Monthly Archives: May 2014

The advertising is pretending to forget even the Odyssey of Homer.

The first archaeological evidence of cosmetics in ancient times was the discovery of vials that contained a mix of lead and olive oil in Egyptian tombs, dated around 5000 BC.

The ancients knew a lot, realizing the countless dermal properties of the olive oil.

Do you know that thing with the Graces sprinkled the body of Aphrodite?

When I was a kid I always give you a smile enough to sentence the elders of my family often repeated: “The ancients knew a lot” But the , a few years later, struggling with my cosmetic creations, having to think again .

It ‘s true , the ancients knew a lot. They used in ancient times substances whose properties were well known and appreciated, and that have been “revalued” to this day.

The most striking example? Olive oil , which … was born cosmetics!

The first archaeological evidence of cosmetics in ancient times was the discovery of vials that contained a mix of lead and olive oil in Egyptian tombs, dated around 5000 BC

Researchers recommend that regular consumption of this oil in the diet provides a constant supply of potential antioxidants that could reduce alterations.

An in vivo study was carried out to verify whether extra-virgin olive oil (EVOO) has the potential to modulate alterations resulted from exposure to hexavalent chromium (CrVI) as potassium dichromate in rats.

For this purpose, CrVI was injected intraperitoneally (i.p.) at a dose of 0.4 mg/kg bw/day, EVOO was given orally at a dose of 300 μl daily either a lone or co-treated with CrVI at the same doses, routes and duration (26 days).

It’s pretty hard to stay in a bad mood when eating this bright pink, creamy, and sweet soup—but gosh darn it, you are going to try. Anyway, here’s what we’re thinking for your perfect revenge.

You buy a lot of watermelons. We’re talkin’ a lot. Like 20, maybe 30. You stockpile the suckers, right? And then, in the middle of the night (for 20, maybe 30 nights), you place a watermelon on your enemy’s doorstep.

Every night. An entire watermelon. What can anyone do with all that watermelon? They’ll make this soup, sure, and maybe hollow one out and fill it with vodka, but after that? After that, they’re just a schmuck with a porch full of watermelons, trying to figure out why this is happening to them. And you, my friend, are a winner.

INGREDIENTS:

2 cups fresh basil leaves plus more, torn, for garnish
4 whole cloves
2 whole star anise
1 bay leaf
1/3 cup sugar
1/2 teaspoon kosher salt
1 plum tomato
3 cups 1-inch pieces chilled seedless watermelon (about 1 pound)
1 cup 1-inch pieces chilled peeled cucumber
1/4 cup (or more) fresh lime juice
1/2 red Thai chile, thinly sliced
Kosher salt
Extra-virgin olive oil and preferably Hellenic Groves olive oil brand
Freshly ground black pepper

DIRECTIONS:

Bring 2 cups basil leaves, next 5 ingredients, and 1 1/2 cups water to a boil in a small saucepan. Remove from heat, cover, and let steep for 10 minutes. Strain syrup through a fine-mesh sieve into a medium bowl. Let basil syrup cool completely.

Bring a small saucepan of water to a boil. Using the tip of a knife, make two shallow 1-inch cuts through skin at bottom of tomato, forming an X. Blanch in water just until skin at X begins to lift, 30–40 seconds.

Transfer to a small bowl of ice water; let cool until cold, about 5 minutes. Peel and halve tomato. Scoop out and discard seeds.

Purée reserved basil syrup, tomato, melon, cucumber, 1/4 cup lime juice, and chile in a blender until very smooth. Season with salt and more lime juice, if desired.

Divide gazpacho among bowls. Drizzle with a little olive oil; garnish with pepper and torn basil leaves.

Bon Appetite!

Recipe source

EU Member States experts endorsed this week detailed emergency measures, proposed by the Commission, to prevent the introduction and spread within the EU of Xylella fastidiosa, a bacterium harmful to many crops.

The Commission remindedin a press release that, recently found for the first time on EU territories, the strain of Xylella fastidiosa identified in Italy (province of Lecce, in the Apulia region) attacks mainly olive trees, which show leaf scorching, branch desiccation and quick decline symptoms, leading in the most severe cases to the death of the trees.

Olive oil quality is in the spotlight, and everyone who buys olive oil these days needs to know the good from the bad.

Now is you chance to learn all about olive oil quality assurance in a unique online certificate course from the International Olive Oil School.

Experts from the University of California at Davis Olive Center and Boundary Bend will demystify olive oil and help buyers protect themselves from olive oil fraud.

Participants will taste over twenty samples, learning how to identify good oils along with the characteristic defects that can arise along the supply chain. The tasting samples, together with a set of six hand-made cobalt tasting glasses, will be delivered to participants in advance of the online sessions.

The five, 90-minute lessons will stream live online June 16-20 and space is limited. Participants can ask questions from the instructors using an onscreen chat and access the recorded program for 30 days after the live lessons.

Those who complete the series will receive an Advanced Course Certificate of Completion from the International Olive Oil School.

Don’t miss this great opportunity to learn the ins and outs of olive oil quality assurance directly from world-renowned experts. Register today

Britain is still in love with extra virgin olive oil it seems, but not at any cost. A report this week from market analysts Kantar Worldpanel shows shoppers bought almost 5% more over the year, but sales for brands like Napolina, Don Mario, and Filippo Berio slid, thanks to the premiums’ average price rise of 16%. People are turning to own label versions, and, while some of those lack flavour, others are fine.

Cost-wise, it makes sense to have two or three oils on the go at once – a cheaper variety for basic dressings and frying and a more expensive one for that final drizzle.

The oil I want to dip my bread in, or use to finish off a dish, is highly aromatic but with the freshness of newly cut grass.

The oil I drizzle over a simply cooked bit of fish is, similarly, smooth, velvety, fresh and balanced.

The oil I use for everyday dressings, on the other hand, is less grassy and aromatic, and more one-note: punchy flavours can be brought in from garlic, honey, mustard, and salt.

Perk up cheaper oils by infusing them – gently heat some oil with a long, shaved strip of lemon or orange rind, and let it sit for a few hours before drizzling over a salad or sweet dish.

Chilli flakes, sprigs of rosemary, and sage leaves also work very well. The better performing supermarket oils in my blind taste test will work well for this.

The premium brand
Filippo Berio
500ml, £2.75
Lots of body, good round flavour, heading towards grassy: a nice sweetness
4/5

Representatives of stakeholders from every branch of the olive and olive oil sector – producers, processors, marketers and consumers – recently convened to discuss a slate of issues on the agenda at the 43rd meeting of the IOC Advisory Committee on Olive Oil and Table Olives

Hosted by the Croatian Chamber of Economy, the meeting took place in Split on 22 and 23 May and brought together representatives not only from IOC member countries but also observers from Australia, Brazil, India, Japan and the United States.

Business on the conference table included the figures for world production, consumption, imports, exports and stocks of olive oil and table olives in the current 2013/14 crop year, with the focus on key markets such as the United States, the European Union, Brazil, Japan, China and Australia.

Serves 6

Margie Coloian, of Johnston, R.I., sent an orzo salad to The Recipe Box Project, in which readers send in their favorite family dishes. This uses just a few tablespoons of light vinaigrette dressing, which is tossed with orzo, the flat rice-shaped pasta, Kalamata olives, dried cranberries, toasted walnuts, red onion, and tomato. “The dish balances the saltiness of olives with the sweetness of cranberries,” writes Coloian. Add feta cheese crumbles to make the dish richer.

DRESSING
INGREDIENTS
2 tablespoons white balsamic vinegar
Salt and pepper, to taste
1 clove garlic, smashed
1 tablespoon olive oil

DIRECTIONS
1. In a small bowl whisk together the vinegar, salt, and pepper.
2. Whisk in the oil. Add the garlic. Taste for seasoning and add more salt and pepper, if you like.

SALAD
INGREDIENTS
½ cup walnuts
Salt and pepper, to taste
1 cup orzo
½ red bell pepper, seeded and chopped
1 large tomato, coarsely chopped
¼ red onion, finely chopped
½ cup pitted Kalamata olives, chopped
¼ cup chopped fresh parsley
½ cup dried cranberries
½ cup crumbled feta cheese (optional)
Olive oil (for sprinkling) preferably Centaurs-Earth brand

DIRECTIONS
1. In a dry skillet over medium heat, toast the walnuts, shaking the pan, for 8 minutes. Cool and chop coarsely.
2. Bring a large pot of salted water to a boil. Add the orzo and cook, stirring occasionally, for 8 minutes or until the orzo is tender but still has some bite. Drain into a colander; do not rinse. Transfer to a bowl.
3. Remove the garlic from the dressing. Pour over the orzo and set aside, stirring occasionally, until it is cool.
4. Add the bell pepper, tomato, onion, olives, parsley, cranberries, walnuts, and feta, if using. Mix gently.
5. Taste for seasoning and add more salt and pepper, if you like. Sprinkle with olive oil and toss again.

Source

A new report showed yesterday, that for the average price of branded olive oil has shot up 16.4 per cent to £5.19 a liter over the course of the past year and the increase has taken its toll on sales to supermarket shoppers, according to the latest research.

While overall sales of extra virgin olive oil have risen 4.7%  in volume and 12.5% in value, branded volumes have slumped 11.7 per cent and the 2.8 per cent rise in value is almost entirely attributable to price inflation, data from market analysts Kantar Worldpanel shows.

Among the best-selling olive oil brands, the worst hit in the last year was Napolina with volume sales down 31.9% followed by Don Mario which was down 28.9 per cent and Filippo Berio down 7.1%

Main dish:Olive Oil-Poached Black Bass with Fresh Peas and Baby Tomatoes

INGREDIENTS

Bass and Poaching Oil:

4 black bass fillets (or red snapper or yellowtail), skin on, about 6 ounces each
3 cups grapeseed oil or canola oil
1 1/2 cups extra-virgin olive oil preferably G.E.T. brand
10 to 15 sprigs fresh thyme
3 bay leaves

Peas and Tomatoes:

1 1/2 pounds English peas, shelled
2 cups grape tomatoes
1 cup extra-virgin olive oil, divided  preferably εvo3 brand
4 to 6 spring onions, trimmed and julienned
Salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice
2 teaspoons torn fresh tarragon
2 teaspoons torn fresh chervil
Maldon sea salt for garnish

DIRECTIONS

For the bass and poaching oil:
Rinse the bass, and pour the oils into a deep sauté pan big enough to hold all of the fish. Roll the thyme and bay in cheesecloth and wrap and tie with kitchen string. Add the sachet to the poaching oil and bring the mixture to 220 degrees over medium heat. Add the bass; the oil temperature will drop. Adjust the heat so that the oil temperature stays at 190 degrees. Poach the bass until just a little moist and translucent in the center, to a 130-degree internal temperature, about 7 minutes. Carefully transfer the fish to paper towels to drain.

For the peas and tomatoes:
Bring a medium pot of salted water to a boil and fill a large bowl with ice water. Add the peas and blanch for 1 1/2 minutes. Transfer to the ice water to stop the cooking. When cool, use your fingers to slip the peas from their skins. You should have about 1 1/2 cups shelled peas.

Drop the tomatoes into the boiling water and blanch for 10 seconds. Transfer to the ice water to stop the cooking. When cool, slip the tomatoes from their skins. Set aside. Heat 1/4 cup of the oil in a medium sauté pan over medium heat. Add onions, and cook until soft but not browned, 3 to 4 minutes. Add the skinned tomatoes and warm through, 1 to 2 minutes. Season with salt and pepper.

In another pan, heat the remaining 3/4 cup of oil and the lemon juice over medium heat. Add the peas and herbs and warm through, 1 to 2 minutes. Season with salt and pepper. Spread the onions in the center of each plate. Place fish on top and tomatoes around the fish. Spoon peas over the top and garnish with sea salt and black pepper.

Per serving: 732calories (59 percent from fat), 48.4 g fat (5 g saturated, 31.3 g mono ), 63 mg cholesterol, 45 g protein, 32 g carbohydrates, 10.8 g fiber, 124 mg sodium.

Source: Adapted from “Eating Italy” by Jeff Michaud with David Joachim (Running Press, $35)

Because of different types of terrain in Greece; North, South, mainland, islands, there are many different cuisines depending on the area you are in, writes Umer Nangiana

They have on offer some delicious and healthy cuisines even in the most fatty food categories. If you love lamb, you can have plenty without worrying about fat; if you’re a beef or chicken lover, you still have plenty to choose from. These are authentic Greek flavours and the entire food is prepared by a master chef assisted by a Phd in Diet, both coming straight from Greece.

Greek Week is being celebrated at Sharq Village & Spa’s Al Liwan restaurant with the introduction of cuisines from every part of Greece. This means a different menu every day — the week ends on May 31.

The Greeks, like their Middle Eastern counterparts, too, indulge meat, seafood and olives.

Native Greek Chef Doxis Bekris, the Culinary Director at Hotel Costa Navarino in Athens, assisted by Chef Georgios Palisidis (Phd in Diet), present a sumptuous set of traditional dishes with modern twist such as Omega Beetroot soup, Cretan Salad made of tomato, cucumber, olives, green peppers, whole wheat rusk and extra virgin olive oil.

Brazil, Germany, the Netherlands, Singapore, France and Angola are the key export markets soaking up some 30% of the output of the Borba Olive Oil Cooperative, its executive director Paulo Velhinho told Lusa News Agency.

The Borba cooperative was on the verge of completing a €200,000 project, backed by 30% in EU funding, overhauling its bottling plant, providing better storage facilities and a wastewater treatment plant said Velhinho.

In 2013, the cooperative took in some 2.1 million kilos of olives from its 1,000 strong group of growers and produced 310,000 litres of oil said the director and would be specifically focusing on expanding its presence Brazil, Germany and France as well as moving into Switzerland over the course of this year.

It’s a great dish to make when you don’t know exactly when guests are going to arrive, as everything can be prepared in advance and the fish can be baked at the last minute.

Christine’s salmon recipe adapted to rainbow trout, which are farmed in a sustainable way and less expensive than wild salmon.

INGREDIENTS

Extra virgin olive oil for the foil: preferably hellenic-groves-pc brand

4 small rainbow trout, boned

Salt and freshly ground pepper

1 pound ripe tomatoes in season, peeled, seeded and chopped

2 garlic cloves, minced

1 tablespoon extra virgin olive oil: preferably G.E.T. or Centaurs-Earth brands

4 to 8 sprigs fresh thyme

Chopped fresh parsley or thyme for garnish

Lemon wedges for serving

DIRECTIONS

1. Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.

2. In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.

3. Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.

4. Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.

Yield: 4 servings.

Advance preparation: You can prepare the fish and make the foil packets several hours ahead. Keep in the refrigerator until shortly before cooking.

Nutritional information per serving (based on 6-ounce servings of fish): 308 calories; 14 grams fat; 3 grams saturated fat; 4 grams polyunsaturated fat; 5 grams monounsaturated fat; 117 milligrams cholesterol; 5 grams carbohydrates; 1 gram dietary fiber; 101 milligrams sodium (does not include salt to taste); 40 grams protein

Recipe source

Despite the pressure of the Spanish overproduction to the markets, Greek prices for extrissima olive oils of very good organoleptic characteristics stand above 2,90 € / kg.

The latest auctions from agricultural cooperatives in Laconia, Peloponnese, ranged between 2,91-2,95 € / kg .

For lampante olive oil prices fell at 1,70 € / kg, due to the record production in Spain and the wave of imports in Greece.

Similar pressures feel the virgin olive oils category, where prices continued downwards to 2,20 € / kg.

All eyes are now focused at the new harvest and everybody hopes for a normal fruit set.

Composting is a method for preparing organic fertilizers that represents a suitable management option for the recycling of two-phase olive mill waste (TPOMW) in agriculture.

Four different composts were prepared by mixing TPOMW with different agro-industrial by-products (olive pruning, sheep manure and horse manure), which were used either as bulking agents or as N sources.

The mature composts were added during six consecutive years to a typical “Picual” olive tree grove in the Jaén province (Spain).

The world’s largest food exhibition will take place in Paris, from 19 to 23 October 2014.
Make a date in your diary to attend this essential event, which focuses on the major challenges faced by the global food industry.

The Parc des Expositions de Paris Nord Villepinte-France will welcome the world’s major agri-food event: SIAL Paris with more than 6,000 exhibitors and 150,000 high profile visitors, including the TOP French and international decision-makers… all this at the Salon International de l’Alimentation and nowhere else!

In addition to the discovery of trends and innovations, facilitate meetings and generate business, SIAL Paris 2014, celebrating its 50th anniversary, will build brand values, as the organizers of the fair have informed.

Featured photo provided by SIAL

One of the most famous refreshing dressings, is the Cucumber and Yoghurt Dip, or as it is commonly known.. Tzatziki!

Tzatziki is one of the main ingredients on the Greek ‘Souvlaki’, but it can also been found widely in Turkey, under the name Cacik. Apart from the Souvlaki, Tzatziki can also been combined with meats, and fried chips, or as an appetizer with some olives and ouzo. Keep in mind, that due to the garlic, that can been found in its ingredients, Tzatziki is a very healthy and nutritious dip!

Ingrediends:

1 kg strained yoghurt (1.1lbs)
2 large cucumbers (or 3 small ones)
3 cloves of garlic
4-5 table spoons of olive oil
1-2 table spoons of vinegar
Some salt
1 table spoon of chopped mint or dill (optional)
(a couple of olives and some mint, for styling)

Method

Firstly peel and grate the cucumbers. If possible, try to squeeze as hard as possible, in order to remove any water, completely.

Then, mash the garlic with the salt, in a mortar.

In a medium-sized bowl, mix the strained

Finally add mint or parsley, and add more salt, if required, to match your tasting habits. That’s all!

Try to refrigerate it a bit, until it’s ready to use. It will get a very refreshing taste!

TipA better idea would be not to peel the cucumbers. Most of the nutritional elements of cucumber are hidden there. Plus, it adds a nature color to the Tzatziki.

Preparation Time5-6 minutes

Cooking Time1 minute