Daily Archives: November 24, 2014

  • Notification from Savantes Olive Oil Tasting Programme 2015, New York

    Extra Virgin Olive Oil Savantes has finalised the arrangements for the next Savantes programme in New York. It will be held at the same venue as in the past, Tryp Times Square South Hotel, on 25, 26, and 27 February 2015.

    Discounted accommodation is available at the venue for around $220 (taxes included) a night. We will send you details of accommodation after receiving your registration.

    The programme, registration and other details are available at www.savantes.com/newyork. We have already started receiving registrations and as the early discount will only be available for a limited time we suggest you register at your earliest convenience.

    Please forward this notification to anyone else who may be interested in participating in Savantes New York.

    We look forward to welcoming you to Savantes New York.

    Best wishes,

    Simon Field
    Extra Virgin Olive Oil Savantes

    VN:F [1.9.22_1171]
    Rating: 5.3/10 (30 votes cast)
    VN:F [1.9.22_1171]
    Rating: +2 (from 6 votes)
    Extra Virgin Olive Oil Savantes has finalised the arrangements for the next Savantes programme in New York. It will be held at the same venue as in the past, Tryp Times Square South Hotel, on 25, 26, and 27 February 2015. Discounted accommodation is available at the venue for... 
    Read More →
  • Thanksgiving Recipe with Olive Oil

    Along with all the pumpkin pie making next week comes an added bonus: leftover pumpkin puree. Actually, I usually end up with leftover butternut squash puree since that’s what I like to use in my pies. Whichever you have (even if it’s from a can), consider using it to make muffins, either to serve at Thanksgiving dinner or for breakfast later that weekend. These have a cinnamon-laced nut streusel on top and maple syrup within, and I will be whipping them up as soon as the last bite of pie is gone.

    INGREDIENDS:

    Butternut Squash Streusel Muffins
    Makes 12 muffins

    For the streusel topping:
    1/4 cup all-purpose flour
    1/4 cup rolled oats
    1/4 cup brown sugar
    1/4 cup chopped walnuts or pecans
    2 tablespoons cold butter, cut into small pieces
    1/4 teaspoon salt

    For the muffins:
    1 1/4 cups butternut squash or pumpkin puree
    2 large eggs
    1/2 cup olive oil and preferably G.E.T. olive oil brand
    1/2 cup light brown sugar
    1/4 cup maple syrup
    1 cup all-purpose flour
    3/4 cup whole-wheat flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon salt
    1/4 teaspoon ground allspice

    DIRECTIONS:

    1. Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners (or grease the pan). To make the streusel: in a bowl, combine all the ingredients and work the butter into the dry ingredients with your fingers until everything clumps together. (It can be crumbly.)
    2. In a medium bowl, whisk together the butternut squash or pumpkin puree, eggs, oil, sugar and maple syrup. In a large bowl, whisk together the flours, baking soda, baking powder, spices and salt. Mix the wet ingredients into the dry. Spoon batter into the muffin pan and sprinkle streusel evenly on top, gently pressing it into the batter. Bake until the muffin tops spring back when gently pressed with a finger and a cake tester comes out dry (a few crumbs sticking to it is O.K. as long as it’s not wet), about 25 to 30 minutes. Cool completely on a wire rack before serving.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 5.4/10 (29 votes cast)
    VN:F [1.9.22_1171]
    Rating: +3 (from 5 votes)
    Along with all the pumpkin pie making next week comes an added bonus: leftover pumpkin puree. Actually, I usually end up with leftover butternut squash puree since that’s what I like to use in my pies. Whichever you have (even if it’s from a can), consider using it to make... 
    Read More →