- There is so much at stake in relation to what may happen in the coming months inside the international trade of olive oil that many would pay anything to have the crystal ball to predict the future. Analysis by Alvaro Olavarría Govantes, managing director of Oleoestepa for...
There is so much at stake in relation to what may happen in the coming months inside the international trade of olive oil that many would pay anything to have the crystal ball to predict the future. Analysis by Alvaro Olavarría Govantes, managing director of Oleoestepa for Mercaceiarta.
My view on the evolution of international olive oil trade and prices at origin in the coming months is summarized in one word: uncertainty. We have seen in numerous olive crops how evidence of the numbers has betrayed us and has given way inexplicably to the improbable, in one way or the other, regarding possible options.
We are going to shed some light and hold ideas that may lead to a plausible hypothesis about what might be the course of events in the coming months. First, I must say that our country, from the 2001/02 campaign, has often exceeded 1,000,000 tonnes of annual production. Until then, only the 97/98 campaign (1,091,000 t.) surpassed the magic number, being the average production over the last 14 years of 1,176,000 t. (similar to the average of the past 10 years that amounted to 1,183,000 t. and not far from the average of the last five years, of 1,245,000 t.). Therefore, the analysis should only compare data for the last 10 years, because that’s when the productive capacity experienced a big increase in Spain and beyond it will not bring any conclusion comparable to the current reality. Precisely because of the pressure of those campaigns exceeding 1,000,000 t. of olive oil, we began to export more than 600,000 tonnes for the first time in 2001/02.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- I first had oil-poached fish in Napa Valley and loved the way this cooking method kept the fish so moist; you can’t really dry it out. You could prepare halibut or just about any other mild white fish this way. Be sure to use a mix of olive oil and vegetable oils to poach the...
I first had oil-poached fish in Napa Valley and loved the way this cooking method kept the fish so moist; you can’t really dry it out. You could prepare halibut or just about any other mild white fish this way. Be sure to use a mix of olive oil and vegetable oils to poach the fish; if you use 100 percent olive oil it will become too bitter. This is another really good-looking dish with plenty of pretty colors. (From Giada’s Kitchen )
BROCCOLI RABE PESTO
8 ounces of broccoli rabe (about ½ bunch); thick stems removed
2 garlic cloves
1 cup toasted walnuts
1 tablespoon honey
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
OLIVE OIL–POACHED SWORDFISH
4 cups olive oil
2 cups vegetable oil
4 (6-ounce) skinless swordfish steaks, each 1-inch thick
Salt and freshly ground pepper
1. To make pesto, bring a medium pot of salted water to boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to a large bowl of ice water and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper and process until very smooth. With the machine running, gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.
2. To poach the fish, combine the olive oil and vegetable oil in a Dutch oven or large, deep saucepan big enough to hold the fish in a single layer. Using a deep-fry thermometer, heat the oil to 200°F over medium-low heat. Reduce the heat to low to sustain the 200°F temperature. Season the fish with salt and pepper. Gently place the fish in the oil, making sure it is submerged. Poach the fish until just cooked through, 6 to 7 minutes.
3. Place about ½ cup of broccoli rabe pesto on each serving plate and gently smooth it out to make a bed for the fish. Using a slotted fish spatula, gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.
RECIPE SOURCEVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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