Olive Oil

It used to be an easy matter -- butter went with bread, period.Then came margarine -- in sticks, then in tubs. Since it is not made from animal products, margarine saves you 21 milligrams of cholesterol in a 2-teaspoon serving over butter.Following on the heels of margarine, olive oil galloped in on the Italian food trend, and suddenly we learned that we could put it on our bread just as easily as we could use butter or margarine.This seems a good idea, because olive oil is very low in saturated fat and very high in monounsaturated fat. Since saturated fat is what slows down your liver's ability to clean unneeded cholesterol from the bloodstream, it is a good thing to eat sparingly.

ST. HELENA, Calif. -- When Californians talk about varietals, harvests and pressing these days, they may have olives, not grapes, in mind.The same undaunted pioneer spirit that over the years has successfully conquered the gastronomic frontiers of wines, goat cheeses and sun-dried tomatoes is now tackling olive oil."With olive oil, we are exactly where we were with wine in the 1960s," said Darrell Corti, an owner of Corti Brothers, a wine and food company in Sacramento that has been selling California olive oils for several years.

I've been meaner lately, shouting at the kids, snapping at my wife, being more aggressive toward other drivers -- especially those jerks who play what's-my-lane.I think I know why I've been so hostile. It is the olive oil. Every morning, in a bow to the cholesterol police, instead of slathering my toast with butter I dip it in olive oil. According to the authorities olive oil is less of an artery-clogger than butter. According to me, it tastes good on toast.Recent studies, however, have indicated that lowering your cholesterol may make you meaner.

How many different kinds of oil do I need in my kitchen? You can get by with as few as two - a good extra-virgin olive oil and an inexpensive unflavored oil such as canola or corn. Oil essentially serves three roles in the kitchen. As a texture provider, it creates moistness in baked goods and lends sauces and soups a silky quality. When you saute or fry in oil, you are using it as a cooking medium. Aromatic oils - olive oil and unrefined nut oils among them - enhance flavor when drizzled raw over a finished dish or used in a salad dressing or mayonnaise.

This recipe by chef Bridget Harrington of California's Fetzer Vineyards calls for using its Fetzer Valley Oaks Estate Grown Organic Olive Oil, which is available online at fetzer.com. The oil is used almost as a sauce. ROASTED HALIBUT WITH FRESH-PEA MASHED POTATOES MAKES 4 SERVINGS POTATOES: 4 russet potatoes 2 cups fresh or frozen peas 1 cup cream, half-and-half or milk 1 / 2 stick (1 / 4 cup) butter 1 / 2 teaspoon salt Freshly ground pepper 1 tablespoon extra-virgin olive oil HALIBUT: 1 1 / 2 pounds halibut fillet, cut into 4 pieces 1 / 2 teaspoon sea salt Freshly ground pepper 3 tablespoons extra-virgin olive oil 8 herb sprigs, such as thyme, parsley or rosemary For the potatoes, place potatoes in a large saucepan; cover with water.

The following quick and easy recipe was developed by CeCe Sullivan, home economist on the staff of the Seattle Times; approximate preparation time 15 minutes:Tomatoes with salsa dressing (6 servings)10 plum tomatoes1/2 cup salsa2 tablespoons olive oil1 tablespoon red-wine vinegar1 tablespoon chopped cilantro1 green onion, minced1/4 teaspoon saltFreshly ground black pepper to taste1. Core the tomatoes and cut in half lengthwise. Seed and cut each half into thirds.2. Combine the salsa, olive oil, vinegar, cilantro, green onion, salt and several grindings of black pepper.

Pesto is a wonderful paste of basil, cheese, nuts, garlic and olive oil that can be used in a number of dishes. A few tablespoons add flavor to soups and casseroles. Stir a teaspoon into mayonnaise for a sandwich. Mix a cup of it into hot pasta and add fresh chopped tomatoes and black olives for a light supper. Slathered on fresh bread and toasted, it's a delicious hors d'oeuvre. Pesto can easily be frozen in small batches for use all winter. For every two cups of fresh leaves (no stems)

To your health A lot has been written recently about the power of antioxidants to fight disease. Now the California Table Grape Commission has found a way to combine the antioxidants found in green grapes with those found in green tea to make an unusual jade-colored smoothie. To make one glass, simply puree 1 cup of green grapes, 1/2 cup of cold water, 1/2 cup diced pineapple, 1/2 cup ice cubes and 2 teaspoons sweetened green tea powder. If green tea powder is unavailable, substitute 1/2 cup brewed and cooled green tea sweetened with 1 teaspoon sugar.

Becker Burgers Serves 4 1 1/2 pounds lean ground chuck 2 tablespoons olive oil black pepper to taste 2 tablespoons soy sauce 2 tablespoons port several drops hot-pepper sauce Form meat into 4 equal-size burgers about 3/4 -inch thick. Heat the olive oil in heavy skillet over medium-high heat. Add the burgers and cook for 2 minutes. Turn and cook the other side for 4 minutes for medium rare. Sprinkle generously with pepper. Add the soy sauce, port and hot-pepper sauce. Remove the skillet from the heat, cover and let stand 5 minutes before serving.

From the seafood of the sunny Mediterranean to the hearty stews of the chilly Atlantic coast, Spain's cuisine reflects the geographic diversity of the Iberian peninsula. It also bears the imprint of the New World -- most noticeably in the tomato -- from Christopher Columbus' 1492 voyage.With the voyage's 500th anniversary, the Summer Olympics in Barcelona and Expo '92 in Seville, suddenly the world is discovering Spanish cuisine.But in most quarters, only "paella" and "tapas" are clearly identified as Spanish.