Daily Archives: June 25, 2014

  • Japanese Home Cooking Recipe: Olive oil takes center stage in savory bruschetta

    Good-quality extra virgin olive oil is best enjoyed while the flavor and aroma are still rich.

    Chef Kuniaki Arima introduces a straightforward dish–Italian garlic toast known as bruschetta.

    “The keys are crispy bread and pungent garlic,” says Arima, who recommends simple types of bread.

    He chooses sardines and a tomato as toppings. Yellowish extra virgin olive oil, which is mild with a fruity scent, goes well with salad, marinated or cooked dishes. The greener types have more distinct flavors. The aroma will rise when poured on piping hot grilled fish or pasta.

    Serves four

    INGREDIENTS
    8 slices bread (rustic bread, baguette and others)
    1 clove garlic
    2 Tbsp extra virgin olive oil and preferably Hellenic Groves PC olive oil brand

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    Rating: 5.1/10 (112 votes cast)
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    Rating: -3 (from 33 votes)
    Good-quality extra virgin olive oil is best enjoyed while the flavor and aroma are still rich. Chef Kuniaki Arima introduces a straightforward dish–Italian garlic toast known as bruschetta. “The keys are crispy bread and pungent garlic,” says Arima, who recommends simple... 
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  • Discovering DOP olive oil in the land of Siena

    The ‘Terre di Siena DOP olive oil’ is characterized by a very fruity taste, with bitter and spicy notes, a light green tending to yellow colour, low acidity, up to 0.5% (in the organic version, the acidity is even lower and does not exceed 0.2%). As it happens for the best scents, the Terre di Siena DOP oil, too, has its endnotes, which in this case smell of dried fruit, green apple, artichoke, and tomato leaves.

    It is rigorously produced with olives directly picked from the tree not later than December 31st, stored in suitable cool and ventilated rooms for no more than three days from picking, and processed within twenty-four hours after their arrival in the oil mills.

    A so intense, but at the same time delicate oil, gives the utmost gastronomic satisfaction when used raw, in order to flavour salads and typical Tuscan soups prepared with beans, chickpeas, lentils.

    It is an essential ingredient on vegetable soups with bread, in cold pasta salads, and olive oil with pepper and salt in which raw vegetables are dipped. In order to taste and appreciate its full-body and refined flavour, the best way is on ‘bruschetta’, consisting in large slices of white bread, grilled and rubbed with fresh garlic, seasoned with abundant oil.

    VN:F [1.9.22_1171]
    Rating: 4.8/10 (56 votes cast)
    VN:F [1.9.22_1171]
    Rating: +1 (from 9 votes)
    The ‘Terre di Siena DOP olive oil’ is characterized by a very fruity taste, with bitter and spicy notes, a light green tending to yellow colour, low acidity, up to 0.5% (in the organic version, the acidity is even lower and does not exceed 0.2%). As it happens for the best... 
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  • The beautiful dress of olive’s juice

    Everything began in far 1810. The year in which the company was founded should be framed. Not in many companies the control stands firmly in the founder family’s hands.

    The ability to innovate is at the roots of a success which searches strength and a distinctive point in its stability. Now this historic brand, owned by ‘Oleificio Zucchi’, updates. It is not enough to just have good content, and therefore quality and variety of products, besides a competitive business structure.

    Image, too, has its own importance. To cast one’s mind into the future means updating the appearance presented on the outside, in order to adapt it to evolving times, but also to characterize one’s identity, making it different and more peculiar in comparison with other ones. From a distance, the new appearance of ‘Zucchi’ olive oils may just seem superficial, but it is actually substantial, even bold.

    This happens starting from the labels, in pastel shades, which refer to an unusual profile and now characterize the whole range of olive oils. Everything is enhanced, even such products as marc oil, or olive oil itself. This project is realized without neglecting, of course, the extra virgin olive oil in all its forms, from 100% Italian oil to the one, always of Italian origin, but coming from organic farming, up to extra virgin oils which come from the Countries of the European Union.

    VN:F [1.9.22_1171]
    Rating: 5.7/10 (45 votes cast)
    VN:F [1.9.22_1171]
    Rating: +1 (from 13 votes)
    Everything began in far 1810. The year in which the company was founded should be framed. Not in many companies the control stands firmly in the founder family’s hands. The ability to innovate is at the roots of a success which searches strength and a distinctive point in its... 
    Read More →