Daily Archives: January 22, 2014

The Winter Fancy Food Show in San Francisco, was in its 39th year.

Is the West Coast’s largest specialty food and beverage event with over 18,000 people estimated in attendance (January 19 – January 21, 2014).

With 80,000 on-trend and best-in-class products including confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more from exhibitors representing the latest in specialty foods and beverages from across the U.S. and 35 countries and regions.

The place for industry experts with 15+ educational seminars, tastings and tours.

Many olive oil producers were excited to be a part of an event that connects them to a wide range of potential customers and distributors.

Exhibitor for Organic Extra Virgin Olive Oil

Arianna Trading Company

Raw & Unfiltered – single family estate. Traditionally cultivated, harvested, crushed and bottled in the award winning region of Sitia, Crete. Protected Designation of Origin. 250-ml, 500-ml, 750-ml.

Sourcespecialtyfood

Angela Cooke of Branford wrote, “ I went to the Greek Olive Restaurant on Long Wharf in New Haven. I ordered the Cod Fish Papillote; it was superb. It seems to contain parsley, scallions, capers and lemon served on rice pilaf. I would love to have this recipe.”

Angela, chef Kam Tom and owners Anna and Tony Antonakis were happy to share the recipe. In business for 10 years at 402 Sargent Drive in New Haven (the former Howard Johnson’s location), this is not the Antonakises’ first restaurant. They owned Roberto’s on State and Court streets for 11 years and Tony’s International, which was located under the Air Rights Garage.

Makes 4 servings

Ingrediends

• 1 pound fresh Atlantic cod
• Salt and pepper to taste
• Extra Virgin Olive oil “Fitia”
• 1/4 cup fresh lemon juice
• 1/4 cup white wine
• 1/3 cup Kalamata olives, seeded and halved
• 2 tablespoons capers
• 1 Bermuda or red onion, sliced thin
• 1 tablespoon fresh oregano, chopped, or 1/3 tablespoon dried 1 tablespoon butter

Preparation

Preheat oven to 375 degrees. Pat cod dry. Lightly season with salt and pepper. Coat a large piece of aluminum foil (or you can make 4 individual “packages” rather than dividing to serve), enough to encase the fish with olive oil. Place cod on foil. Fold sides of foil up so liquids don’t run.

Pour lemon juice and wine over fish, top with olives, capers, onions and oregano. Top with small pieces of butter. Seal foil around the ingredients. Bake for 10 minutes or until desired doneness. Remove from foil, saving the juices and serve over rice. Pour juices over each portion. Splash with olive oil. .

Recipe source nhregister

It hit me in one of those ubiquitous olive oil shops. This oil reeks of tomato leaf. Just like one I tasted a minute ago. Turns out they were made from the same olive variety. As with grapes and wine, single ­varietal olive oils showcase the distinct aromas & flavors of the olive used, and well-made blends combine the unique elements of each olive to create harmony in the bottle. This is just one of the ways that extra virgin olive oil is like wine, and a small insight as to why good oil is no more a commodity product than our favorite beverage. There are, of course, mass­-produced, characterless examples of both, but as we already know about wine, the finest versions offer much more ­ nuance, complexity, even guile ­ to those paying attention.

At the close of the 2012/13 crop year, olive oil imports by the United States, the world’s top importer of olive oil and table olives, totaled 298828 t, recording a decrease of 6% from the season before level.

The US imports share of the EU as a whole dropped 10 points between 2011/12 and 2012/13, falling from 81% to 71%.
In all probability, this was caused by lower production in Spain.