Daily Archives: September 30, 2014

  • Foolproof Salmon baked with Extra Virgin Olive Oil and Herbs

    Skeptics, stand down. You’ve proved, over the life of this column, that no recipe is truly foolproof. But for those who have doneness issues with salmon, this preparation deserves its name. The olive oil underneath, a moist and herby coating on top and a low oven temperature join forces to make this fail-safe.

    Serve with a mash of skin-on potatoes.

    SERVINGS:

    Tested size: 4 servings

    INGREDIENTS

    1/4 cup plus 2 tablespoons extra virgin olive oil
    One 1 1/4-pound skin-on salmon fillet, preferably center-cut
    Flaked sea salt
    Freshly ground black pepper
    1 large shallot (1 1/2-ounce lobe)
    1/4 cup loosely packed dill fronds
    Leaves from 4 to 6 stems flat-leaf parsley or leaves from 3 stems tarragon
    1 lemon

    DIRECTIONS

    Preheat the oven to 250 degrees. Pour 1/4 cup of the extra virgin olive oil into a baking dish just large enough to hold the salmon. Lay the salmon in the dish, skin side down. Season it liberally with salt and pepper.

    Coarsely chop the shallot and dill (together is okay) and place them in a mini food processor, along with the parsley or tarragon leaves. Use a Microplane zester to grate the zest of the lemon directly over the bowl of the food processor. Pulse until finely chopped, then add the remaining 2 tablespoons of extra virgin olive oil. Pulse just long enough to create a coarse paste. Spread the paste over the top of the salmon in the baking dish.

    Bake for about 25 minutes. To check for doneness, insert the tines of fork into the thickest part of the fish; the flesh should flake easily. If it doesn’t, bake for 2 or 3 minutes.

    Slide a wide, thin spatula under the salmon to transfer it to a cutting board. Cut crosswise to create 4 equal portions; transfer to plates and serve warm.

    Recipe source

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    Skeptics, stand down. You’ve proved, over the life of this column, that no recipe is truly foolproof. But for those who have doneness issues with salmon, this preparation deserves its name. The olive oil underneath, a moist and herby coating on top and a low oven temperature... 
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  • Unprecedented & powerful tool for extra virgin olive oil traceability

    The extracted DNA is stable overtime and amenable for molecular analyses but there is also the possibility of using the chromatographic fingerprint of the phenolic fraction of extra virgin olive oils coupled to chemometric classification techniques.

    Extra virgin olive oil production has a worldwide economic impact. The use of this brand, however, is of great concern to Institutions and private industries because of the increasing number of fraud and adulteration attempts to the market products.

    There is a reliable and not expensive method for extracting the DNA from commercial virgin and extra virgin olive oils. The DNA is stable overtime and amenable for molecular analyses; in fact, by carrying out Simple Sequence Repeats (SSRs) markers analysis, we characterize the genetic profile of monovarietal olive oils.

    By comparing the oil-derived pattern with that of the corresponding tree we can unambiguously identify four cultivars from Samnium, a region of Southern Italy, and distinguish them from reference and more widely used varieties.

    Through a parentage statistical analysis, we also identify the putative pollinators, establishing an unprecedented and powerful tool for olive oil traceability.

    In another study, the possibility of using the chromatographic fingerprint of the phenolic fraction of extra virgin olive oils coupled to chemometric classification techniques to trace the origin of extra virgin olive oils with a Protected Denomination of Origin (PDO) was investigated.

    In particular, this approach was used to characterize the PDO Sabina (an oil producing area in the center of Italy). Partial Least Squares-Discriminant Analysis (PLS -DA) models were at first built on the HPLC chromatographic profiles recorded at three different wavelengths (254 nm, 280 nm and 340 nm).

    Better results were obtained by selecting the most relevant regions of the chromatograms by a combination of backward-interval-PLS and Genetic Algorithms (bi-PLS-GA), especially in the case of the data at 280 nm and 340 nm (about 85% correct classification rate).

    Lastly, the use of a mid-level data fusion approach to combine the regions selected at 280 and 340 nm allowed further improving the specificity of the traceability model for PDO Sabina towards other oils.

    Identification of the compounds corresponding to regions of the chromatograms selected by bi-PLS-GA using mass spectroscopy suggested that vanillic acid, p-coumaric acid, luteolin, pinoresinol, acetoxypinoresinol, apigenin and metoxyluteolin can play a significant role as traceability markers for the PDO Sabina.

    Article source

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    The extracted DNA is stable overtime and amenable for molecular analyses but there is also the possibility of using the chromatographic fingerprint of the phenolic fraction of extra virgin olive oils coupled to chemometric classification techniques. Extra virgin olive oil production... 
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  • Orange-glazed Salmon over Spinach, Tomatoes and Olive Oil

    Ingredients:

    1 orange, washed, grated and juiced
    2 tbsp honey
    1 tbsp brown sugar
    2 tbsp Saitis Extra Virgin Olive Oil
    1/2 tsp red pepper flakes
    1 350-gram salmon fillet, cut in 4 pieces
    225 grams fresh spinach, trimmed
    1 tbsp lemon juice
    Freshly-ground black pepper

    Instructions:

    In a small bowl mix orange juice, zest, honey, brown sugar,and one tablespoon of Saitis Evoo. Arrange salmon in a dish just big enough to hold the fillet; pour orange juice mixture over salmon. Marinate in the refrigerator for 30 minutes, turning salmon once to distribute flavours. Discard marinade.
    Grill salmon skin side up, over medium heat for 5 to 7 minutes; turn and cook for another 5 to 7 minutes, until fish flakes easily.
    Just before salmon is done, saut spinach in 1 tsp Saitis olive oil in a non-stick skillet just until wilted. Season with lemon juice and pepper.
    Spoon spinach onto heated plates. Top with salmon. Sprinkle with grated orange peel.

    recipe source

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    Ingredients: 1 orange, washed, grated and juiced 2 tbsp honey 1 tbsp brown sugar 2 tbsp Saitis Extra Virgin Olive Oil 1/2 tsp red pepper flakes 1 350-gram salmon fillet, cut in 4 pieces 225 grams fresh spinach, trimmed 1 tbsp lemon juice Freshly-ground black pepper Instructions: In... 
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  • The global Olive oil demand may exceed its production

    A bad harvest year in Spain and Italy, instead Greece and Tunisia celebrate record harvests. It will be a difficult campaign, not only for the quality, but also for the amount of olive oil. The global demand may exceed supply.

    The Italian production is estimated at between 280 and 310 thousand tons. In particular the production decrease is localized in North and Central regions, but also to the South the situation is problematic both in Calabria and in Puglia.

    In the first production Italian region, Puglia, the total production hardly will exceed 150 thousand tons, a reduction of 20% compared to last year. Better situation in Sicily, the only Italian region that saves you from the negative sign.

    The production will be stable, perhaps even a slight increase compared to last year. Dramatic, the situation in the North-Central, with decreases of 50% in Emilia Romagna, Lombardy, Veneto, Liguria and Friuli Venezia Giulia. Massive reduction in Umbria, Campania and Lazio, all at -40%, while in Tuscany, due to poor production in Chianti and Siena, the decline will stop at 35%.

    The main concerns relate to the damage caused by the quantities procured from the olive fruit fly whose repeated attacks could cause further reduce production in some areas and do not lean to collect when the situation is compromised.

    Greece returns to abundant production, thanks to good performance in Crete, where it produces 30% of the oil greek, and around the Peloponnese. After the year of discharge last year’s production in Greece should go back to usual levels, between 280 and 300 thousand tons, thus undermining the post of Italy’s second-largest producing country.

    If you will be going head to head with Greece, there is the urge to Tunisia after the year of discharge celebrates production ever. Olives loads so that the branches are breaking through excessive production both in the north and in the area of Sfax.

    VN:F [1.9.22_1171]
    Rating: 5.9/10 (27 votes cast)
    VN:F [1.9.22_1171]
    Rating: -1 (from 5 votes)
    A bad harvest year in Spain and Italy, instead Greece and Tunisia celebrate record harvests. It will be a difficult campaign, not only for the quality, but also for the amount of olive oil. The global demand may exceed supply. The Italian production is estimated at between 280... 
    Read More →