Daily Archives: May 13, 2014

  • France won two Gold Awards and one Silver Award at the 2014 NYIOCC

    The three French olive oil producers were rewarded for the sublime quality of their best fruity green olive oil — three small- to medium-sized producers who submitted their oils to the huge New York olive oil competition for the first time.

    From Seillans, an ancient village in Provence, Gilles and Brigitte Stalenque run the family business producing around 3,000 liters of Domaine Stalenq extra virgin olive oil per year on their 5 hectare property won a Gold Award. They are excited with their first international success, proud of their fruity green which the judges described as robust with aromas of green fruit, green grass, tomato and notes of tomato.
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    The three French olive oil producers were rewarded for the sublime quality of their best fruity green olive oil — three small- to medium-sized producers who submitted their oils to the huge New York olive oil competition for the first time. From Seillans, an ancient village... 
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  • Weekday dinner inspiration: Grilled Mozzarella and Spinach BLTs and Olive Oil

    Makes 4 sandwiches

    Ingredients:

    8 slices thick-cut bacon

    1 medium clove garlic, finely chopped

    3 cups lightly packed baby spinach, tough stems removed

    Kosher salt and freshly ground black pepper

    8 slices country-style white bread

    8 ounces fresh mozzarella, sliced

    1 large tomato, cored and thinly sliced

    1 tablespoons extra-virgin olive oil preferably evo3 organic olive oil brand

    Preparation:
    Cook the bacon in a 12-inch skillet over medium heat until crisp. Transfer to a paper-towel-lined plate and drain off all but 1 tablespoon of the fat. Return the pan to medium heat, add the garlic, and cook until fragrant, about 30 seconds. Stir in the spinach and cook until just wilted, about 30 seconds longer. Season to taste with salt and pepper. Remove from heat.

    Heat a panini or sandwich press according to the manufacturer’s instructions, or heat a nonstick grill pan or skillet over medium-high heat.

    While the press or pan is heating, arrange the spinach on 4 pieces of the bread. Top each with two pieces of bacon, mozzarella and tomato, sprinkle lightly with salt, and complete each sandwich with a slice of the remaining bread. Brush both sides of the sandwiches with the olive oil.

    Put the sandwiches on the press, pull the top down and cook until browned and crisp and the cheese is melted, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan or skillet, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Serve immediately.

    Source: Fine Cooking magazine

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    Makes 4 sandwiches Ingredients: 8 slices thick-cut bacon 1 medium clove garlic, finely chopped 3 cups lightly packed baby spinach, tough stems removed Kosher salt and freshly ground black pepper 8 slices country-style white bread 8 ounces fresh mozzarella, sliced 1 large tomato,... 
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