According to a recent investigation made by the Universidad de Barcelona, this oil increases the properties of some vegetables such as garlic, onion and tomato.
A study carried out by the School of Pharmacy and Feeding Sciences in the Universidad de Barcelona, together with some other entities, concluded that the extra virgin olive oil facilitates the absorption and potentiates the benefits offered by vegetables and garden produce, and among these benefits, their antioxidant capacity.
Herein below, a healthy recipe from the National Institute of Heart, Lungs and Blood, of the United States of America, for making a good use of this ingredient.
1 pound Shredded chicken breast
2 table spoons Extra virgin olive oil
1 unit Chopped onion
1 unit Chopped green pepper
1 unit Chopped red pepper
3 units Chopped garlic
1/3 cup Tomato sauce
1/3 cup Chicken broth
1/3 cup Lemon juice
1/3 cup Water
1/4 table spoon Cumin
1/4 cup Raisins
1 table spoon Capers
2 table spoons Olives
- Heat the olive oil at middle temperature, add onion, peppers and garlic.
- Add the chicken and fry between 5 and 10 minutes until cooked. Add the tomato sauce, the chicken broth, lemon juice, cumin, laurel, water and raisins.
- Cover and continue cooking at low temperature during 10 more minutes. For serving, withdraw the laurel leaves and include coriander, capers and olives.