- This recipe took even less time, because, unlike the first recipe that requires cutting and chopping, making the Olive Oil Flatbread dough is just a matter of unceremoniously dumping everything in a bowl and using a little French spatula (a flexible little plastic scraper –...
This recipe took even less time, because, unlike the first recipe that requires cutting and chopping, making the Olive Oil Flatbread dough is just a matter of unceremoniously dumping everything in a bowl and using a little French spatula (a flexible little plastic scraper – also called a dough scraper), rather than a wood spoon to mix everything and bring it into a nice big ball. Even better is to dump all the ingredients into the bowl of a food processor or standing mixer, in which case the whole procedure literally takes about 30 seconds.
Olive Oil Flatbread
3 cups all purpose flour
1/4 cup extra virgin olive oil
3/4 cup water
1 tsp. salt
Mix all the ingredients together – either by hand or with a food processor or standing mixer – until it becomes a nice, soft ball of dough. Let rest for about 10 minutes. divide the dough into about 12 pieces (or more, if you want the flatbreads smaller). Roll the dough into flattened discs. Do not worry if they’re not perfectly round, or if they are different sizes.
Brush a non-stick frying pan with olive oil, and fry the dough a few seconds on each side, turning the dough often to prevent burning.
Marinated Tomato and Cheese Salad
This recipe is especially good in the summer, when tomatoes are ripe. You can make it in the morning, and then cover the bowl and let it sit on the counter for a few hours as the flavors meld and the brie oozes. Provide slices of a good-quality bread for dipping and scooping, and you’ll hear the swoons from your guests as they eat this amazingly delicious but amazingly simple recipe.
4 ripe large tomatoes, cored, seeded and chopped into ¾ inch cubes
1 pound of Brie, rind removed, cheese cut into irregular pieces
1 cup basil, cut into strips
3 cloves garlic, finely minced
2/3 cup best quality extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Combine the tomatoes, Brie, basil, garlic, olive oil, salt and pepper in a large serving bowl. Stir gently to combine. Let stand covered at room temperature at least two hours. Serve with bread to soak up the marinade.
From The Silver Palate Goodtimes Cookbook, sourceVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- A project funded by the EU has struck upon a novel way of recycling the water used to wash olives prior to being processed into oil in a plan which may save the industry up to 90% of its water usage. The project is named ALGATEC II and has produced its first prototype plant in...
A project funded by the EU has struck upon a novel way of recycling the water used to wash olives prior to being processed into oil in a plan which may save the industry up to 90% of its water usage. The project is named ALGATEC II and has produced its first prototype plant in Spain at the University of Huelva.
The scheme is the brainchild of five cooperating companies from Spain, Germany and Italy, who have received financial backing from the EU’s Seventh Framework Programme for Research and Technological Development. ALGATEC II focuses solely on how best to optimise and recycle the vast quantities of water that are used in olive oil production, with the ultimate gain of saving the environment considerable waste.
Problems of Olive Oil Wastewater
Traditionally, olive oil factories are required to use around 50 litres of water to thoroughly clean every 100kg batch of olives. The process washes off dirt and bacteria from the olives, but also simultaneously absorbs some of the polyphenols found on the fruit. Though polyphenols are actually beneficial to humans, large quantities of them can wreak damage on the environment. As such, water used to clean the olives has become contaminated by the polyphenols and cannot be disposed of easily.
Disposal methods normally involve leaving the wastewater to evaporate in stagnant ponds, which cause a whole host of problems. Not only does stagnant water attract insects and provide them with a breeding ground, but it also causes unpleasant stenches. Furthermore, the rate of evaporation is often painfully slow, meaning that the ponds have to be emptied manually to make way for the new olive wastewaters, since capacity is at a premium.
How Does ALGATEC II Work?
ALGATEC II aims to circumvent these problems by treating the water so that it can be used again. This is achieved by pumping the wastewater into a photobioreactor. Here, tiny microorganisms absorb the polyphenols, before the water is run through two membrane filters. These processes effectively remove all trace of pollutants, thus rendering the water suitable for washing more olives… again and again and again. Of course, the level of microorganism growth needs to be sustained throughout the year, and not just in summertime when temperatures are warm.
To this end, the team have developed solar panels which will trap the sunlight throughout the day and convert it to heat energy to raise temperatures in the photobioreactors, thus sustaining the precious microorganisms. In this manner, the olive oil facilities will be able to re-use the same water on multiple occasions and cut down on the amount of fresh water they consume by up to 90%.
Sensible Wastewater Strategies
This latest incentive is just part of a growing global consciousness of our need to conserve water. Earlier this year, a like-minded paper manufacturing company from Holland pioneered new technology which resulted in more efficient wastewater strategies. The article Improved Wastewater Treatment Process by Use of an Online TOC Analyser discusses the benefits of the new technology in more detail.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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