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Olives and Olive Oil
From the ancient days of Greece, olive oil has always been a hugely important part of our diet. Ever since those early days, olive oil was used to flavor and cook foods, to sacrifice to the gods, even to bathe in.
Olives are a loved ingredient in recipes in most cultures, and make a delicious snack for midday energy.
The very best olive oil comes from pressing a not-quite-ripe olive. This is called "agourolatho" in Greek. That first pressing of these olives is the extra virgin oil. It is kept separate from subsequent pressings.
The oils are then filtered to remove any impurities - bits of skin, bark or leaves. That's it! Olive oil is pure olive extract, and is one of the Healthy Oils Shown to Reduce Heart Disease.
Five black olives only contain .7g of carbs total, while 5 green olives contain a total of 2.5g. Olives come in all shapes and sizes, with pits and without. Green ones usually have a small piece of red pepper, or pimento, stuck into the hole the pit was taken out through. All types of olives are healthy snacks to fit in to your diet.
Olive oil has 0g of carbs. So be sure to cook in olive oil, pour it over your salad, and mix it in with your tuna. Enjoy!
Cooking Fat and Oil Chart
Cooking Oil Type and Use Chart
Good Fats, Bad Fats and Ugly Fats
Polyunsaturated and Monounsaturated Good Fats
Good Fats are REALLY Good
Omega-3 Fats, Fish Oil, DHA and EPA
Avoid Soybean Oil
McDonalds and Partially Hydrogenated Oils
Trans Fats, Deep Frying and Atkins
Healing the Damage of Trans Fatty Acids
Lisa Shea's Library of Low Carb Books
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