Fresno, CA, February 9, 2006 -- As we approach the holiday best known for candy filled hearts and chocolate covered cherries, a survey by the California Olive Industry finds that much of America is still struggling with the pounds they packed on during the December holidays.

In an internet-based survey conducted over the last three weeks in January, 57% of respondents reported a weight gain over the holiday season, with over one third (34%) gaining more than five pounds and 43% gaining less than five pounds.

A slim one quarter of the respondents thought that they were currently average (24%) or underweight (2%), with the majority (61%) identifying themselves as overweight.

When asked about their greatest "food temptations", 43% cited sweets, followed by fats (14%) and salt (13%). Forty-eight percent also indicated an issue with eating portions that are too large.

When asked about their intentions to go on a weight loss diet in 2006, 69% said they intend to do so. This is up from the 44% who say they dieted last year. The lengths of those diets varied greatly, with 31% reporting a year-long diet, while at the other end of the spectrum 15% dieted for less than one week.

The most enlightening figures reveal the preferred methods of dieting are changing. A significant 24% of respondents cited calorie counting as their top choice, which was practically unheard of in the earlier part of this decade. On the flip side, carb counting which was particularly popular in the recent past is down to 20%. Only 11% of respondents choose to count fats. Sixty percent of the respondents said their diet programs generally include exercise.

The timing and impetus to diet is also varied, with 36% indicating they usually start a diet at the beginning of the year, while 20% start prior to bathing suit season, and 44% "to prepare for a special occasion."

California Olive Industry nutritionist Dr. Connie Guttersen challenges the old quick-fix dieting programs in her new best-selling lifestyle and diet book, "The Sonoma Diet", as she explains, "Instead of banning whole categories of foods, the Sonoma Diet helps you eat reasonable amounts of the leanest, healthiest foods in each category...And you'll learn how to finish a meal feeling content, never deprived." With close to half (48%) of all respondents revealing that they could use some help with portion control, it's no wonder that this simple plan based on filling 7-inch and 9-inch plates with naturally wholesome fare has so many takers.

A longtime supporter of healthy lifestyle eating, the California Olive Industry assembled two simple recipes that taste spectacular and are sized just right. Featuring the unique seasoning of New Mexico, Spicy Chicken Olive Pozole is an easy way to spice up any diet without going overboard. With a more traditional Mediterranean flair, Grilled Asparagus Salad proves that healthy and indulgent really do go hand in hand. Both provide plenty of monounsaturated fats and flavor without unwanted calories.

California Ripe Olives are a good source of monounsaturated fat, with only 2 grams of fat in a 15-gram (1/2 oz.) serving. The majority comes from monounsaturated fats. Olives are also cholesterol and transfat free.

California grows 21 billion black ripe olives every year and is the only source of US-grown black ripe olives.

Spicy Chicken Olive Pozole

1 Tbsp. Olive oil
1 lb. Boneless, skinless chicken thigh meat, chopped into 1-inch pieces
1 1/2 cups Diced red onion
3 cups Canned hominy, drained and rinsed
2 1/4 cups Low sodium chicken broth
2 1/4 cups Prepared green enchilada sauce
1 cup California Ripe Olives, halved
1/4 cup Minced red bell peppers
1/4 cup Chopped cilantro
Cayenne pepper to taste

Directions
Heat oil in a large saucepot over medium high heat. Add chicken and sauté until golden for 3-4 minutes, stirring occasionally. Add red onion and continue cooking for 3-5 minutes until soft.
Pour in hominy, chicken broth, enchilada sauce, California Ripe Olives and red peppers and bring to a boil. Turn heat down to simmer and cook for 20 minutes. Stir in cilantro, season to taste with cayenne pepper and serve. Serves 6.
*Serving suggestion: Garnish with sliced avocado or cotija cheese if desired.

Nutritional Analysis Per Serving:
Calories 245, Fat 10g, Cholesterol 63mg, Sodium 1231mg, Carbohydrate 19g, Protein 19g, Calories from fat 37%

Grilled Asparagus Salad

1 lb. Asparagus, tough ends removed
1 Tbsp. Olive oil
1/2 tsp. Kosher salt
1/4 tsp. Coarsely ground black pepper
1 1/2 Tbsp. Lemon juice
2 tsp. Dijon mustard
1 oz. Thinly sliced shallots
1 cup California Ripe Olives, whole, pitted
2 Tbsp. Grated asiago cheese

Directions
In a large bowl, toss asparagus spears with 1 tablespoon of oil. Season with salt and pepper and grill over medium-high heat for 5-7 minutes*, turning to brown evenly. Reserve seasoning bowl for dressing.
While asparagus is cooking whisk together remaining olive oil, lemon juice and mustard in seasoned bowl. Toss in shallots and set aside.
Toss cooked asparagus with vinaigrette and California Ripe Olives. Transfer to serving plates and top with asiago cheese. Serves 4.
*cooking time will vary based on thickness of asparagus spears

Nutritional Analysis Per Serving:
Calories 135, Fat 9g, Cholesterol 3mg, Sodium 501mg, Carbohydrate 9g, Fiber 4g, Protein 5g, Calories from fat 58%

From The Sonoma Diet:
Wave 1 Recipe: Sonoma Diet Sicilian Tuna Steak
START TO FINISH: 45 minutes  MAKES: 4 servings

1 pound fresh or frozen tuna steaks, 1 inch thick
1 small onion, chopped
2 cloves garlic, minced (1 teaspoon minced)
1 tablespoon extra-virgin olive oil
2 pounds roma tomatoes, seeded and chopped, or one 28-ounce can diced tomatoes, drained
1/2 cup dry white wine
1/4 to 1/2 teaspoon crushed red pepper
1/4 cup pitted ripe olives
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh basil or 2 teaspoons dried basil, crushed
1 tablespoon chopped fresh mint or 1 teaspoon dried mint, crushed
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon lemon juice

1. Thaw tuna, if frozen. Cut tuna into 4 portions, if necessary. Rinse tuna; pat dry with paper towels. Set aside.
2. In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Add tomatoes, wine, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 7 minutes. Add olives, capers, and dried basil and mint, if using; cook for 3 minutes more.
3. Sprinkle tuna with kosher salt and black pepper. Add tuna to skillet on top of tomato mixture. Cover and cook over medium heat for 5 minutes. Uncover and cook for 10 to
15 minutes more or until tuna flakes easily when tested with a fork and is slightly pink in
the center.
4. Transfer tuna pieces to 4 serving plates. Spoon tomato mixture over tuna. Sprinkle with fresh basil and mint, if using. Drizzle with lemon juice.

Nutrition Facts per serving: 233 cal., 6 g total fat (1 g sat. fat), 51 mg chol.,
377 mg sodium, 12 g carbo., 3 g fiber, 29 g pro.