Olive Oil May Have Pain-Relieving Properties

SOURCES: Beauchamp, G. Nature, Sept. 1, 2005; vol 437: pp 45-46. News release, Monell Chemical Senses Center. WebMD Medical News

Fresh, Extra Virgin Olive Oil Contains Anti-Inflammatory Ingredient

Aug. 31, 2005 - A daily dose of olive oil may act as a natural pain reliever, according to a new study that shows the Mediterranean staple contains an anti-inflammatory ingredient.

Researchers say they've discovered a previously unknown ingredient in freshly pressed, extra virgin olive oils that acts as a natural anti-inflammatory, much like nonsteroidal anti-inflammatory drugs (NSAIDs) such as aspirin or ibuprofen.

They say the soothing effects of the enzyme, which they named oleocanthal, may be responsible for some of the health benefits associated with the Mediterranean diet, such as a reduced risk of stroke, heart disease, breast cancer, lung cancer, and some forms of dementia, all of which have been linked to inflammation.

"Now that we know of oleocanthal's anti-inflammatory properties, it seems plausible that oleocanthal plays a causal role in the health benefits associated with diets where olive oil is the principal source of fat," says researcher Paul Breslin, PhD, of the Monell Chemical Senses Center, in a news release.

Olive Oil: Nature's Anti-Inflammatory?

Researchers say they began researching the potential anti-inflammatory properties of olive oil after observing that fresh extra-virgin olive oil irritates the back of the throat in the same way that NSAIDs do.

After isolating the throat-irritating enzyme, they found that it also inhibited the inflammatory activity of Cox-1 and Cox-2 like the anti-inflammatory drugs. Inhibiting these reactions impedes the production of the chemical messengers that cause the pain and swelling of arthritis inflammation.

The results, published in the Sept. 1 issue of Nature, show that a 50 gram (1.75 ounce) daily dose of olive oil is equivalent to about 10% of the ibuprofen dose recommended for adult pain relief.

That dose is relatively low and won't relieve a headache, but researchers say low doses of other anti-inflammatory agents, like aspirin, have been shown to provide substantial health benefits when taken consistently over time.

Researchers say the finding is significant because chronic inflammation is increasingly thought to play a role in a variety of diseases, from heart disease to cancer.

How to taste olive oil
by Linda Stradley

(1) Pour a little olive oil (approximately 1 tablespoon) in a small glass. Cover the glass with one hand, shake it delicately with the other until the oil adheres to the entire inside surface. Warm oil in the glass with your hands until it is close to body temperature.

(2) Lift the glass to your nose and sniff rapidly and deeply three time (raising your nose up and away from the oil between each sniff). Olive oils have aromas just like wine. We then tried to analyze the aroma. There really is a difference in aromas!

(3) Tasting: Take a sip (approx. 10 drops into mouth). DON'T SWALLOW! Roll the olive oil around in your mouth for approximately 6 seconds and then spit it out (novices have to remember not to spit out the oil too quickly). The oil should touch all areas of the mouth so that the various tastes and sensations can be noted. Then it is spit out.

(4) Between tasting each kind of olive oil, drink lots of water and eat a small piece of bread to cleanse your palate. No wine - just water.

Types of Olive Oil

Olive oil is made only from green olives.

Just like fine wine, the flavor, color, and consistency of olive oils vary. This is due to different olive varieties, location, and weather. The olive oils of some small producers are treated and priced just like fine vintage wines.

Extra-Virgin Olive Oil:
All olive oils that are less than 1% acidity and produced by the first pressing of the olive fruit through the cold pressing process is called extra-virgin olive oil.

According to Paul Armas Lepisto, Director of The Olive University, most olive oils today are extra virgin in name only, meeting only the minimum requirement. Extra virgin is a chemical requirement that does not indicate quality and taste.

Virgin Olive Oil:
It is made from olives that are slightly riper than those used in the production of extra-virgin oil. Virgin olive oil is produced in the same way, but it is essentially defective or low-grade extra virgin oil. This oil's acidity is a slightly higher level of 1 1/2%.

Refined Olive Oil: 
Olive oil known as "refined olice oil" is made by refining the virgin olive oil. The final product is basically a tasteless olive oil. The acidity level is higher than 3.3%. It also has a not-to-nice flavor and an unpleasant odor.

Pure Olive Oil:
Pure olive oil, usually called just olive oil, comes either from the second cold pressing or the chemical extraction of the olive mash left over after the first pressing. This grade is also called commercial grade oil. Pure olive oil is much lighter in color and blander in taste than virgin olive oil. It is a general-purpose (all-purpose) olive oil. Pure refers to the fact that no non-olive oils are mixed in.

Refined Olive-Pomace Oil:  
Oil which is obtained by treating olive pomace with solvents is refined using methods which do not lead to alterations in the initial glyceridic structure. Don't buy this grade, as it is bad for you.

Olive-Pomace Oil:
Olive oil which consists of a blend of refined olive-pomace oil and virgin olive oil. Don't buy this grade, as it is bad for you.

Light & Extra Light" Olive Oil: 
The olive oil that you see on the supermarket shelf advertised as "light" or as "Extra Light" olive oil contains the exact same number of calories as regular olive oil and is a mixture of refined olive oils that are derived from the lowest quality olive oils available through chemical processing.

Low-Stress Olive Oil Tasting
by Paul Armas Lepisto, Director, The Olive University © 2005

Check out The Olive University web site for interesting and informative insight on Olives, Olive Oil, The Health Properties of Olive Oil, and also Balsamic Vinegar.

Impersonal - This is the (negative) taste characteristic of olive oil which has always struck me as the most bizarre.  It simply means an oil which has neither character nor personality, common in manipulated oil (oil which has undergone some sort of chemical and/or heat treatment which neutralizes flaws such as rancidness, the opposite of ‘cold-pressed').  In societies that grew up with mass-produced seed oils, such as sunflower or corn, impersonal oil is essentially the liquid oil they would come into contact with.  If flavorful fats were required, then one turned to butter or lard.

The point being, you probably have a pretty good idea what impersonal oil is which gives us a good basis to build upon.  Think of tofu.  A neutral product which simply lends texture (and provides protein) for any number of flavorful recipes.  Manipulated olive oil is similar and, the ugly fact remains, the majority of olive oil.

The good news is that it is very easy to identify a premium olive oil.  When you smell it, you will have an overwhelming olive fruit aroma (with any number of other olfactory highlights which the low-stress guide will not stress you out about. You can further enhance these smells by putting some oil in a small container and warming it with your hands.  Next, roll your tongue a bit and suck in a small amount of oil drawing in a good volume of air at the same time.  The back-center portion of your tongue will now look for bitterness (determined by ripeness and variety of olive), a positive characteristic even if it sounds anything but.  Finally, the oil goes down into your throat where you judge its pungency.  If it's particularly sharp, you might cough, but the peppery bite is proof of fresh oil with healthy olives well-processed.

All these sensations will diminish with time, so, for example, if an oil is too ‘peppery' for  you now, wait a month (even, or especially, with an unopened bottle) and it may very well have mellowed.  Of course, nothing excites the olive grower more than the first oil with its strong scent and aggressive bite and a piece of bread toasted over the fire drenched in this fluid accompanied by a steak dressed with the same oil.

I have not mentioned oil color because that can be deceiving, however, one charm of fresh central Italian (Tuscany/Umbria) olive oil is its rich green color (imparted, in part, by the king of Italian olives, the Frantoio.  An Umbrian might disagree considering the Moraiolo superior, but a Greek fellow might as easily argue for the Kalamata, the French gentleman, the Picholine, etc., etc.).  But, nothing beats the Frantoio for a rich green color.

Oops, I just slipped into high stress olive tasting.  Ignore the last three sentences.  Simply look for rich, fruity smells, a bitter sensation in the middle of your mouth and a ‘peppery' bite in the back of your throat.  And, since your access to fresh super premium oil is restricted at best, even hints of those characteristics should be viewed as a gift from above despite the fact that you may very well have been sold refined, manipulated oil with a slight dose of healthy Tuscan thrown in for flavor (For example, what grocery store sells anything other than ‘extra-virgin' even though ‘extra-virgin' is the minority of olive oil produced.  Even the next grade down, ‘virgin', is rarely offered for sale).

But the question remains, are you using olive oil because you've heard that it reduces the ‘bad' (LDL) cholesterol and does no harm to the ‘good' (HDL), or will you pour it onto your bean soup or pasta as a condiment?  For the average Italian, who uses fifteen liters of olive oil a year (in the U.S. it is 0.6 liters), it is a crucial culinary ingredient, which is one reason Italy uses more oil than it produces (and the prime oil regions of Tuscany/Umbria only produce approx. five percent of the total Italian production).  Now, consider this thought for a moment; which oil would you guess they export?  I would be leaning towards manipulated Tunisian.  Oops, another goof.  Don't stress about labeling.  Fruity, bitterness, peppery bite.  And remember, if a pound of good Tuscan olives has a wholesale price of 50 cents and you need at least ten pounds for a liter of oil, tack on processing, bottling, wholesale profit, retail profit and you have to wonder what exactly is going into your Sam's Club mega bottles of extra-virgin.  Impersonal indeed.

Cooking with Olive Oil

Buying and Storing Olive Oil

Buying oil in small sizes, or splitting larger bottles with friends, is a practical way to buy expensive oils. Oil purchased in bulk should always be poured into smaller containers, preferably in a can or a dark-colored bottle.

Remember - Olives are fruit; olive oil is a fruit juice. Air, heat, and light will cause olive oil to turn rancid (rancid is the flavor which is imparted in an oil after it has undergone the process of oxidation. Since prolonged contact with oxygen is the rot cause of oxidation, rancidity is a common defect, so it should be stored in a cool place in an airtight container). If your oil has a buttery taste, then it's probably rancid.

The ideal temperature for storing olive oil is 57°F or 14 degrees C, although a normal room temperature of 70ºF works very well if the olive oil is stored in a dark area where the temperature remains fairly constant. A kitchen cabinet located away from the stove and away from direct sunlight will work quite well. If you have a wine cellar, store your olive oils there and keep a small amount in your kitchen. Do not put olive oil in a container without a tight cap.

Refrigeration does not harm most grades of olive oil, but it is not recommended for expensive extra virgin varieties because condensation may develop in the bottle, affecting the flavor. When chilled, or in cold weather, the oil may turn cloudy and even solidify. Such oil will clear again as it warms, so cloudiness should not be taken as an indication that the oil is past its prime. Be sure bottles are tightly sealed. Refrigeration will extend the life of olive oil without harming the oil. Doing so will cause it to congeal and turn cloudy, but should not affect flavor. If refrigerated, olive oil will return to its original, liquid state when warmed to room temperature again.

Tinted glass, porcelain, or stainless steel are the best materials for containers; oil should never be stored in plastic or in reactive metals. Stay away from plastic containers as the oil can absorb PVCs.

Maintaining and Sanitizing Cutting Boards

Caution must be taken when using any type of cutting board. Here are some safety tips to keep in mind:

• Whichever kind of cutting board you use, all cutting boards should be cleaned and sanitized frequently.  Some of the various techniques recommended for cutting boards are as follows (you decide which is best):
  
  Hot water and soap - Scrub board with hot water and soap. Rinse and dry thoroughly. NOTE: NEVER submerge cutting boards in a sink of water! Wood is porous and will soak up water causing the cutting board to crack when it dries.
  
  Vinegar - To disinfect and clean your wood cutting boards or butcher block countertop, wipe them with full-strength white vinegar after each use. The acetic acid in the vinegar is a good disinfectant, effective against such harmful bugs as E. coli, Salmonella, and Staphylococcus. Vinegar is especially good for people with chemical allergies. Keep a spray bottle of undiluted vinegar handy for easy cleaning and sanitizing.
  
  Hydrogen Peroxide - 3% hydrogen peroxide can also be used as a bacteria-killer. To kill the germs on your cutting board, use a paper towel to wipe the board down with vinegar, then use another paper towel to wipe it with hydrogen peroxide.
  
  Bleach - Sanitize both wood and plastic cutting boards with a diluted chlorine bleach or vinegar solution consisting of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar. Flood the surface with a sanitizing solution and allow it to stand for several minutes, then rinse and air dry or pat dry with paper towels.
  
  To learn more about studies using vinegar for disinfecting cutting boards, check out this very interesting scientific article: The Microbiology of Cleaning and Sanitizing a Cutting Board by O. Peter Snyder, Jr., Ph.D.
  
   

• All cutting boards, and other food surfaces, should be kept dry when not in use. Resident bacteria survive no more than a few hours without moisture. Keep moisture of any type from standing on the block for long periods of time. Beware of moisture collecting beneath the board if you leave it on the counter. If you can, prop one end up when not using your board.
  
   

• To eliminate garlic, onion, fish, or other smells from your cutting board,:
  
  Coarse salt or baking soda - Rub the board with course salt or baking soda. Let stand a few minutes and wipe salt or baking soda from board, and then rinse. You may need to re-season after rinsing your cutting board/chopping block.
  
  Lemon - Another very easy technique is to rub fresh lemon juice or rub a cut lemon over the surface of the cutting board to neutralize onion and garlic odors. You may need to re-season after rinsing your cutting board/chopping block.
  
  Vinegar - Keep a spray bottle of undiluted vinegar handy for easy cleaning and sanitizing. You may need to re-season after rinsing your cutting board/chopping block.
   

• Use a good steel scraper or spatula often when using the board. Scraping removes 75% of the moisture that builds up on a wooden cutting board. An occasional sanding will return a wooden board to a smooth luster. But never scrub a wooden board with a steel brush (a steel brush will ruff up the finish and should be avoided).
   

• Wooden boards need oiling or reseasoning once a week to seal the grain against bacteria. An oil finish helps to prevent the wood from cracking or pulling apart at the seams. 

• Before applying oil to butcher block, warm the oil slightly. Apply oil with a soft cloth, in the direction of the grain, allowing the oil to soak in. Allow oil to soak in a few minutes, then remove all surface oil with a dry, clean cloth. When applied, mineral oil seals the pores of the wood blocking the penetration of moisture.
  
   

• When refinishing a butcher block, you may wish to sand the surface of the wood to remove old stains, scratches and marks. When sanding out kicks and scratches, remember that if you don't sand the top evenly you will end up with "hills" and "valleys" in the top.

Purchasing Your Cutting Board

Buy the best board you can afford, take care of it, and it is likely that your grandchildren will be using it. Even as they age, or especially as they age, good wooden cutting boards become more and more attractive.

Size of Cutting Board:  Your first consideration should be how much counter space you have. Every kitchen should have at least one large cutting board. The bigger the board, the less you will find yourself fussing as the larger surface area of a cutting board gives you more space to work with. You are likely to leave it where it sits, as a good-size cutting board weighs a good deal. So buy a cutting board that fits your counter space. A stylish wood cutting board may also enhance the look of your kitchen. Small cutting boards are convenient for clean up and cutting small things quickly (for example a garnish or some cheese).

Shape and Thickness of Cutting Board:  The second question is which shape works best for you. Your main choices are rectangular, square, or round. And be sure that if you buy a cutting board that's several inches thick, its surface doesn't sit so high on your countertop that you can't cut on it comfortably.

Types of Cutting Boards

End-Grain Cutting Boards (reversible)

The best to be found and will meet the needs of the most discerning customer. More durable than regular cutting boards, these end-grain boards look beautiful on your countertop. An end-grain is a much harder surface and has a greater tolerance for the chopping motion. These boards give a truly resistant cutting surface while being kind to the blade's sharp edge.

The old fashioned cutting boards were always end-grain design (the chopping block) for a reason, it keeps the knives much sharper. Instead of crushing against the wood fibers the blade goes between them much like cutting into a firm brush. You will find that your blade edges last much longer, and you'll see no knife marks on the board.

When the individual boards of wood are arranged so that the grain of the wood runs vertically (up and down), this puts one end of each board up so that the cutting surface is actually the end of many individual pieces of hardwood. With the grain aligned in this manner (up and down), when the knife strikes the surface during cutting, the grain of the wood actually separates and then closes when the knife is removed. This accounts for the self-healing aspect of the end-grain surface. The wood itself is not cut, but instead you are cutting between the fibers.

Flat-Grain (Edge) Cutting Boards (reversible)

One of the best-selling cutting boards for the kitchen - excellent value chopping board and the perfect companion in the kitchen. The majority of wood cutting boards you can buy today are flat grain design. The main reason for this is that they are significantly easier to manufacture.

Seasoning A Cutting Board  

Before using a new butcher block, season it to prevent staining and absorption of food odors and bacteria. Proper surface treatment is important to guard against germs and/or mold growth on both new and older boards. The wood surface needs an oil that can be repeatedly applied to fill the wood pores and repel food particles, liquids, and oils. Never use any vegetable or cooking oils to treat or finish a cutting surface, as in time the wood will reek of a rancid spoiled oil odor.

• USP-grade mineral oil is a popular choice as it is the cheapest pure food-grade oil you can buy (do not use vegetable or olive oils because they can turn rancid). Mineral oil remains safe throughout its life. There are various oils available for cutting boards and butcher blocks. Some are called "Butcher Block Finishes" or "Mystery Oil." Save some money by visiting the local hardware or drug store and purchasing Mineral Oil. (not mineral spirits - this is paint thinner).
  
  When you see the words "food safe finish" in a description of a wood product, this generally means mineral oil has been used. Simply wipe mineral oil on the surface of your board and watch it soak in. When the wood won't take any more oil, you can wipe off the excess with a clean dry cloth. Don't worry about applying too much oil - more is better.
   

• Beeswax is often added to mineral oil and walnut oil to give a tougher finish. The wax of bees has been used for centuries for waterproofing and sealing materials from baskets to cloth and for preserving foods and other perishable materials, including wood. It will make wood water-resistant (though not water-proof) and will help protect the wood surface from use and wear. It will also give a wood surface a nice smooth feel to the touch and leave a gentle, sweet fragrance. Simply shave about 1/2 teaspoon beeswax into a microwave safe dish with a cupful of mineral oil; microwave on high for about 45 seconds. Apple to the cutting board or butcher block while still warm. Save or dispose of the remainder of the oil.
  
  Beeswax Top Coat - A beeswax top coat is an optional addition to the re-finishing process, but is well worth the time. The beeswax sits on the surface of the wood in contrast to the oil that soaks into the wood. As a result the beeswax fills in pores and gaps that thin oil can't bridge. This helps to keep moisture, bacteria, and other contaminants from getting into the wood surface. To apply the finish, simply wipe it on with a clean cloth. The beeswax is a soft paste that has a similar consistency to that of a shoe polish. Excess finish can be easily buffed off with the cloth. Once the finish has had some time to dry it can be buffed to a shine.
   

• Walnut or Almond Oil. These are all-natural oils and are one of the few oils that do not turn rancid as easily as other oils. However, all vegetable oils will go rancid eventually. I, personally, don't recommend using these oils. These oils are available in grocery stores and some mail order woodworking supply stores. NOTE: If anyone in your family has an allergy to nuts or nut products, do not use these oils.
   

• Coconut Oil.  I recently did some research and experimentation and found out that food-grade coconut oil/butter also works great. I also use it for seasoning my . Coconut oil is one of the most stable oils and is highly resistant to rancidity. It is stable because of its high proportion of saturated fats. Coconut oil has a long shelf life of two or more years, and does not have to be refrigerated. Coconut oil should be stored out of direct sunlight, however. If you live in a hot climate, I recommend storing unused coconut oil in the refrigerator.
   Cast-Iron Pots & Pans

Before applying oil to butcher block, warm the oil slightly. Apply oil with a soft cloth, in the direction of the grain, allowing the oil to soak in between each of the four or five coats required for the initial seasoning. After each treatment, wait about four to six hours and wipe off oil that did not soak into the wood (oxidation or hardening of the oil will take approximately 6 hours). Re-oil the butcher block monthly or as often as needed.

Simple Shredded Pork BBQ
by Thom Richards

Many call it BBQ shredded pork because it looks like shredded pork, but technically it is BBQ pulled pork. But, if you want call it shredded pork, nobody will care.

Once it's cooked, the way it got its name is from using your hands, or a fork, to literally twist and pull the pork meat away from the fat, and to separate it from the bone.

The cut of meat ideal for pulled pork comes from the upper part of the shoulder from the front leg of a hog. It is called the Boston Butt, or pork shoulder.

At your favorite butcher shop, asked them for a bone-in, pork shoulder. The roast should weigh, ideally from four pounds up to eight pounds.

Before you barbecue, rinse thoroughly and pat dry. Trim as much excess fat off of it as you can. If you don't get all the fat, not to worry, you can always remove more after it is cooked.

To get the most out of your cooking experience you will want to add a quality dry rub to the pork shoulder. Basically, what it does is tenderizes the meat and gives it a tantalizing BBQ taste.

You can go to the grocery store and purchase a pre-packaged dry rub. Most major grocery stores carry something that will work well with pork. Talk to the butcher at the store and get a recommendation.

However, I prefer to make my own dry rub and you can create your own, easily.

Get yourself a fairly good-size plastic marinating pan that has a lid. Don't use aluminum foil or pans. Place the meat in the container and pour, or shake, a generous amount of dry rub on it. Repeat!

Next, pour a combination of plain yellow mustard and/or honey over the pork. You may have to heat the honey up to get it to spread properly. Use a brush and cover all the sides.

Once again, sprinkle dry rub on the meat, but this time don't rub it in. Refrigerate overnight with the cover closed tightly on the marinating pan.

* Before you barbecue let the pork sit out for one hour

* Start the barbecue, whether gas grill, charcoal or conventional oven

* Temperature should be set at medium, 325 degrees for the oven

When barbecuing large cuts of meat, other than the oven, you need to use indirect heat. If you don't, you will burn the outside. And, further the meat will dry out and not be cooked in the center.

For cooking on a gas grill, or the oven, you will need a small single cookie, or cooling rack to set the pork shoulder on, all placed over a shallow pan. Actually, a shallow oven roasting pan will work, too. You don't want to have to clean up the mess if you don't do this.

On the gas grill, you only need to light one side of the grill. When up to temperature, place the Boston Butt directly on the unlit side of the grill.

With a charcoal grill, place the lit briquets on one side of the unit. Place the roast directly on the unlit site of the grill, don't use the cookie rack and pan. Don't use cheap charcoal. This is a long, long cooking time.

Use proper airflow. Bottom vents open when pre-heating, open top vents when cooking on indirect heat.

Once you have everything setup, you want to keep the lids on the barbies, and oven closed. Don't turn the pork shoulder while cooking.

You need to mop the pork shoulder to add flavor and moisture to it. The most convenient way is to use a spray bottle partially filled with fruit juice and apple cider vinegar.

A half cup of juice, apple or orange will probably suffice. Add a tablespoon of the vinegar.

Here we go with the cooking and the mopping sequence:

* Cook at 325 degrees gas grill, or oven for one hour, 250 for charcoal

* Open lid spray (mop) and lightly mist the on top of the roast

* Cook for another 2 hours and mop again

* Lower temperature to 300 and mop again after 3 hours

* Lower temperature to 250 and cook for another 2 hours

* Total eight hours

Charcoal grills will take longer, more like ten to 12 hours. You will need to add charcoal along the line.

You won't be able to do this in the oven, but adding a smoker box to the gas grill will enhance the flavor and get you closer to a real BBQ taste.

Buy a cast iron one, they are the best. Most hardware, home improvement stores have them.

Along with the smoker box, purchase pre-packaged wood chips. They come in all kinds of flavors, but you might want to stick to fruit woods for the pulled pork.

Soak the wood chips for at least thirty minutes before putting them in the smoker box. While you are cooking the pork shoulder, place the box on the lit side of the grill.

With charcoal grill, simple add the pre-soaked wood chips to the coals.

After you have checked the roast for doneness with a meat temperature, take it off the grill and wrap in aluminum foil. Let it sit for a least a half hour to 45 minutes before serving.

Now, comes the shredded pork part of it. Pull apart the crust and remove the bone. Start separating the meat from the fat. You can do this by pulling it apart with a fork or using your fingers. It freezes well.

Place the meat on a cutting board and chop it up with a knife. Serve on Texas Toast or eat it by itself with, or without a dipping sauce. Hope you like this simple shredded pork recipe.