- Serves 4 MAIN DISH INGREDIENTS 4 portions of salmon steaks 60ml Extra Virgin Olive Olive 60ml chopped basil 60ml chopped flat leaf parsley 30ml lemon juice 15ml Dijon mustard 5ml chopped garlic salt and pepper SALSA INGREDIENTS 1 small red pepper, finely chopped 60ml pomegranate...
4 portions of salmon steaks
60ml Extra Virgin Olive Olive
60ml chopped basil
60ml chopped flat leaf parsley
30ml lemon juice
15ml Dijon mustard
5ml chopped garlic
salt and pepper
1 small red pepper, finely chopped
60ml pomegranate rubies
45ml chopped coriander
30ml Extra Virgin Olive Olive
salt and pepper
Put the salmon steaks in a flat container.
Combine the olive oil, herbs, lemon juice, mustard, garlic and seasoning and mix well.
Spoon this over the salmon, making sure the portions are well coated.
Refrigerate for 30 minutes.
When ready to serve, preheat the oven to 200ºC and place the salmon on a tray lined with foil.
Bake for 10-15 minutes until the salmon is done, but pink inside.
Remove and serve with salsa.
SALSA: Combine all the ingredients and mix well.
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- Olive oil is our best ally against the cold, snow and frost. The low temperatures are certainly not the best friends of our skin. When the climate is harsh, or alternate days and very cold days myths, is necessary to prevent damage to the skin. Why in winter the skin tends to...
Olive oil is our best ally against the cold, snow and frost. The low temperatures are certainly not the best friends of our skin. When the climate is harsh, or alternate days and very cold days myths, is necessary to prevent damage to the skin.
Why in winter the skin tends to dry out?
Our body has mechanisms for prodigious perform its functions and meet the needs of ordinary and extraordinary that relate to life, adapting to the external environment.
In winter, in order to maintain a constant body temperature, the body puts in place a mechanism known as vasoconstriction: the peripheral blood vessels constrict, so that less blood flow in the outer zones of the body. This is to prevent heat loss, that is holding back the blood and the heat inside: the goal is to operate at its best the vital internal organs: heart, liver, lungs, kidneys, intestines …
The outside of the body (in this case, the skin and extremities) will then get by with less blood than usual. And, therefore, with less nourishment.
That’s because the skin in winter sees decrease its functionality: less blood flowing means less oxygen and fewer nutrients that reach the skin and sebaceous glands. The effect will be a decrease in the hydro-lipid film and therefore less able to protect.
Perceive our skin thinner, more sensitive, drier and more exposed to the elements.
You can also create microcracks epidermal and, in more severe cases, cuts and painful injuries, such as fissures that appear at the ends of the fingers.
Hands are particularly susceptible to problems, since the wash more often than other parts of the body, and this only delipidizzarle further, exposing more
What is the solution? One: grease the skin. With the right fats and the right way.
How to protect or treat skin assaulted by the cold?
Many are natural fats that are good for your skin. One of the best is just our beloved olive oil, can riapportare lipids to the skin, to protect it from water loss through evaporation and nourish it, preserving the elasticity.
Olive oil is an excellent protective shield for the hands and lips, and for all other areas of the body and face that “pull” or are damaged by cold. A shield that still allows the skin to breathe.
Here are some practical tips on how to use olive oil to protect the skin when the climate is harsh.
Before going to bed, dip your fingers in olive oil and wipe it with a gentle massage, especially on dry or sensitive areas (lips, around the eyes, cheeks, etc.). It can also be massaged all over your face, if our skin is very dry. Be careful not to get it going in the eye.
Allow to work for the oil alone for ten minutes, then apply moisturizer over the usual, all over your face.
Our cream will blend well to oil, allowing the oil itself to be more easily absorbed by the skin.
This treatment should be performed every night, and can be repeated in the morning before leaving home.
Typically the skin quickly incorporates the oil, especially if it is very dry. But if you perceive your skin too “greasy”, just wait 10-15 minutes for the oil to be absorbed along with the cream. If even so the sentissimo too greasy, just lightly dab your face with a tissue, just before you leave home.
For the hands treatment is analogous, and the amount of oil can be increased.
Before going to bed, well ungiamole oil, insisting in the grooves, on the back and on the nails. Then we apply a cream (any hand cream or body) to help the oil to soak.
This should be the last thing to do before going to sleep (also to avoid touching anywhere with greasy hands!)
In the morning, the treatment can be repeated.
Recall that the fact that the skin is oily is a positive, it means that your skin is slowly absorbing the oil. But if you just can not bear to leave fingerprints of oil, just rub your palms and fingertips with a handkerchief before leaving the house (on the back no, it is better to leave it to absorb grease and oil slowly).
When we go out, we try to wear gloves to protect the skin further.
Move towards a diet rich in vitamins and minerals can certainly come in handy, because their deficiency can make your skin more fragile and therefore more easily attacked.
Eat fruits and vegetables in winter, raw and cooked, will help us to tolerate the winter making good vitamins, minerals and other nutrients (essential not only for the skin but also to support our natural defenses by seasonal ailments).
Olive oil, with its contribution of unsaturated fatty acids, fat-soluble vitamins (like vitamin E) and other antioxidants can help to ensure the long-elasticity of the skin and its defenses.
Need to limit red meat, preferring legumes, fish, poultry, eggs. Also useful to introduce spices instead of salt, and slightly increase this season the consumption of dried fruit.
It ‘s always advisable to drink at least 1.5-2 liters of water a day, because the moisture must be supported with external and internal, without which our efforts would be in vain. If we did not want to drink water, we can opt for hot drinks that, in addition to give a little ‘heat and relief from a cold day, can facilitate the process of hydration (and winter is perhaps the most pleasant to drink).
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- Two decades ago, US olive oil imports accounted for almost 30% of the world total. Now, they account for more than 38%. This issue looks at how imports have changed over time in terms of category breakdown and container size. Between 1993/94 and 2013/14, packaged product (containers...
Two decades ago, US olive oil imports accounted for almost 30% of the world total. Now, they account for more than 38%. This issue looks at how imports have changed over time in terms of category breakdown and container size.
Between 1993/94 and 2013/14, packaged product (containers < 18 kg) has seen its percentage share of total US imports shrink by 29.9 points from 87 to 58.6% while bulk containers have gained ground, increasing their share from 13% to 41.4%.Italy was the source of 72 pc of this packaged product, 22% of which was virgin olive oil, 50% was olive oil and 1% was olive pomace oil.Spain supplied 9% of packaged imports, followed by Greece (3%) and Turkey (2.5%).As just mentioned, almost 59% of the oil imported into the United States in 2013/14 was in containers <18 kg and came mostly from Italy (41.8%). Itemised by grade, Italian imports were made up of extra virgin (24%), olive oil (11%) and organic extra virgin (5%), followed by olive pomace oil and the other categories.Spain is the second biggest supplier of the United States, accounting for 11.6% of its imports in volume terms. Next are Greece (1.4%), Tunisia (1.3%), Turkey (1%) and other countries with smaller volumes. Extra virgin olive oil was the grade in greatest demand for packaged imports.Bulk-container imports have been winning ground from packaged product over the last 20 years. Italy leads the packaged market while Spain dominates the bulk market.In 2013/14, 41% of the olive imported into the United States was in containers > 18 kg, of which 28% was from Spain, followed at a distance by Tunisia (4%), Argentina (3%), Italy (2%) and the rest of the countries together (4%).
Virgin olive oil is the most popular grade for imports in this category of container (23% of the total, of which 16% is extra virgin, 4% is organic extra virgin and 3% is virgin).
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- On 26th August in Chicago USA the first extra virgin olive oil tasters championship will be held as part of the “Spend Wisely on Olive Oils’ Conference. The format for the Championship is based on the Savantes ‘Test Your Skill as a Taster’ session which is an important...
On 26th August in Chicago USA the first extra virgin olive oil tasters championship will be held as part of the “Spend Wisely on Olive Oils’ Conference. The format for the Championship is based on the Savantes ‘Test Your Skill as a Taster’ session which is an important part of each Savantes programme.
The Championship will celebrate the ‘Champion Taster for North America’ and expand the Register of Extra Virgin Olive Oil Savantes to include rankings for those tasters who opt to be ranked. We also hope to increase the number of Associate Savantes and celebrate the first full Savante since the inception of the skills test.
The Spend Wisely on Olive Oil Conference, hosted by the North American Olive Oil Association (NAOOA) in association with Savantes will be consumer oriented and includes an innovative ‘Olive Oil Value Competition’. This competition takes the entries off the retail shelf and the scoring includes points for flavour, smoke point and fatty acid ratio – the total divided by the retail price to give ‘Value for Money’. Rules and entry details are available at www.oliveoilconference.com
Savantes New York 10 days away
Final preparations are underway for the Savantes New York Programme scheduled for the Tryp Times Square South Hotel in Manhattan on February 25-27.
We have a great group assembling representing all interests in extra virgin olive oil – from producers through distributors to retailers and chefs. The tasting list is impressive with over 50 extra virgin olive oils from 10 different countries covering a wide range of regional varieties. A full set of the official six main defects is also available.
There are limited places left – to register go to www.savantes.com/newyork This is a good opportunity to see how you go with the Savantes Skills Test!
Full details of the Championship, skills test and ranking system can be seen at www.oliveoilconference.comVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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