- EVGE, a Greek olive oil company specializing in extra virgin olive oil, olives, and olive paste, has announced the launch of their products in the United States. EVGE’s Premium Extra Virgin Olive Oil and Organic Extra Virgin Olive Oil are produced from Koroneiki olives from...
EVGE, a Greek olive oil company specializing in extra virgin olive oil, olives, and olive paste, has announced the launch of their products in the United States.
EVGE’s Premium Extra Virgin Olive Oil and Organic Extra Virgin Olive Oil are produced from Koroneiki olives from the famed Peloponnese region of Greece. The olives are hand harvested and then cold pressed immediately in order to ensure that their nutritional attributes are maintained in addition to having low acidity, balanced taste, rich texture and a vibrant aroma.
In discussing the company’s long-term plans for the American market, CEO and Managing Director Mr. John Papageorgiou said, “America has begun to embrace the Mediterranean-Greek diet. We at EVGE couldn’t be happier to supply the very staple of this healthy diet; premium quality olive oil. Healthy cooking and eating begins with olive oil and EVGE produces some of the finest in the world. We offer premium quality at affordable prices. Our company’s name translated from Greek is ‘exceptionally done’, and for us, it’s not just a name but our inspiration.”
Building on their momentum, EVGE has already had considerable distinctions come their way.
EVGE Premium Extra Virgin Olive Oil is, in fact, certifiable as organic thanks to the company’s cultivation and processing techniques. However, the company opted to produce a supreme quality Organic EVOO exceeding the standards recommended by the International Olive Oil Council along with organic certification bodies in both Europe and the United States.
Executive Chef Jeffery Lizotte displayed his culinary mastery exclusively using EVGE Organic EVOO at the Tri-State Food Expo this past September creating stunning dishes much to the praise of participants.
EVGE Olive Paste was recently recognized and awarded at the Great Taste Awards 2014 Competition.
EVGE’s products are Kosher certified, a rare distinction for Greek olive oil.
About EVGE Hellenic Food Company: EVGE is based in Athens-Greece and works exclusively with selects Greek farmers. The company plans to expand its operations as currently olive oil production reaches between 1-1.2 million bottles annually barely meeting demand. EVGE products are imported and distributed in the United States by Grecian Organics based in North Brunswick New Jersey.
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- If the thought of a turkey re-run is enough to drive you round the bend, why not try these Norwegian recipes for a post-Christmas change? Cod brandade with chive oil serves 4 Allow three days to make this. Ingredients 400g fresh cod fillets 20g salt 1 bay leaf 5g lemon thyme 4...
If the thought of a turkey re-run is enough to drive you round the bend, why not try these Norwegian recipes for a post-Christmas change?
Cod brandade with chive oil
Allow three days to make this.
400g fresh cod fillets
1 bay leaf
5g lemon thyme
4 onion, minced
2 cloves of garlic, minced
40ml extra virgin olive oil
for the chive oil
4 tbsp extra virgin olive oil
1 tbsp chives, chopped
Salt the cod very generously. Place in a pan and cover with water. Put it in the refrigerator for two days, changing the water three or four times. Drain and rinse the cod.
In a pan, add the herbs, onion and garlic to the milk and heat for five minutes. Do not let it boil. Add the cod and poach until tender (five to seven minutes).
Gently remove the cod with a slotted spoon. Remove any bones and skin, and break the flesh into coarse chunks.
Meanwhile peel and dice the potatoes. Cook in well-seasoned water or, better still, use the milk the fish was poached in. When the potatoes are tender, drain (reserving a couple of tablespoons of the cooking liquid) and purée, in either a ricer or a mixer using the paddle attachment.
Take out one third of the potatoes and mix in the cod (at a medium speed, if using a mixer), drizzling in the olive oil and a bit of the cooking liquid. Add the rest of the potatoes gradually and keep mixing and adding liquid until it is the consistency you like.
To make the chive oil, mix together the olive oil and chopped chives, season with salt and pepper. Pound with a pestle and mortar.
To serve, shape the cod into an egg shape using two spoons and place on thin crackers. Serve the chive oil on the side.
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