What’s the white film on my olives?

If your olives get exposed to air, they can develop a white film. It is the healthy lactobacillus probiotic bacteria from the fermentation process. It is perfectly normal and safe to eat. In fact, it helps you digest food. You can simply shake up the jar or scoop it off the top if it bothers you, but no matter what, don’t toss out those delicious olives!

Check back soon for a post on why fermented foods are so good for us!

More questions? Check out our FAQ or email info@healthyharvests.com.

Ingredient in Olive Oil Kills Cancer Cells

Hippocrates said, “Let thy food by thy medicine.” Looks like he was right. By now, most people think of the Mediterranean diet and pure extra virgin olive oil as part of a healthy lifestyle. We know that antioxidants are supposed to be good for us. But did you know that an antioxidant in EVOO (the real stuff) can kill cancer?

Researchers at Rutgers and Hunter College in New York have found that a chemical in extra virgin olive oil, oleocanthal, also known as “stinging oil aldehyde,” breaks down cancer cells in as little as 30 minutes without harming healthy cells.

Read the original article on this amazing discovery here!

 

Lemon Brined Roasted Chicken

Ingredients

  • Whole Organic Chicken (4-5 pounds)
  • Lemon Brine (save from green olives!)
  • 1 teaspoon chili flakes, crushed
  • 1 teaspoon oregano
  • ½ teaspoon black pepper
  • ¼ cup olive oil

Brine the Chicken

  1. Add the chicken to the brine and refrigerate for at least 12 hours. Remove the chicken from the brine and pat dry. Place on a baking tray and refrigerate, uncovered, for at least 18 hours. The air circulation within the refrigerator will help to dry out the skin which results in a crispier texture.

Roast the Chicken

  1. Preheat the oven to 425°F.
  2. Prepare basting mixture by mixing together the extra virgin olive oil and lemon zest, chili flakes, oregano and black pepper.
  3. Rub the ¼ cup olive oil all over the chicken and place in a roasting pan. Roast the chicken for 60 minutes or until the juices run clear, basting with the basting mixture every 20 minutes until chicken is done (juices will run clear). Remove the chicken from the oven and place into a baking dish in order to catch all the juices that flow from the bird. Let rest for 30 minutes.

Coming Soon! Hungarian Sweet Paprika

Healthy Harvest olive oil golden coloradoExciting news! Our newest product is almost here!

With our love of friends and food, we have stumbled across another amazing hard-to-find product we can’t wait to share with you. Soon, we will be carrying high quality sweet paprika made by our family friend’s mother in Szigetvar, Hungary.

A delicious addition to eggs, potatoes, chicken, and much more, the peppers are grown organically, sun dried, and sweet, not smoked.

Paprika contains antioxidants and has been linked with cancer prevention (http://preventcancer.aicr.org/site/News2?id=11165).

We have a limited supply, so check back often for our shopping cart and recipes!

7 Delicious Reasons to Save your Olive Brine

olives, black olives, brine, organic, healthy harvest, goldenSo you’ve been snacking on yummy olives and you ran out. Now what? You toss out the liquid and recycle the jar, right? NO! Save the brine! Healthy Harvest olives are an even better value when you cook with the low-sodium brine covering both the green and black olives.

Our green olive brine is made with organic lemon juice, spring water, sea salt (hand harvested by the family who grows our olives) and the wild herb savory. It is a wonderful marinade for white meats or makes a ready-to-serve salad topper alongside olive oil.

The brine used for our black olives consists of red wine vinegar, spring water, and Mediterranean sea salt. Amazingly, the same family grows the grapes organically, makes their own wine, and ferments it into vinegar making it truly farm-to-table. Red wine vinegar adds a tangy punch of flavor to a variety of dishes and is full of antioxidants. It also aids digestion.

Use either brine cold in salad dressings and enjoy the benefits of the healthy probiotics from the olives’ fermentation, or use cook with it to make delicious, flavorful meals. Here are 10 ways to make the most of your brine. Try them at your Memorial Day gathering and wow your guests.

  1. Greek Salad  

Assemble your salad with greens, tomatoes, red onion, cucumber, olives, and feta. Drizzle with lemon brine, olive oil, and finish with freshly cracked black pepper. How easy is that?!

2. Chicken and Veggie Pasta in a Red Wine Sauce

Marinate chicken breasts in red wine vinegar brine for at least 12 hours. Cook in a pan with olive oil and shred when finished. Set aside. Season sliced zucchini, summer squash, onions with salt, pepper, garlic, and oregano. Saute, adding in red wine vinegar brine, diced tomatoes in juice. Add shredded chicken back to pan and serve over your choice of pasta.

3. Sautéed Veggies

Top sautéed vegetables with either brine, a drizzle of olive oil, and a sprinkle of oregano. Irresistible!

4. Pan Fried Fish in Lemon Butter Sauce

Heat skillet over medium heat. Add lemon brine and minced garlic. Whisk in butter. Set aside. Season fish with salt, pepper, paprika. Heat olive oil in pan and add fish; fry a few minutes on each side. Spoon sauce over fish.

If you don’t mind a few extra steps, try this decadent recipe.

5. Red Wine Vinaigrette

In a small bowl, whisk together 2 tbsp red wine vinegar brine, 1 tsp dijon mustard, 1-2 garlic cloves minced, ⅓ c olive oil. Season with salt and pepper.

6. Lemon Brined Roasted Chicken

Refrigerate whole chicken in lemon brine for at least 12 hours. Pat dry and refrigerate uncovered another 12 hours. This will create a crispier skin. Preheat the oven to 425°F. Mix lemon brine with olive oil and chili flakes to create a basting mixture. Rub over chicken and place in roasting pan. Roast for 60 minutes or until juices run clear. Let rest for 30 minutes.

7. Summertime Marinade

Combine ⅓ c. red wine vinegar brine, 2 tbsp. Olive Oil, 1 tbsp dijon mustard, 2 cloves garlic minced, 1 tsp oregano, and ¼ tsp red pepper flakes and use for up to 2 pounds of meat.