Daily Archives: August 29, 2014

  • Costs weigh on olive oil group Deoleo bottom line

    Spanish olive oil group Deoleo has booked a jump in net losses due to refinancing costs and weaker sales.

    The company said yesterday (28 August) it run up a net loss of EUR25.5m (US$33.6m) in the six months to end July, compared to a profit of EUR4.2m in the comparable period of last year.

    The heavily indebted olive oil maker completed a refinancing deal this year in a bid to gain increased financial flexibility. As a result, the group registered one-off expenses totalling EUR23m.

    Deoleo also saw sales slide 6.4% in the six months, dropping to EUR356.9m. The company said the decline was the result of lower prices due to last season’s strong olive harvest.

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    Spanish olive oil group Deoleo has booked a jump in net losses due to refinancing costs and weaker sales. The company said yesterday (28 August) it run up a net loss of EUR25.5m (US$33.6m) in the six months to end July, compared to a profit of EUR4.2m in the comparable period... 
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  • recipe: Lemon Chicken with Harissa & Olive Oil

    Ingredients:

    3 1/2-lb whole roasting chicken, cut in half lengthwise
    3 garlic cloves
    2 roughly sliced lemons
    1 cup lemon juice
    1/3 cup Vaoni extra virgin olive oil
    1 tsp chopped rosemary
    Kosher Salt and fresh cracked pepper

    Harissa Ingredients:

    1/2 c Vaoni extra virgin olive oil
    4 cloves garlic, chopped
    2 shallots, chopped
    1 tsp chopped thyme
    2 bird’s eye chilies (see note), seeds and ribs removed
    3 Anaheim chilies, seeds and ribs removed, chopped
    1/2 tsp coriander seeds
    1/2 tsp ground cumin
    1/2 tsp caraway seeds
    juice of 1 lime
    1 tsp salt

    Preparation:

    Mix the garlic lemon juice, chopped rosemary, salt and pepper
    Coat the chicken with the mixture and marinate for 24 hours.
    Cook the chicken with the marinade at 325 until done.
    Plate chicken with Harissa on top, and serve with Kale Salad

    Harissa Preparation:

    Heat 2 tablespoons of the Vaoni extra virgin olive oil in a large sauté pan over medium heat.
    Add the garlic, shallots, thyme, bird’s eye chilies, and the Anaheim chiles, and sauté until the shallots are translucent, about 2 minutes. Add the coriander seeds, cumin, and caraway seeds, and sauté for another 2 minutes.
    Transfer to a blender with lime juice, salt, and the remaining 6 tablespoons Pompeian Picholine extra virgin olive oil, and puree until smooth.

    recipe source

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    Ingredients: 3 1/2-lb whole roasting chicken, cut in half lengthwise 3 garlic cloves 2 roughly sliced lemons 1 cup lemon juice 1/3 cup Vaoni extra virgin olive oil 1 tsp chopped rosemary Kosher Salt and fresh cracked pepper Harissa Ingredients: 1/2 c Vaoni extra virgin olive... 
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