Eat Me: Olives

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Things I didn't know before writing this post:

1. Olives are a fruit
2. Olives are super fatty
3. Olives are not necessarily Italian, but can be from anywhere in the Mediterranean, Asia or Africa
4. Olives are a fruit

I know I said the last one twice, but seriously? I always had trouble thinking of them as a proper vegetable but I find it even stranger to consider them a fruit. Ignorance on my part probably.

Olives are good for us for a number of reasons; here are a few:

Fat Content

I hear you, how can something that has a high fat content be good for you? Here's how: Most of the fat found in Olives comes in the form of something known as Oleic Acid; a mono-saturated fat that apparently has the power to lower cholesterol and as a result, reduce the risk of Cardiovascular (heart) disease and lower blood pressure.

Antioxidant

Antioxidants are good for you because they help build up and protect your immune system and the cells in your body, slowing down the process of ageing. Olives contain Vitamin E and minerals Selenium and Zinc, all good sources of antioxidants, however the main reason Olives are such a good source of antioxidants is because they contain a lot of phytonutrients (plant compounds thought to have health protecting qualities). Oleuropein is a phytonutrient found exclusively in Olives and has been shown to protect nerve-cells and lower some markers of oxidative stress.

The Anti-inflammatory

If you have ever suffered from an allergic reaction, you'll have been recommended anti-histamines. Anti-histamines are drugs used to fight the compound histamine that is released in allergic inflammatory reactions, and some of the phytonutrients found in Olives have similar properties to them, making Olives good for reducing the inflammatory effects of allergic reactions.

Cancer-Fighting

As a result of their anti-inflammatory and antioxidant properties, Olives are also good cancer fighters. This is because if our cells are exposed to too much oxidative stress or become chronically inflamed they can aid the development of cancer, and so eating a food with phytonutrients that work against both of these can reduce the effect of cancer.

So how can one enjoy olives?

1. As a snack - Olives make a great finger food and are a great snack when you're in a rush or want something savoury
2. In a pasta dish - Add Olives to your pasta, throw in some sun-dried tomatoes, garlic and basil and you have dinner
3. In a salad - Chop them up and throw them in; they can be delicious with fish or chicken based salads
4. As a starter dish - pair with feta, anchovies or capers
5. With a glass of wine or a Martini - perfect to set off the taste
6. On a homemade pizza - I usually make mine with a pitta bread base and add Philadelphia (light), tomato purée, mushrooms and a couple of leaves; watercress/rocket/basil
7. In a bread - try making your own homemade focaccia; you can add red peppers, mixed herbs and tomatoes; HEAVEN

*WHFoods

**BBC Good Food

***International Olive Council

****Wikipedia

Let's Talk About: Everlane

Everlane is the brainchild of Michael Preysman; a former financier who, frustrated by the stubborn and unchanging innovation displayed in the retail space, up and quit his job to create his own business.

Everlane's clothes are only available online, and their big USP, as you can tell by the image above, is that nothing costs over $100. They create what they call 'Luxury Basics', bring out new designs every month, and charge a flat fee of $4.95 for delivery.

The only downside? They don't deliver outside of the US (yet). But the moment I've heard different I'll let you know.

Click here! to sign up with Everlane.

Breakfast in Paris

For our first post we're in Paris.

It's about midday, and after clambering off the Eurostar giddy with excitement, spending the better part of a half hour dragging your suitcases (it's only a weekend trip but it's Paris for goodness sake) up and down Rue du Fauborg Saint Denis looking for your hotel, dropping off your bags, successfully ordering a carnet of tickets in French (see Madame Fraser that GCSE did not go to waste) and cleverly navigating the Parisian metro, you and your sister have arrived at the Louvre.

My sister and I went to Paris in the summer of last year as her birthday present, and the very first French food to touch our lips we consumed in the Angelina tearoom in the Louvre. Angelina was founded in 1903 by Austrian confectioner Antoine Rumpelmayer and serves what I would describe as the world's best hot chocolate (but don't just take my word for it).

Two small white teacups, each with the Angelina brand name printed across them were put down on the table first. These were followed by a small pot of gently whipped cream; light, cold and fluffy. Lastly, but indeed the greatest part of the experience, the jug of deep, rich, milk chocolate, thick and strong smelling, smooth but heavy.

The reason, I think, for the world fame of Angelina hot chocolate comes down to the fact that it is what it says on the tin; hot chcolate. When I typically think of hot chocolate, I think about the watered-down drink you get traditionally in England; thin, with a hint of chocolate, all still in lumps at the bottom of the cup, and maybe some marshmallows if you're lucky, but at Angelina, hot chocolate is sacred.

I don't know the method in which they make it, but my guess would be that they take care slowly melting chunks of solid chocolate, stirring constantly to ensure a smooth consistency, and add just a hint of water to stop it solidifying again.

It seems an injustice to describe Angelina hot chocolate as delicious. It's something a lot more than that. An experience in and of itself, and one I would not recommed to anyone who was less than one hundred percent convinced of their love for chocolate. My sister managed a cup of the world-renown hot chocolate and couldn't drink any more, meanwhile, I kept pouring.

Angelina hot chocolate is full, velvety, and warming. You almost feel it slowly heating your insides before you taste it on your tongue. It isn't too hot or too cold, but is warm enough to warm you and cool enough to drink immediatley. The perfect hot chocolate.

Welcome to Paris.

Angelina Website