Daily Archives: January 24, 2015

  • Recipe 2015: Stuffed Artichokes with Extra Virgin Olive Oil

    Learn how to make artichokes the Maltese way, stuffed with breadcrumbs, olives and anchovies

    Stuffed artichokes

    Serves 4 as a starter or 2 as a main course

    Ingredients
    4 artichokes
    2 handfuls of fresh breadcrumbs, soaked in 2 tbsp vinegar and squeezed dry
    4 heads fresh garlic
    6 anchovy fillets (optional)
    8 black olives, stoned and chopped
    Ground pepper
    Extra Virgin Olive Oil
    Handful of finely chopped parsley

    Method
    To prepare artichokes wash well in water to which a squeeze of lemon juice has been added to avoid discolouration.

    Cut off small outer leaves and stalks.

    Turn artichokes upside down and gently beat with a tenderising mallet until the leaves open up slightly.

    To prepare the filling place the breadcrumbs, duly squeezed to remove the vinegar, and add to it the finely chopped garlic, parsley, anchovy fillets and black olives.

    Season, add Extra Virgin Olive Oil and mix till moist and soft.

    Put this filling into the centre of each artichoke and stuff among some of the leaves, until it is all used up.

    Place the artichokes upright in a saucepan, add 8cm of water and drizzle of olive oil.

    Place a tight-fitting lid on the saucepan and simmer gently till artichokes are tender (an outer leaf should pull out easily).

    Serve with some good virgin olive oil and salt dipping the leaves in this and bite off the tender part of the leaf.

    When you reach the heart discard the choke and mash the heart and eat with more oil and maybe a juicy red Maltese tomato and some Maltese bread.

    This recipe first appeared on Gourmet Today TV, aired on 23 January, 2015. WATCH video

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    Rating: 3.8/10 (78 votes cast)
    VN:F [1.9.22_1171]
    Rating: -7 (from 25 votes)
    Learn how to make artichokes the Maltese way, stuffed with breadcrumbs, olives and anchovies Stuffed artichokes Serves 4 as a starter or 2 as a main course Ingredients 4 artichokes 2 handfuls of fresh breadcrumbs, soaked in 2 tbsp vinegar and squeezed dry 4 heads fresh garlic 6... 
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  • The name of NEW competition is “the best extra-virgin olive oils in California”

    Move over, wine, beer and cheese. There’s another commercial competition coming to the California State Fair.

    In a first-ever contest, fair officials announced Friday that they’re hosting a statewide competition to name “the best extra-virgin olive oils in California.”

    Funded by a U.S. Department of Agriculture grant, the competition was spurred by the rapid growth of California’s olive oil industry. “We dominate the country in the olive oil industry, so we’re hoping this event will celebrate the best olive oils in California,” said Jennifer Castleberry, state fair spokeswoman.

    Similar to the state fair’s wine and craft beer competitions, winners will emerge with gold, silver and bronze medals.

    The contest comes amid efforts to promote the state’s local growers and their extra-virgin oils, which are dwarfed by competition from imports shipped from Italy, Spain and other countries.

    Last September, the California Department of Food and Agriculture adopted new standards for testing and labeling requirements, which were urged by the California Olive Oil Council. Although the standards apply only to California-grown olive oils, they’re intended to chip away at imports.

    The state fair contest’s inaugural run is funded by a $115,000 USDA grant, which is spread over three years, Castleberry said. This year’s allotment, $65,000, is being used to launch the competition and spread public awareness. The goal is to eventually make the contest self-sustaining.

    The state fair competition will be strictly limited to commercial producers, not home-crafted olive oils. All competitors must use olives that are grown, pressed and packaged in California.

    There will be 15 entry categories, including “delicate, medium and robust” varieties of extra-virgin olive oils and blends. Also included are flavored oils, including citrus, herb and chile-based. The contest entry deadline is April 1.

    Judging will be done by blind tastings using the industry’s standard blue glass tasting vessels.

    Winners will debut during this summer’s fair, July 10-26, and their olive oils will be available for sampling by fairgoers.
    Source

    VN:F [1.9.22_1171]
    Rating: 3.3/10 (19 votes cast)
    VN:F [1.9.22_1171]
    Rating: +6 (from 10 votes)
    Move over, wine, beer and cheese. There’s another commercial competition coming to the California State Fair. In a first-ever contest, fair officials announced Friday that they’re hosting a statewide competition to name “the best extra-virgin olive oils in California.” Funded... 
    Read More →