Daily Archives: January 27, 2015

  • Monovarietal and coupage olive oils course "The Art of Blending" in Greece

    Kalamata, Chania and Athens will host the course “Monovarietal and coupage olive oils: the art of blending”.

    “Blending is the process by which elements or substances are combined to form a coherent whole”

    The Kalamata Olive Oil Taste Laboratory is one of the few olive oil taste laboratories in Greece. It is accredited to the ISO/IEC 2005:17025 standard and recognized by the American Oil Chemist’s Society to conduct olive oil taste evaluations. It also provides consultancy services to the table olive and olive oil sector of Greece and conducts educational programs on table olive and olive oil tasting.

    In late January it is offering the two-day course “Monovarietal and coupage olive oils: the art of blending” which will present the science and art of extra virgin blended olive oils, focusing on Greek varieties.

    VN:F [1.9.22_1171]
    Rating: 4.7/10 (26 votes cast)
    VN:F [1.9.22_1171]
    Rating: -3 (from 9 votes)
    Kalamata, Chania and Athens will host the course “Monovarietal and coupage olive oils: the art of blending”. “Blending is the process by which elements or substances are combined to form a coherent whole” The Kalamata Olive Oil Taste Laboratory is one of the few olive... 
    Read More →
  • Recipe: Grilled Vegetable Couscous with Extra Virgin Olive Oil

    With grilling season in full swing, here’s a quick 5-ingredient recipe that’s full of flavor, and summer veggies and makes a great one-dish meal. Add slices of grilled chicken or crumbled goat cheese or feta to make a heartier plate.

    Serves 4. Enjoy!

    INGREDIENDS
    2 bell peppers,
    preferably assorted colors
    2 medium squash, preferably one zucchini and one summer squash
    1 medium red onion
    2 cups Israeli Couscous
    ¼ cup loosely packed fresh basil leaves, finely sliced.
    Extra Virgin Olive Oil
    Salt
    Freshly ground pepper

    DIRECTIONS
    Fire up your grill! Remove the tops and stems from the bell peppers and clean out any seeds from the inside. Cut in half, removing any white parts, and then cut each half in half again. Set aside.Trim the ends from the squash and then cut in half lengthwise. If very thick, cut in quarters.

    Trim and peel the onion leaving the root end intact to hold the slices together. Cut in half, and then cut each half in quarters.Brush or drizzle all of the veggies with your favorite Extra Virgin Olive Oil* and season with salt and pepper.Grill vegetables for about 10 minutes, turning once until tender and slightly charred.

    Meanwhile, cook couscous according to package directions. Drain couscous and toss with your favorite Extra Virgin Olive Oil*, half of the sliced basil, salt and pepper. Cut peppers and squash into smaller pieces. Divide couscous among 4 plates and top with grilled veggies. Finish each plate with a drizzle of olive oil and more sliced basil.

    Article source

    VN:F [1.9.22_1171]
    Rating: 3.9/10 (49 votes cast)
    VN:F [1.9.22_1171]
    Rating: 0 (from 18 votes)
    With grilling season in full swing, here’s a quick 5-ingredient recipe that’s full of flavor, and summer veggies and makes a great one-dish meal. Add slices of grilled chicken or crumbled goat cheese or feta to make a heartier plate. Serves 4. Enjoy! INGREDIENDS 2 bell peppers, preferably... 
    Read More →