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	<title>Olive Tomato</title>
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	<description>Greek food, nutrition, and more...</description>
	<lastBuildDate>Mon, 20 May 2013 14:38:28 +0000</lastBuildDate>
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		<title>New Greek Cuisine is Here to Stay</title>
		<link>http://www.olivetomato.com/new-greek-cuisine-is-here-to-stay/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=new-greek-cuisine-is-here-to-stay</link>
		<comments>http://www.olivetomato.com/new-greek-cuisine-is-here-to-stay/#comments</comments>
		<pubDate>Mon, 20 May 2013 14:38:28 +0000</pubDate>
		<dc:creator>Elena Paravantes RD</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Dimitris Dimitraidis]]></category>
		<category><![CDATA[Greece]]></category>
		<category><![CDATA[Greek Diet]]></category>
		<category><![CDATA[Greek food]]></category>
		<category><![CDATA[Greek Gastronomy]]></category>
		<category><![CDATA[Greek Salad]]></category>
		<category><![CDATA[hytra]]></category>
		<category><![CDATA[Mediterranean Diet]]></category>
		<category><![CDATA[Milos]]></category>
		<category><![CDATA[Pericles Koskinas]]></category>
		<category><![CDATA[Sani Resort]]></category>

		<guid isPermaLink="false">http://www.olivetomato.com/?p=3123</guid>
		<description><![CDATA[When you think of Greek food, you usually think of chunky Greek salads, messy but delicious souvlaki, and pungent garlic sauces such as tzatziki and skordalia ready to be smothered on fresh bread. Yes, Greek food is known for its simplicity and heartiness, but also for its health benefits. Greece (along with southern Italy) is, after all the birthplace of the now famous Mediterranean diet. But can Greek food be fancy, and still retain its essence? Can it remain simple, fresh and healthy? Well, some Greek chefs have proved that it can. Last week I had the opportunity to attend the ultimate Greek Gastronomic event Sani Gourmet at Sani Resort. The resort is located on the Kassandra peninsula, the first of the three peninsulas of Halkidiki near Thessaloniki the second largest city of Greece. Sani is right on the beach and overlooks Mount Olympus. Yes, the location is breathtaking, but I of course will focus on the food. During the one of a kind 10-day Gastronomic Festival in Greece, award winning Greek chefs were invited to the Five Star resort and were asked to recreate popular Greek dishes, dishes that remind them of their childhood, using traditional regional ingredients but with an eye [...]]]></description>
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		</item>
		<item>
		<title>Join Me at Greek Gastronomy Days Event in Athens. Win a Pass and Experience Greek Food Culture.</title>
		<link>http://www.olivetomato.com/join-me-at-greek-gastronomy-days-event-in-athens-win-a-pass-and-experience-greek-food-culture/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=join-me-at-greek-gastronomy-days-event-in-athens-win-a-pass-and-experience-greek-food-culture</link>
		<comments>http://www.olivetomato.com/join-me-at-greek-gastronomy-days-event-in-athens-win-a-pass-and-experience-greek-food-culture/#comments</comments>
		<pubDate>Sat, 18 May 2013 12:39:43 +0000</pubDate>
		<dc:creator>Elena Paravantes RD</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Benaki Museum]]></category>
		<category><![CDATA[Gastronomy Days- Designation of Origin: Greek]]></category>
		<category><![CDATA[Greek Food Bloggers]]></category>
		<category><![CDATA[Greek Food Products]]></category>
		<category><![CDATA[Ημέρες Γαστρονομίας - Ονομασία Προέλευσης Ελληνική]]></category>
		<category><![CDATA[Μουσείο Μπενάκη]]></category>

		<guid isPermaLink="false">http://www.olivetomato.com/?p=3105</guid>
		<description><![CDATA[On the 24th through the 26th of May, the event Gastronomy Days will take place at the Benaki Museum in Athens. &#8220;Gastronomy Days- Designation of Origin: Greek” is a one of a kind, effort to highlight Greek gastronomy and to promote authentic and unique Greek food products. During the 3 day event, visitors will be able to taste and sample products from Greek food producers at the exhibition. But apart from that, there will be numerous events such as live cooking, degustation, Greek cocktails &#38; food styling  from top food professionals in Greece. In addition, there will be several presentations covering a variety of themes such as Architecture &#38; Gastronomy, Gastronomic Diplomacy – New Greek Cuisine, Food Origami, The Culture of Flavor, Mediterranean Diet, Food Blogging in Greece. I am happy to say that I will be presenting at the food blogging session that will take place on Sunday, May 26th from 5 pm to 7 pm. If you live Greece or are in Athens during this time, this is a great event that really showcases what is going on in the Greek food culture at this moment. So I am excited to say that I have a few passes to give away! I am giving [...]]]></description>
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		<item>
		<title>Greek Yogurt Cheesecake Mousse with Pistachio-Fig Crust</title>
		<link>http://www.olivetomato.com/greek-yogurt-cheesecake-mousse-with-pistachio-fig-crust/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=greek-yogurt-cheesecake-mousse-with-pistachio-fig-crust</link>
		<comments>http://www.olivetomato.com/greek-yogurt-cheesecake-mousse-with-pistachio-fig-crust/#comments</comments>
		<pubDate>Tue, 14 May 2013 18:19:01 +0000</pubDate>
		<dc:creator>Elena Paravantes RD</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[anthotyro]]></category>
		<category><![CDATA[cheesecake mousse]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[Greek cheesecake]]></category>
		<category><![CDATA[Greek yogurt cheescake]]></category>
		<category><![CDATA[Greek yogurt mousse]]></category>
		<category><![CDATA[pistachios]]></category>
		<category><![CDATA[ricotta]]></category>

		<guid isPermaLink="false">http://www.olivetomato.com/?p=3091</guid>
		<description><![CDATA[I love cheesecake especially the no-bake type. But sometimes all that butter from the crust and the fat from the condensed milk can be too much, so here is a lighter, &#8220;greeker&#8221; version that is also super easy to make. Since this is more of a mousse, it is also much easier to assemble, plus the single servings help you keep count of how much you eat. This is a Greek style cheesecake because the main ingredients are Greek. I used the Greek cheese anthotyro which is a soft fresh cheese similar to ricotta (which you can also use) which is made from sheep milk. I also used lowfat Greek yogurt and the famous pistachio nuts from the island of Aegina. Since the cheese and yogurt are lowfat and not much sugar is used, it has fewer calories, with the fat being much lower than your average cheesecake. But don&#8217;t be fooled, this dessert may have less calories, but it tastes just like regular cheesecake. Greek Yogurt Cheesecake Mousse with Pistachio-Fig Crust INGREDIENTS For the mousse 16 oz anthotyro or ricotta cheese (room temperature) 16 oz lowfat Greek Yogurt 6 tablespoons sugar 2-3 teaspoons lemon juice 1 teaspoon vanilla extract A [...]]]></description>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Greek Pasta with Mizithra Cheese and Cherry Tomatoes</title>
		<link>http://www.olivetomato.com/greek-pasta-with-mizithra-cheese-and-cherry-tomatoes-2/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=greek-pasta-with-mizithra-cheese-and-cherry-tomatoes-2</link>
		<comments>http://www.olivetomato.com/greek-pasta-with-mizithra-cheese-and-cherry-tomatoes-2/#comments</comments>
		<pubDate>Wed, 08 May 2013 15:36:28 +0000</pubDate>
		<dc:creator>Elena Paravantes RD</dc:creator>
				<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Aged]]></category>
		<category><![CDATA[Dry Greek Cheese]]></category>
		<category><![CDATA[Greek Pasta]]></category>
		<category><![CDATA[Hilopites]]></category>
		<category><![CDATA[Mitzithra]]></category>
		<category><![CDATA[Mizithra]]></category>

		<guid isPermaLink="false">http://www.olivetomato.com/?p=3079</guid>
		<description><![CDATA[Pasta is considered a comfort food for most. It is also a favorite among almost everyone, especially kids. Many people associate the Mediterranean diet with plenty of pasta and assume that this type of diet will make them fat. Well, first of all looking at the traditional Mediterranean diet, pasta was not consumed in large amounts. In the Greek traditional diet pasta was perhaps consumed once a week while in Italy pasta is often consumed in small amount as a first course. And let&#8217;s not forget that the rest of meal was rich in vegetables. So no the Mediterranean diet is not about eating large bowls of pasta everyday. I occasionally make pasta adding several vegetables and cheese. My favorite type of cheese to add to pasta that also reminds me of my childhood meals with both my grandmothers is dry Mizithra or aged mizithra. Aged mizithra is basically made from the leftover whey from the milk. Usually from sheep or goat milk. It is a spicy, salty and hard cheese ideal for grating. Apart from the flavor, it is generally a lower fat cheese, which means you can add a bit more and not worry about it too much. [...]]]></description>
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		</item>
		<item>
		<title>Mediterranean Diet May Protect Against Depressive Symptoms</title>
		<link>http://www.olivetomato.com/mediterranean-diet-may-protect-against-depressive-symptoms/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=mediterranean-diet-may-protect-against-depressive-symptoms</link>
		<comments>http://www.olivetomato.com/mediterranean-diet-may-protect-against-depressive-symptoms/#comments</comments>
		<pubDate>Fri, 03 May 2013 16:58:53 +0000</pubDate>
		<dc:creator>Elena Paravantes RD</dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[Nutrition]]></category>
		<category><![CDATA[Cholesterol]]></category>
		<category><![CDATA[depression]]></category>
		<category><![CDATA[Elderly]]></category>
		<category><![CDATA[Mediterranean Diet]]></category>
		<category><![CDATA[Metabolic Syndrome]]></category>

		<guid isPermaLink="false">http://www.olivetomato.com/?p=3042</guid>
		<description><![CDATA[I am inclined to say that this is getting ridiculous. What, you ask? Well the fact that there are so many new studies coming out about the Mediterranean diet that I can&#8217;t write about them in time. So while I love sharing recipes and mixing things up on this blog, this week is more about studies and not recipes. So here goes: Researchers from Rush University Medical Center in Chicago wanted to see if a Mediterranean style diet can affect the appearance of depressive symptoms in the elderly. The participants were over 65 years old, lived in Chicago and were followed for about 7 years. The results showed that the individuals who adhered the most to a Mediterranean style diet had a much lower risk of developing depressive symptoms. How much lower? Well, I am quoting the researchers: &#8220; The annual rate of developing depressive symptoms was 98.6% lower among persons in the highest tertile of a Mediterranean-based dietary pattern compared with persons in the lowest tertile group.&#8220; Impressive. The study was published in the The Journal of Nutrition, Health &#38; Aging And while we are on the topic, let me just quickly bring up another study. This study was presented at the American Heart [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Two New Studies Show Mediterranean Diet Best to Prevent Aging of the Brain and the Body</title>
		<link>http://www.olivetomato.com/two-new-studies-show-mediterranean-diet-best-to-prevent-aging-of-the-brain-and-the-body/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=two-new-studies-show-mediterranean-diet-best-to-prevent-aging-of-the-brain-and-the-body</link>
		<comments>http://www.olivetomato.com/two-new-studies-show-mediterranean-diet-best-to-prevent-aging-of-the-brain-and-the-body/#comments</comments>
		<pubDate>Thu, 02 May 2013 15:15:25 +0000</pubDate>
		<dc:creator>Elena Paravantes RD</dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[Nutrition]]></category>
		<category><![CDATA[Cancer]]></category>
		<category><![CDATA[Cardiovascular Disease]]></category>
		<category><![CDATA[Cognitive Function]]></category>
		<category><![CDATA[heart disease]]></category>
		<category><![CDATA[Mediterranean Diet]]></category>
		<category><![CDATA[Memory Loss]]></category>
		<category><![CDATA[Oxidative damage]]></category>

		<guid isPermaLink="false">http://www.olivetomato.com/?p=3035</guid>
		<description><![CDATA[Well, it is May and it is International Mediterranean Month once again. And these studies came in just in time. Although the findings are not new, recent research confirms and strengthens the findings of previous studies. So in the first study the reserachers basically found that closer adherence to a Mediterranean style diet resulted in a lower risk of memory loss. Information was gathered from over 17000 individuals above the age of 45 who were part of the REGARDS (Reasons for Geographic and Racial Differences in Stroke) study. The study was published in the journal Neurology. The second study which was actually a review of studies concluded that the Mediterranean diet can temper endothelial aging. The endothelium is the inner lining of our blood vessels. As we age oxidative stress can cause damage to the endothelium and this is associated with heart disease and cancer. The researchers based on their review concluded that a Mediterranean-style diet, improves vascular dysfunction and can play a role in the protection against the chronic diseases related to aging. The study was published in the International Journal of Molecular Sciences. So there we have it. More proof that a Mediterranean diet is good for you. Photo for [...]]]></description>
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		<item>
		<title>Baking with Olive Oil, Tradition or Trend?</title>
		<link>http://www.olivetomato.com/baking-with-olive-oil-tradition-or-trend/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=baking-with-olive-oil-tradition-or-trend</link>
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		<pubDate>Tue, 30 Apr 2013 15:12:03 +0000</pubDate>
		<dc:creator>Elena Paravantes RD</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Eat Like a Greek]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[cake with olive oil]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Olive Oil Desserts]]></category>

		<guid isPermaLink="false">http://www.olivetomato.com/?p=3021</guid>
		<description><![CDATA[Lately I&#8217;ve been coming across all these articles about desserts made with olive oil or using olive oil in baking as if it is this new trend. Well in a way it is a trend, outside the Mediterranean that is. Many bakers are just discovering the beauty and merits of baking with olive oil. But here in Greece it is a common ingredient for baking. This is probably due to two factors: First, olive oil was abundant and much cheaper then butter, which was considered a luxury item. Secondly, Greeks had all those fasting days where they were not allowed to consume animal products, so they had plenty of dessert recipes made with olive oil. And many recipes that require butter also have an olive oil version. So traditionally Greeks have sweets that are made with olive oil such as melomakarona (cookies made with honey, walnuts and olive oil), halva (not to be confused with the tahini based sweet, it is a cake made with semolina and olive oil), koulourakia lathiou (cookies made with olive oil), baklava made with olive oil and other desserts depending on the region. I remember my mom making all sorts of cakes with apple or [...]]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>The Mediterranean Diet is an Eco-Friendly Diet</title>
		<link>http://www.olivetomato.com/the-mediterranean-diet-is-an-eco-friendly-diet/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=the-mediterranean-diet-is-an-eco-friendly-diet</link>
		<comments>http://www.olivetomato.com/the-mediterranean-diet-is-an-eco-friendly-diet/#comments</comments>
		<pubDate>Mon, 22 Apr 2013 14:14:05 +0000</pubDate>
		<dc:creator>Elena Paravantes RD</dc:creator>
				<category><![CDATA[Nutrition]]></category>
		<category><![CDATA[Earth Day]]></category>
		<category><![CDATA[Eco-friendly diet]]></category>
		<category><![CDATA[FAO]]></category>
		<category><![CDATA[Green Diet]]></category>
		<category><![CDATA[Mediterranean Diet]]></category>
		<category><![CDATA[Sustainable Diet]]></category>

		<guid isPermaLink="false">http://www.olivetomato.com/?p=2995</guid>
		<description><![CDATA[Happy Earth Day!  Today I would take like to talk about how “green” the Mediterranean diet is. Contrary to what you may have read on the internet, in newspapers and magazines, the Mediterranean diet is not about eating salmon, imported cheese and expensive vegetables such as artichokes. This misinformation may give the impression that the Mediterranean not only is expensive but also not good for the planet if you have to eat imported vegetables and other foods from the other side of the world. In fact, the Mediterranean diet is quite the opposite; it is all about eating locally, in season and not letting anything go to waste. The Mediterranean diet has actually been presented as a model and example for a sustainable diet for the Food and Agriculture Organization of the United Nations (FAO). But apart from the diet as a system, we all can follow a Mediterranean diet and make the diet sustainable for the planet and us. The basic principles of the Mediterranean diet go hand in hand with sustainability. Low meat consumption. We know that the Mediterranean diet is mainly a vegetarian diet as meat was consumed in small amounts. Eat vegetables as a main course on [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Greek Style Baked Zucchini Chips</title>
		<link>http://www.olivetomato.com/greek-style-baked-zucchini-chips/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=greek-style-baked-zucchini-chips</link>
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		<pubDate>Thu, 18 Apr 2013 13:56:07 +0000</pubDate>
		<dc:creator>Elena Paravantes RD</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[baked zucchini]]></category>
		<category><![CDATA[Greek zucchini]]></category>
		<category><![CDATA[kolokythakia]]></category>
		<category><![CDATA[Zucchini]]></category>
		<category><![CDATA[zucchini appetizer]]></category>

		<guid isPermaLink="false">http://www.olivetomato.com/?p=2969</guid>
		<description><![CDATA[One of my all time favorite appetizers at a Greek tavern are kolokythakia tiganita (fried zucchini) with tzatziki for dipping. I generally don&#8217;t fry that much at home, and if you don&#8217;t either, you can enjoy these by baking them. When baking sometimes you need some extra ingredients to add more taste and a crust. So I crushed regular Greek rusks this time (I will try crushed barley Cretan rusks next time), panko can also work well. Don&#8217;t use very fine breadcrumbs because they will not make a nice crust. I added herbs typically used in the traditional zucchini patties such as mint, parsley and dill. Also a touch of parmesan will help form the crust. These make a nice side dish or an appetizer, but they must be served right away otherwise the may get soggy. Greek Style Baked Zucchini Chips INGREDIENTS 3 large zucchini, about 7-8 inches (20 cm) 2 Tablespoons olive oil 1/2 cup hard, dry breadcrumbs 1/4 cup grated parmesan 1 tablespoon chopped mint 1 tablespoon chopped parsley 2 teaspoons chopped dill Pepper 1/2 teaspoon salt DIRECTIONS 1. Preheat oven at 450 degrees F (230 degrees Celsius) 2. Wash zucchini and cut in 1/4 of an inch (about 1/2 cm) slices. [...]]]></description>
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		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Tasting The Best Greek Food Products Around</title>
		<link>http://www.olivetomato.com/tasting-the-best-greek-food-products-around/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=tasting-the-best-greek-food-products-around</link>
		<comments>http://www.olivetomato.com/tasting-the-best-greek-food-products-around/#comments</comments>
		<pubDate>Tue, 16 Apr 2013 09:08:53 +0000</pubDate>
		<dc:creator>Elena Paravantes RD</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Athinorama]]></category>
		<category><![CDATA[Avgotaraho]]></category>
		<category><![CDATA[Chios mandarins]]></category>
		<category><![CDATA[Citrus Memory Scent]]></category>
		<category><![CDATA[Gaea]]></category>
		<category><![CDATA[Greek Botargo]]></category>
		<category><![CDATA[Marianna's Vineleaves]]></category>
		<category><![CDATA[Naoumidis]]></category>
		<category><![CDATA[Olives Kalamon]]></category>
		<category><![CDATA[Peppers Florina]]></category>
		<category><![CDATA[Piperies Florinis]]></category>
		<category><![CDATA[Pyliaki Gi]]></category>
		<category><![CDATA[Simply Greek]]></category>
		<category><![CDATA[Stefos]]></category>
		<category><![CDATA[Trikalinos]]></category>
		<category><![CDATA[Tsililis]]></category>

		<guid isPermaLink="false">http://www.olivetomato.com/?p=2910</guid>
		<description><![CDATA[This past weekend Athinorama a cultural and entertainment magazine, organized a food festival showcasing mainly small producers with some of Greece&#8217;s best food products. Attendees could also attend cooking and tasting workshops and seminars. The festival took place at Technopolis, the former location of Athens Gasworks, a gas factory established in the mid 1800&#8242;s and finally closed down in 1984. It was restored and renovated and now is large cultural center housing a variety of events including concerts, exhibitions, theater, educational programs for kids and now food. I managed to get there on Sunday, it was a beautiful sunny day and as expected it was quite crowded (apologies for some the photos, it was so crowded at times, that I couldn&#8217;t take a decent photo). The stalls were set up in the separate buildings on the site. There were a variety of vendors, while I knew most of the products it was nice to meet people in person and try some of their new products. The exhibition was different in the sense that most of the companies were small and produced high-quality products from traditional Greek ingredients (with the exception of a company that made sugar-free chocolate, not a good fit [...]]]></description>
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