Daily Archives: October 1, 2014

  • Chilean Olive Oil competition Sol D''Oro Hemisferio Sur begins

    Santiago de Chile, Sep 30 (Prensa Latina) Opened by minister of Agriculture Carlos Furche, the competition Sol D”Oro Hemisferio Sur on olive oil begins today as part of a promising industry in the region.

    Particularly Chile and Argentina, and also Uruguay, Brazil and Peru as good candidates, are the most prominent of a field in which Spain and Italy have earned well-deserved fame and prestige.

    Chile currently has more than 20,000 hectares planted with olive trees for olive oil extraction, 90 percent of which is used for extra virgin oil, and due to the favorable conditions of the land they will be increased to 32,000 hectares in 2020.

    Following the Sol D’Oro competition in Verona, which for the first time is being held out of Italy as an international contest, the organization ChileOliva highlighted the swift development of the industry in this country.

    Argentina is the leading country in South America although is closely followed by Chile, which is the ninth greatest olive oil producing and exporting country in the world.

    The Panel Cata Chile association said that producers from Australia, New Zealand, Argentina, South Africa, Peru, Uruguay, Brazil and Chile will participate in the first competition Sol D�Oro Hemisferio Sur.

    Winners of the competition will be announced On October 2nd, at noon.

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    Santiago de Chile, Sep 30 (Prensa Latina) Opened by minister of Agriculture Carlos Furche, the competition Sol D”Oro Hemisferio Sur on olive oil begins today as part of a promising industry in the region. Particularly Chile and Argentina, and also Uruguay, Brazil and Peru... 
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  • Sardines with feta and EVOO

    Ingredients:

    10 sardines, in fillets
    100g grated feta
    1/2 red pepper
    1 piece of fennel
    1/2 garlic clove
    oregano
    salt & pepper
    Extra Virgin Olive Oil Lasia
    juice of 1 lemon

    Preparation:

    1. Fillet the sardines (or buy them filled)

    2. Prepare the filling, putting the feta, the chopped pepper, the garlic, the fennel, oregano, pepper and olive oil in a bowl

    3. Fill every sardine with half a teaspoon of the filling and close it with a toothpick

    4. Place the sardines close one another in a baking dish, with the filling on top

    5. Add some salt and olive oil and bake for about 20min at 180-200° C.

    6. Serve with oil and lemon sauce and oregano

    recipe source

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    Ingredients: 10 sardines, in fillets 100g grated feta 1/2 red pepper 1 piece of fennel 1/2 garlic clove oregano salt & pepper Extra Virgin Olive Oil Lasia juice of 1 lemon Preparation: 1. Fillet the sardines (or buy them filled) 2. Prepare the filling, putting the feta,... 
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