Olive, You Man! (All About Olives)

Recently we read a twitter exchange between some folks theorizing on how black olives become black when they start out green. One participant hypothesized that the olive was bruised. Seriously? Today we give you a bit of a olive education. After all, we can't have you Greek cuisine loving people out hypothesizing silly things with your Twitter friends.

First though, we have to tell you that the word olive refers to both the tree and the fruit of the tree. Much like the word pecan here in Texas. Olive trees are native to the coastal areas of the eastern Mediterranean and are of major agricultural importance in the region as the source of olive oil. Today olive trees are grown in temperate places all over the world, even California. In fact, the United States ranks as the twelfth biggest olive cultivator.

If you read any kind of western literature like Homer's Odyssey, or the bible, you'll find that olives are the most frequently mentioned trees and fruit. And you likely know that the phrase 'extend an olive branch' derives from the historic belief that olive leaves and branches symbolize abundance, glory and peace. In ancient times olive branches were given as offerings to Gods and powerful people. They even found olive branches in Tutankhamen's tomb.

Olives grow very slowly, which we think explains why we have so many colors of olives. You see, whether the olive is green, blonde or black, they are all grown from the same tree. They are just in different stages of ripeness. We suspect someone was a little impatient for a taste of olives and picked the fruit a little early. When that impatient picker discovered the tart and powerful flavor of the green olive they decided there was no need to wait for all the olives to ripen to black. Some could definitely be enjoyed sooner. Here at Zizikis we will be eternally grateful to that impatient olive farmer. We just can't imagine a world in which green olives didn't exist!

Olives should never be eaten directly from the tree due to their natural bitter flavor. Before eating, olives are fermented or cured to make them more palatable. Green olives are allowed to ferment before being packed in a brine solution. Black olives are not fermented, which is why they taste milder than green olives.

Generally, an olive's flavor depends on what type of curing or fermenting they under go. They can also be flavored by soaking in marinade or pitted and stuffed. Popular flavorings include herbs, spices, chili, lemon zest, lemon juice, wine, vinegar, and juniper berries; popular stuffings include feta cheese, blue cheese, pimento, garlic cloves, almonds, and anchovies. You can eat olives a million different ways...and here at Zizikis we do! Come on over the next time you get that salty olive craving. We know how to satisfy it! Opa!

Greek Yogurt: Better than Regular Yogurt?

Move over, regular yogurt. Going Greek is in! This exotic option has elbowed its way onto refrigerator shelves everywhere. Most give a big thumbs up to its taste—tangier and less sweet, as well as creamier—but is it healthier than its conventional counterpart?

Both Greek and regular yogurt, in their plain, nonfat or low-fat forms, can be part of a healthful diet. They're low in calories and packed with calcium and live bacterial cultures. But our Mediterranean friend—which is strained extensively to remove much of the liquid whey, lactose, and sugar, giving it its thick consistency—does have an undeniable edge. In roughly the same amount of calories, it can pack up to double the protein, while cutting sugar content by half. 

For someone who wants the creamier texture, a little bit of a protein edge, and a sugar decrease, going Greek is definitely not all hype. And it's really got a following: In the past five years, Greek yogurt sales nationwide have skyrocketed.

Here's a closer look at how the two stack up nutrition-wise.

Protein. Greek yogurt is high in protein, which helps promote fullness. A typical 6-ounce serving contains 15 to 20 grams, the amount in 2 to 3 ounces of lean meat. That makes it particularly appealing to vegetarians, who sometimes struggle to get enough of the nutrient. An identical serving of regular yogurt, on the other hand, provides just 9 grams.

Carbohydrates. Going Greek is a smart choice for low-carb dieters. It contains roughly half the carbs as the regular kind—5 to 8 grams per serving compared with 13 to 17. Plus, the straining process removes some of the milk sugar, and lactose. 

Fat. Be wary of Greek yogurt's fat content. In just 7 ounces, Fage's full-fat Greek yogurt packs 16 grams of saturated fat—or 80 percent of your total daily allowance if you're on a 2,000-calorie diet. Dannon's regular full-fat yogurt has 5 grams of saturated fat in an 8-ounce serving. If you're going Greek, stick to low-fat and fat-free versions.

Sodium. A serving of Greek yogurt averages 50 milligrams of sodium—about half the amount in most brands of the regular kind. 

Calcium. Regular yogurt provides 30 percent of the federal government's recommended daily amount. Greek yogurt loses some of its calcium through the straining process, but still packs a wallop. A 6-ounce cup typically supplies about 20 percent of the daily recommendation. 

Most experts agree that Greek yogurt has a nutritional edge. The key is sticking to plain, nonfat, or low-fat varieties.

When you do opt for Greek yogurt, take advantage of its versatility. Mix it with seasonings like garlic, dill, and parsley to create a unique dip for carrots, celery sticks, or cucumber slices. Toss in some berries or high-fiber granola. You can also substitute Greek yogurt for sour cream on tacos, for example, or for the eggs and oil in baked goods. It's an acceptable replacement for fatty ingredients like cream cheese, mayonnaise, and butter.

Snacks For School - Greek Style

Snacking can be a necessary way to obtain energy, or to provide sustenance on the go. As kids go back to school and young adults off to college - they need all the energy they can get to keep attention sharp. Same goes for adults in the work place!

Everyone knows Greek cuisine is one of the healthiest. So how do people snack in Greece? Ideal foods in the summer in Greece are the Greek snack foods that you can either purchase in a Greek store, (similar to here in the US and other countries) or whip up quickly in the kitchen.

A favorite quick, Greek snack are the Greek spinach pies (also know as spanakopita). Filled with healthy spinach, tasty onions, cheese and herbs - spanakopita is a versatile dish that ca be made with all different types of cheeses as well.

We all know olives are keen in Greece. Snacking on olives, here or in the homeland - is a true summer indulgence. Greeks love their olives - and they can be served up different ways if marinated in different herbs and oils. Soak your olives in olive oil and dried oregano - and you've got a true Greek favorite snack. Toss in some feta cheese, and add some warm bread and you have a well-rounded pick-me up snack.

More quick Greek snacks are simply an arrangement of favorite cheeses and yogurts. (ahhhh.. cheese... truly a Mediterranean cuisine favorite!) 

If sweet snacks are your weakness – the Greeks usually opt for healthy sweet nuts and local honey - also fantastic coupled with yogurt!

Greeks have their guilty pleasures, too - just like Americans - with their chips and sweet-tooth snacks. On the less-healthy side, you could always opt for chocofreta chocolate wafers with hazelnuts,or a bag of white salted chick peas. 

Leaving the kitchen – (and perhaps visiting the blue waters of the beach on the lovely coastline of Greece) - especially on the summer days - is the Greek’s favorite thing to do. So snacking on the go is essential. To indulge - they will typically eat at a little Greek tavern is their way to indulge then they return to the home to eat in the late evening when it’s cooler.