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WELLNESS SPOTLIGHT
OLIVE OIL, LEMONS, AND SUNSHINE:
THE GREAT GREEK DIET
By Oana Harrison
On a typical Wednesday morning,
the Agora, the Athens, Greece, large and open farmers’ market, is alive and hop- ping. Shiny black olives, brilliant yellow lemons, red tomatoes, green beans, and multicolored bell peppers are patient-
ly waiting in their baskets for buyers to take them home. The weather is warm and the food is deliciously fresh. But you don’t have to travel to Greece to enjoy the goodness of a Mediterranean diet—you can make it happen in your own East Tennessee backyard!
THE MEDITERRANEAN DIET
Blessed with a sunny and warm climate, Greece is a healthy paradise, providing the best that the Mediter- ranean has to offer. Rich in fruits (cit- rus), vegetables, olive oil, fish, and whole grains, the Mediterranean diet has been proven to have numerous benefits, such as reducing the risk of heart disease, cancer, Parkinson’s, and
Alzheimer’s. In addition, research shows that following a Mediterranean diet will aid the immune system and provide anti-inflammatory power. The Mediterranean diet is not low-fat—but is packed with healthy options.
Olive oil is the star of the Mediterra- nean diet. This healthy monosaturated fat is not only delicious but also versatile. Olive oil is used in cooking anything and everything from savory to sweet meals, as well as in skin care products—and olive oil fights the body’s aging process inside and out! No wonder that Mediterranean people are among the longest-living and healthiest in the world.
Although Spain is the largest produc- er of olive oil, Greece is the largest con- sumer of olive oil in the world. North- ern Greece averages 25 liters (5 gallons) per year per person, while in Southern Greece the total rises to up to 50
liters (10 gallons)! The olive oil pro- duced in Spain and Italy comes from
different types of olives and varies in taste, from mild to very strong, specific to each olive used. True Greek oil, on the other hand comes from one type of olive called Koroneiki. This tiny olive packs a real punch with extremely high levels of antioxidants—and has a longer shelf life than most olives.
“Greek olive oil really has its own
story,” says Terri Karlsson, owner, with her husband Paul, of The Tree and Vine stores—featuring olive oils and balsamics— in Asheville and Knoxville. The couple of- ten travels to Greece to visit local growers and producers—and to be certain to import only the finest oils. (One of the extra-virgin olive oils featured in the stores—Laconiko oil—was named one of the world’s best and won a Gold Medal at the 2015 New York International Olive Oil Competi- tion. Laconiko oil comes from the Laco- nia region in the southern Peloponnese islands, near Sparta; the climate there provides a unique and rich flavor.)
82 CITYVIEWMAG.COM JULY AUGUST 2015