Daily Archives: March 15, 2015

  • EU fixing monthly quantitative limits for Tunisian olive oil imports

    The Official Journal of the European Union published the Commission Implementing Regulation (EU) 2015/189 of 6 February 2015 fixing the allocation coefficient to be applied to applications for import licences for olive oil lodged from 2 to 3 February 2015 under the Tunisian tariff quota and suspending the issue of import licences for the month of February 2015.

    The Commission Regulation (EC) No 1918/2006 of 20 December 2006 opening and providing for the administration of tariff quota for olive oil originating in Tunisia lays down monthly quantitative limits for the issue of import licences.

    The reason of limit fixed last saturday is import licence applications have been submitted to the competent authorities in respect of a total quantity exceeding the limit laid down for the month of March in Article 2 of that Regulation.

    In these circumstances, the Commission must set an allocation coefficient allowing import licences to be issued in proportion to the quantity available. Since the limit for the month of March has been reached, the quantities for which import licence applications were lodged for 2 and 3 March 2015 shall be multiplied by an allocation coefficient of 5,45% and the issue of import licences in respect of amounts applied for as from 4 March 2015 shall be suspended for March 2015.

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    The Official Journal of the European Union published the Commission Implementing Regulation (EU) 2015/189 of 6 February 2015 fixing the allocation coefficient to be applied to applications for import licences for olive oil lodged from 2 to 3 February 2015 under the Tunisian tariff... 
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  • Vegetarian recipes with Extra Virgin Olive Oil - you won’t miss

    From feta with spinach and blood orange to baked dal and sweet potato – you won’t miss your meat with these inspired dishes.

    The oven has been busy this week – baking spiced aubergines, trays of roast vegetables with eggs and a layered dish of dal and sweet potatoes. There have been frying pans of peppers and wheat on the hob, and sesame-coated cheese for bright citrus salads. It was only as we ladled out the last of the layers of baked dal onto our plates that I realised the kitchen hasn’t seen a joint of meat all week.

    Feta with spinach and blood orange

    Serves 2

    INGREDIENTS
    sesame seeds 3 tbsp
    runny honey 2 tbsp
    feta 250g
    blood oranges 3
    extra virgin olive oil 30ml
    white wine vinegar 1 tbsp
    spinach leaves 100g

    DIRECTIONS
    Toast the sesame seeds in a dry, shallow pan till golden then remove from the heat. Brush the honey on the surface of the feta then place the cheese flat side down in the sesame seeds and press gently. Turn the cheese over, brush the surface generously with honey then turn and pat down gently to cover with seeds.

    Place the sesame-covered cheese on a piece of tin foil then place in a baking dish. Bake for 10 minutes until the cheese has started to soften.

    While the cheese bakes, remove the peel from two of the oranges with a very sharp knife, then cut them into thickish slices, about six per fruit. Squeeze the remaining orange into a bowl, and add the olive oil, vinegar, a little salt and some black pepper, coarsely ground, and then the sliced oranges.

    Wash the spinach and dry in a salad spinner, then toss with the orange slices and their dressing. Divide the spinach and orange slices between two plates, then spoon over some of the orange and olive oil dressing. Cut the warm feta in half, and place one piece on each plate.

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    From feta with spinach and blood orange to baked dal and sweet potato – you won’t miss your meat with these inspired dishes. The oven has been busy this week – baking spiced aubergines, trays of roast vegetables with eggs and a layered dish of dal and sweet potatoes. There... 
    Read More →