By Daniel Kelly Intro Today we have access to more knowledge and information than ever before. Yet we’re witnessing global epidemics of conditions such as type 2 diabetes, heart disease, obesity and numerous strains of cancer. This is one of the great paradoxes of modern life. How can it be possible to have all this information […]
MOBILE AND PHONES
Seems like everybody is raving about the benefits of fasting, especially for autophagy.
(If you do not know, autophagy is the process by which your body cleans out old, damaged cells and structures to make space for the new, healthy ones.)
While fasting is definitely a helpful tool to keep on your health-kit, it's not the only way to increase the autophagy procedure. Watch this movie to hear more ways to autophagize.
Looking for the best marinated olives recipe? Here it is. Save money with this easy olive recipe. It’s a great appetizer for impromptu entertaining and the perfect addition to meat and cheese platters. Serve as is or with marinated feta cheese for easy low carb snacking.
THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.
I love the beautiful gourmet olives at the olive bar in upscale grocery stores. I typically bring home 3-4 different options to try. Some are green and others black, some are brined and others not, but my favorite olives are those marinated with herbs and spices.
How to make marinated olives
Have you ever wondered how to marinate olives? You’ll be surprised how easy they are to make. To make marinated olives you just need olives, herbs and spices, aromatics, olive oil, vinegar, and salt. Mix everything together, cover, and refrigerate – that’s it! Just a few simple ingredients result in the best marinated olives.
Marinated Olive Ingredients
These are the ingredients I use when making marinated olives. They’re easy to customize per individual taste and what you already have at hand.
- Assorted olives
- Fennel seeds
- Minced garlic or shallot
- Fresh chopped rosemary or thyme
- Fresh chopped parsley, basil or tarragon
- Red pepper flakes
- Red wine vinegar or lemon juice
- Olive oil
How to serve marinated olives
For large gatherings, serve marinated olives in small bowls and place around the room for easy access.
For more intimate or impromptu settings, serve the marinated olives in a larger bowl with a spoon. I like pairing my olives with a bowl of marinated feta cheese or low carb hummus and almond crackers.
Don’t forget to include marinated olives on cheese platters or charcuterie boards. Place the olives in small glass or wooden bowls right on the meat and cheese platters or at least within reach.
Best olives for cheese platter or charcuterie board
I like to include a variety of black and green olives. Try punchy Kalamata olives or green olives stuffed with pimento, jalapeno, almonds, garlic, or cheese. And, mild green Castelvetrano olives are a must. Of course, including this recipe for marinated olives is appropriate.
For the ultimate Mediterranean inspired appetizer board serve marinated olives with Parmesan crisps, low carb focaccia bread, marinated feta cheese, roasted eggplant dip, rosemary crackers, and warm cocktail nuts. Don’t forget to offer a selection of dry and fruity wines.
Olive Platter and Olive Tray Ideas
A good meat and cheese platter is always in style, but make olives the star with on-trend OLIVE PLATTERS! What a perfect way to enjoy your homemade marinated olives recipe.
What are olive platters you ask? Olive platters flip the script on traditional appetizer platters by showcasing olives and filling in with other ingredients.
To Make an Olive Platter
Choose a wide, flat platter or cutting board – the size is up to you.
Select 3-4 kinds of olives to showcase:
- Store bought or homemade marinated olives
- Brined tangy olives like Kalamata
- Stuffed olives with: almonds, pimento, jalapeno, garlic or cheese,
- Dry cured olives
- Whole olives like Castelvetrano
Place olives in bowls on the platter or cutting board or arrange them in groups.
Fill empty spaces with a selection of nuts and berries, cheese (try Manchego and soft goat cheese) and selected meats like shaved ham, cooked cut sausage, or roasted chicken.
How do you store marinated olives?
It’s best to store any leftover olives in their original container in the refrigerator. Brined olives and olives packed in oil will last for several months in the refrigerator. Make sure to use clean hands and utensils when handling the olives to avoid contamination.
Store canned olives in a clean container in their brine or salted water for up to two weeks in the refrigerator. Store drained olives in an airtight container in the fridge for about a week.
Store marinated olives in an airtight container in the refrigerator. Marinated olives last for 1-2 weeks if kept covered and refrigerated.
Marinated Olives Recipe
- Small sauce pan (optional)
- 1 cup medium pitted green olives* (6 oz)
- 1 cup medium pitted black olives* (6 oz)
- 1 tsp whole fennel seeds
- 1 medium garlic clove, minced
- 1 tsp chopped fresh rosemary (or thyme)
- 2 tsp chopped fresh parsley (basil or tarragon)
- 1/4 tsp red pepper flakes
- 1-2 tbsp red wine vinegar (or lemon juice)
- 3 tbsp olive oil
- 1/4 tsp salt
- Warm the fennel seeds in a small saucepan over medium-low heat until fragrant.
- Turn the heat to low and add olive oil, vinegar, rosemary (or thyme) garlic, and red pepper flakes. Heat until the oil is fragrant, about 8 minutes.
- Pour over olives, and stir. Add parsley and salt, stirring to combine. Can serve immediately, but let marinate for at least 2 hours for better flavor.
- Alternately, crush the fennel seeds in a mortar with a pestle. Then, add the garlic and work it into a paste. Stir in the next 7 ingredients. Toss the olives with the marinade. Marinate for several hours for best flavor.
- STORE: Place into an airtight container or into a bowl covered with cling film and refrigerate for up to a week.
- Makes approximately 2 cups serving 6 – 8 people. NET CARBS: 4.46g per 1/3 cup serving (2 oz, or 57 g, or 1/6th of the recipe).
The post Marinated Olives Recipe (for Meat & Cheese Platters) appeared first on Low Carb Maven.
NEW YORK 2014
This series of posts is a followup to the job that Dr. Eugene Fine and that I described in our campaign at Experiment.com. As followup to Dr. Fine’s pilot study of ten advanced cancer patients on ketogenic diets and the in vitro projects that we're carrying out in parallel.
The last post explained the two major processes in energy metabolism, (anaerobic) glycolysis and respiration. Pyruvate is the product of glycolysis and has many fates. (Recall pyruvate and pyruvic acid refer to the same chemical). For cells which rely largely on glycolysis, pyruvate is converted to several final products such as ethanol, lactic acid and a whole lot of other stuff that microorganisms make in the fermentation of glucose. (The exceptional smell of butter, e.g., is due to acetoin and other condensation products of pyruvate).
The sudden interest in the metabolic approach to cancer originates from the work of Otto Warburg whose laboratory in the 1930's was a centre for the study of metabolism. (Hans Krebs was an Assistant Professor in the laboratory ). Warburg's landmark observation was that cells from cancer tissue showed a higher ratio of lactate to CO2 than normal cells, that is, the cancerous tissue was metabolizing glucose via glycolysis to a greater degree than normal although oxygen was present. The Coris (Carl and Gerty of the Cori cycle) demonstrated what's now called the Warburg effect in a whole animal. Finally, Warburg refined the result by comparing the ratio of lactate:CO2 at a cannulated artery to that in the vein for a normal forearm muscle. He compared that to the ratio in the forearm of the same patient that contained a tumor. Warburg claimed that this greater dependence on glycolysis was a general characteristic of all cancers and for a long time it was presumed that there was a defect in the mitochondrion in cancer cells. These are both exaggerations but aerobic glycolysis appears as a characteristic of several cancers and defects in mitochondria, where they exist, are more subtle than gross structural damage. The figure shows current comprehension of the Warburg Effect.
What about this mechanism makes us believe that ketone bodies are going to work against cancer? We need an additional step in biochemical background to explain what we believe is going on. Acetyl-CoA represents another large player in metabolism and functions as the actual substrate for aerobic metabolism. If you have taken general chemistry, you may recognize acetyl-CoA as a a derivative of acetic acid.
The reaction acetyl-CoA ➛ 2CO2 is the main transformation from that we get energy. Under conditions of starvation, or a low-carbohydrate diet, the liver assembles two acetyl-CoA's to ketone bodies (β-hydroxy butyrate and acetoacetyl-CoA). The ketone bodies are transported to other cells where they are disassembled back to acetyl-CoA and are processed in the cell for energy. The liver is a sort of metabolic control center and ketone bodies are a way for the liver to deliver acetyl-CoA to other cells.
Now we're at the point of asking how a cell knows what to do if presented with a choice of fuels? Specifically, how does the input from fat dial down glycolysis so that pyruvate, which could be used for something else (in starvation or low carb, It'll Be substrate for gluconeogenesis), is not used to make acetyl-CoA. It turns out that acetylCoA (that is, fat or ketone bodies) govern their own use by feeding back and directly or indirectly turning off glycolysis (in other words: do not process pyruvate into acetyl-CoA because we have a lot). The feedback system is referred to as the Randle cycle and looks (roughly) as the dotted line in our expanded metabolic procedure.
Where we are going. In our earlier work Dr. Fine and I and our assistant, Anna Miller, found that if we grow cancer cells in culture, acetoacetate (one of the ketone bodies) will inhibit their development and will reduce the amount of ATP that they can generate. Normal cells, however, are not inhibited by ketone bodies and the cells may even be using them. Now, normal cells can maintain energy, that is compensate for the Randle cycle, by conducting the TCA cycle (in fact, that's the purpose of the Randle cycle: to change fuel sources). The cancer cells, however, have some kind of defect in aerobic metabolism and can't compensate. How can this happen? That's what we're looking for out but we have a fantastic guess. (A good guess in science means that when we find out it's wrong we'll probably see a better idea). We think that’s a player. To be discussed in Part IV.