Seafood Linguine With Pristiano Madrid Olive Oil and Tomatoes

Ingredients:

• 1 lb linguine
• 8 pcs medium-sized squid - cleaned, innards removed and cut into rings
• 12 pcs. shrimps, peeled, deveined, and halved lengthwise
• 12 pcs. mussels, cooked and shells removed
• 1 14-oz can diced tomatoes
• 1 head garlic, minced
• ½ cup fresh Italian parsley, chopped
• 2 tsp celery salt
• ½  tsp blackpepper
• ½ cup finely shredded parmesan cheese for topping
• 4 Tbsp Pristiano Madrid Olive Oil
• 2 Tbsp salt for cooking pasta 
• whole fresh parsley leaves for garnishing

Procedure:

1. Bring 3-4 quarts of water to a boil over medium-high heat, add 2 Tbsp salt and stir in the pasta. Cook until al dente, approximately 10 to 12 minutes. Drain the pasta well.
* Remember  that the secret to a good pasta is to cook it in plenty of water to avoid sticking. Adding oil to the pasta water can prevent sticking, but pasta that's cooked in oily water will become oily itself and, as a result, won't absorb the sauce and you'll have a flavorless pasta.

2. In a large skillet, sauté garlic until light brown. 

3. Add shrimps, squid and mussels. Saute just until shrimps turn pink, about 3 minutes.
*  Be sure not to overcook the shrimps! Shrimps when overcooked will shrink and shrivel and will be all tough and stringy.

4. Add chopped parsley and tomatoes (including the juice from the can). Simmer for 5 minutes. Add celery salt and pepper. Mix well.

5. Add pasta. Toss just until the pasta is covered with the mixture. Remove from heat. Let sit for about 3 minutes to let the pasta absorb the sauce.

6. Divide into four equal servings. Sprinkle with shredded parmesan cheese and garnish with parsley.

7. Serve and enjoy!

Vegetable Briyani with Pristiano Olive Oil

Ingredients:
2 cups Basmati Rice 
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Pristiano Madrid Olive oil Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

Method:
Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.

Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.

Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.

Add salt and red chilli powder and stir.

Add fine chopped tomatoes and fry till they are properly cooked.

Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.

Add all the fried vegetables.

Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.

Take this vegetable biryani out in a rice serving dish. 

Garnish with dry fruits and green coriander leaves.

Serve the vegetable (veg ) biryani hot with raita and pickle.

Nutritional Profile

Olives are a remarkable source of antioxidant and anti-inflammatory phytonutrients. Most prominent are two simple phenols (tyrosol and hydroxytyrosol) and several terpenes (especially oleuropein, erythrodiol, uvaol, oleanolic acid, elenoic acid and ligstroside). Flavonoids—including apigenin, luteolin, cyanidins, and peonidins)—are typically provided in valuable amounts by lives, as are hydroxycinnamic acids like caffeic acid, cinnamic acid, ferulic acid, and coumaric acid. The phytonutrient content of olives depends upon olive variety, stage of maturation, and post-harvest treatment. Olives are a very good source of copper amd a good source of iron, dietary fiber, and vitamin E.

Having Problem with Dry Skin try use Olive Oil

If you have dry skin, then you must mix olive oil with sea salt to cleanse it. All your dead skin will peel off, leaving behind a healthy glow.

Say no to Sunburn with Olive Oil

Water and olive oil when mixed in equal parts are great for treating sun burns

Almond + Pistachio + Raisins + Cashew + Extra Virgin Olive Oil

Dr. Giuseppina Mandalari told Reuters Health, that grind paste of Almond + Pistachio + Raisins + Cashew + Extra Virgin Olive Oil. Eating 2 Table spoon every morning has "helpful impact on the treatment of infective and chronic diseases."

She said almond skins can modulate an immunological response "and positively act as novel antiviral agents.

Olives in Different Languages

Let it be from north south east west regardless how they call it. The benefits are the same 

Chinese       Gan

Philippino   Oliba                             

Greek          Elia

Afrikaans    Olyf

Benggali      Jalapai

Hindi           Zaituna

Gujarati       Oliva

Irish             Oloige

Japanese      Oribu

Kannada      Aliv

Nepali          Jaitunako.

Punjabi        Jaituna da

Tamil           Aliv

Thai             Markx