Kitchen Play – Olives and Olive Oil

by zesty on April 16, 2012 · 8 comments

Add some life. Add some olives to your life. That’s what we are talking about today. I have been asked to partner with Kitchen Play to promote olives and olive oil in recipes to support a healthy diet.

Over the past number of years, we have heard great facts about olives and olive oil in regard to the their potential health benefits. The fact of the matter is… the facts are true. No myths here folks.


  • Since 2004, the Food and Drug Administration (FDA) announced the availability of a qualified health claim for monounsaturated fatty acids from olive oil and reduced risk of coronary heart disease. It states: “Limited and not conclusive scientific evidence suggests that eating about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil.”
  • The oleic acid in olive oil has been found to be particularly effective against breast, colon and prostate cancer. Eating a Mediterranean Diet could prevent up to 25 percent of colon; 15 percent of breast; and 10 percent of prostate, pancreas and endometrial cancers.
  • The Mediterranean diet in general and olives and olive oil in particular have many anti-inflammatory properties. For example, increased olive oil consumption has been linked to a decreased risk of developing rheumatoid arthritis, an autoimmune disease characterized by inflammation and pain, particularly in the joints.

Today I wanted to share with you a simple recipe and creation to share with friends and family. This dish can be used as an appetizer at a cocktail party, maybe a simple treat before a big meal, or even as a side dish with a nice hearty pasta.

The options are endless but I wanted to keep it simple and let the olives and olive oil show through in the truest sense.


  • 12-14 Black olives, pitted
  • ~ 8 oz. Fresh mozzarella cheese
  • 12 – 14 Grape tomatoes
  • 2 Tbsp. Olive oil
  • 1 Tbsp. Dried Oregano
  • 1 Tbsp. Dried Thyme
  • Salt and Pepper


  1. Start off by cutting the bottom of the tomatoes so they sit flat on a plate or cutting board.
  2. Top the tomato with a small piece of mozzarella cheese, followed by the pitted olive.
  3. Drizzle olive oil over, sprinkle salt and pepper
  4. Top with chopped oregano and thyme.
  5. Let chill for 15 minutes in fridge.
  6. ENJOY!

Zesty Tip: Change this dish up so easily by swapping a different type of cheese and herb combination. The options are endless with great ingredients so play around in the kitchen and have fun.

Follow Add Some Life on Facebook and Twitter for more inspiration on ways to “Build a Better Salad” with olives and olive oil.

*Disclosure: This post was sponsored by Add Some Life as part of the Kitchen Play Sidecar series. All opinions given are my own. Some information about olive oil and olives was provided by Add Some Life.

Have a super start to your week and I am flying home today!

Take care


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{ 7 comments… read them below or add one }

1 Heather | Farmgirl Gourmet

What a fun way to have a salad!! I have to make this very soon! Glad to have found your blog via KitchenPLAY.


2 Ed @ Best Smoothie Recipes

Hey Cory, I had some things to share:

I’ve also discovered the benefits of using olive oil, other vegetable oils, and omega 3 fatty acid sources in my own cooking as well. I even will use olive oil in my smoothie recipes, which many seem to think is a bit off putting at first, but if you use a moderate amount (which is all you need to receive the health benefits you mentioned in your post), it actually blends right in and you get all the benefits of olive oil without having to prepare any meals. It’s been great for my joints and other issues affected by inflammation that are caused by either not having enough of, or having an improper balance of omega 3 to omega 6 fatty acid ratios.

I have also found that nuts, nut butters, and nut oils are also great for getting more healthy fat into our diets. Not only do I use it for actual cooking, but I definitely like to use these oils and butters raw as well, because when you cook anything it tends to reduce the nutritional profile to some extent, some more then others. Because of that, I like to use olive oil for my salads and pasta as a dressing too. I actually found a great olive oil brand at whole foods which my very Italian girlfriend says is the best she has ever used, it’s called “paesanol”, and it comes in both organic and non organic forms, although I generally recommend buying it organic as its only a couple dollars more usually. This stuff is amazing.

I learned from her that one of the key things to look for in any high grade olive oil is how green it is, the greener the better. Don’t be fooled by companies who use green colored glass to trick you into thinking its a higher grade. I also have found that the unfiltered olive oil tends to be the most fragrant and tastiest, so my rule has been the more “stuff” and swirls you see at the bottom of the olive oil bottle, the better! If it is really thin, clear, or yellow, then I would pass on it, as it likely is not remotely as fresh, and has been reprocessed quite a bit, and you want the closest thing to fresh pressed as possible if you want to enjoy all the tastes and benefits that olive oil can provide.

In my experience the closer you get to a “whole” or “raw” product the fresher and healthier it tends to be for you, and that includes foods with fat in them. Don’t be afraid of the fat content folks, this stuff is vital for attacking belly fat which is the most dangerous form of fat we can carry. Good fat is not only good for you in moderation, but can actually help you *lose* the unhealthy fat your tucking away, as your body will then start to use fat as a fuel source instead of storing it up in your body.

Not bad for a simple olive eh? I actually have some great smoothie recipes that use olive oil and other anti inflammatory fats and ingredients, maybe I could send one over to you cory, do a guest post? Let me know if I can be of service to you and the community here of fellow foodie friends, I think your readers would really benefit. Take care.


3 zesty

Thanks Ed, Sure send a guest post a long and I will review.


4 Ed @ Best Smoothie Recipes

Sounds good Cory, I will get one to you very soon!


5 Judy

Ed, I would like to try using Olive Oil in my smoothies. Could you send me some recipes, please? I like using blueberries, strawberries, banana and ground flax seeds. How much OO do I use?




6 Ricki

Those are some gorgeous salads! I love that they can be served as individual stacks–so pretty for a dinner party appetizer. Kinda makes me want to start entertaining again! ;-)


7 zesty

Thanks Ricki


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