Daily Archives: February 3, 2015

  • EU reorganizes monthly rates on Tunisian Olive Oil

    The European Commission (EC) has adopted a regulation which reorganizes monthly rates of olive oil exempt from tariffs that Tunisia can export between February 1st and October 31st of 2015. This decision has increased exports from the African country from 5,000 to 18,000 tons in the period of time between February and March -9000 tons per month-.

    This is a key decision because olive oil is the main agricultural export of Tunisia to the European Union. The olive sector is vital for the country’s economy, generating more than one million direct and indirect jobs, about half of the national agricultural employment.

    It is also an initiative that demonstrates the European commitment to deepen its relationship with Tunisia after the parliamentary and presidential elections, according to the statement released by the European Commission. The measure also affirms the decision of the EU to support politically and economically the new Tunisian authorities to take the necessary steps to consolidate the democratic gains achieved and addressing socio-economic challenges facing the country’s reforms.

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    The European Commission (EC) has adopted a regulation which reorganizes monthly rates of olive oil exempt from tariffs that Tunisia can export between February 1st and October 31st of 2015. This decision has increased exports from the African country from 5,000 to 18,000 tons... 
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  • Recipe: Chocolate Olive Oil Mousse with Extra Virgin Olive Oil

    Serves 6 – 8

    INGREDIENTS
    8 oz bittersweet chocolate, chopped
    6 large eggs, separated
    2/3 cup sugar
    ½ cup Extra Virgin Olive Oil, plus more for garnish
    ¼ teaspoon fine sea salt
    Chocolate shavings and coarse sea salt for garnish (optional)

    PREPARATION
    Put the chocolate in microwave safe bowl and melt in the microwave, about 1 – 2 minutes, stirring every 15 seconds until smooth. Set aside.

    In a medium bowl, whisk the egg yolks and 1/3 cup of sugar until sugar is fully incorporated and yolks have lightened to a pale yellow. Add the olive oil and salt and whisk well to combine. Add the melted chocolate and whisk until smooth.

    Using a stand or hand mixer, beat the egg whites in a large bowl until soft peaks form. Add the remaining sugar and beat until stiff peaks form. To the chocolate mixture, add a heaping spoonful of egg white and mix well until combined. Add the chocolate mixture to the large bowl of egg whites and fold gently with a rubber spatula until the chocolate and egg whites and evenly combined.

    Pour or spoon the mousse into 6 – 8 ramekins, glasses or bowls. Cover and refrigerate for 4 hours or overnight. When ready to serve, garnish with a drizzle of olive oil, chocolate shavings and coarse sea salt.

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    Rating: 4.2/10 (105 votes cast)
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    Rating: +9 (from 39 votes)
    Serves 6 – 8 INGREDIENTS 8 oz bittersweet chocolate, chopped 6 large eggs, separated 2/3 cup sugar ½ cup Extra Virgin Olive Oil, plus more for garnish ¼ teaspoon fine sea salt Chocolate shavings and coarse sea salt for garnish (optional) PREPARATION Put the chocolate in microwave... 
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