Daily Archives: March 26, 2016

  • Registration Open for the Second Annual Olive Oil Conference

    The North American Olive Oil Association (NAOOA), a non-profit group that promotes the health, versatility, and authenticity of all types of olive oil for North American consumers, has opened registration for its second annual Olive Oil Conference. The conference is co-hosted by the NAOOA and International Extra Virgin Olive Oil Savantes, a program intended to develop participants’ tasting skills, knowledge and experience through training courses and events.

    The Olive Oil Conference, set to take place July 18 through July 20 at the Westin O’Hare in Rosemont, Illinois, brings together olive oil marketers, distributors and brands, as well as experts in diet, cooking, and trade. Beyond that, the conference also attracts foodies, health advocates and culinary enthusiasts looking to expand and diversify their knowledge on the subject. The conference boasts three days of presentations, lively discussions and tasty cooking demonstrations, as well as offers attendees the opportunity to engage in topical sessions and olive oil tastings, group workshops. and brainstorms.

    Many topics will be discussed at the conference, such as how to use new media to promote olive oil, the future uses of olive oil, and megatrends within the olive oil industry. Several industry leaders will speak to these topics and offer educational information to consumers, including the benefits offered by olive oil and how it can be used. Key speakers at the event include:
    •Top Chef Master Suvir Saran, Chairman of Asian Culinary Studies for the Culinary Institute of America
    •Italian Culinary Chef Hayley Stevens Miller, former Chef/Instructor at the International Culinary Center
    •Eryn Balch, Executive Vice President of the NAOOA

    As part of the conference, the NAOOA and International Extra Virgin Olive Oil Savantes are also hosting a Taster’s Challenge, where attendees test their palate and ability to assess different oils, and have the ultimate opportunity to become the Champion Taster of North America. Before the Olive Oil Conference, Savantes will host another tasting event in New York City from June 22 through June 24.

    About the North American Olive Oil Association

    Established in 1989, the North American Olive Oil Association is a trade association of marketers, packagers and importers of olive oil in the United States, Canada and their respective suppliers abroad. The association strives to foster a better understanding of olive oil and its taste, versatility and health benefits.

    For more information, visit www.AboutOliveOil.org and www.OliveOilConference.com.

    source

    VN:F [1.9.22_1171]
    Rating: 3.6/10 (237 votes cast)
    VN:F [1.9.22_1171]
    Rating: +5 (from 103 votes)
    The North American Olive Oil Association (NAOOA), a non-profit group that promotes the health, versatility, and authenticity of all types of olive oil for North American consumers, has opened registration for its second annual Olive Oil Conference. The conference is co-hosted... 
    Read More →
  • Recipe: Shrimp with Tomatoes, Greek Feta & EVOO

    Ingredients:
    1/2 cup extra-virgin olive oil
    4 scallions, finely chopped
    1 green bell pepper, seeded and finely chopped
    1 small fresh red chile, seeded and finely chopped
    1 tbsp. finely chopped
fresh oregano
    1/2 cup finely chopped fresh parsley
    Freshly ground black pepper
    1 1/2 lbs. medium shrimp
    4 plum tomatoes, peeled,
 seeded, and chopped
    1/2 lb. feta, crumbled
    3 tbsp. milk

    Directions:
    1. Heat oil in a large skillet over medium heat.
    2. Add scallions and cook, stirring, until translucent, about 5 minutes.
    3. Add bell peppers, chiles, oregano, and parsley.
    4. Season with pepper and cook, stirring, until bell peppers are soft, about 5 minutes more.
    5. Reduce heat to medium-low.
    6. Add shrimp and cook, stirring occasionally, for 30 minutes.
    7. Stir in tomatoes and cook until they release their juices, about 5 minutes.
    8. Add feta and milk and cook 20 minutes more.
    9. Serve warm, over rice if desired.

    recipe source

    VN:F [1.9.22_1171]
    Rating: 3.1/10 (240 votes cast)
    VN:F [1.9.22_1171]
    Rating: -1 (from 97 votes)
    Ingredients: 1/2 cup extra-virgin olive oil 4 scallions, finely chopped 1 green bell pepper, seeded and finely chopped 1 small fresh red chile, seeded and finely chopped 1 tbsp. finely chopped
fresh oregano 1/2 cup finely chopped fresh parsley Freshly ground black pepper 1... 
    Read More →