Olive Oil

Excerpts from an interview with Dan Flynn, executive director of the year-old University of California-Davis Olive Center, which is partially funded by oil made from the trees on campus. Q: Why has it taken so long for Americans to get on the olive-oil wagon? A: Olive oil has not been a part of our culture -- large parts of the United States are more into vegetable oils and butter. But consumption has been growing pretty rapidly for the past 25 years or so. Q: How rapid is "rapidly"?

Olive oil is one of the few fats still considered good for you. High in monounsaturated fat, it's believed to contribute to lowering levels of "bad cholesterol. " What should you know before you buy it or cook with it? We asked the experts, and now we can help you decipher olive-oil tastes, terms - and even delicious recipes that might make you forget what you paid for the good stuff. TASTING OLIVE OIL Olive oils can range in fruitiness, spiciness and bitterness.

CHOCOLATE ARBEQUINA TRUFFLES Makes 36 to 40 small truffles 8 ounces bittersweet or semisweet chocolate (60-62 percent cacao), chopped 5-1/2 tablespoons unsalted butter, cut into small pieces 1/3 cup arbequina extra-virgin olive oil A pinch of fine sea salt 1/4 cup unsweetened cocoa powder (preferably non-alkalized) 1 bright-skinned orange for zesting, washed Place the chocolate, butter, olive oil and salt in top of a double boiler over barely simmering water.

In looking at specific flavors, I have found by adding different varieties of olive oils, I can get a much deeper or more pronounced flavor.  One note: That bottle of olive oil that's been next to your stove or on your counter for the better part of a year, should be cast out.  More than likely, the oil is off flavor, possibly rancid and maybe just down right bland. The initial cost of good, quality olive oil might seem less than frugal, but you'll use less oil to get the same flavor.

Wine lovers might be familiar with the French term "terroir," which literally means soil. The concept also applies to olive oil. Terroir refers to the geographic and environmental conditions that influence the finished product, including soil, altitude, sun exposure, incline and water drainage in the growing area. Olive oil aficionados often enjoy tasting and comparing the varietals and flavors in a process similar to that used to evaluate wine. To taste oil you do not need any expert knowledge.

To receive a free set of Reynolds recipe cards, call 1-800-745-4000. For free recipes featuring olive oil, call the North American Olive Oil Association's hotline at 1-800-232-6548. Call the Weber Grill-Line at 1-800-474-5568 to receive the free barbecuing booklet "All-American BBQ Entertaining" and to have your questions about outdoor cooking answered.

Research shows that olive oil offers health benefits. How can something that is pure fat be healthy? Studies done in the '60s showed that people living along the Mediterranean Sea had lower cholesterol levels and a lower incidence of heart disease than Americans. Their secret? Their primary source of fat was olive oil, a monounsaturated fat. This type of fat seems to lower LDL levels (harmful type of blood cholesterol) without affecting the HDL (good type of blood cholesterol).

Red Zone Dipping Sauce 3/4 cup olive oil 1/4 cup balsamic vinegar 1 tablespoon shallots 2 tablespoons paprika 2 teaspoons hot sauce, or to taste 2 6-ounce packages light garlic and spices cheese In a small bowl, whisk together olive oil, vinegar, shallots, paprika and hot sauce. In a separate bowl, soften cheese with spoon and gradually whisk in vinaigrette mixture. Thin with a little milk, if necessary, to obtain desired dipping consistency.

The smells of garlic, onions and olive oil filled a large conference room at Robinwood Medical Center Thursday as a sold-out audience of 200 watched a chef prepare a Mediterranean cod recipe. Fortunately, there were enough servings for everyone waiting at a buffet at the back of the room as soon as the demonstration was over. The presentation, titled "Wisdom from the Heart: Heart Healthy Eating," was part of a women's health forum presented by Washington County Hospital Cardiac Rehabilitation and Congestive Heart Failure programs and Women's Specialty Associates.

Special to The Herald-Mail Everyone hears about the health benefits of salmon, right? Well, do you know there is a big difference between the health benefits of Atlantic salmon and Pacific salmon, the two types most commonly found in our supermarkets?    More than 90 percent of all Atlantic salmon is farm raised and eats only food that has been engineered to make the salmon pack on weight in short periods of time.  This "super food" is bad for the salmon and bad for us when we eat the fish.

This week we continue with the different types of muffuletta. This is a mouth-watering version without scooping out the delicious soft innards of bread. Allow the olive salad and extra virgin olive oil to drench every nook and cranny to give you deep flavor and delicious combinations. This recipe will also lend itself to my spicier side of life. I enjoy a little heat in my sandwich and this recipe will showcase just that. To me, heat is a wonderful addition to anything I create but to many my level of heat is often way too hot for others to handle.  In any case, experiment a little to see what heat index is right for you and begin to build from there.

With the onset of spring comes fresh, new ingredients as the ground awakens from winter and gets ready for the summer harvest.  By incorporating skim milk, chicken base (found in 1 pound tub of concentrated chicken in powder or solid form) and cornstarch you cut back on the amount of fat in the dish but keep the flavor. You can substitute chicken bouillon if you do not have any chicken base, but read the ingredients and make sure the first ingredient listed is chicken, not fat, sugar or salt.

The avocado season has come and gone, but in honor of one of my all-time favorite foods I put together a blend of summer fresh ingredients to remind us of summer. I love the fresh bright flavors of heirloom tomatoes but if you can't find them, substituting beefsteak or plum will work just as well. The real key to this recipe is freshness, and flavor. Nothing listed is artificial or processed in any way. It's great for you and goes well as a side salad on top of leaf lettuce or as a dip with fresh chips or torn pita bread.

Editor's note: This is part of an occasional series of profiles of local restaurant chefs. Six years ago, Pam Smith faced the future and made a decision. The Martinsburg-area mother of three realized her kids would soon be out of high school and getting on with their lives. She decided she should get on with her life, too, and tackle something new. "I've always been a vegetarian, interested in health food. My husband is an old hippie. So it kind of fell into place that way," Smith said "It" was opening Good Natured Market & Vegetarian Cafe near downtown Martinsburg.

Avocados and good cheeses make this sandwich a standout. With the beautiful avocados in my fridge, I needed to come up with another reason to serve their creamy goodness. When the avocados have just reached the peak of ripeness, it's hard to resist the urge to eat one right out of its skin. This sandwich is a marriage of flavors and states. I took California avocados and two Wisconsin cheeses, and brought them together on a fresh, whole-wheat bread, grilled with garlic olive oil and thin slices of red onion for color and snap.

In looking at specific flavors, I have found by adding different varieties of olive oils, I can get a much deeper or more pronounced flavor.  One note: That bottle of olive oil that's been next to your stove or on your counter for the better part of a year, should be cast out.  More than likely, the oil is off flavor, possibly rancid and maybe just down right bland. The initial cost of good, quality olive oil might seem less than frugal, but you'll use less oil to get the same flavor.

Good day class, today we have a continuation of my celebration to pasta with fresh ingredients. I'm looking at a blank document, but my mind is full of fresh ideas and a cleaned-out fridge filled with few ingredients.  So let me begin by saying that many need to realize that fresh pasta is one of the best ways to enjoy a meal and the freshest pasta I've ever had was made by my college girlfriend's mother.  Mary Scarpino's mother made...

We will be making a Spanish tortilla, which is a thick omelet containing potato and other vegetables, typically served cut into wedges.  In this recipe we will continue cooking in the 12-inch cast iron skillet, offering traditional cooking methods and flavor without a lot of additional work in preparation. I will also use some of the some vegetables to help stretch that dollar and use up ingredients in the fridge. This recipe is loaded with fresh ingredients and flavor, and can be changed up to include a variety or proteins such as ham, sliced beef, cooked pork, diced chicken or spicy pepperoni.

I'd like to welcome all of my readers to a wonderful 2012, a chance for a many to have a bright new start in the culinary world.   As I see it, we are all struggling in one way or another, whether it is through layoffs, under-employment, rising higher gas prices or the cost of groceries. Even if you are well off or living comfortably, I'm sure you can still feel the economy tightening its grip on your way of life. So, I'm going to spend some time this January and February on frugal one-pot meals and dishes to give you ideas to liven up your meals without draining your wallets.

Special to The Herald-Mail Everyone hears about the health benefits of salmon, right? Well, do you know there is a big difference between the health benefits of Atlantic salmon and Pacific salmon, the two types most commonly found in our supermarkets?    More than 90 percent of all Atlantic salmon is farm raised and eats only food that has been engineered to make the salmon pack on weight in short periods of time.  This "super food" is bad for the salmon and bad for us when we eat the fish.