More Winning Weighs with Olive Oil

Olive oil has recently been shown to boost metabolism, causing the body to burn more calories. It is an important component of the Mediterranean and Sonoma Diets.



Remember my last blog’s tip about dipping your bread in olive oil and balsamic vinegar instead of slathering it with trans-fatty butter or margarine?



Here are some more winning ways with olive oil.



1. Make your own herbed olive oil. Used dried herbs. The flavor will be a bit less intense but you don’t need to refrigerate the oil. It is the water in fresh herbs added to oil that is a breeding ground for bacteria. Let your dried-herb infused olive oil age for a month before using. It will be good for a year.



You will need:

2-qt. saucepan

4 c. olive oil

2 T. + 2 t. each dried basil, oregano, thyme and parsley

Decorative clear glass bottles with rubber or cork stoppers or pouring spouts for the finished product



Combine the oil and dried herbs in the saucepan. Bring to simmer over medium heat and simmer briefly (10-15 seconds), stirring occasionally. Remove from heat and continue stirring 30 seconds more. Let cool 1 hour. Strain through a fine sieve into a large measuring cup. Use a meat mallet or similar instrument to press the herbs and extract as much flavor as possible. Pour the herb-infused oil into decorative bottles and seal tightly to age.



2. I loooove my Bonjour Salad Chef for making my own oil and vinegar salad dressings. The attractive carafe is used to make, store and serve your dressings. It has 4 recipes printed around the carafe, with measurement markers yet! The battery-powered mixing wand seals tightly against the top of the carafe to prevent any mess.



Tags: fight fat, new research, weight-control tips