. For a long time, experts also suspect that the healthy ingredients and the use of animal fats and proteins affect the risk of dementia positive.
In order to demonstrate such potential impact, Nikolaos Scarmeas and his colleagues were now complete questionnaires on their 2258 healthy volunteers eating habits. These patterns were then evaluated on a Mediterranean diet scale of 0 to 9: The more a person was held to the requirements of the diet, the higher was his score. In addition, the researchers collected data from the medical history of participants covered their living habits and subjected to a thorough medical and neurological examination. This study was repeated an average of four years approximately every 18 months.
ill during the study period 262 on the subjects Alzheimer's disease, report the researchers. The probability that the disease broke out, was it clearly influenced by the dietary habits: With each additional point on the Mediterranean diet scale, the risk dropped by about 9 to 10 percent, showed the evaluation. Compared to the group with the lowest score of the participants had with a middle value of 15 to 21 percent, and the subjects with the highest score even a decreased risk by almost 40 percent. This relationship remained even when other factors such as age, education level, body mass index, smoking and other diseases were considered. For the first time was the preventive effect of the Mediterranean diet for a neurological disease been demonstrated, comment the researchers' Source:.. www.wissenschaft.de
Now we all know by now that olive oil is good for the vessels and the so-called Mediterranean diet products said to be very healthy to me what this rather suspicious. suggests, the per capita consumption of meat in Mediterranean countries. Without exception, eat Italian (91.5 kg), French (109.5 kg), Greeks (91.1 kg), Portuguese (105.5 kg) and more meat . as the Germans (90.7 kg) at the tip of Spain is remarkable 126.9 kg (all 2003 figures) per head. - counting small children and toothless old men
fits how is the huge consumption of meat in Mediterranean countries covered with the Mediterranean diet together? Can it not be minimized simply hold that the additional consumption of olive oil, garlic and Co., the risks that animal fats and proteins? Nice if someone would investigate. If this were so, would the per capita consumption of olive oil in Germany at the time of slack 1.5 liters to a reasonable, because healthy level of at least 5-10 liters per capita. By the way: Far ahead in the consumption of olive oil are the Cretans, with 20 liters per capita - counting small children and toothless old men.

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recipes with olive oil versus canola oil

recipe flooding the web without the most important indication

What is the most important information? Not that is cooked with olive oil, which is of course in many recipes. Just as obvious as in the recipes, just olive oil. When the flavors of olive oil but this is incomprehensible. Whether I Ligurian olive oil from my salad Taggiasca cannot or Sicilian Olive from Nocellare del Belice is a fundamental difference. Where is the recipe for the user to know? I suspect however that many recipe writers do not know well. No reference to the taste, but does show where an adjective much would: fruity, mild, spicy are some helpful hints.
Falls this has still not got around to the many writers recipe: olive oil is not just olive oil. The taste differences are enormous. Comparable to those of wine (a Pinot roast you do not do so with Chianti, one should not at least).
who now needs an olive oil should at least know what flavor they need or prefer to like it. In good delis you will do well in this respect in the supermarket of course not. It also helps to gather information on the Internet accordingly. For each of my olive oils, there is a short description with regard taste as well as recommendations for which preparation of the oil is suitable. This should all be so. The recipe writers is to be hoped that they develop an awareness of olive oil. The recipes can only get better.

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Targeted marketing with "scientific" reports?

that olive oil is healthy, they need not explained here again, it really all know. That canola oil healthier (and cheaper) is to believe after a message of the Society for Nutritional Medicine and Dietetics e. V. consumers now.

Again is riding around on the fatty acids (unsaturated rapeseed oil are healthier and in a greater extent available) and - touted as the only savior - along with omega 3 fatty acids.

It is the "triumph" of the olive oil in a "good German households' written. Quote: "Olive oil was in any good German budget collection and almost completely supplanted the native oils."

complete nonsense when you look at the sales figures of sunflower, safflower and canola oil look. Here, in my Opinion signed specifically with incomplete information for rapeseed oil, and this from a supposedly independent organization.

Speaking independent. I had a look at the sponsors of the club, and some names ... but judge for yourself: http://www.ernaehrungsmed.de/content/view/235/325/ to him who thinks evil of it. Looking at it on their website the things being advertised as (slimming pills, etc.) then arises - at least for me - the question of competence.

be recalled that the beneficial properties of olive oil are not limited to the fatty acid composition. Important to include the polyphenols and the many other active substances (called phytochemicals) in olive oil, in addition to the beneficial effect on cholesterol levels or other health-promoting or disease preventing properties (analgesic, anti-inflammatory, cancer preventive, and more ... ) have, in their entirety even today still not fully understood. As can match any known oil. This is proven fact! Explored by scientists from around the world.

canola oil? Yes! To drive a car or heating. In the salad for me only in exceptional cases, namely when I need an oil that is not set in the refrigerator.

Dear consumer, you can not confuse, and make more olive oil. For apart from the health properties, the most important feature in the discussion, almost forgot: Olive oil tastes exceptionally good!

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liver cleanse with olive oil

What is clean, works well

The liver is one of the most important organs in the body. If it interferes with their function we usually go bad. So well - according to Dr. Hulda Clark - back pain, allergies, discomfort in the shoulder and upper arm by a "dirty" liver can be triggered or promoted. The liver is crisscrossed by many channels, the block by (not calcified) stones. Up to 2000! Stones can be present in these lanes. Poor function of the liver with some well-detectable increases in liver is the result. Now, Dr. Clark a woman has perfected in the most primitive peoples for centuries, even millennia known method for liver cleansing. The main ingredients here: Epsom salts, grapefruit juice and - olive oil. If you are interested, please use the following link to the page of Dr. Clark .

Note: Dr. Hulda Clark is a non-controversial physician who offend with their research and this before, yes, but even in prison because they did not revoke their results. However, it can help with their methods helped many people. I am still of the opinion: He who heals is right!

why I will also try this liver cleansing method, and then report.

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Is it worth that? Insalata Caprese

a blog just about olive oil?

I want the answer in the beginning, so give here and now? I prefer to wait until the end of the article, hoping to find a few readers.

Just like in wine making, the process of oil production is subject to changes. These changes are taking place slowly but steadily. Still, oil is explored length is still not known anything about the ingredients. New findings are incorporated into the production. All this is presented in an easily digestible in this blog. But that would probably not enough to readers permanently to this blog. Therefore, there are also stories about the olive oil, notions of good olive oil, a few recipes and, of course, some comments on reports around the "green gold". Thus, it is not boring, I hope the reader with my kind of humor - here's a little irony here, a little sarcasm - to entertain. That olive oil and the olive tree but also the poets who inspired it, documented by a small example:

And the countless olive trees

And countless the olive trees

with their hands, the light seven

The fact that carefree spreading in your sleep

An army of cicadas

And you do not see

How do you not feel the pulse of your hand

But only a little water

So you watch out as God, his language retains

And the tree, as it is

Without herd

make him a friend and that you just

His precious name and learn

Scantily the ground at your feet

not that you strike root

And constantly pulling up roots from depths

And wide the sky above

That you for you understand the infinity

This

The world is small, great!

Odysseas Elytis (1911-1996 from "The Genesis, 3 Hymnos)

So there is still much to discover and report. To me it is not boring. If you are bored, then why not use your comment form, please type in comments, ask what you want to know about olive oil, report their experiences with one of the most valuable foods in the world. Browse older posts, because there are a lot of useful information hidden. come to

back to the initial question: Yes!

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or tomatoes with mozzarella

Poor recipes ...

circulating ... heaps through the Internet. What is one to read because everything: vinegar, sugar, onions, chives, and more. All this has to do with the Insalata Caprese nothing. How many recipes from Italy, has also this relatively simple. The salad lives (and taste) by the quality of its ingredients. You need per person:

125g buffalo mozzarella

2 -3 sun-ripened tomatoes

sea salt or Himalayan salt, from either and from the mill

black pepper the mill

3-4 tablespoons extra virgin olive oil, preferably fresh from central or southern Italy

some basil leaves

eventually (before water) a few capers

serve: Slice the tomatoes and the mozzarella in slices and place decoratively on a plate next to each other. Season with salt and pepper, drizzle the olive oil and garnish with basil leaves and capers.

That's it was. All it takes to make a tasty Salad to make. If you really can not do without a vinegar want, then enter - before the olive oil - a few drops of fine balsamic vinegar over it.

Bon appetit!

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Olivenölbad

Mirror, mirror on the wall ...

Yesterday evening bath was great. A soft skin I have received. The look in the mirror betrayed but no fundamental changes. Also, I do not like Sophia Loren have become. Maybe I have to be the first 71st So you can see what. From my using of olive oil and spaghetti challenged beauty.

Seriously. A bath with olive oil is really a treat for the skin, not just for men. However, it is not really recommended that you simply pour a bottle of olive oil to the bath water. This namely the bath water does not look like a battle broth with big fat eyes, you should take an emulsifier to help. Is not at all complicated. Recipe: Whisk ½ cup of olive oil with ½ cup cream (emulsifier), and from it into the hot bath water. Nice spread, then the beauty nothing stands in your way.

Only the rubber duck, I'd be out there. Is very slippery and sashayed like ever from the hand in the face. If you're unlucky, in his own. In this sense: "fattening and ahoy"

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natural beauty with olive oil

Mario, garlic and rubber ducks

Sophia Loren, 71 Lenze young is the most natural beauty in an Internet survey been elected. To read the online newspaper ( http://www.netzeitung.de/ ). Asked for the secret of her beauty, she reveals candidly: Joy, spaghetti and now and then a bath in olive oil.

My plan for tonight: DVD of Mario Barth reinziehen, Spaghetti Aglio e Olio "eat and then bathe with my wife in olive oil. Then look in the mirror. I will report ...

PS Among the curiosities in the press portal I got the following response:

Dear Mr. Seeger,

thank you for your assessment, I will forward it immediately to the editors. The spelling with the "Handykap" is unfortunately slipped through, I will repair it immediately.

Sincerely

Katharina Neff

How anyone can be convinced, is the message unchanged Internet. The "cap for cell phones" is still waiting on (off) improvement.

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new items



trough - olive oils are inexpensive and are worth their price! been

not disappointed at last find the taste and I'm in Crete. With two pure-grade olive oil from the production areas and Sitia Hania I extend the range by two-variety (Koroneiki) olive oils that are affordable and taste good very good. "Kolymvari (500 ml for 6.79 €) by gourmets is certainly well known. This oil from Hania in 2005 was the winner in the magazine "The Gourmet". The "best olive oil is made exclusively from hand-harvested olives Koroneiki. Its taste is fruity and mild with a pleasant bitter aftertaste and the typical good oils "scratchy throat."

Fast same applies to the "Iliad" (500 ml for 6,49 Euro) from the province of Sitia, the best known growing region in Crete. However, despite the same olive variety Koroneiki can be observed differences in taste. Aromas of freshly cut grass, sage and pepper, and a slight Walnusston be identified. An oil that is resistant to all kinds of preparation and excellent salads and grilled Fish fit.

What I write here much, just try it. The link to the olive oil you can find the right office.

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curios on the press portal

"You pathetic, little, useless LDL-cholesterol, you!"

I read it this morning's press portal following message (excerpt):
"... olive oil and canola oil are in any kitchen. Not only because they are both in salads and in the pan are, but, because they are rich in oleic acid. This fatty acid decreased, especially the "bad" LDL cholesterol in the blood, but not the "good" HDL cholesterol ... "
And later: '... sunflower oil is over 34 percent market share the big hit in Germany. His Handykap: It is rich in linoleic acid, which lowers the vascular protective HDL-cholesterol in the blood ... "
Source: http://www.presseportal.de/story_rss.htx?nr=858785

apart from the fact that it is is a poorly researched article with inaccurate information, it is grammatically quite alarming for a press portal, Finally, a subsidiary of the DPA (German Press Agency). Of course I wrote to the relevant press office immediately. I could not resist me:

Dear Pirhalla!

After reading your press release I was somewhat taken aback. Not only that you are "lumped" saturated and unsaturated fatty acids, but leave the fatty acid (which?) (Decrease) humble even the LDL-cholesterol. That has not really earned it now! For even the LDL is needed to some extent by the body. Moreover, the "Handykap" little or nothing to do with your mobile phone to do but write to handicap.
With all due respect: Better search (also in the dictionary) would do well this article. If
learn more about olive oils and their fatty acids, I recommend you to my website www.olivenoelkontor.de.

Curious Sincerely

Mike Seeger
olive office

I am waiting for reply ...

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olive oil in the future

Where is this taking us?

'll be fine. I think, anyway. The trend to high-quality olive oil is continuing. Scientific findings in recent years have massively to more and higher-quality oil is produced in the mills. Even small farmers can press for a relatively small investment you specifically oil. This is made possible machines for oil production, which are also suitable for small yield.

The traditional oil mill to be crushed by the granite stones of the olive is one of the past soon. Today, the leaves and dirt cleaned olives in large stainless steel tanks using knives, Slices or sticks crushed and processed to a pulp. Possible in closed systems in the absence of oxygen.

is then kneaded the pulp in stainless steel tanks for the oil to come out. Here, too, is taken to ensure that no oxygen gets to the olive paste. The slurry would oxidize as a whole and lose its natural color and white-greenish brown. Substantial flavor and quality losses would follow.

The pressing of Olivenbreis is partly still stacked with press pads, between which the olive paste is spread, and the are then pressed together under high pressure. But this method is outdated and is (hopefully) also soon be history. The press pads offer because of its immense surface much room for oxidative, enzymatic, and even micro-bacterial processes that affect the quality of the oil negative. Since the early 70s of last century there were the so-called "three-phase decanter, which were separated by centrifuge at 3000 to 4000 revolutions and the addition of warm water-resistant, aqueous and oily components. Since the 90s, there is the two-phase decanter, which requires no addition of water and separates the pulp into an aqueous de-oiled oil and pulp.

the oil from the decanter is cloudy. The reason is that even cell water and cell components are located in the oil. The taste of this oil is already excellent. But only in the first few weeks. Then would the change in cell water and cell components, enzymes and sugar dissolved, the oil at a disadvantage. Unpleasant flavors - especially with rising temperatures - released. Therefore, the oil should be filtered immediately after pressing. This has no disadvantage in terms of quality, according to. On the contrary. The oil is balanced and tasty, and the fat-soluble substances, polyphenols and aroma are not affected by the filtering. Result is a durable (at least 12 months if stored correctly) and high-quality olive oil.

Meanwhile, prepare more and more large and small oil mills to the newer machines. In Spain and Greece. Many small farmers make their own oil "flog" and not to the large corporations but marketing it yourself, it will always be more and better extra-virgin olive oil. The flavors will increase. Provided

, the latest scientific findings are used in the future and the controls of olive oils, we are also the major bottlers correctly declared oils get - as a native and not more than Dal.

As we headed next.

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Do not be kidding!

believe vintage olive oils on ebay

but true (No, it has no birthday;. Is not a poem), there has yet someone at all Auctioneer at ebay vintage oils from Spain. This for to years 1998/1999, 1999/2000 and 2000/2001. Three half-liter bottles to the start price of 75, - (in words: seventy five) €. Upset stomach is cheaper! Never mind that the expiry date hopelessly exceeded and therefore the oil is not edible, even less so when it was not even filled in a bottle of sunscreen.

presented the offer is this:

unique olive oil for connoisseurs!

is offered the finest English olive oil 3 consecutive vintages: 1998/1999, 1999/2000 and 2000/2001. The bottles include 0.5 liter.

The cult oil "Reina N ° 1" is a excellent quality. In the table below you can see from the awards offered vintages.

Selected olive oil:

The best of the harvest. As with wine at the Olive decide the weather conditions on the quality and taste of the oil extracted from it. Therefore, a year of oil a unique, unrepeatable product with a distinctive character.

1998/1999	This vintage was the reason for Jean Pütz, Reina N ° 1 as high-quality olive oil in his book to the broadcast Hobbythek include "Mediterranean elixir of life".
1999/2000	Awarded the prize "Premio Diputación Provincial de Sevilla" as the best olive oil in the province of Seville.
2000/2001	As in the previous year in Andalusia officially awarded as the best olive oil in the province of Seville.

Source: http://cgi.ebay.de/Reina-N-1

I would just like to - come out as an olive oil connoisseur - modestly , and note this offer: "Dear" Launebär "(the nickname the commercial vendor), I feel your offer by "kidding". What does that make the buyer with the product? It put on the shelf and enjoy the sight? Or eat some? If the latter is expected of you, then you can just not getting caught by the food control. In my eyes you are acting not only grossly negligent, but criminal! "

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Everything Tuscany, or what?

The secret of Bertolli ...

promises ... the website www.bertolli.de to air . But there might read: "Bertolli has its origin in Lucca, a town in the heart of Tuscany. Here the family Bertolli completed in 1865 for the first time from their delicious olive oil. The special flavor of this oil was later known under the brand name Bertolli in the world.
The brand Bertolli combines innovation and tradition with love, experience and enthusiasm for olive oil. And all this expertise, you can also taste today! The passion for good food, enjoy the simple things in life and the importance of family and communal meals are basic values that Bertolli, together with Italy and other southern countries. "

Toll. Never mind that Bertolli is part of the Dutch-British company Unilever. Also a word of it, that olive oil bottle (store about 5200 tonnes of oil in the tanks of Bertolli, coming mainly from Spain) of the Company for the most part contain English olive oil. Italian or even Tuscan olive oil is found - if ever - only not exceeding 30%. Rather, Moroccan or Greek. The documentation of the New Zurich newspaper about the "green gold" will be shown, such as container ships deliver tons of olive oil at Bertolli. In the laboratory, then the right "Cuvee" (mixture) prepared to the oil still has the same taste. The consumer expects the allegedly. This object has done brilliantly and Bertolli at least nearly a "satisfactory" won the last test of Stiftung Warentest 2005th With a "sufficient" for sensors and declaration, however.

Statement Daniele Bondi (Bertolli):
"Bertolli is a product of high quality oils with different origins. We know the consumers want and give them a product that tastes good. That is why we work in the field of taste and the flavor does not come from the origin "

(Source:. http://www-x.nzz.ch/ )

This is allowed even if Italy is given as the producer country. The label could then be read: Bottled in Lucca, Tuscany.

Not only Bertolli is not Italian. Minerva is also the last two years, a English company. And recently, the Spaniards (SOS Cutrera) and the Italian / Tuscan company Carapelli accepted. For 132.5 million euros!

leaves with "Tuscany" on the label to sell so good olive oil. Super secret.

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thoughts on the "target group"

Who actually buys good olive oil?

In my experience I can say that is cross-purchased by the general public. Of young students, about the "simple" housewife to postdoctoral scholars. Actually all of them. Nice so far. But: still too little of all! Why? If there is no education? I think not. Olive oil has become the fashion. Almost none of the women's, mystery, television and newspapers Gourmet does not require the issue of olive oil. Because it can not be the. Then it is probably the price to deter. In my opinion, only in part. Into much more Weight fall down to the diet. These are characterized mostly by the parents. Here played the olive oil in Germany, a relatively minor role. "We have always had" Livio "as is vitamin E in it, so healthy. For me, there's that too! "Could be a commentary on the" noisy oil habits. That vitamin E was added subsequently interested, not then. Does the Olivenölfan on the sales of refined edible oils, it is quite different ...

As the comments of Dr. Mühleib noted, there are certainly families in Germany, with 200 € per month for food must make do. For the overall it is difficult to eat healthily. A bottle of olive oil for 30 euro is certainly not in it. But to do perhaps one for eight euros, including the certainty of something good to feed the family. It's all a question of value. Even the poorest families in the Mediterranean countries to use olive oil and give a lot of money on it.

The money is not the big problem. Someone who has a new kitchen for 10.000, - EUR buys discouraged, certainly not before the price of oil down as such. Only the value is well questioned, "I give it in less than 20 € for a bottle of olive oil. I'm not crazy! "... Says my neighbor, casually leaning against his Mercedes S 600, a Cuban cigar smoking. To put it? Certainly. But the gist of the matter appropriately. I think at least.

What to do? More promotion of the positive properties of olive oil do? Too. The taste of olive oil apply better? Also. But much more I want to interact with my environment. The dietary habits in an olive oil-based and accepted direction steer. This does not always work, but more and more. And if I have a to be related to two families to have to integrate permanently in the olive oil diet, I am satisfied. For thus forming again eating habits. For the children, then the olive oil is, of course.

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comment on the "pan crazy" Oil

Dr. Friedhelm Mühleib to my last article:

Dear Mike Seeger,

first of all congratulations for your blog - Olivenölfan as I think it's great that someone plowed this topic. However, I can not post your entry to my stand without comment . Let Unfortunately I can not make it to set the comment about the input form on your page. Obviously, you must first register a blogger account to get rid of the comments? As a pure user I meet, sometimes there quickly to my limits. Well, that's why I send the text via e-mail and hope that you can set it up for me as a comment to the blog:

... of course he has read Gourmet and Co., the nutritionist, and he believes that the oil lobby fought with all the noise about the simple oils the wrong enemy. The real enemies are canola oil and refined cheap vegetable oils - not the simple qualities of olive oil. Nor is the low in per capita consumption of olive oil compared to the total consumption of fats and oils us. The CMA largest rapeseed oil-sponsor laughs in the face of self-destruction in the olive oil sector up his sleeve and promotes multi-million dollar campaigns to further increase in consumption of yarn mass product canola oil. One can not simply advise consumers with normal to low income to be used for any purpose an expensive oil. A family whose monthly budget for food at 200, - € is, can not 30, - € spend each month for olive oil. Since you really have to stay on the rug, or you scared the target audience, you must first win for the olive oil. A wine-entry begins not with the daily 30, - € bottle. Even among the Palatine Riesling - liter wines are available for four to five euros great qualities. I am also against consumer deception and support the claim that oils that are not extra virgin, not even allowed to be declared as such! In the discussion of elite gourmet & Co, however, you do so, than any oil under 10, would be - € pile of crap - and that's not true! The sound makes the music. And who knows the product test results, know that there are good inexpensive oils. You should be happy that a nutritionist recommends olive oil in this country, instead of complaining about the fact that he recommends for the potatoes to a simple or cheap quality. Moreover, I know what I'm talking about: As a self-confessed amateur chefs use my wife and I almost exclusively olive oil - cheap and expensive. And even among the discounters oils there are now decent grades for which does not smell after using the whole kitchen! Regards - Dr. Friedhelm Mühleib

Furniture In Mt Tremblant

Though it seems the oil in the pan crazy ...

advice of a nutritionist

but I read recently in a blog
( http://www.wohl-bekomms.info/ ) which otherwise so correct recommendation, olive oil and to use for frying, and at the end of the article then something like: "... it must not necessarily the 20 - his expensive € Tuscan oil, since it also does a reasonably priced extra virgin. Aldi & Co. "Written by a nutritionist. A doctor. Yes, he has since the test of Stiftung Warentest not read? Or from the "gourmet"? Or "Merum"? Or, or, is it? Anyone who has ever tried to fry with olive oil Aldi who knows what I write. The whole kitchen smells. And not after a delicious olive oil, but sweet, intrusive, unpleasant. These are my experiences with the oil from Aldi. When I carried out (blind) tastings, the Aldi oil (by me as an example "in between cheating") have noticed each time uncomfortable.
Since there is evidence (see Stiftung Warentest, Merum, Ökotest) is not in the category Dal (extra virgin) is to settle, but in the worst batches tested even as lamp-oil was described (not fit for human consumption), I'm surprised such a recommendation already.
fact: There are no extra-virgin olive oil, which all required criteria, it is just under a liter price of 8, - EUR.
And who gets one for eight euro, which has made a bargain, since these are the pure cost of production from oil mill!
The biggest threat to the quality offensive of "gourmet", "Merum" & Co and recently also on the olive branch office, in my view is that a large part of the German oil consumers (including food scientists?) To the (bad) taste of olive oil used and the opinion is, olive oil should taste like (or smell).
who lives in southern Lower Saxony and interest in a tasting of "real" olive oil that can express this in a comment or email. An appointment will be found. Lecture and Tasting are fundamental obligation and free of charge. Why? I want to persuade and not impose.

Marraige Certificate Mumbai

Summer Highlights

Lightweight summer taste with olive oil

cited throughout the warm (hot) weather makes the appetite for the traditional Wursteprobe (at us in rural Ontario: brawn, rind sausage, liver sausage, blood sausage, game meat, steaks, Schlachtemett, spicy sausages with cabbage, meat broth ...) nothing. Given the level of uric acid rather bad because it decreases. Good! Gout-free summer.
eat but what? Yesterday I got buffalo ricotta. This is a creamy cheese made from buffalo milk and comes from Puglia in Italy. So you can cook many things, even desserts. I love to eat it this way: buffalo ricotta cheese in slices, flatten them on a plate with a fork. Some sea salt and black pepper on top. Then generously with olive oil sprinkle his choice. There are ciabatta, white bread or buns. And a glass of cool Bianco di Toscana. A wonderful light dinner (do not be fooled, the ricotta in it himself. At least 70% fat.).
Even the famous Insalata Caprese (tomatoes, mozzarella, sea salt, black pepper, olive oil and basil, and whoever wants to can distribute a few capers over) there is often now. My basil is now 50 cm high in the herb bed. A pure joy.
A simple mixed salad (romaine lettuce, cucumber, tomato, peppers, onions and a touch of garlic) is sufficient for us the weather in the evening. In addition, you can still watch with sheep cheese or ham strips and strips of chicken or turkey breast or Italian corned beef (Montana) or olive or tuna or, or, or concentrated. Or with everything (lettuce Hello, are you still there?).
I love this weather. Also culinary.

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storage of olive oil

From the basement

In the high summer temperatures, the correct storage of good olive oil especially important because heat damages the oil and it quickly becomes rancid. The antioxidants say goodbye, never to return and with them the positive Effect of olive oil for health. Cool and dark, the recommendation, but also in the kitchen cabinet temperature between 30 ° C. What to do? In no oil in the fridge (I'd like a little olive oil fridge, the optimum 15 ° C offers and my Menung to any kitchen is, there's still not) provide, where it freezes and becomes solid, as olive oil from only 8 ° C precipitates. Although this is not deterioration, but you will find it very difficult to get the oil out of the bottle. That leaves only the - hopefully - cooler basement (if available). At least for the bottles that you need not constantly in the kitchen. Alternative is a cool bag or box, into which one is once a day with a fresh cold pack. May also break bottles are kept reasonably cool. If this is too complicated, which should only small bottles - buy (100 250 ml) and use quickly. but there is no problem with this beautiful "salad weather," right?

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mosquitoes, horseflies and other vermin ...

... can be with my special oil sell

blind flies, mosquitoes, in short, everything that stings me to go against the grain! Years ago, I tried all sorts of home remedies to protect myself against the pests. Mostly in vain. The commercially available preparations have not met my expectations. So I invented something (no, not the Swiss!). The basis is - how can it be otherwise - olive oil. Organically grown where possible. I mix this with some essential oils. For every 100 ml of olive oil I give 20 drops of pure lemon oil * 20 drops bergamot *, 20 * and 20 drops of tea tree oil drops olive leaf extract *. Mix well and rub the exposed areas of skin so sparingly. The smell is probably not for everyone, but differs from the burning after rubbing my guild for about two hours. Then repeat the application. Side effect: a silky smooth skin! Because of the essential oils should allergies to be careful and test the "insect oil" on a smaller skin area. Since I am neither a doctor nor a pharmacist, I am of course no guarantee. Just this: for me it helps.

* Indicates's from the pharmacy in organic farming (certified organic)