Food as Medicine in 2021

Last week I was honored to participate in a very interesting event as as speaker.
It was a Virtual Summit on “Food As Medicine: the Ancestral Way”, held by Happy Bellyfish , an online healthy cooking school. I admire their approach to eating consciously, and a great way to explain difficult recipes in an easy and clear way.
There was a whole team of passionate culinary experts from all over the world. I thought I would share this experience, as it may help the others.

Food as Medicine in 2021

Last week I was honored to participate in a very interesting event as as speaker.
It was a Virtual Summit on “Food As Medicine: the Ancestral Way”, held by Happy Bellyfish , an online healthy cooking school. I admire their approach to eating consciously, and a great way to explain difficult recipes in an easy and clear way.
There was a whole team of passionate culinary experts from all over the world. I thought I would share this experience, as it may help the others.

I was presenting the artisanal way of making the olive oil, of course. The Sicilian way which we follow, mixing the centuries-long tradition and some of the modern technologies that help preserve oil properties nowadays.

The other speakers were sharing the secrets of their local cuisines. It seems, there are so many ways to eat both well and healthy! I invite you to see the record of the summit to get more of the insights, but I can’t help but mention two important ones for myself.

From Japan to Italy, the countries with the longest life expectancy share one secret approach to food:

  1. Eat the nature gifts of the season, it’s the best for you!
  2. Healthy food is about Enjoying, and not about deprivation and suffering!

Sounds too easy to be a secret? Well, definitely it does. But how many people you know really follow these simple rules?

And what about the olives?

You probably think that olives do not have season. Olive oil is considered “new”/fresh for the whole year, and even after that good product that is conserved correctly will still contain its qualities to a large extent. So, what would its season be?

For the olive oil the freshness can last for up to 24 months from one prolific harvest to the next prolific harvest. After that it starts loosing its properties fast. That is how the nature created it. People nowadays manage to boost the production and take the harvest every year, but according to the nature the prolific harvest is once in two years.

The authentic product will remain fresh for up to 24 months, if it is conserved correctly.

And the sensation? Definitely, the taste and flavour are reliable signs that the olive oil is good. It should taste delicious, be aromatic and smell green, veggie, fresh and inviting.

Such a product can’t bring anything but enjoyment.

 

Blog author: Oksana Bukiy

I was presenting the artisanal way of making the olive oil, of course. The Sicilian way which we follow, mixing the centuries-long tradition and some of the modern technologies that help keep oil properties nowadays.

The other speakers were sharing the secrets of their local cuisines. It seems, there are so many ways to eat both well and healthy! I invite you to see the record of the summit to get more of the insights, but I can’t help but mention two important ones for myself.

From Japan to Italy, the countries with the longest life expectancy share one secret approach to food:

  1. Eat the nature gifts of the season, it’s the best for you!
  2. Healthy food is about Enjoying, and not about deprivation and suffering!

Sounds too easy to be a secret? Well, definitely it does. But how many people you know really follow these simple rules?

And what about the olives?

You probably think that olives do not have season. Olive oil is considered “new”/fresh for the whole year, and even after that good product that is conserved correctly will still contain its qualities to a large extent. So, what would its season be?

For the olive oil the freshness can last for up to 24 months from one prolific harvest to the next prolific harvest. After that it starts loosing its properties fast. That is how the nature created it. People nowadays manage to boost the production and take the harvest every year, but according to the nature the prolific harvest is once in two years.

The authentic product will remain fresh for up to 24 months, if it is conserved correctly.

And the sensation? Definitely, the taste and flavour are reliable signs that the olive oil is good. It should taste delicious, be aromatic and smell green, veggie, fresh and inviting.

Such a product can’t bring anything but enjoyment.

 

Blog author: Oksana Bukiy

Fresh&early harvest October 2020 olive oil from Mount Etna in Sicily

Truly limited edition, this type of olive oil has no chance to compete on quantity and price with mass production. Instead, it is all about the quality without a compromise.
Our trees grow with constant human attention and far away from intensive farming methods. Authentic olive tree varieties, no GMO, no pesticides, no chemicals, no adding of other oils. It is 100% fruit of the certified organic piece of the Sicilian land of the slopes of Mount Etna. Single and traceable origin.
We are curious to convert you into a passionate olive oil lover. Try it – and you will see the difference immediately.
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