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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