Daily Archives: July 25, 2014

  • Chocolate and olive-oil mousse with sea salt recipe

    This has the loveliest texture of any chocolate mousse I have ever tasted. If your chocolate and olive oil mixture splits you can rescue it by taking a new egg yolk and whisking the curdled mixture into it a drop at a time.

    SERVES
    6

    INGREDIENTS
    200g (7oz) plain chocolate, 70 per cent cocoa solids, broken into pieces
    80g (3oz) caster sugar
    5 large eggs, separated (you will use only three of the whites)
    125ml (4fl oz.) extra-virgin olive oil (a fruity one, not a grassy one), plus extra to serve
    1½ tbsp. brandy
    sea-salt flakes, to serve

    METHOD
    Melt the chocolate in a bowl set over a pan of simmering water, stirring from time to time. (The bottom of the bowl should not touch the water.) Leave to cool a little. Stir 30g (1oz) of the sugar into the five egg yolks, then gradually add this to the chocolate. Slowly and steadily stir in the oil, then the brandy.

    Beat three egg whites and a little salt until soft peaks form, then add the remaining sugar and keep beating until glossy. Fold the whites into the chocolate mixture with a metal spoon, making sure that there are no white streaks.

    Divide the mixture between six dishes each with a capacity of 125ml (4fl oz.). Cover each dish with Clingfilm (or set them all in roasting-tin and cover the whole thing) and place in the fridge to firm a little, but don’t leave them so long that they become too firm. Check after 20 minutes. If you are making them in advance, remove from the fridge in good time.

    To serve pour a little pool of olive oil on top of each mousse and sprinkle on some sea salt.

    Chocolate and olive-oil mousse with sea salt recipe source

    MORE OLIVE OIL RECIPES

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    Rating: 5.6/10 (190 votes cast)
    VN:F [1.9.22_1171]
    Rating: +11 (from 51 votes)
    This has the loveliest texture of any chocolate mousse I have ever tasted. If your chocolate and olive oil mixture splits you can rescue it by taking a new egg yolk and whisking the curdled mixture into it a drop at a time. SERVES 6 INGREDIENTS 200g (7oz) plain chocolate, 70... 
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  • 1

    Argentina will host International Olive Fair Expolivo in September

    The province of Catamarca, located in the north of Argentina, will host Expolivo, the International Olive Fair that will celebrate its seventh edition from 11 to 14 September. The exhibition is organized by the Ministry of Production and Development of the Government of this province and it will contact leading representatives of olive growing with major companies, producers, business associations, traders, professionals and technicians operating in olive areas of Argentine.

    As the organizers reported to Mercacei, Expolivo 2014 will have a particular characteristic, as the traditional complex that exhibits this appointment will be integrated into the framework of Expo Productiva Catamarca 2014, an event “that serves as a springboard for promotion of other industrial, agricultural and agro-industrial activities in the province and in the northwestern region of the country”.

    In this sense, Expolivo and Expo Productiva will be held on the amenities of Predio Ferial Catamarca, site of previous editions of this olive fair.

    VN:F [1.9.22_1171]
    Rating: 5.4/10 (158 votes cast)
    VN:F [1.9.22_1171]
    Rating: +6 (from 44 votes)
    The province of Catamarca, located in the north of Argentina, will host Expolivo, the International Olive Fair that will celebrate its seventh edition from 11 to 14 September. The exhibition is organized by the Ministry of Production and Development of the Government of this... 
    Read More →
  • International EVOO Savantes programme will be held in Spain

    The next International Extra Virgin Olive Oil Savantes programme will be held at Hotel Fontecruz Toledo, in Toledo (Spain) on 24th-26th September, where many samples of the world’s best EVOOs will be able to try and participants will have the opportunity to discuss about the current market situation, the health benefits of olive juice and its culinary uses and quality standards.

    According to the organizers, Since 2001 Extra Virgin Olive Oil Savantes, which emphasises commercial reality, has held over 40 olive oil tasting programmes in many countries. During this time the three-day programme has evolved into one of the world’s leading independent forums for the commercially important attributes of extra virgin olive oil.

    Specifically, during this time, this three-day activity will enable participants to:

    • Taste the wide range of styles and flavour of extra virgin olive oils from many regions around the world;
    • Taste current international award winners from the northern and southern hemispheres;
    • Practice blending skills; Evaluate by comparison the extra virgin olive oil they produce or supply;
    • Discuss market trends in producing and importing countries;
    • Be up to date with current quality standards and the debate around new testing methods; Explore the culinary and health selling points of extra virgin olive oil;
    • Make friends and expand commercial networks worldwide; and Achieve recognition of one’s own tasting ability and knowledge by becoming an Associate Savante or Member of the Register of Extra Virgin Olive Oil Savantes.

    The student’s Skills as tasters will also be assessed and participants will take a tour through the classic EVOOs in the different productive olive regions.

    View the Tasting Programme here.

    VN:F [1.9.22_1171]
    Rating: 6.6/10 (46 votes cast)
    VN:F [1.9.22_1171]
    Rating: +3 (from 9 votes)
    The next International Extra Virgin Olive Oil Savantes programme will be held at Hotel Fontecruz Toledo, in Toledo (Spain) on 24th-26th September, where many samples of the world’s best EVOOs will be able to try and participants will have the opportunity to discuss about... 
    Read More →