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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."
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Olives and Olive Oil
As seen on BCTV August 31/99
In Canada, most people use olives a garnish. We might use them in a salad, on a pizza or to add some color and novelty to a martini. We are very familiar with using the oil of olives. In Mediterranean countries like Spain and Italy where most olives come from, olives are used more extensively.
Biologically, an olive is a fruit, not a vegetable. It supplies a small amount of vitamin A and other nutrients, however, not in significant enough amounts to replace a whole fruit serving. About 10 black olives supply 50 calories and roughly 4 grams (1 teaspoon) of fat.
The fat in olives and olive oil is mostly monounsaturated, healthy fat. This type of fat may help cholesterol levels by increasing the amount of HDL, good cholesterol, in the body.
When buying olive oil, choose the darker green versions over the lighter, yellow-colored ones for more nutritional value. When eating olives, go with fresh, minimally processed ones. Olives in bottles can be high in salt and other preservatives the same way pickles are.
For a tasty alternative to butter or margarine, try a dip of olive oil and balsamic vinegar for your bread or how about a tapenade, or spread, made of finely chopped olives just like some of the fancy restaurants do? Mmmm!
Watch for the Eating for Energy segment every Tuesday on BCTV’s Noon News Hour!
Article written by Patricia Chuey and reprinted with permission