- Serves six For the dressing: 150ml (5floz) buttermilk ½ tsp Dijon mustard 3 tbsp mayonnaise For the salad: 500g (1lb 2oz) small new potatoes 12 spring onions Extra Virgin Olive Oil, for brushing 125g (4½oz) baby spinach To make the dressing, mix all the ingredients together...
For the dressing:
150ml (5floz) buttermilk
½ tsp Dijon mustard
3 tbsp mayonnaise
For the salad:
500g (1lb 2oz) small new potatoes
12 spring onions
Extra Virgin Olive Oil, for brushing
125g (4½oz) baby spinach
To make the dressing, mix all the ingredients together with some pepper.
Boil the potatoes and drain. Return to the pan and cover to keep warm – they don’t have to be served hot but it’s nice if they’re slightly warm.
Trim the spring onions and remove any yellowing or imperfect leaves. Brush them with olive oil. Heat a griddle pan and cook the onions on both sides. Start off on a high heat to get charring marks and then turn down the heat and cook until they are tender (but not so far that they are floppy).
Put the warm potatoes, spinach leaves and spring onions into a broad shallow bowl. Season and drizzle on as much dressing as needed – it should be generous without drowning the salad. Put the rest into a jug and offer on the side.
Serve this potato salad, tossed in a buttermilk dressing, with roast meat for a hassle-free garden lunch.
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- The popularity of the Mediterranean Diet, combined with consumers seeking convenience, product purity and value, is driving growth of one of the many bright spots in the acceleration of innovative aerosol-based foods – the olive oil submarket – and, subsequently, usage...
The popularity of the Mediterranean Diet, combined with consumers seeking convenience, product purity and value, is driving growth of one of the many bright spots in the acceleration of innovative aerosol-based foods – the olive oil submarket – and, subsequently, usage of the Lindal Group Cozy actuator, with oil insert.
View suppliers of similar products in the Packaging Network. “Already, major brands such as Bertolli have successfully created aerosol olive oils using our Cozy model, plus oil insert,” said Philip Brand, Global Marketing Director for Lindal Group, a leader in aerosol packaging.
“Bertolli launched a three-SKU line of Extra Virgin Spray Originals and many other brands have the system under consideration, for a variety of reasons.” Carbonell, Spain’s olive oil market leader, is on-board with the Lindal Group platform, with brands such as Heritage, Carapelli, Hojiblanca, Koipe, Koipesol, Sasso, Louit, Friol and Maya.
The Spanish contract filler is Maeva. Brand said that the Lindal solution is easy for consumers to use and is handy for cold dishes, such as salads, vegetables and pastas, mainstays of the Mediterranean Diet. “Accurate, sparing, 360-degree operation, plus long-lasting, fresh flavor are assured,” Brand said.
“The market potential is unlimited and the consumer is primed for innovation in this category.” According to Lindal Group executives, the global market for olive oil is exploding and is one of the food industry’s fastest growing segments. In the relatively mature U.S. market alone, olive oil consumption is expected to more than double by 2020.
Besides consumption leaders Spain, Italy and the U.S., olive oil consumption in China has grown 70 percent a year for the last decade. In fact, industry reports state that China, Japan and India will soon be on the list of largest worldwide olive oil consumers.
Much of the growth in mature olive oil markets is driven by Millennials who, as a demographic group, are open to new packaging platforms, such as aerosol, and are less locked into traditional consumption methodologies.
Olive oil packaging has not changed in decades and shelf-life stability of bottled oils and larger cans represents a flavor and quality issue. This confluence of factors has industry observers agreeing that the time is right for a new packaging platform in the category. Important, too, is the fact that aerosol-packaged olive oils are pure.
The oil itself is separated from the propellant and protected from light and air – the
enemies of longevity — thus enhancing flavor as well as hygienic appeal.
Further, aerosol olive oils allow precise, efficient usage for Mediterranean style recipes. “And, as with other aerosol-based foods we supply, the spray olive oils are a delight to use,” said Brand.
The LINDAL Group is a worldwide leader in the development and manufacture
of valves, actuators and spray caps for aerosol products and is renowned for
its innovative packaging solutions.
Lindal Group Headquarters St. Annenufer 2 | 20457 Hamburg, Germany
Tel: 49 (0)40 200075-100
Fax: 49 (0)40 200075-222
Article source packagingeuropeVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- For the 157th year – one of the longest running in the state, if not the country – the Gawler Show is an affordable, fun and exciting two day event. Olives South Australia is again supporting the annual Gawler Show, providing expert judges to taste and award entries in...
For the 157th year – one of the longest running in the state, if not the country – the Gawler Show is an affordable, fun and exciting two day event.
Olives South Australia is again supporting the annual Gawler Show, providing expert judges to taste and award entries in this year’s Olive Oil section.
The judging panel will be lead by internationally-trained olive oil taster Trudie Michels, who previously headed the blending team at renowned olive oil producer Red Island.
Trudie recently conducted a sell-out olive oil tasting masterclass at the Adelaide showgrounds, attended by a diverse range of people interested in food and the nuances of quality extra virgin olive oil.
Gawler show organisers are confident of an increase in entries in the olive oil section.
Producers could enter olive oils in categories for micro (less than 50l) small (50-200l) and large (over 200l) production, with a fourth class for table olive or other products.
The show is open from 9am this Saturday to 8.30pm, which includes the popular fireworks display, and on Sunday from 9am to 5pm.
Entry is $15 for adults, $13 concession, $8 children under 16-years (pre-school free).
A family ticket for two adults and three children is $45.
Make sure to get down to Gawler Show for one of the days, for another treasured experience.
Source barossaheraldVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Olive oil is good for you – in more ways than one [Date: 2013-08-27] Olive oil is a key component of the Mediterranean diet and is considered by many to be a natural health-food product. Until recently, the known protective effects of olive oil against oxidative stress-associated...
Olive oil is good for you – in more ways than one
Olive oil is a key component of the Mediterranean diet and is considered by many to be a natural health-food product. Until recently, the known protective effects of olive oil against oxidative stress-associated diseases, such as cardiovascular, cancer, or neurodegenerative diseases, had been attributed to its high monounsaturated fat content.
The EU-funded project EUROLIVE (‘The effect of olive oil consumption on oxidative damage in European populations’) investigated whether there might be other chemical factors contributing to the documented beneficial health effects of olive oil.
In particular, project partners, led by researchers at the Mar Institute of Medical Research in Barcelona, wanted to know if olive oil rich in phenolic compounds, such as virgin olive oil, would have particular health benefits beyond those already established for olive oil in general.
The researchers did six clinical trials in which 200 healthy volunteers were given 25 millilitres per day of three similar olive oils for three weeks. The olive oils had different polyphenol content. The dose was similar to the amount typically ingested daily in Mediterranean countries.
The results showed that the higher the polyphenolic content of the olive oil consumed, the higher the increase in HDL cholesterol levels (so-called good cholesterol).
Positive effects were also recorded for the atherogenic index – the total cholesterol/HDL cholesterol, and the oxidative damage of lipids decreased in a linear manner with olive oil polyphenolic content. Lipid oxidation is considered a high risk factor for the development of coronary heart disease.
Finally, the results of the EUROLIVE project demonstrated that consuming 25 millilitres of olive oil per day, in place of other fats, did not lead to participants gaining weight.
For many, these results put an end to the debate over the antioxidant properties of olive oil polyphenols when consumed, and confirm the added value of virgin olive oil as opposed to other oils in protecting against cardiovascular disease and other risk factors.
EUROLIVE received EUR 1.9 million in EU funding. The researchers completed their work in December 2004.
For more information, please visit:
Mar Institute of Medical ResearchVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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