Daily Archives: May 27, 2014

  • Sales of leading brands of EVOO have plummeted in the wake of a hefty hike in prices

    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%

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    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... 
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  • Recipe: Poach fish in olive oil for an elegant presentation

    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)

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    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.... 
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  • From Greece with love and extra virgin olive oil

    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.

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    Rating: 5.8/10 (26 votes cast)
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    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... 
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