The Low Price of Oil

Low price of oil! Huh? Yep; oil from the Middle East. Some of the finest and most precious oil in the world originates from the region. I'm not referring to petroleum, though, but rather an oil dating back to antiquity that was a staple in every home for thousands of years before our modern era. It was used for cooking, for lamp oil, for medicine, and for moisturizer. It was even used to anoint kings! What else could it be, but olive oil? Based on my recent experience with it, I bet those Bible women like Rachel and Leah had skin that would leave even Dr. Perricone awe-struck. I remember reading that it was Sophia Loren's best-kept beauty secret. She used it to remove make-up, as a hair conditioner, and to give her skin a healthy-looking sheen that enhanced her famous hourglass figure. (Bodybuilders aren't the only ones who know that trick.) Olive oil works wonders on the inside of the body, too. As a monounsaturated fat it helps keep cholesterol in the healthy range, transporting LDL out of the body, while simultaneously raising levels of HDL. It also contains Omega-9 fatty acids, which help reduce inflammation, offering more comfort, greater freedom of movement, and a younger-looking appearance to grateful consumers of them. Yes, I'm a bonafide fan of this amazing liquid, and the best kind is an extra virgin olive oil that is the color of a beautiful pale green peridot.

What I'm particularly excited about is the pairing of olive oil with salmon oil, resulting in a combination I call Omega-12. (Omega-9 from olives + Omega-3 from salmon = Omega-12, get it?) I like the number 12 because it seems complete. Like a dozen roses or the number of months in a calendar year. As a writer focused on health, I bet I've read nearly everything there is to know about salmon, and I realize it's likely the most perfect food out there--next to chlorella and other algae, which the salmon eat to make them so healthy in the first place. But up until now, nothing could make me like the taste of this fish. Not even a five-star recipe for maple-glazed grilled salmon. It tastes too fishy to me. I mean it is fish, afterall, so what do I expect? (Chocolate ice-cream, that's what.) Instead, I've opted for salmon oil softgels, which I'm sure I'll continue to take until I can no longer swallow, and then I'll have to start a line into my arm to receive the numerous benefits. Still, I agree with health experts who claim the body derives more from a whole food than an isolated fraction of it. In the case of salmon, you not only get the Omega-3 fatty acids from the whole fish, but you also obtain hard-to-get DMAE, which is a super nutrient for the brain and skin. Recently I discovered a recipe for pasta salad, and it's made me change my mind about salmon. In fact, this salad has been my lunch for about ten days straight. Believe everything you read about salmon! I swear that when I eat it, the world seems to be in perpetual springtime, constantly blooming and coming to life. There's something very magical about olive oil and salmon, particularly when they're combined as they are in this dish. If you're feeling achy and tired, or you need to brighten your mood fast, I urge you to give it a try. I think the Italian herbs, mustard, Parmesan cheese and kalamata olives take the "fishiness" out of the salmon, and I can honestly say I enjoy the taste of it--even look forward to it. Not only is it chock full of Omega-3 and Omega-9 fatty acids, it also contains plenty of lycopene, lutein and beta-carotene, plus the good fat in the salad helps the body better absorb these precious carotenoid antioxidants. Here's the recipe:

1 pound of penne pasta (try whole-wheat for extra fiber), cooked 10 minutes and drained

1 14-ounce can of Alaskan red sockeye salmon, drained

2 tablespoons of prepared stone ground mustard

1 cup of oil-packed, sun-dried tomatoes, drained and julienned

1 sweet red pepper, water-packed, drained and diced

1 cup of pitted kalamata olives, halved

5 ounces of grated Parmesan cheese

1 tablespoon of sea salt

1 tablespoon of dried Italian seasoning herbs

6 ounces of washed fresh spinach leaves, torn into small pieces (about 5 cups)

1 cup of olive oil dressing (below)

Dressing:

3/4 cup of olive oil—I use Swanson Organic Extra Virgin Olive Oil, of course!

1/4 cup of balsamic vinegar

1 packet of Good Seasons Zesty Italian salad dressing mix

1 tablespoon of water

In a very large bowl (or the pot used to boil the pasta), combine the salmon and the mustard. Fold in the pasta, tomatoes, red peppers, olives, cheese, sea salt, Italian seasoning and spinach. Combine well. Mix the four ingredients of the dressing, pour over the salad and combine. Chill for several hours.

This recipe actually makes about 8 servings, but I divide it into 5 larger ones (as I do with most food!), placing each serving in a plastic storage container so I can bring one to work each day of the week. I nibble on it throughout the entire afternoon so I'm not tempted to grab something less nutritional like Cheetos or M&Ms, and 've been leaving work each day with more energy than I've had in a long time. We really are what we eat!

So why the headline "The Low Price of Oil?" Because I can't think of a single thing that delivers such outstanding and noticeable health benefits for so little cost as the combination of olive and salmon oils. Don't take my word for it, though. You gotta try this for yourself!