Daily Archives: April 18, 2015

  • Really good olive oil smells like grass or fruit as it’s a fruit tree

    Christine Cushing is worried about turning into one of “those” crazy Greek women, the cheeky kind that would bring olive oil to a restaurant.

    She kind of is.

    “I have these little 100 ml samples I used for the tenth anniversary and I actually did it yesterday, it’s really bad but I don’t care,” says the Greek-Canadian celebrity chef, referring to her line of extra virgin olive oil. “I said to my mum ‘there’s no way I’m eating this salad dressing.”

    Sure, it can be misconstrued as pretentiousness, but after a decade of producing her own, she’s an olive oil insider, intimate with last year’s poor harvest. 2014 was a black year for olive oil, a 15-year low in global production that saw key producers like Spain, Italy and Morocco’s output falling 40 to 50 per cent below average.

    An abnormally hot spring threw the weather-sensitive growing process out of whack, coupled with olive fly infestations and diseases affecting the fruit trees prompted a bad year for producers. The result, according to the International Olive Council, is prices 121 per cent higher than last year.

    Higher production costs and lower profit margins, means fraudulent olive oils – bottles wearing extra virgin tags that are actually mixtures of extra virgin olive oil and other, cheaper oils like grapeseed or nuts. But it doesn’t take a black year for opportunists to dupe consumers – producers have been doing it for years, says Cushing.

    “There’s billions of dollars to be made and anywhere that happens – like saffron or truffles – you have a high probability of fraud,” says Cushing.

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    Christine Cushing is worried about turning into one of “those” crazy Greek women, the cheeky kind that would bring olive oil to a restaurant. She kind of is. “I have these little 100 ml samples I used for the tenth anniversary and I actually did it yesterday, it’s really... 
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  • Recipe: Tortilla Española with Extra Virgin Olive Oil

    This healthy Spanish Tortilla omelet recipe sticks to the basics—eggs, potatoes, onions and a lavish amount of extra virgin olive oil

    Total Time: 40 minutes Serves: 4 as a main course, 8 as an appetizer

    INGREDIENTS
    2 cups extra virgin olive oil
    1 medium onion, thinly sliced
    ¾ teaspoon salt
    2 large Yukon Gold potatoes, peeled and thinly sliced
    1 clove garlic, minced
    8 eggs, gently whisked
    1 teaspoon chopped fresh rosemary

    DIRECTIONS
    1. Preheat oven to 350 degrees. Heat olive oil in a large saucepan over medium heat. Once hot, add onions and ¼ teaspoon salt, stirring to coat with oil. Sauté until onions are translucent, about 4 minutes. Add potatoes and stir to coat, sautéing until potatoes are tender, about 8 minutes. Add garlic, and sauté until fragrant, 2 minutes. Remove pan from heat. Use a strainer to drain off excess oil and reserve.

    2. In a large bowl, combine eggs with cooked potatoes and onions, rosemary and ½ teaspoon salt. Heat 1 tablespoon reserved potato-onion cooking oil in a 9-inch nonstick skillet over medium heat. Once hot, pour in egg-potato mixture, using a rubber spatula to smooth surface. Cook until eggs have set, about 8 minutes. Use a spatula to break any bubbles that rise to the surface.

    3. Transfer pan to oven and cook until surface is just firm to the touch, 10-12 minutes. Remove from oven and let rest 5 minutes. Invert a large plate over pan. Hold plate firmly and flip to transfer tortilla to plate. Serve at room temperature, sliced into wedges.

    Recipe source

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    This healthy Spanish Tortilla omelet recipe sticks to the basics—eggs, potatoes, onions and a lavish amount of extra virgin olive oil Total Time: 40 minutes Serves: 4 as a main course, 8 as an appetizer INGREDIENTS 2 cups extra virgin olive oil 1 medium onion, thinly sliced ¾... 
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  • French interior designer Philippe Starck investing €15 million in olive oil tourism project

    International designer Philippe Starck is set to invest €15 million in a tourism project related to organic farming and olive oil.

    Frenchman Starck, one of the world’s top designers, plans to renovate a historic oil factory on the outskirts of the mountain town.

    The 66-year-old is already the artistic director of Ronda-based company La Amarilla, whose luxury olive oil sells in Harrods in London.

    He described himself as a ‘lover of Andalucian spirit’ when he presented his latest plans to the Junta’s tourism minister, Luciano Alonso, in Malaga this week.

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    International designer Philippe Starck is set to invest €15 million in a tourism project related to organic farming and olive oil. Frenchman Starck, one of the world’s top designers, plans to renovate a historic oil factory on the outskirts of the mountain town. The 66-year-old... 
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