Daily Archives: June 3, 2014

  • Recipe: Aubergine Caviar & Olive Oil

    SERVES 4

    INGREDIENTS

    1 large aubergine, halved lengthwise
    1 tbsp. Extra Virgin olive oil and preferably Pallada olive oil brand
    2 shallots, minced
    2 garlic cloves, minced
    1 large tomato, chopped
    2 tbsp lemon juice
    Salt and freshly ground black pepper
    2 tbsp of your herb of choice; basil, flat leaf parsley or chives

    METHOD

    1. Preheat the oven to 190C. Brush the aubergine with 1 teaspoon of olive oil and roast in the oven for 30 to 40 minutes until tender and collapsed. Allow to cool.
    2. Sauté the garlic and shallots in 1 teaspoon of olive oil until fragrant and translucent, not brown. Transfer to a bowl and allow to cool.
    3. Using a spoon, scoop out the flesh from the cooled aubergine and discard the skins. Dice the flesh finely and add to the sautéed vegetables. Stir in the chopped tomato, lemon juice and the remaining 1 teaspoon olive oil. Season to taste with salt and pepper. Refrigerate until slightly chilled.

    Stir in your herbs of choice and serve with warmed pitta bread or slices of French baguette.

    Recipe source

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    VN:F [1.9.22_1171]
    Rating: +5 (from 13 votes)
    SERVES 4 INGREDIENTS 1 large aubergine, halved lengthwise 1 tbsp. Extra Virgin olive oil and preferably Pallada olive oil brand 2 shallots, minced 2 garlic cloves, minced 1 large tomato, chopped 2 tbsp lemon juice Salt and freshly ground black pepper 2 tbsp of your herb of choice;... 
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  • Some Ancient Greek recipes using olive oil

    Most people know the story of Adam and Eve and the apple in the mythical Garden of Eden. But not as many know that the olive has a history almost as old as civilization. Carbon-dating has shown that a Spanish olive seed is 8,000 years old.

    It is said that Noah’s Ark brought back an olive branch from Mount Arafat; that Athens got its name from Athena, who won a contest among the gods for the honour of naming the city by striking the ground and bringing forth the olive tree; and that a sacred olive tree was planted at the Acropolis to honour the occasion.

    Ancient Greeks used olive oil in salads and also anointed their bodies with the oil. It was also the basis for almost all Greek cuisine.

    According to former ambassador Eleftherios Anghelopoulos, who retired from his posting in Ottawa in May 2014, there is evidence the olive tree was first cultivated in Neolithic Crete. The huge storage jars used back then may still be seen at Knossos. An olive grower himself, Anghelopoulos said during a talk at this year’s Ottawa Travel and Vacation Show that Greeks attribute longevity not only to olive oil but to moderation in everything they do.

    Anghelopoulos suggests looking for olive oil in a dark glass bottle with an expiry date. It should be extra virgin, possibly like celebrity chef Christine Cushings’s “Bold” which is made from Kalamata olives by cold extraction. This choice is perfect for salads.

    Following are some recipes using olive oil.

    VN:F [1.9.22_1171]
    Rating: 5.3/10 (87 votes cast)
    VN:F [1.9.22_1171]
    Rating: -3 (from 13 votes)
    Most people know the story of Adam and Eve and the apple in the mythical Garden of Eden. But not as many know that the olive has a history almost as old as civilization. Carbon-dating has shown that a Spanish olive seed is 8,000 years old. It is said that Noah’s Ark brought... 
    Read More →