The European Union has teamed up with Spanish Inter-Professional Table Olive Organization, INTERACEITUNA, and Michelin-starred chef José Andrés to launch an olives campaign directed at U.S. consumers. The goal of the campaign—“A tasty message from Europe. Have an Olive Day”—is to raise awareness of the versatility, flavor, nutrition, and rich history of olive production in Europe, especially in Spain, the world leader in production and exports of table olives.
The campaign will run through 2019 and will seek to educate U.S. consumers on the different variations of European olives and their culinary uses. It will focus on U.S. regions with high olive consumption, including New York City, Miami, Los Angeles, San Francisco, Chicago and Philadelphia.
A fabulous quartet of flavours – the richness of the cream cheese is cut through with the acidity of lemon and the earthy tang of olives.
100g olives, pitted
250g cream cheese
Juice of 1 lemon
1 Add the pitted olives to a blender and blend until almost smooth.
2 Transfer the olive mix to a fine sieve and sit it over a bowl to drain any excess liquid – around 5 minutes should do it. However, if your olives were in liquid it might take a little longer.
3 Next, add the cream cheese to a mixing bowl with the olives, lemon juice and black pepper. Carefully fold together until incorporated.
4 Place a round pastry cutter in the centre of a serving plate, add the paté and tamp down. Remove the ring and serve with some dressed leaves and hot toast.
Andrew Dargue, vanillablack.co.uk
Grilling a whole fish sounds daunting, but it’s incredibly simple and requires almost no preparation before cooking it.
This recipe is courtesy of Epicurious.
Whisk together lemon zest, juice, salt, and pepper. Pour in the olive oil in a stream, whisking until combined well. Whisk in olives and chopped oregano.
With a sharp paring knife, make 1-inch long slits at 2-inch intervals down the middle of the fish, on both sides. Brush the fish all over with vegetable oil, and season with salt and pepper. Season fish cavity with salt and pepper, and fill the cavity with 3 lemon slices and 3 oregano sprigs. Arrange remaining lemon slices and oregano sprigs on top of fish and tie fish closed with kitchen string.
Preheat grill to medium-high heat for cooking. If using a charcoal grill, open the vents on the bottom of the grill before lighting the charcoal.
Grill fish on lightly oiled grill rack, covered only if using gas grill, for 15 minutes. Turn fish over using a metal spatula and tongs, and grill for 15 more minutes, until just cooked through.
Transfer fish to a large serving platter, remove kitchen string, and pour lemon-olive sauce over the top before serving.
Written by: Bindu Published: Tuesday, February 16, 2016, 2:01 [IST]
Olives are one of the most widely enjoyed foods across the globe. Olives are the fruits that come in a wide range of varieties. They are bitter in taste and are highly used in the preparation of salads. Olives are one of the healthiest foods that one can opt for. Even olive oil is known for its wide range of health and beauty benefits. Hence, all in all, this is one fruit that is packed with goodness for the body. The health benefits of olives are numerous. They help eliminate excess cholesterol in the blood, control blood pressure and are a good source of dietary fibres as an alternative for fruits and vegetables. Olives are the greatest sources of vitamin E. This vitamin acts as an antioxidant and protects the cells from free radical damage. Regular consumption of olives reduces the effect of degenerative diseases like Alzheimer’s and benign diseases. Olives prevent blood clots that can lead to further diseases. They also protect the cell membrane from cancer. Likewise, there are various benefits of consuming olives. Therefore, in this article, we at Boldsky will be listing out some of benefits of consuming olives on a regular basis. Read on to know more about it.
For Cardiovascular Health: Olives have a diverse range of antioxidants that protect the cells from oxidative stress. The antioxidants in them protect the cardiovascular health by neutralising free radicals. The monounsaturated fatty acids present in olives are good for reducing the risk of cardiac diseases.
Cancer Prevention: Olives lower the risk of cancer by providing a rich supply of antioxidants and anti-inflammatory nutrients. They lower the risk of breast cancer and its re-occurrence.
Weight Loss: Olives assist in weight loss too. Their monounsaturated fatty acids help in weight loss and weight management. According to a research conducted, a diet rich in olives is beneficial in reducing weight.
Digestive Health: Maslinic acid and triterpenoid compound present in the olive skin help fight cancer cells. This acid hampers the growth of colon cancer cells. Since olives are a good source of fibre, they promote the digestion process.
: Olives are a rich source of iron, an essential mineral component of haemoglobin. Haemoglobin carries oxygen from the lungs and transports it throughout the body.
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Inolivia 마케팅 팀
– The olive tree, Oleaeuropaea, is native to countries in Asia and Africa and along the Mediterranean Sea.
– Unripe olives are green in color and as they ripen they turn black or dark purple.
– Olives are a fruit, not vegetables as many people believe.
– Olive oil contains no cholesterol, salt or carbohydrate.
– Olives are rich in vitamin E and healthy fats.
– An olive tree can live up to 600 years.
– It can take up to 10 years for an olive tree to bear fruit.
– Globally, people consume approximately 2.25 million tonnes of olive oil each year.
– Spain, Italy and Greece are the top olive producing nations in the world.
– Since 1990, consumption of olive oil in the United States has increased significantly. In the last two decades, its consumption has increased from 30 million gallons to nearly 70 million gallons a year.
– 2,550 olive branches were used at the 2004 Olympics Games when the tradition of crowning Olympians with an olive wreath was reintroduced.
Hear what our expert has to say
“Olives, whether eaten whole or as olive oil, offer exceptional health properties. Olives contain an abundance of antioxidants, protective disease fighting compounds found in plants. Few other foods with high fat content offer such a wide range of antioxidant nutrients. All these elements combine to reduce excessive inflammation and keep the body healthy. They also work to neutralise the damaging effects of free radicals on the body’s cells, which can contribute to disease and ill health. Despite being high in fat, olive oil is a better choice compared to other oils for your heart. The majority of fat found in olives is monounsaturated fatty acid and oleic acid, both healthy forms of fat. These elements suppress the production of unhealthy cholesterol which has been shown to play a role in the development of cardiovascular disease. Even though monounsaturated fat is good for your heart, it is still high in calories. So it should be consumed only in moderate amounts if you are concerned about weight gain and excess calorie intake.
Care must be taken when using olive oil for frying. Shallow frying is safe; but with deep frying and intense heating the olive oil is heated beyond its smoke point and starts to break down chemically. This results in the oil losing most of its antioxidants, releasing toxic chemicals in the form of smoke and producing free radicals (atoms that damage healthy cell).”
Contributed by Aisha Pookunju, Dietitian at Hamad Medical Corporation
Olives are one of those unique foods that don’t only taste delicious, but also offer many health benefits. It is however important to learn how to choose a good table olive, since they vary extensively in appearance, flavour and texture.
We asked the South African Olive Industry Association how to choose a good table olive. Here are a few pointers:
The first characteristic to take important notice of is of course the appearance of the olive. The olive must always looks physically appealing and it must make you want to eat it immediately. Physical defects are not good.
Next important point is smell. A good olive will always smell great. The aroma will give a good indication of how the processing was managed as most of the volatile components are a result of the fermentation process. If not fermented, the aroma is usually that of the added ingredients, like garlic, herbs and various other flavourings. An off-fermentation will be noticeable on the nose, and any off-odour is totally unacceptable in quality table olives.
Right so now we get to the taste. As with anything, taste and flavour are very subjective, so we always suggest that newbies to olives start with a blander product, just like they start new wine drinkers with a sweeter wine. Once hooked on these little delicacies, then move onto products with more flavour, the natural olive flavour in particular. A fully fermented table olive should display a balance between the natural flavour of the fruit, the natural lactic acid and the added salt and vinegar.
A good table olive should have a degree of firmness in the flesh, without being tough or woody. The skin should not be too tough and the flesh should detach from the pit quite easily. The texture is determined by many factors, but most importantly is when the olives are harvested and cultivated. The methods of processing play an important role, which can either maintain the texture of the olive or compromise it.
5. Final tip
It’s important to experience as many different styles and flavours as possible and in so doing, build up a profile of the olives you like.
My 2-year-old grandson, Landon, loves olives and pickles, which he calls “ahwives” and “bickles.” And, no, they aren’t the best thing for him, but what’s a grandmother to do when he’s holding up his chubby little hand begging for “ahwives?” I’ll tell you what we do – we give him some. Not much, but some. I can’t blame him. I love olives and pickles, too. However, once I check out the sodium and fat content, I don’t eat many of them. My recipe today is a soup from Food & Wine magazine that sounds really interesting. I haven’t tried it yet, but I intend to – maybe this evening, if I get time. But first, here’s a little info about olives you might or might not know:
Olives have been held in high esteem in Mediterranean cultures. To the ancient Greeks, the olive tree was a gift from the gods. Today, olives are recognized as a delightful addition to soups, salads, and – well, most anything you want. Here’s a sampling of the more popular kinds:
Atalanti – From the town of Atalanti in eastern Greece, these purple-green Greek olives are pale, medium-round with a luscious, fruity flavor and fleshy texture. They are packed in vinegar brine.
California black – Firm black olives with a mild flavor. Green olives are cured in a lye solution that causes them to oxidize and turn black.
California Sicilian – Large green olives with a sharp taste. In 1769, olives were introduced to California by the Spanish. Today, California produces about 200,000 tons of commercial olives per year.
Chinese preserved – Shriveled medium-sized olives cured with salt, sugar, or honey and licorice root.
Greek green – “Prasines” are firm, fleshy, large, round and purplish-green. They have a mild, fruity flavor and crunchy texture.
Green cracked – “Tsakistes” are large, firm green olives with cracked flesh, but not to the stone. They marinate in oil mixed with herbs, garlic, lemon, onion, or fennel. Their sharp flavor pairs nicely with cheese.
Greek Prime Minister Antonis Samaras is calling on manufacturers of traditional foods and beverages, from fish-roe producers to honey makers, to play a bigger role in transforming the country into an export economy.
Greece, which saw exports fall 0.2 percent to 27.3 billion euros ($37.5 billion) in 2013, needs food and beverage companies to catch up with export-oriented industries like fuels and do more to help pull the country out of a six-year recession, Samaras told industry representatives on the island of Lesvos May 13.
More Greek food companies, some of whom were forced to look for sales outside their traditional home market as the crisis shrank the economy, should focus “on processing agricultural produce in order to bring Greek products to international markets,” Samaras said. “Today, 200 large companies account for 85 percent of production while 17,000 small and medium-sized companies have huge potential.”
Greek exports of agricultural products including food, beverages and vegetable oils rose 3.5 percent by value in 2013 to 4.75 billion euros, according to the Panhellenic Exporters Association. At around 17 percent of the total value of Greek exports, the food and beverage industry trails fuels and industrial goods like machinery and chemical products as the country’s top export category.
Greece’s economy contracted at its slowest pace in four years in the first quarter, the Hellenic Statistical Authority said May 15. The European Commission forecasts that Greek GDP will grow 0.6 percent this year, its first annual expansion since 2007.
This recipe is part of the vegan Meatless Monday recipe series. As you may know, encourages eliminating meat from your diet one day per week to preserve the health of our planet (and ourselves!).
Making a great vegan meal doesn’t have to be a daunting task as today’s vegan lentil and eggplant patties with olives and herbs demonstrate. This great recipe comes courtesy of Gourmandelle, an amazing vegetarian food blog full of great recipes and beautiful images.
- 1 cup red lentils
- 1 medium eggplant
- 1 bunch parsley, chopped
- 1 medium onion, diced
- 2 boiled medium potatoes, mashed (or 2 eggs for vegetarians)
- 4 Tbsps sliced black olives
- 3 garlic cloves, mashed
- breadcrumbs – about 1/3 cup, more or less
- sea salt and ground pepper, to taste
- Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 minutes and then remove from heat.
- Strain the lentils very well and put them in a large bowl.
- Cut the eggplant in half and scoop out the pulp. Chop it and put it in the bowl.
- Add the mashed potatoes (or beaten eggs), chopped onion, parsley, sliced olives, mashed garlic cloves, breadcrumbs, sea salt and pepper.
- Using a fork, or your hands, start mixing the composition. It has to be sticky and easy to mould. If it’s not it means that you didn’t strain the lentils very good and the composition is too wet. No problem, just add more breadcrumbs until it has a dough-like consistency.
- Cook the patties – bake or light fry.
- Light fry: Spray a non stick pan with some oil. Put each patty on the frying pan and let it fry about 1-2 minutes on each side.
- Bake: Grease a large pan and place the patties. Cook 15 minutes on one side and another 15 on the other, at 180C.
These vegan lentil and eggplant patties with olives and herbs can be served on bread or a roll with your favourite toppings or with a lightly dressed green salad. They are satisfying in both a nutritional and taste sense. You’ll love them.
- 250 g whole wheat flour
- 250 g white flour
- 250 ml lukewarm water
- dry yeast (for 500 g flour)
- 2 tsp sugar
- 2 tsp salt
- 2 tbsp olive oil
- 1 large onion, finely diced
- 2 tbsp olive oil
- 1/2 cup diced black olives
- 1 tsp oregano
- cumin seeds for decoration
1. Place the yeast, sugar and 100 ml lukewarm water in a bowl and mix with a wooden spoon. Let rise for about 15 minutes.
2. Sauté the onions in olive oil until golden brown and add a pinch of salt. Let cool.
3. In a medium-sized bowl combine both flours, oregano and salt.
4. In a large bowl pour the yeast mixture, the rest of the water and 1 tbsp olive oil.
5. Carefully start adding the flour and mix with a wooden spoon.
6. Stir in onion, olives and remaining flour (a bit at a time) until a soft dough forms.
7. On a floured surface, knead dough until smooth and elastic (about 10 minutes) adding more flour to prevent sticking.
8. Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and set it aside to prove. This gives the yeast time to work. Let prove for about 1 – 1.5 hr or the dough is double in size.
9. Divide dough into 8/16 equal pieces and form balls.
10. Place rolls on prepared baking sheet, sprinkle with cumin seeds and cover with damp towel.
11. Allow 1 hour for rolls to double in size.
12. Preheat oven to 180°C.
13. Bake until golden brown, about 30 minutes.
And that’s it. Can you smell them already?
This is a nice sweet, salty salad with a bit of a nutty undertone, thanks to the walnut oil. No dressing required. Just spoon the chickpea mixture over top of fresh, bright baby greens, and enjoy!
- 1 15-ounce can chickpeas, rinsed and drained
- 1/2 cup golden raisins
- 1/2 cup thinly sliced roasted red pepper
- 6 pitted kalamata olives or chalkidiki (Inolivia), sliced thinly
- 1/4 cup chopped fresh parsley
- 2 scallions, thinly sliced
- 3 tablespoons walnut oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 6 cups mixed baby greens (I used spinach, frisee and arugula.)
In a medium bowl, combine the chickpeas, raisins, red pepper, olives, parsley and scallions. Pour the olive oil over top and season with the salt and pepper. Stir to combine. Refrigerate for 1 hour.
Divide the greens among 4 bowls. Top with the chickpea salad.
Makes 4 servings.
Recipe adapted from: so hungry I could blog
We have the Greeks to thank for so much of our modern day society. They paved the way for great philosophical minds to keep pushing us forward intellectually. They gave us the Olympic Games, and a desire to strive for athletic excellence. And, well, then there’s democracy. Clearly, we owe a lot of who we are to Greece. We’re thankful for all of it, but most of all, we’re thankful for the feta. The Greeks have singlehandedly shaped our modern society, and they have also — and just as importantly — shaped a way of eating that no country can rival. Not only is their cuisine swimming in fruity olive oil, drowned in red wine and full of mezedes, but it’s also a diet that nutritionists across the board tout as the way to eat healthy. While we all try to eat like this, and happily so, the Greeks do it best. It’s just their way of living, which explains why they’re so much better at life than the rest of us. Cont…..
The most interesting thing people tend to do with halved grapefruit is sprinkle sugar on top, which is not only boring but also counterproductive. Grapefruit tastes great by itself (unless you’re afflicted with the same taste-bud disorder as Waldman), but when you sprinkle sugar on it, the flavor contrast makes the fruit taste unpleasantly tart. Grapefruit tastes much better if you pair it with salty ingredients, like olives, which offset and highlight the grapefruit’s subtle sweetness.
This recipe, inspired by an orange recipe that Mark Bittman collected from a vegetarian restaurant in the south of France, pairs grapefruit segments with olive purée that looks a little like guacamole and is about as rich. Usually olive tapenade contains lemon juice, but this ultra-simple purée doesn’t need any, since the grapefruit provides plenty of acidity already.
Grapefruit Salad With Green Olive Paste
Yield: 4 servings – Time: About 10 minutes
4 medium grapefruit
1 cup pitted green olives (Try Inolivia with Rosemary)
¼ cup extra-virgin olive oil
1½ teaspoons fresh rosemary leaves or ½ teaspoon dried rosemary
1. Remove the grapefruit peel and pith with a serrated knife, then separate each grapefruit into segments with a paring knife, discarding the membranes between each segment.
2. Put the olives, olive oil and rosemary in a food processor; season with black pepper. Process until the olives are almost fully puréed. Top the grapefruit segments with the olive purée and serve immediately.
Looking for that one secret for obtaining luscious locks? We all know that your hair is supposed to be your crowning glory! But we often find ourselves asking what we can do for healthier, stronger, and shinier strands. The answer – your diet! Consuming nutrient-rich foods stimulates the hair’s proteins, nourishes and protects its fibers, and increases circulation to its follicles. So to rock beautiful hair every day, here are a few best foods you can incorporate into your food regime:
Olives – Olives are rich in vitamin E, which increases blood flow to the hair follicles and stimulates growth and vitality. The oil in them also keeps hair soft and flexible. Eating olives can also decrease split ends and reconstruct the hair fiber to prevent dryness and breakages. Try Inolivia Olives.
Chia Seeds – These seeds contain omega-3 fats, which improve the integrity of elastin and keratin, creating thick, voluminous tresses. The fats also nourish the scalp helping to boost shine.
Rice – Rice is highly concentrated in biotin, a B vitamin that helps improve the elasticity of hair and reduces brittleness. Eating rice can also nourish the hair follicle and stimulate hair cell renewal, which can help lead to thicker strands.
Black Beans – Black beans contain iron, zinc, biotin and protein – all important building blocks for the hair that strengthen and prevent chronic breakage.
Green Tea – We can’t tout the power of tea enough. Drinking anti-oxidant polyphenol-rich green tea will improve your skin and boost your beauty. You can also apply it topically. Washing your hair with green tea or applying it directly to the scalp could help fix troublesome dandruff and add shine.
- 1 1/2 pounds broccoli
- 2 cloves garlic
- 2 anchovy fillets, drained and blotted dry if oil-packed, rinsed and cleaned if salt-packed
- 2 tablespoons capers, preferably salt-packed, rinsed and drained
- 1/2 cup pitted black olives, preferably Gaeta, taggiasche or kalamata (3 ounces)
- 1/3 cup shelled unsalted pistachios (1 1/2 ounces)
- 6 tablespoons very fruity extra virgin olive oil
- 1 small piece dried chile, about an inch long
- 1 pound pasta, preferably penne, orecchiette or rigatoni
- 6 rounded tablespoons grated pecorino Romano cheese
Step 1 | Bring a large pot of generously salted water to a boil. – Step 2 | Trim the broccoli: Remove the florets and peel and dice the stems, keeping them separate. You should have about 5 cups total. – Step 3 | Chop coarsely together by hand the garlic, anchovy fillets, capers, olives and pistachios. – Step 4 | Heat the oil gently in a skillet large enough to hold the pasta later. Add the chile and discard when it begins to color. Add the garlic mixture to the pan and cook gently in the oil until it just begins to turn gold, about 2 minutes. Step 5 | When the water is boiling rapidly, add the broccoli stems and cook for 2 minutes. Add the florets and continue cooking until they are bright green and tender, but still slightly crisp and not mushy, 4 to 5 minutes. – Step 6 | Lift the cooked broccoli out of the pot with a slotted spoon or spider strainer right into the skillet, leaving the water boiling in the pot. Stir the broccoli and garlic mixture together, breaking up any large florets with the spoon; the broccoli pieces should be small enough to coat the pasta. Taste the broccoli mixture and add more salt if necessary (with anchovies, olives and capers, you will probably not need any), and let the flavors blend for a couple minutes over low heat. Step 7 | Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until it is al dente, generally 8 to 10 minutes. Step 8 | When the pasta is done, lift it out of the water and transfer it, rather wet, to the skillet. Mix well over low heat for about 30 seconds, sprinkle with the cheese and mix again. Transfer to a warm serving dish or serve directly from the skillet. Serve immediately.
(Source: Los Angeles Times – http://recipes.latimes.com/recipe-pasta-broccoli-olives-and-pistachios/)cost-rite-aid
3 tablespoons olive oil
6 ounces spicy sausage
1 medium onion, chopped
1 large clove garlic, minced
1/4 cup tomato paste
6-ounce jar marinated artichoke hearts, drained
1/2 roughly chopped green olives
salt and freshly ground black pepper
8 ounces uncooked dry spaghetti
Start a large pot of water to cook pasta. While water is coming to a boil, prep the other ingredients. As the water reaches boiling, heat olive oil in medium sauté pan over medium flame. Salt pasta water generously and start cooking pasta.
Add sausage to sauté pan and cook, stirring frequently and breaking up meat with a wooden spoon, for about 2 minutes. Make a hole in the middle of the pan and add onion. Cook, stirring frequently, for about 2 minutes. Toss onion and sausage to combine, then make another hole and cook garlic until fragrant, about 45 seconds. Mix everything together, then make one last hole and add tomato paste. Cook paste for 1 or 2 minutes, pressing it into the pan to brown slightly.
Add a ladleful of pasta water to the pan (about 1/2 cup). Add artichoke hearts and olives and toss everything to combine. Reduce heat to low. Season lightly with salt and generously with black pepper.
When pasta is on the very al dente side of done, drain (reserving additional pasta water) and add to sauté pan. Toss to combine and let cook for a minute or so to let pasta absorb some of the sauce, adding more pasta water by tablespoonfuls as needed (I added about 3 tablespoons). There won’t be a sauce per se with this dish; it’s more a coloring and coating (and flavoring) of the pasta.
Taste and adjust seasonings. Divide between two shallow bowls and serve.
(Forwarded from http://www.blue-kitchen.com/)
By LUCIANA SQUADRILLI on January 31, 2014
So you think extra virgin olive oil is only good to season your salad? Chefs and pastry-chefs already prove that extra virgin can play a leading role among other, more classical ingredients in their original and elaborate recipes. But lately, companies and researchers all over the world are experimenting with new applications, exploiting the olive’s inner qualities such as taste, health benefits or as a power source.
In 2009, Italian designer Giulio Patrizi launched Eco Fast Furniture, a completely sustainable outdoor furniture range being made of totally recycled and recyclable material, Ecomat, derived from the waste of olive oil production. Created for the Mediterranean Design Competition the project received a special mention at the Istanbul Design Week for innovative use of materials. More lately, a research group leaded by Maurizio Servili at Perugia University in Italy has been working on possible uses of olive mill leftovers to make building and fuel material.
But olive oil’s exploitation can go even further.
As already reported on Olive Oil Times by Julie Butler, Wrangler, the world-famous American manufacturer specialized in denim clothing, launched moisturizing jeans with olive oil, along with the soothing and “anti-cellulite” ones, based on aloe vera and caffeine. The moisturizing effect is guaranteed by the olive oil component squalene, a powerful hydrator that has the same structure to a lipid found naturally in human skin so that it can easily penetrate the upper layers.
The French blog Passion Olive author Bastien Milhau collects stories and odd facts about extra virgin: like the olive liqueur traditionally made in the Gard – a southern France department in the Languedoc-Roussillon region – through the distillation of black olives in pure alcohol and sugar and brought back to life by a local craft distiller.
In Apulia – at Italy’s southern far end – we can find another traditional olive liqueur made by extra virgin olive oil producer Cazzetta following an ancient recipe by the Basilian monks. The old recipe was found in an ancient underground olive mill and is made using grappa and local Cellina di Nardò and Ogliarola Salentina olives.
A Spanish company recently launched Air-lift, a line of dental gums expressly conceived to fight bad breath, plaque and tartar thanks to a formula based on olive oil. A patented combination of extra virgin olive oil, xylitol and fluoride traps and flushes the VSC (Volatile Sulfur Compounds, responsible for bad breath) without altering the natural balance of the mouth.
In Southern Italy where olive groves are common, locals used to make teas to take all the flavor and benefits from the olive trees without wasting the precious fruits. The most tender leaves were hand-picked and slowly dried under the sun or in special ovens ensuring the maximum content of anti-oxidants and oleuropein is maintained.
This ancient usage has been rediscovered by the company Mirabilia whose olive groves, according to their website, “are situated on an ancient archaeological site – Cluviae – once home to the Sanniti tribes, who cultivated their olives on the very same wide Abruzzan plateau in Roman times.”
- 1 thick loaf French bread, sliced lengthwise (*I used one half)
- 1 tsp. minced garlic
- 8 thin slices Provolone cheese
- ½ c. chopped green olives (try INOLIVIA with Pimiento)
- 2 Tbsp. diced pimientos
- 2 Tbsp. fresh shaved Parmesan cheese
- Spread 1 tsp. minced garlic. onto French bread.
- Top with cheese slices, olives, and diced pimientos.
- Bake at 350 degrees for 10 minutes.
- Sprinkle with 2 Tbsp. shaved Parmesan cheese.
- Bake for an additional 5 minutes or until cheese is melted and edges are golden brown.
(Author: Cathy Trochelman)