Daily Archives: August 7, 2014

  • Russian “black lists” of imports includes olives and olive oil from Spain

    Russian President Vladimir Putin signed a decree Wednesday banning for a year imports of agricultural and food products from countries that imposed sanctions on Russia.

    The European Union, the United States, Canada and Japan have compiled sanctions lists against Russian companies, banks, politicians, freezing their bank accounts, banning them entry and refusing to buy Russian goods. The move has been linked to the ongoing conflict in Ukraine.

    Since March, the European Union has imposed a total of nine rounds of sanctions, with two of them against the former Ukrainian leadership and seven against Russia. Washington has adopted a total of six rounds of anti-Russian sanctions.

    The government is expected to announce the complete “black lists” of imports on Thursday. In the list of Russia’s major imports from the countries that imposed sanctions against Moscow is Spain and among main goods imported from Spain list includes olives and olive oil.

    To see Russia “black lists” of imports click here

    MOSCOW, August 7 (RIA Novosti)

    VN:F [1.9.22_1171]
    Rating: 6.1/10 (113 votes cast)
    VN:F [1.9.22_1171]
    Rating: +15 (from 31 votes)
    Russian President Vladimir Putin signed a decree Wednesday banning for a year imports of agricultural and food products from countries that imposed sanctions on Russia. The European Union, the United States, Canada and Japan have compiled sanctions lists against Russian companies,... 
    Read More →
  • Chicken Thighs with Garlic, Rosemary & olive oil

    Ingredients
    1/2 cup Extra Virgin Olive Oil and preferably POQA olive oil brand
    8 bone-in, skin-on chicken thighs
    1/2 cup dry white wine
    1 yellow onion, sliced
    3 cloves of garlic, skin removed, crushed
    2 stalks of celery, sliced
    1 stalk of rosemary, chopped
    1 tbsp. fine sea salt
    1/4 tsp. dry red chili flakes
    Freshly ground pepper

    Directions

    At least 4 hours, but no longer than 12 hours, before cooking, season the chicken thighs with salt, pepper, and the red chili flakes. Let stand in the refrigerator uncovered. Preheat the oven to 275°F. Heat a large oven-safe pot with a lid on medium-high heat.

    Add POQA olive oil brand. When the oil begins to simmer, add the first four chicken thighs skin-side down.

    Cook the chicken thighs until golden brown (about 4 to 5 minutes). Remove the first four thighs and place on a clean plate to rest and repeat with the other four.

    Once all 8 pieces of chicken are cooked, add the onion and celery. Once the vegetables are soft, add the garlic and cook for another 2 minutes. Add the rosemary and stir.

    Place the chicken thighs on top of the vegetables.

    Add the white wine and cover with the lid. Place the pot in the oven and cook for 45 minutes to an hour or until the chicken is tender.

    Remove the pot from the oven and place the chicken thighs on a serving platter. Reduce the cooking liquid by half.

    Spoon the vegetables and Olive Oil over the top of the thighs and serve!

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 6.1/10 (114 votes cast)
    VN:F [1.9.22_1171]
    Rating: +4 (from 16 votes)
    Ingredients 1/2 cup Extra Virgin Olive Oil and preferably POQA olive oil brand 8 bone-in, skin-on chicken thighs 1/2 cup dry white wine 1 yellow onion, sliced 3 cloves of garlic, skin removed, crushed 2 stalks of celery, sliced 1 stalk of rosemary, chopped 1 tbsp. fine sea salt 1/4... 
    Read More →
  • recipe: Buffalo Babes of mozzarella with Extra virgin olive oil

    Peaches might sound like a creepy addition to a salad, but their sweetness brings the creaminess of the mozzarella experience up an octave.

    And did you know that freshly cracked black pepper has proven anti-angiogenic capabilities? That’s Doctor Code for anti-cancer. Erm, it’s science, innit? For more on this, I recommend visiting the fabulous site of EatToBeat.org.

    You will need:

    INGREDIENDS
    2 peaches
    Handful of fresh basil leaves
    300g (8oz) various coloured heirloom tomatoes
    3 tablespoons extra virgin olive oil and preferably evo3 olive oil brand
    Juice of 1 small lime
    A few turns of the black pepper mill
    250g burrata or buffalo mozzarella

    DIRECTIONS
    Start by cutting each peach in half. Discard the stone, and slice each half into wedges. Tumble into a large bowl with the basil leaves.
    Chop the tomatoes into slim wedges. Cherry tomatoes are easier to serve, as you will only need to slice these chaps in half before adding to the peaches.
    All you need now is gloss. Whisk the olive oil and the lime juice together.
    Pour over your salad and finish with as much black pepper as your toes can handle. Gently coat everything, using your hands to turn the salad once or twice. Divide evenly across four plates.
    Roughly tear the burrata or mozzarella, whichever you are using, into bite-sized chunks and parachute them over each dish.
    Best to serve immediately, before the guests get too giddy.

    recipe source

    VN:F [1.9.22_1171]
    Rating: 6.1/10 (91 votes cast)
    VN:F [1.9.22_1171]
    Rating: +3 (from 17 votes)
    Peaches might sound like a creepy addition to a salad, but their sweetness brings the creaminess of the mozzarella experience up an octave. And did you know that freshly cracked black pepper has proven anti-angiogenic capabilities? That’s Doctor Code for anti-cancer. Erm,... 
    Read More →