Monthly Archives: April 2015

  • EU endorse reinforced measures to prevent the spread of Xylella Fastidiosa

    The European Union (EU) has approved reinforced measures proposed by the European Commission to prevent the spread of Xylella fastidiosa (Xf).

    European Commission – Press release Brussels, 28 April 2015 EU Member States experts in the Standing Committee on Plants, Animals, Food and Feed (PAFF) today endorsed reinforced measures, proposed by the Commission, to prevent further introduction and spread within the EU of Xylella Fastidiosa.

    EU Member States experts in the Standing Committee on Plants, Animals, Food and Feed (PAFF) today endorsed reinforced measures, proposed by the Commission, to prevent further introduction and spread within the EU of Xylella Fastidiosa. The bacterium is a quarantine organism harmful to olive trees and potentially dangerous for a broad range of other plants important for the EU agriculture, such as grapevine and citrus.

    The new EU measures require Member States to notify new outbreaks in the EU, to carry out official surveys, and to promptly demarcate infested areas. Strict eradication measures in such areas are put in place, which include removal and destruction of infested plants, and all host plants within a radius of 100m, irrespective of their health status. The measures also provide the possibility for Italy to apply containment measures in the whole province of Lecce, where eradication is no longer possible. In this case, it is mantained the requirement to remove systematically all infected plants and to test the surrounding plants (within 100m) in a 20km zone adjacent to the provinces of Brindisi and Taranto.

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    The European Union (EU) has approved reinforced measures proposed by the European Commission to prevent the spread of Xylella fastidiosa (Xf). European Commission – Press release Brussels, 28 April 2015 EU Member States experts in the Standing Committee on Plants, Animals,... 
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  • Lebanon Olive Oil project to boost the industry and promote exports

    The Olive Oil Collection Center launched Wednesday in the south Lebanon village of Tayr Filsey, the culmination of a project to boost the industry and promote exports. The event was organized by Socio-Economic Support for Olive Oil Growers in South Lebanon Project, within the framework of the European Union-funded Afkar III Program, which is managed by the Office of the Minister of State for Administrative Reform.

    The launch took place in the presence of numerous officials and local community members.

    In addition to improving the situation of olive farmers in the south, and developing and enhancing the production of olive oil, the center also aims to develop new markets for the oil, according to Minister of State Nabil de Freij.

    “What’s more important is that it [serves] as a suitable model to be implemented on the national level.”

    The minister added that a road map must be created for the olive oil sector, with a plan for the product to compete in international markets.

    Olive oil is one of Lebanon’s most important agricultural products according to EU ambassador Angelina Eichhorst.

    “Olive trees [cover] 5.4 percent of Lebanon’s territory, according to the latest results of a study conducted by the Investment Development Authority of Lebanon,” Eichhorst said, adding that this constitutes 8 percent of all the agricultural land in Lebanon.

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    The Olive Oil Collection Center launched Wednesday in the south Lebanon village of Tayr Filsey, the culmination of a project to boost the industry and promote exports. The event was organized by Socio-Economic Support for Olive Oil Growers in South Lebanon Project, within the... 
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  • Limited edition extra virgin olive oil Koronaki & its premium packaging

    Koronaki is a small Greek company that produces a premium quality extra virgin olive oil and high-value traditional Greek products. They briefed designer Thomas Kiourtsis to create an eye-catching and attractive corporate brand identity and a premium packaging for their limited edition olive oil.

    Koronaki-extra virgin olive oil 2

    A piece of limited edition olive oil Koronaki packaging that gathers the beauty of nature and brings it to the dinner table.

    Commenting on the project Kiourtsis says: “My goal when I took over the project was to be able to design something different for a product so classic and yet so unique. Inspired by the earth, sky, stone, wood and water, the basic elements that make these products so unique, I created a minimalistic identity and a special packaging”.

    Koronaki -extra virgin olive oil 3

    Lovely use of earthy materials and colours, very clever way of bringing to life the values and qualities of the product.

    The extra virgin olive oil KORONAKI is produced and bottled in Laconia, a region in Greece’s Southern Peloponnisos, from a special kind of olive trees known as “koroneiki – maniataki”, which is cultivated only in Mani. The variety “maniataki” provides the most aromatic, highest quality olive oil in the world.

    Koronaki

    Contact KORONAKI:
    Address: Karolidou str.10, Nea Smirni, 17121, Athens – Greece
    Phone: (0030) 693 6583600
    E-mail: info@koronaki.gr
    Website: www.koronaki.gr

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    Koronaki is a small Greek company that produces a premium quality extra virgin olive oil and high-value traditional Greek products. They briefed designer Thomas Kiourtsis to create an eye-catching and attractive corporate brand identity and a premium packaging for their limited... 
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  • 1

    Learn how to buy and store good-quality olive oil

    We’ve all heard that olive oil is good for us, but does that account for its surge in popularity? Supermarkets have entire shelves dedicated to different types of olive oils. In fact, olive oil production and sales is one of the fastest-growing global industries.

    Why the oil boom? I set out to learn more about it and how to buy, store and use good-quality olive oil.

    High in monounsaturated fat (the good kind) and polyphenols (an antioxidant), olive oil in moderation can have health benefits like lowering the risk of heart disease, according to published studies.

    You can find “liquid gold” throughout much of Europe, as well as parts of South America and in California, which has a relatively small production but a Tuscan-like climate that results in a somewhat fruity olive oil.

    Spain is the world’s No. 1 exporter of olive oil, followed by Italy and Greece; however, Italy and Greece produce higher volumes of extra-virgin olive oil than Spain. And the Greeks like to keep much of their oil for themselves, with Greek exports only accounting for 11 percent of the worldwide olive-oil market.

    Pietro Morelli recently opened Made in Italy Gourmet (10 NE 27th St.) in Miami’s Wynwood district, specializing in Italian food and top-quality imported products, including several types of olive oil. The shop hosts Italian olive-oil tastings from noon to 2 p.m. and from 6 to 8 p.m. every Thursday.

    “Tasting olive oil is like tasting wine,” said Marco Todoerti, Made in Italy’s store manager. “The region, land and climate make the difference.”

    Also, personal taste matters.

    “The best olive oil in the world is produced in Italy,” according to Nancy Harmon Jenkins, an authority on Mediterranean cuisine and author of the new Virgin Territory: Exploring the World of Olive Oil.

    Her reason? Italian olive oils are not mass-produced. The farms — like the one she lives on part of the year in Tuscany — are small, with hands-on harvests and workers who take special care in the production.

    When choosing an olive oil, determine what flavor profiles you like, whether it’s an assertive olive flavor, a little bitter-peppery aftertaste or a mild, buttery finish. On top of flavor preference, you’ll want to avoid oils with musty or rancid characteristics, telltale signs something has gone bad.

    Here are some more tips to help find the best bottles for you.

    Decoding the labels

    Extra-Virgin Olive Oil: This is the highest-quality oil and is produced without chemicals or industrial refining. To be labeled extra virgin it must have an acidity of not more than 0.8 percent per 100 grams. It must pass a laboratory test and be evaluated by an International Olive Council tasting panel. Nancy Harmon Jenkins uses this type for all of her recipes, including deep-frying.

    Virgin: It often comes from the first pressing, but its acid level is between 1 and 3.3 percent, not low enough to qualify as extra-virgin. This is a good oil to use for cooking.

    Olive Oil (sometimes labeled “Pure”): This oil has failed to make the extra-virgin grade, meaning it has been corrected, rectified or refined, creating a flavorless, odorless oil to which a small amount of extra-virgin oil may be added to give some taste and aroma. This is not from a second pressing of the olives. It is a lower grade of olive oil and therefore, cheaper.

    Light Olive Oil: This oil is rectified or refined oil with very little aroma or flavor but similar to the olive-oil grade. Light does not mean it is lighter in calories. It’s best used for baking or cooking where you do not want the olive-oil flavor. It also has a high smoking point, making it good for frying.

    Pomace Oil (olive-pomace oil): This oil is produced by extracting the small amount of oil remaining in the dregs (pulp, skins and pits) of the olive oil pressing, using solvents. It is then rectified again to make it acceptable for human consumption.

    How to buy

    Faced with a shelf full of olive oils, it’s important to understand what you are buying and paying for.

    ▪ Buy olive oil in dark bottles, boxes or cans. They’re better than clear packaging, which allow light to affect olive oil’s quality.

    ▪ Check acid percentages. The lower the acidity means higher-quality olive oil.

    ▪ Look for the harvest date. The best extra-virgin olive oil right now was harvested in October, November or December 2014.

    ▪ Find the source. European laws require that labels note the olives’ origin and where they were processed. If you see olive oil made from olives sourced all over the Mediterranean, don’t pay a premium for it.

    How to store

    Place the bottle in a cool, dark cupboard, away from light and heat.

    Do not refrigerate olive oil. It can create condensation in the container which drips into the oil. Mold can develop there.

    Stored properly, olive oil can last many months, even up to a year or more. But in South Florida’s heat and humidity, olive oil is likely to turn rancid more quickly.

    Article by Linda Gassenheimer, she is a Miami-based cookbook author and the Miami Herald’s Dinner in Minutes columnist. Contact her at linda@dinnerinminutes.com.source

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    We’ve all heard that olive oil is good for us, but does that account for its surge in popularity? Supermarkets have entire shelves dedicated to different types of olive oils. In fact, olive oil production and sales is one of the fastest-growing global industries. Why the oil... 
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  • 2 Summertime Recipes with Extra Virgin Olive Oil

    This is a room temperature sauce that warms when tossed with very hot pasta. It’s quick dish and perfect for a hot weather meal.

    Recipe: SUMMERTIME PASTA WITH A RAW TOMATO AND OLIVE OIL SAUCE

    INGREDIENTS
    2 pounds ripe tomatoes, peeled, seeded and chopped
    4 garlic cloves, chopped or very thinly sliced
    Sea salt
    1/2 teaspoon crushed red chile pepper (optional)
    1/3 cup pluse 2 tablespoons chopped fresh basil
    1/2 cup extra virgin olive oil
    1 pound spaghetti

    DIRECTIONS
    Combine the tomatoes, garlic, a teaspoon or so of salt, the chile pepper, if using, 1/3 cup of the basil, and the oil in a large bowl. Cover and set aside at room temperature to marinate for several hours. If you must refrigerate the sauce at any point, be sure to give it plenty of time to come back to room temperature before serving it.

    When ready to serve, bring 5 to 6 quarts water to a rolling boil in a pasta pot. Add salt, and when it comes back to a boil, simply add the pasta, cook, drain, turn into a heated serving bowl, and immediately toss with the sauce. Garnish with the remaining 2 tablespoons basil and serve immediately. Makes 4 to 6 servings.

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    Recipe: CEVICHE

    INGREDIENTS
    1 1/2-pounds fresh fish fillets (fresh shrimp or scallops also work)
    1 cup combined citrus juices (lemon, lime, grapefruit, orange)
    3/4 cup fruity extra virgin olive oil
    1/3 cup finely chopped cilantro
    1 small red onion, minced
    1 ripe red tomato, peeled, seeded, and chopped
    2 small fresh jalapeño or Serrano chiles, seeded and minced
    Lemon wedges, for serving

    DIRECTIONS
    Cover the fish fillets with the citrus juice in a bowl.
    Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or overnight.
    Drain the fish and arrange on a serving platter.
    Mix together the oil, cilantro, onion, tomato and chiles and spoon over the fish.
    Cover once more and set aside until ready to serve.
    Before serving, taste a small piece of fish.
    You probably will not need to add more acid since the citrus flavors will have penetrated the fish, but serve it with lemon wedges (or limes) in case someone wants to add more.

    Makes 8 servings as a first course.

    Recipes Source: “Virgin Territory: Exploring the World of Olive Oil” by Nancy Harmon Jenkins.

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    This is a room temperature sauce that warms when tossed with very hot pasta. It’s quick dish and perfect for a hot weather meal. Recipe: SUMMERTIME PASTA WITH A RAW TOMATO AND OLIVE OIL SAUCE INGREDIENTS 2 pounds ripe tomatoes, peeled, seeded and chopped 4 garlic cloves, chopped... 
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  • Video Topic: How Apulia olive farmers battle deadly epidemic

    Olive growers in Italy’s southeastern Apulia region are felling trees in an attempt to contain a bacterial infection that is killing their plants and threatening their livelihoods. Olive oil exports have been a major factor in the regional economy for centuries.
    Apulia_olive_farmers

    source DW

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    Olive growers in Italy’s southeastern Apulia region are felling trees in an attempt to contain a bacterial infection that is killing their plants and threatening their livelihoods. Olive oil exports have been a major factor in the regional economy for centuries.source DW VN:F... 
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  • Study: The effect of topical olive oil on the healing of foot ulcer in patients with type 2 diabetes

    Journal of Diabetes & Metabolic Disorders published today a double-blind randomized clinical trial study in Iran: “The effect of topical olive oil on the healing of foot ulcer in patients with type 2 diabetes”
    Background Diabetic Foot Ulcer (DFU) is the most costly and devastating complication of diabetes mellitus which can lead to infection, gangrene, amputation, and even death if the necessary care is not provided.

    Nowadays, some herbal products have shown therapeutic effects on healing of DFU. So, this study aimed to assess the effects of topical olive oil on the healing of DFU. Methods This double-blind randomized clinical trial study was conducted in Diabetes Clinic of Ahvaz Golestan hospital, Iran, in 2014.

    Thirty-four patients with DFU of Wagner’s ulcer grade 1 or 2 were enrolled in this study. Patients who were randomly assigned to intervention group (n = 17) received topical olive oil in addition to routine cares, whereas patients in control group (n = 17) just received routine cares.

    Intervention was done once a day for 4 weeks in both groups, and in the end of each week; the ulcers were assessed and scored. Data was collected by demographic and clinical characteristics checklists as well as diabetic foot ulcer healing checklist, and was analyzed by SPSS version 19 software using descriptive (mean and standard deviation) and analytic (student’s sample t-test, chi-square and repeated-measures analysis of variance) statistics.

    Results At the end of 4th week, there was a significant differences between two groups regarding to 3 parameters of ulcer including degree (P = 0.03), color (P = 0.04) and surrounding tissues (P < 0.001) as well as total status of ulcer (P = 0.001), while related to ulcer drainages no significant difference was seen between the two groups (P = 0.072). At the end of the follow up, olive oil significantly decreased ulcer area (P = 0.01) and depth (P = 0.02) compared with control group.

    Complete ulcer healing in the intervention group was significantly greater than control group (73.3% vs. 13.3%, P = 0.003) at the end of follow up. Also, there were no adverse effects to report during the study in intervention group. Conclusions Our results indicated that olive oil in combination with routine cares is more effective than routine cares alone, and is without any side effect. However, further studies are required in the future to confirm these results. Trial registration IRCT2014083014251N2.

    The complete article is available as a provisional PDF. The fully formatted PDF and HTML versions are in production.

    Article source Journal of Diabetes & Metabolic Disorders

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    Journal of Diabetes & Metabolic Disorders published today a double-blind randomized clinical trial study in Iran: “The effect of topical olive oil on the healing of foot ulcer in patients with type 2 diabetes” Background Diabetic Foot Ulcer (DFU) is the most... 
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  • Nancy Harmon Jenkins, author of “Virgin Territory,” will appear at a book signing at Fiore

    Olive oil expert Nancy Harmon Jenkins, author of “Virgin Territory: Exploring the World of Olive Oil,” will appear at a book signing and discussion at Fiore Artisan Olive Oils & Vinegars, 8 Rodick Place, on Friday, May 1, from 6:30-8:30 p.m.

    Arguably the leading authority on olive oil and the healthy Mediterranean diet for the past 20 years, Jenkins wrote this seventh book as part autobiography, culinary history and cookbook. The volume presents more than 100 dishes that showcase olive oil, ranging from soups to seafood to sauces to sweets. The book features color photographs of the recipe dishes and Jenkins’ own olive tree grove taken by Penny de los Santos, senior contributing photographer for “Saveur” magazine.

    Jenkins divides her time between her home in Camden and a “farmette” in Tuscany, where she produces her own small-batch olive oil. “We’re thrilled to have the opportunity to host an event with a true practitioner of the Mediterranean lifestyle,” said Nancy O’Brien, owner of Fiore.

    Visit www.FIOREoliveoils.com

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    Olive oil expert Nancy Harmon Jenkins, author of “Virgin Territory: Exploring the World of Olive Oil,” will appear at a book signing and discussion at Fiore Artisan Olive Oils & Vinegars, 8 Rodick Place, on Friday, May 1, from 6:30-8:30 p.m. Arguably the leading authority... 
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  • US olive oil wholesaler has switched the sourcing of the EVOO from Italy to Greece

     

    Costco Wholesale has switched from Italy to Greece as the source of the extra-virgin olive oil for its Kirkland Signature 2-liter bottle, in what could be a big break for the economically battered cradle of Western Civilization and its relatively unheralded olive-oil industry.

    The move comes amid an apocalyptic season for Italy’s olive groves. A hot spring, a rainy summer and a pesky olive-eating fly conspired to create what Italian daily La Repubblica called “the black year of Italian olive oil.”

    Production in Italy is expected to drop 34 percent this year, according to the International Olive Oil Council.
    Prices have gone up accordingly: Italian extra-virgin olive oil in March was sold by producers for about $2.97 a pound, 84 percent more than a year earlier, according to the council.

    That price hike must have been tough to swallow for Costco, a company that’s always looking for a good deal.

    Chief Financial Officer Richard Galanti said the availability of the extra-virgin olive oil Costco usually purchases is down to one-tenth of the normal level.

    “We wanted to get a single source of good quality; for this year we went to Greece,” he said.

    While Spain, the world’s foremost olive-oil producer, also suffered from some of the same weather events that befell Italy, Greece has been largely spared. Its production is expected to more than double this year, and prices for extra-virgin olive oil are up only 15 percent from last year, at a relatively humble $1.45 a pound.

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      Costco Wholesale has switched from Italy to Greece as the source of the extra-virgin olive oil for its Kirkland Signature 2-liter bottle, in what could be a big break for the economically battered cradle of Western Civilization and its relatively unheralded olive-oil... 
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  • Gourmet Olive Oil products put a premium on their origin

    Some years ago, Italian olive oil scored a big hit in gourmet stores around the world with ts luxury packaging. Its quality was probably no better than that of many Spanish olive oils, but its image swept aside the competition. However, in recent years, Spanish brands have spearheaded a real revolution and today the Spanish range of virgin olive oils is the biggest and best in the world, featuring products to suit every taste and varied, attractive packaging, ready to compete in the most exclusive establishments and restaurants around the world.

    2015-04-28_1226A good example of this is Aragem, a high-quality extra virgin olive oil that is made in Cambrils (Tarragona) and consumed in Tokyo. Its bottles, in their unique and stylish ceramic packaging, welcome guests on the tables of chef Carme Ruscalleda’s restaurant in the Japanese capital. Its quality has been vital for winning over Japanese gourmets but its packaging has also played a key role. Fernando Sarasa, manager of the Cooperativa de Cambrils, is convinced: “We have won awards such as Liderpack 2013 and Worldstar 2014, which has given us visibility in the media. We had been recognised for the quality of the oil, but never for the package, and it has given a new boost to sales and has taken the brand closer to people.”

    The success story of Aragem started when the cooperative made contact with the graphic design studio Debonatina and commissioned packaging for the Asian and Middle Eastern markets; packaging with a Mediterranean touch that would stand out.

     

    As with many other gourmet products, the brand wanted to make a point of highlighting its origin. According to the FIAB (Spanish Federation of

    Food and Drink Industries), exports now account for 25% of the sector’s turnover and the aim is to reach 40% by 2020. Premium food packs communicate the value of genuine local produce. With
    these packs, Spanish gourmet foods cross borders to export our most quintessential products and delight foodies around the world Gourmet products put a premium on their origin.

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    Some years ago, Italian olive oil scored a big hit in gourmet stores around the world with ts luxury packaging. Its quality was probably no better than that of many Spanish olive oils, but its image swept aside the competition. However, in recent years, Spanish brands have spearheaded... 
    Read More →
  • Research: Analysis of psychological variables involved in olive oil tasting

    The Department of Agriculture, Livestock, Fisheries, Food and Environment and the Foundation of the Rovira i Virgili University (URV) in Tarragona of Spain have signed a collaboration agreement for the project “Analysis of psychological variables involved in olive oil tasting.”

    The objective of this project is to optimize the process of olive oil tasting to identify areas for improvement in the psychological processes that take place during the tasting.

    The official panel of virgin olive oil tasters oil in Catalonia, the Department of Agriculture and the research group Metolo, from URV are involved in this project.

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    The Department of Agriculture, Livestock, Fisheries, Food and Environment and the Foundation of the Rovira i Virgili University (URV) in Tarragona of Spain have signed a collaboration agreement for the project “Analysis of psychological variables involved in olive oil... 
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  • Spain calls for a moratorium for EC regulation on the level of Ethyl Esters of Olive Oil

    “So far there are no solid arguments which support that the reduction of ethyl esters ensure a higher quality in oil.” This was stated yesterday by the Andalusian Minister of Agriculture, Fisheries and Rural Development, Elena Víboras, in the Quality Olive Oil Bureau in Seville; a meeting during which the olive sector representatives gave their unanimous call for a moratorium on the application of the European regulation that aims at reducing the levels of these compounds.

    Thus, both the Ministry and the sector agreed to urge the European Commission to implement a moratorium on reducing levels of ethyl esters in oil under the European Regulation until scientific studies corroborate if it is or not appropriate and a consensus is reached within the International Olive Council (IOC).

    During the meeting, which was attended by representatives of agricultural organizations, cooperatives, manufacturers, the Central Administration, the Instituto de la Grasa and regulatory boards, Elena Víboras recalled that the IOC adviced changes in some physical-chemical parameters to improve the detection possible cases of fraud were.

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    “So far there are no solid arguments which support that the reduction of ethyl esters ensure a higher quality in oil.” This was stated yesterday by the Andalusian Minister of Agriculture, Fisheries and Rural Development, Elena Víboras, in the Quality Olive Oil Bureau... 
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  • Recipe: Creamy cannellini beans with sage & sausages with extra virgin olive oil

    Warm cannellini beans with plenty of olive oil, scented with garlic and sage, then puree just a few of the beans with bean broth before returning them to the pan, and you have what we call creamy beans. Delicious with sausages.

    INGREDIENDS
    If your creamy beans are a bit too thick, you can thin them down simply by adding a little more of the bean cooking water. Photograph: Helen Cathcart for the Guardian
    Serves 4
    8 sausages
    2 garlic cloves, peeled and squashed
    6 sage leaves
    5 tbsp extra virgin olive oil
    500g cooked cannellini beans
    Salt and black pepper

    DIRECTIONS
    1 Grill or pan-fry the sausages until browned and cooked. Meanwhile, in a large frying pan, warm the olive oil and gently fry the squashed garlic and sage leaves until fragrant. Add the cooked white beans to the pan and stir until they are warmed through and coated with olive oil.

    2 Transfer about a third of the beans from the pan into a bowl. Either mash by hand or use a stick blender to reduce the beans to a puree with a ladleful of bean cooking water, then return to the frying pan. Stir, adding a little more bean cooking water if necessary. Taste and adjust the seasoning accordingly.

    3 Divide the creamy beans between four plates and top each with slices of cooked sausage. Serve.

    Recipe source

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    Warm cannellini beans with plenty of olive oil, scented with garlic and sage, then puree just a few of the beans with bean broth before returning them to the pan, and you have what we call creamy beans. Delicious with sausages. INGREDIENDS If your creamy beans are a bit too thick,... 
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  • Recipe: Cannellini bean, tuna, red onion and parsley salad with EVOO

    A great combination and favourite spring and summer lunch. You can also add fennel, celery, watercress or rocket.

    You can vary this salad by adding fennel, celery, watercress or rocket.

    Serves 4

    INGREDIENTS:
    1 small red onion, peeled and finely sliced
    400g cooked cannellini beans
    A tin of tuna, drained and flaked
    A small handful of parsley, chopped
    A handful of capers, drained
    A pinch of salt
    A splash of extra virgin olive oil
    2 or 3 hard-boiled eggs, quartered (optional)

    DIRECTIONS
    1 If you find the flavour of raw onion too strong, soak the slices in a bowl of cold water with 2 tbsp wine vinegar for 15 minutes beforehand.

    2 Put the beans, red onion, flaked tuna, chopped parsley, salt, pepper and extra virgin olive oil in a bowl, toss gently, taste and adjust seasoning .

    3 Top with quarters of hard-boiled egg, if you like.

    Recipe source

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    A great combination and favourite spring and summer lunch. You can also add fennel, celery, watercress or rocket. You can vary this salad by adding fennel, celery, watercress or rocket. Serves 4 INGREDIENTS: 1 small red onion, peeled and finely sliced 400g cooked cannellini... 
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  • Without a doubt, olive oil is the best of fats and oils

    In the bid for optimum health and vitality, the inclusion of dietary fats is often over-looked.

    However, when it comes to maintaining good health as we age, including adequate amounts of the right kinds of fats and oils is vital.

    Good fats provide the body with fuel alongside the feeling of fullness and can actually stimulate fat burning.

    Studies continue to show the value in supplementing our diet with additional essential fats to prevent and treat a broad spectrum of diseases.

    Distinguishing good fats from bad fats can be tricky, so we have put together our top eight healthy fats and oils.

    1. Olive Oil
    An integral part of the traditional ‘Mediterranean Diet’ which is associated with vitality, longevity and low incidence of chronic disease, extra virgin olive oil is widely prized for its health-promoting properties.

    It is particularly helpful in promoting optimal cardiovascular function, maintaining good blood flow and bettering cognitive function.

    Olive oil is associated with vitality, longevity and low incidence of chronic disease.

    2. Coconut Oil
    Rightly earning its title as a ‘superfood’, coconut oil is consumed in large amounts by some of the healthiest populations around the world.

    It is also brilliant for those looking to lose or maintain their weight.

    The fatty acids in coconut oil have been shown to speed up overall metabolism, helping people expend more energy compared with long-chain fats.

    It can also help with neurological disorders and can significantly benefit common skin issues.

    3. Borage Oil
    One of the most under-researched oils, borage oil is widely used as an anti-inflammatory support for a number of conditions including eczema, psoriasis and rheumatoid arthritis.

    Borage Oil can be hard to track down, so try taking it in supplement format, we recommend B – Hada which combines high quality borage oil with fish oils.

    Avocado oil has long been prized for its skin-boosting effects

    4. Hemp Seed Oil
    Named nature’s perfect food due to its balanced concentrations of omega fatty acids 3, 6 and 9.

    Studies have shown it can help support heart health and promote proper cardiovascular faction.

    It is also prized for its beneficial effect on hair, skin and nails, with people who regularly use and consume hemp oil reporting thicker and shinier hair, softer skin and stronger nails.

    5. Flax Seed Oil
    This oil contains the highest concentration of Omega 3 fatty acids and the right amount of consumption has been show to improve cardiovascular health as well as exhibiting chemopreventative effects against colon tumour developments.

    6. Pumpkin Seed Oil
    A great one for both men and women, research has found that it can significantly help improve prostate health due to its richness in zinc, as well as help women with the menopause as it can decrease blood pressure, hot flushes, headaches and other menopausal symptoms.

    7. Avocado Oil
    Avocado oil has long been prized for its skin-boosting effects.

    In addition to its nourishing, moisturising and protective fats, it also contains significant levels of antioxidants, such as Vitamin E, which help keep skin supple and smooth.

    8. Omega 3 Fish Oil
    Arguably the best type of fat, the fats produced by oily fish (salmon, tuna, mackerel, sardines and anchovies) contain the highest concentrations of Omega 3 fatty acids which is proven to make a positive difference to heart and brain health as well as improving the skeletal system.

    Omega 3 fish oils can also be found in supplement form, so why not try UnoCardio 1000 which was recently named the highest quality fish oil on the market.

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    In the bid for optimum health and vitality, the inclusion of dietary fats is often over-looked. However, when it comes to maintaining good health as we age, including adequate amounts of the right kinds of fats and oils is vital. Good fats provide the body with fuel alongside... 
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  • OLIVE JAPAN 2015 International Olive Oil Competition Winners

    The competition, organized by The Olive Oil Sommelier Association of Japan (OSAJ) was the starting point of a week of activities dedicated to olive oil, which took place in Tokyo between 14 and 19 April. The event brings together each year Japanese consumers and expert tasters from around the world, with the participation of the main olive oil producers, as well as international and Japanese producers and manufacturers.

    OLIVE JAPAN is an annual comprehensive open-air event that brings olive oil producers and their products together with consumers and the trade. It is held the weekend in April after each year’s OLIVE JAPAN International Extra Virgin Olive Oil Competition, Symposium and Seminar events.

    Olive Japan 2014
    Olive Japan 2014

    •The Venue – FutakoTamagawa is up-scale, but enjoys proximity to major parks and the Tama River with its broad, wide-open banks. For a Tokyo suburb the area also has a high percentage of green spaces such as smaller parks and tree-lined avenues. Because it is an aspirational area, it is the perfect place to host an event that brings olives and olive oil to the urban life style of modern Japanese people.
    •In addition to directly interacting with consumers and influencers in the food world, OLIVE JAPAN provides a precious opportunity to communicate the potential of the Japanese market to international businesses, and support promotional activities to help these businesses expand their presence in Japan.
    •The organizer is the Olive Oil Sommelier Association of Japan(OSAJ), Japan’s sole professional organization for training and certifying olive oil experts, which is independent from any commercial body of the olive and olive oil.

    OLIVE-JAPAN-2015-International-Olive-Oil-Competition
    441 Olive Oil Registrations in OLIVE JAPAN 2015 Extra Virgin Olive Oil Competition results in  12 Premier, 152 Gold and 134 Silver

    Follow link for  Competition Results OLIVE JAPAN 2015

    The OLIVE JAPAN International Extra Virgin Olive Oil Competition
    is one of the premier olive oil competitions in the world, bringing together the highest standards of integrity and professionalism in awarding medals to the best oils from around the globe.

    This is the forth year of OLIVE JAPAN International Competition, Japan as the one of the most important market for olive oil in the world. The judges are invited from key major olive oil production countries and Japan, under recommendation by the Olive Oil Sommelier Association of Japan. (OSAJ)

    This Competition will be held as a key program in the “OLIVE JAPAN 2015” trade show and winners will be prized at the main event of this trade show, and will be carried by major papers and trade magazines. The competition is committed to educating the public about extra virgin olive oil, featuring industry experts with extensive knowledge about selection, tasting and food pairings.

    The OLIVE JAPAN International Extra Virgin Olive Oil Competition and its panel of tasters invite you to participate in the third annual competition open to extra virgin olive oils and flavored olive oils throughout the world.

    Organizing Body
    The Olive Oil Sommelier Association of Japan (OSAJ)
    Kyobashi3-4-1 Takai-building Chuou-ku, Tokyo 104-0031
    FAX:+81-3-3272-8755
    EMAIL : info@oliveoil.or.jp
    WEBSITE: http://olivejapan.com/en/competition

    VN:F [1.9.22_1171]
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    VN:F [1.9.22_1171]
    Rating: -5 (from 37 votes)
    The competition, organized by The Olive Oil Sommelier Association of Japan (OSAJ) was the starting point of a week of activities dedicated to olive oil, which took place in Tokyo between 14 and 19 April. The event brings together each year Japanese consumers and expert tasters... 
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  • The XXIX Salon de Gourmets at Feria de Madrid

    The XXIX Salon de Gourmets closed its doors some days ago at Feria de Madrid (IFEMA) with 84,117 trade visitors (+ 5.2% compared to the previous edition), 1,422 exhibitors (+ 22.1%), and over 35,000 products displayed, as reported by the organization.

    Attendance figures in this edition of the event have exceeded the expectations of its organizers, that expected 80,000 visitors over the four days of the show.
    Furthermore, as stated by the organization, “with 50% more foreign exposure and a business volume estimated of 192 million euros (direct and indirect), we can say that the internationalization of Salon de Gourmets has exceeded.”

    29th Salon de Gourmets

    The Salón de Gourmets is the major European event dedicated exclusively to the delicatessen products, the largest annual showcase of high quality food and beverage.

    Professionals from United States, Australia, Japan, Mexico, Singapore, China … plus a representation of Swiss, French, Dutch, Czech, Danish, Finnish or Belgian, grant to this show the international nature it has held since 1992, award given by the Secretary of State for Trade. People and products arrived from all over the globe at this greatest food and beverage quality event.

    The Salon de Gourmets whose Honour Committee presides his Majesty King Juan Carlos I since 2006 is visited by Ambassadors, Autonomous Communities Counsellors and other personalities attending in an official or private way during the four-day exhibition.

    More than a thousand exhibitors show every edition around 30,000 products, 1,000 new novelties awakening the attention of professionals who come to visit the El Salon, the largest showcase of new trends.

    29th Salon de Gourmets  - April 13, 14, 15 & 16, 2015 In this Twenty-Eigth edition we have had the presence of 1.164 exhibitors who have shown over 30,000 delicatessen products, attracting the attention of professionals who came to visit El Salon.

    XXVIII Salonde Gourmets

    We keep the interest of foreign exhibitors, with the Japan Pavilion, leading the international representation, we have counted with products and exhibitors from Germany, Argentina, Austria, Belgium, Colombia, USA, France, Holland, Hungary, Iran, Italy, Japan, Norway, New Zealand, Portugal, United Kingdom and Czech Republic.

    As for the next edition of the Salon de Gourmets, the organization reported to be held from 4 to 7 April 2016.

    For more information visit www.gourmets.net

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    VN:F [1.9.22_1171]
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    The XXIX Salon de Gourmets closed its doors some days ago at Feria de Madrid (IFEMA) with 84,117 trade visitors (+ 5.2% compared to the previous edition), 1,422 exhibitors (+ 22.1%), and over 35,000 products displayed, as reported by the organization. Attendance figures in this... 
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