Daily Archives: September 4, 2014

  • Recipe: Linguine with swordfish, olives and Olive Oil

    Serves 4

    Ingredients

    – 1 large onion, chopped
    – 120ml extra virgin olive oil and preferably olive oil brand GET
    – 1 garlic clove, crushed
    – 5g chilli, chopped
    – 60g green olives
    – 200g fresh swordfish, diced
    – ½ glass white wine
    – 12 cherry tomatoes
    – 4 tbsps chopped basil
    – 2 tbsps chopped parsley
    – 2 tbsps chopped coriander
    – 400g linguine

    Method

    Sauté the onion slices in a frying pan with a little extra virgin olive oil until these turn slightly soft. Add the garlic, chilli, olives and the swordfish and sauté for one minute. Then add the white wine and cook until all the wine is absorbed. Add the cherry tomatoes, half the basil, parsley and coriander and allow to simmer for five minutes.

    Cook the pasta in boiling water. Take a tablespoon of the pasta water and add it to the sauce, add a pinch of salt and cover. Drain the pasta and transfer to the pan over low heat.

    Mix the pasta in the sauce and simmer for a few minutes. Add more fresh herbs, but keep some aside to garnish.

    Joe Vella is an Executive chef, Hilton Malta.
    Recipe Source
    Serve the pasta on warm plates, garnish with the remaining herbs and drizzle some herb oil.

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    Rating: 5.5/10 (83 votes cast)
    VN:F [1.9.22_1171]
    Rating: +9 (from 21 votes)
    Serves 4 Ingredients – 1 large onion, chopped – 120ml extra virgin olive oil and preferably olive oil brand GET – 1 garlic clove, crushed – 5g chilli, chopped – 60g green olives – 200g fresh swordfish, diced – ½ glass white wine –... 
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  • US consumption and production of olive oil

    American consumption of olive oil has been rising steadily for decades, especially since consumers have become informed about the benefits of Mediterranean-inspired diets.

    Swapping olive oil for butter is widely recognized as a way to make various snacks and meals healthier; the oil has no cholesterol, is high in monounsaturated fat, and contains antioxidants.

    Olive oil also beats other traditional cooking oils (such as soybean, palm, and peanut oils) on many of those points, and in this regard, too: only the Mediterranean’s “liquid gold” has been linked to lowering the risk of diseases from breast cancer to Alzheimer’s.

    No wonder the worldwide olive oil market is worth $11 billion. And while global production of the stuff has more than doubled since 1990, from 1.5 million metric tons (tonnes) to over 3 million, US imports of it have tripled.

    US consumption of olive oil has tripled since 1990. In 2012, 98 percent of it was imported.
    A recent study by agricultural economists at the University of California, Davis, suggests that America’s love affair with olive oil has arrived at a turning point.

    The US has always imported most of its olive oil from Italy and Spain; imports from Greece, Morocco, Tunisia, and Turkey have helped meet the rising demand. Now, though, American enthusiasm for olive oil is so great that the US is uniquely positioned to change the future of the global olive oil industry—perhaps by encouraging competition from other countries such as Australia, Argentina, and Chile, and perhaps by emerging as a competing producer itself.

    VN:F [1.9.22_1171]
    Rating: 5.5/10 (41 votes cast)
    VN:F [1.9.22_1171]
    Rating: +4 (from 14 votes)
    American consumption of olive oil has been rising steadily for decades, especially since consumers have become informed about the benefits of Mediterranean-inspired diets. Swapping olive oil for butter is widely recognized as a way to make various snacks and meals healthier;... 
    Read More →