Black olive and lemon paté

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.

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Serves 4
100g olives, pitted
250g cream cheese
Juice of 1 lemon
Black pepper

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

(Source: https://www.theguardian.com)

Grilled Whole Mackerel With Lemon, Oregano, and Olives

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.

Grilled Mackerel Flickr MainDirections

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.

(Source: http://www.thedailymeal.com)

Decoding the complete genome of the Mediterranean’s most emblematic tree: the olive

• A team of scientists from three Spanish centers has sequenced, for the first time ever, the complete genome of the olive tree.

• The results have been just published this week in the Open Access journal GigaScience. This work will facilitate genetic improvement for production of olives and olive oil, two key products in the Spanish economy and diet.

• The specimen sequenced is an olive tree of the Farga variety, one of the most widespread in eastern Spain, and over 1,300 years old.

dna1The olive was one of the first trees to be domesticated in the history of mankind, probably some 6,000 years ago. A Mediterranean emblem par excellence, it is of vital importance to the Spanish and other regional economies (Italy, Greece and Portugal). In fact, Spain is the leading producer of olive oil in the world. Every year, nearly three million tons of oil are produced, for local consumption and export. Spain produces one third of this total.

Nonetheless, up to now, the genome of the olive tree were unknown. The genome regulate such factors as the differences among varieties, sizes and flavor of the olives, why the trees live so long or the reasons for their adaptation to dryland farming.

Now a team of researchers from the Centre for Genomic Regulation (CRG) of Barcelona, the Real Jardin Botánico (CSIC-RJB) and the Centro Nacional de Análisis Genómico (CNAG-CRG), has brought new insight to the genetic puzzle of the olive tree, by sequencing the complete genome of this species for the first time ever. The results of this work, fully funded by Banco Santander, have been published this week in the groundbreaking Open Access and Open Data journal GigaScience. The article will pave the way to new research work that will help olive trees in their development and protecting them from infections now causing major damage, such as the attacks of bacteria (Xilella fastidiosa) and fungi (Verticillium dhailae).

“Without a doubt, it is an emblematic tree, and it is very difficult to improve plant breeding, as you have to wait at least 12 years to see what morphological characteristics it will have, and whether it is advisable to cross-breed,” says principal author of this paper Toni Gabaldón, ICREA research professor and head of the comparative genomics laboratory at the CRG. “Knowing the genetic information of the olive tree will let us contribute to the improvement of oil and olive production, of major relevance to the Spanish economy,” he adds.

Private funding to support public science

The story of this project begins with a presentation, a coincidence and a challenge. Four years ago, Gabaldón worked with Pablo Vargas, a CSIC researcher at the Real Jardín Botánico, on the presentation of scientific results of projects focused on endangered species, such as the Iberian lynx, that had been financed by Banco Santander.

At that time, Banco Santander had expressed great interest in financing scientific projects in Spain. Over the course of the presentation, Pablo Vargas proposed to Emilio Botín the complete sequencing of the olive tree genome, using the same technology as had been used to sequence the lynx; in other words, the most state-ofthe-art technological strategy to achieve a high-quality genome.

Five months after that meeting, a contract was signed to carry out the first complete sequencing of the olive tree’s DNA, a three-year research effort coordinated by Pablo Vargas.

“There are three phases to genome sequencing: first, isolate all of the genes, which we published two years ago. Second, assemble the genome, which is a matter of ordering those genes one after the other, like linking up loose phrases in a book. Last, identify all of the genes, or binding the book. The latter two phases are what we have done and are now presenting,” says the CSIC Real Jardín Botánico researcher.

To continue with the book analogy, according to Tyler Alioto of the CNAG-CRG “this genome has generated some 1.31 billion letters, and over 1,000 GBytes of data. We are surprised because we have detected over 56,000 genes, significantly more than those detected in sequenced genomes of related plants, and twice that of the human genome.”

Decoding its evolutionary history

In addition to the complete sequencing of the olive tree genome, researchers have also compared the DNA of this thousand-year-old tree with other varieties such as the wild olive. They have also found the transcriptome, the genes expressed to determine what differences exist on the genetic expression level in leaves, roots and fruits at different stages of ripening.

The next step, researchers say, will be to decode the evolutionary history of this tree, which has formed part of old-world civilizations since the Bronze Age. At that time, in the eastern Mediterranean, the process of domesticating wild olive trees that led to today’s trees began. Later, selection processes in different Mediterranean countries gave rise to the nearly 1,000 varieties of trees we have today.

Knowing the evolution of olive trees from different countries will make it possible to know their origins and discover the keys that have allowed it to adapt to very diverse environmental conditions. It will also help discover the reasons behind its extraordinary longevity, as the trees can live for 3,000 to 4,000 years.

“That longevity makes the olive tree we have sequenced practically a living monument,” says Gabaldón. “Up to now, all of the individuals sequenced, from the fruit fly (Drosophila melanogaster) to the first human being analyzed, have lived for a certain time, depending on their life expectancy, but then died or will die. This is the first time that the DNA of an individual over 1,000 years old, and that will probably live another 1,300 years, has been sequenced.” say Gabaldón and Vargas.

Reference: Fernando Cruz, Irene Julca, Jèssica Gómez-Garrido, Damian Loska, Marina MarcetHouben, Emilio Cano, Beatriz Galán, Leonor Frias, Paolo Ribeca, Marta Gut, Manuel Sánchez-Fernández, Jose Luis García, Ivo G. Gut, Pablo Vargas, Tyler S. Alioto, and Toni Gabaldón. “Genome sequence of the olive tree, Olea europaea” GigaScience 2016. DOI: 10.1186/s13742-016-0134-5

Image available at: https://www.dropbox.com/sh/k11ulb9k7kbb2iw/AACTz3H45t6b0PPjlrX53wQKa?dl=0

For more information and interviews:

Centre for Genomic Regulation (CRG) Laia Cendrós, press officer Tel. +34 93 316 0237 – Mobile +34 607 611 798 – laia.cendros@crg.eu

Real Jardín Botánico – CSIC Jesús García, head communications officer Tel. +34 91 420 30 17 ext 188 – press@rjb.csic.is

Centro Nacional de Análisis Genómico (CNAG-CRG) Anna Borrell, communication assistant Tel. + 34 93 402 0580 – anna.borrell@cnag.crg.eu

(Source: http://www.crg.eu)

GREEN OLIVE TAPENADE

BY ANDREW KNOWLTON

Green-Olive-Tapenade---ShutterstockINGREDIENTS

  • 10 oil-packed anchovy fillets, finely chopped
  • 1 cup Castelvetrano olives, pitted, crushed
  • 1 cup Cerignola olives, pitted, crushed
  • 1 cup coarsely chopped parsley
  • 1 cup olive oil
  • 1/4 cup coarsely chopped, drained capers
  • 2 tablespoons finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • Kosher salt, freshly ground pepper

PREPARATION

  • Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
  • Tapenade can be made 1 week ahead. Cover and chill.

(Source: http://www.epicurious.com)

Frisch gebacken: mediterrane Burger mit Radieschen

Den Geschmack des Sommers beschwört Steirerschlössl-Küchenchef Johannes Marterer herauf – mit Oliven-Buns und einer köstlichen gesunden Füllung.

marterer_last_004_1462548622382619_v0_hFür den Teig:
650 g Weizenmehl, 50 g Roggenmehl, 7 g Salz, 30 g Maizena, 450 g zimmerwarmes Wasser, 20 g Germ, 200 g schwarze Oliven ohne Kern.

Für den Belag:
etwas Sauerrahm, Zucchini, Olivenöl und Knoblauch zum Anbraten, Paradeiser, Radieschen, Koriandergrün, Basilikum, Meersalz, Pfeffer.

Zubereitung
1. Für den Teig die Oliven klein hacken. Weizenmehl, Maizena, Roggenmehl und Salz mischen. Germ in Wasser auflösen, mit den Oliven in das Mehl einarbeiten, zu einem Teig kneten. Mit einem Geschirrtuch abdecken, 20 Min. an einem warmen Ort gehen lassen.
2. Noch einmal durchkneten, Teig zu einer Rolle formen. Teigstücke von je 65 g abtrennen und zu Kugeln formen. Auf ein mit Backpapier ausgekleidetes Backblech legen – nicht zu eng, besser ein zweites Blech verwenden. Weitere 20 Min. zugedeckt gehen lassen.
3. Im vorgeheizten Herd bei 200 Grad etwa 20 Min. oder etwas länger – je nach Herd –backen.
4. Radieschen und Paradeiser in Scheiben schneiden. Kräuter grob hacken. Zucchini in Scheiben schneiden, mit ein paar ungeschälten Knoblauchzehen in wenig Olivenöl scharf anbraten.
5. Zusammenbauen: Weckerl in der Mitte auseinanderschneiden. Den Brotboden mit 1 TL Sauerrahm bestreichen. Mit Zucchini, Paradeisern, Radieschen, Kräutern belegen, mit Salz und Pfeffer würzen. Olivenweckerldeckel aufsetzen.

(Source: http://www.kleinezeitung.at)

Ελιόπιτες

Τα νόστιμα αυτά ψωμάκια είναι ωραίος μεζές για ούζο και τσίπουρο, ενώ μπορούν να αντικαταστήσουν και το ψωμί συνοδεύοντας λαδερά φαγητά. Βέβαια, μπορείτε να τις απολαύσετε και με ένα φλιτζάνι τσάι.

ELIOPITA_slider-575x386

ΣΥΝΤΑΓΗ: 

Υλικά για τη ζύμη

  • 5 φλιτζάνια αλεύρι για όλες τις χρήσεις
  • 1 φλιτζάνι χυμό πορτοκαλιού
  • ξύσμα από 1 πορτοκάλι
  • 1 φλιτζάνι ελαιόλαδο (ή ½ φλιτζάνι ελαιόλαδο + ½ φλιτζάνι καλαμποκέλαιο)
  • 1 κουτ. γλυκού αλάτι
  • 2 κουτ. γλυκού μπέικιν πάουντερ
  • 1 κουτ. σούπας ζάχαρη

Υλικά για τη γέμιση

  • 2 φλιτζάνια ελιές Χαλκιδικής, χωρίς κουκούτσια
  • 2 κρεμμύδια μεγάλα, ψιλοκομμένα
  • 1/3 φλιτζανιού δυόσμο ψιλοκομμένο (ή 2 κουτ. σούπας αποξηραμένο)
  • 1 φλιτζάνι αμύγδαλα χονδροκομμένα
  • σουσάμι

Διαδικασία

Ετοιμάζετε τη ζύμη. Σε ένα μπολ ανακατεύετε το αλεύρι με το μπέικιν πάουντερ, το αλάτι και τη ζάχαρη. Προσθέτετε το ξύσμα, το λάδι και το χυμό πορτοκαλιού και ζυμώνετε. Αν χρειαστεί, προσθέτετε λίγο χλιαρό νερό. Η ζύμη πρέπει να είναι σφιχτή και ελαστική. Την πλάθετε μια μπάλα, τη σκεπάζετε με μεμβράνη και την αφήνετε 1 ώρα να «ξεκουραστεί».

Για να ετοιμάσετε τη γέμιση, σε ένα μπολ ανακατεύετε τις ελιές με το κρεμμύδι, τα αμύγδαλα και το δυόσμο.

Προθερμαίνεται τον φούρνο στους 180°C. Σε επίπεδη, αλευρωμένη επιφάνεια ανοίγετε με τον πλάστη τη ζύμη σε χοντρά φύλλα και τα κόβετε σε λωρίδες. Απλώνετε λίγη από τη γέμιση κατά μήκος κάθε λωρίδας και τυλίγετε σε ρολό, σαν φραντζολάκια.

Αραδιάζετε τα ρολά σε λαδωμένο ταψί, τα ραντίζετε με λίγο νερό και τα πασπαλίζετε με σουσάμι. Ψήνετε στον φούρνο για 35 λεπτά περίπου, μέχρι δηλαδή να ροδοκοκκινίσουν οι ελιόπιτες. Τις κόβετε λοξά και τις σερβίρετε.

(Source: http://www.olivemagazine.gr)

7 Snacks, die ihr den ganzen Abend essen könnt

Ihr sucht gesunde Alternativen zu Chips, Schokolade, Plätzchen und Co, die ihr abends bedenkenlos naschen könnt? Kein Problem! Von diesen 7 Snacks nehmt ihr definitiv nicht zu.

snacks-gabel-r

Grüne und schwarze Oliven

Statt zu Chips oder Nachos mit Käse-Dip solltet ihr besser zu grünen und schwarzen Oliven greifen. Am besten schmecken diese pur oder in Olivenöl. Die Früchte des Ölbaums sind reich an ungesättigten Fettsäuren, Vitamin A, Natrium, Kalcium und Eisen – und sollen sogar vor Herz-Kreislauf-Erkrankungen schützen. Schwarze Oliven weisen etwa 185 Kalorien, grüne Oliven rund 140 Kalorien pro 100 Gramm auf. Zum Vergleich: 100 Gramm Kartoffelchips haben etwa 535 Kalorien.

oliven-c

Eingelegte Gurken

Gurken, die man selbst eingelegt hat, sind ein wunderbar würziger und gesunder Snack für zwischendurch – und noch dazu kalorienarm. Auf 100 Gramm Cornichons kommen lediglich 15 Kalorien, aber auch eingelegte Honiggurken sind mit 70 Kalorien immer noch ein leichter Snack. Dasselbe gilt für Mixed Pickles, bei dem ihr bedenkenlos den ganzen Abend zugreifen könnt.

eingelegte-gurken-c

More at: http://www.brigitte.de

(Source: http://www.brigitte.de)

Thanksgiving salad

NANA’S ORANGE, FENNEL AND OLIVE SALAD WITH MARINATED FETA

thanksgiving salad tll 1109MARINATED FETA:
1 pound block feta cheese
1 cup extra-virgin olive oil
1/4 cup roughly chopped or torn fresh basil
1/2 teaspoon black pepper 

SALAD:
2 cups sliced fennel (halved lengthwise, cored and thinly sliced lengthwise with a sharp knife)
3/4 cup chopped feathery fennel fronds
1 3/4 cups pitted whole Italian oiled-cured black olives (substitute Kalamata if desired)
8 navel oranges, divided use
6 blood oranges or ruby red grapefruit
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground pepper

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Inolivia at World Food Expo Korea 2015

InoliviaKoreaFoodExpoWe, at Inolivia, are pleased to announce the participation and presentation of our products in the World Food Expo Korea 2015. Inolivia olives won positive comments and taste compliments. Korean expo visitors awarded our effort to introduce Inolivia’s pure & rich flavors in the Korean market. Thank you all!

Oliven: So gesund sind die Öl-Früchte

Sie sind ein leckerer Snack und nebenbei ein natürliches Schmerzmittel: Oliven. Was die mediterrane Köstlichkeit in unserem Körper bewirkt, lesen Sie hier.

Sättigende Ballaststoffe, viele gesunde Fettsäuren und eine natürliche Schmerzarznei: All das steckt in Oliven.

Sättigende Ballaststoffe, viele gesunde Fettsäuren und eine natürliche Schmerzarznei: All das steckt in Oliven.

Olivenöl gilt schon lange als Gesundheitselixier. In der Ernährung schützt es Herz und Kreislauf, in der Kosmetik sorgt es für gesunde Haut. Aber wussten Sie schon, wie vielseitig die Olive uns tatsächlich schützt?

Für ein langes Leben: Oliven sind reich an Vitamin E und sekundären Pflanzenstoffen, die die Zellen schützen. Das beugt nicht nur Krebs  vor, sondern hält Geist und Körper zusätzlich bis ins hohe Alter jung und fit.

Natürliches Schmerzmittel: Britische Forscher haben herausgefunden, dass frisch gepresstes Olivenöl ähnlich wirkt wie der Schmerzmittel-­Inhaltsstoff Ibuprofen. Es aktiviert ein Enzym, das Entzündungen hemmt.

Ob grün oder schwarz: Oliven sind kalorienarm und machen gesund

Gegen Depressionen: Hochwertiges Olivenöl senkt dank der enthaltenen ungesättigten Fettsäuren erwiesenermaßen das Risiko, an einer Depression zu erkranken.

Grün oder Schwarz? Schwarze Oliven liefern mehr sekundäre Pflanzenstoffe. Grüne enthalten mehr Wasser und sind kalorienärmer. Doch Vorsicht: Viele vermeintlich schwarze Oliven sind in Wahrheit gefärbte grüne. Dann steht “geschwärzt” auf der Verpackung.

Übrigens: 100 Gramm Oliven enthalten rund 115 Kilokalorien (kcal). Das ist weniger als ein Viertel dessen, was in der gleichen Menge Kartoffelchips steckt!

Mehr lesen: http://www.lifeline.de

한국에서 Inolivia

Southe Korea이제 우리 Inolivia 홈페이지가 한국어로도 안내가 되어 있음을 알려 드립니다. 그래서 한국분들도 이제 한국어로 올리브에 대해서 배우고 우리의 제품을 음미하실 수가 있습니다.

우리 홈페이지 www.inolivia.com  당신을 초대합니다.

Inolivia 마케팅

Everything you wanted to know about olives

– 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.

everything

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

(Source: http://thepeninsulaqatar.com)

Chicken pita pockets & Greek salad make for healthy diabetes meal

Pair olives with other flavours for memorable meals

Linda Hoffman10:02 a.m. MST November 4, 2014

There are so many varieties of olives available today. It’s valuable to sample and taste them to find favorites. Certainly olives belong with cheeses and roasted vegetables as an appetizer, but they have many applications within recipes for memorable meals.

3923651693A sweeter olive, such as the Italian Cerignola olive, pairs well with tart, earthy goat cheese. Bake them into a quiche together. The nutty flavor of tiny French Niçoise olives is perfect for the renowned Niçoise salad with oily tuna and hard-cooked eggs, roasted red peppers and green beans. Fruity, salty Picholine olives from the South of France pair well with Provolone cheese. And the classic Kalamata olive from Greece is delicious with lemon and feta cheese, with sun-dried tomatoes, or even baked into bread or used as a pizza topping.

Native to the Mediterranean region, olives and their oil figure prominently in cuisines from each country where they are grown. Try the Spanish Manzanillo olives with raisins in a dish that features chicken, tomatoes and shaved Manchego cheese. Bright green Castelvetrano olives from Sicily provide a variation on the salty, sweet, bitter theme, and work well in a salad with navel or blood orange sections.

The sweet oranges, bitter greens, and salty olives make a great combination in the accompanying recipe for Orange and Olive Salad. Or try the following chicken dish, a recent favorite from cooking classes.

Bon appétit!

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A Chicken’s Tour of the Mediterranean

A Chicken Thighs Recipe With Mediterranean Flavor

FEB. 27, 2015 | City Kitchen | By

A good cook needs an assortment of chicken recipes up his or her sleeve. It’s fair to say that most carnivores like chicken, but even chicken fans prefer a bit of variety, a break from the familiar roasted, fried, grilled.

Evan Sung for The New York Times

Evan Sung for The New York Times

Braising chicken is a technique to master. The simple process of browning the meat, then adding liquid and gently simmering, ensures tenderness and succulence.

Most people I know agree that the thigh is the choicest part of the bird under most circumstances. I find that chicken thighs make the best braises, and I recommend using skin-on bone-in thighs for the best flavor. (In these days of skinless boneless everything and fear of fat, these unadulterated thighs are scarcer than before, but persevere; they can be found.)

One of the best chicken braises I know uses a broadly Mediterranean approach. The classic combination of chicken with lemon and olives is found throughout the region, but a minor tweaking of the basic recipe is all it takes to give this braise a regional accent.

The example given here is Italianate: rosemary, garlic, fennel seed and red pepper. Marinate the thighs, surround them with lemon wedges, and brown them in the oven. Add a handful of green and black olives and a ladleful of chicken broth. Simmer a bit. The result: earthy, herbaceous, lemony. Serve with polenta.

To give the same dish a more Provençal profile, use thyme sprigs rather than rosemary and choose oil-cured black or tiny niçoise olives. Serve with potatoes or egg noodles. For a North African feel, use large green olives and add toasted ground cumin seeds and hot paprika. Serve with flatbread or couscous.

As for lemons, any kind may be used. Meyer lemo

ns are nice, since they are sweeter than others and the soft skin is mild enough to eat. But ordinary Eureka lemons are fine, thinly sliced, as are rinsed salt-preserved lemons cut in small cubes.

Of course, you should try to get the best chicken you can. Choose organic, free-range, heritage birds when possible. Even at $4 a pound, that’s far less expensive than other prime cuts of meat, and you are more likely to get flavorful chicken if it is of noble provenance. Free-range birds generally have firmer muscles than cheaper “factory style” birds. If you have tasted chicken in other countries, you know that firm meat and flavor go hand in hand.

Once you are hooked on the chicken-lemon-olive theme, you’ll find many more ways to practice it. Imagine, for instance, a chicken sandwich smeared with a garlicky chopped olive tapenade and a dab of bright lemony mayonnaise. You get the idea.

(Source: http://www.nytimes.com/2015/03/04/dining/a-chicken-thighs-recipe-with-mediterranean-flavor.html?_r=0)

How to choose a good table olive

Featured-Image1Learn these important points on how to choose a good table olive

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:

How to choose a good olive1. Looks
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.

2. Aroma
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.

3. Taste
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.

4. Texture
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.

For more information please visit www.saolive.co.za or find us on Facebook www.facebook.com/SaOliveIndustryAssociation 

Inspired sandwich fillings to jazz up your lunch break

Bar lack of time, one of the biggest deterrents to preparing your own packed lunch is not feeling inspired about what you’re making. This doesn’t just apply to lunch: most people will have reached for the takeaway leaflet after quickly surveying the fridge and not being able to stomach yet another omelette.

So, speed and making something a bit different are both key, and while it’s hard to beat a sandwich for lunchtime convenience, the fillings can be predictable. Tuna mayo, BLT, chicken salad … even the newer fillings – falafel salad, which by some law of sandwich-making is always dry – have started to get samey.

d9de5df6-2595-4c51-9dbe-2d00a4319f53-384x720Here are some quick and different filling ideas to jazz up your lunch break and help you find a new favourite. We’ve suggested baguettes, as the frozen home-baked ones are a godsend when you’ve run out of fresh bread. Plus, if you are assembling at home, they are far less likely to go soggy, due to their sturdy crust.

If you are able to do some quick assembly at work, then this could be the egg sandwich for you. Cook 2 eggs in boiling water for exactly 7 minutes then submerge in cold water. Wrap in a clean kitchen towel or put in a container ready to take to work. In one plastic container, combine crumbled feta, chopped green olives and parsley leaves. In another place sliced pickled beets. Come lunchtime, spread a split baguette with mayo, and top with slices of your egg. Season with salt and pepper, then top with beets and the salad.

Caroline Craig and Sophie Missing are authors of The Little Book of Lunch (Square Peg)

(Source: http://www.theguardian.com/lifeandstyle/2015/feb/22/lunch-box-sandwich-fillings-olives-feta-sardines-liver-pate)

Blistered Eggplant with Tomatoes, Olives and Feta

eggplant-tomatoes-olives-fetaIngredients

  • 1 large eggplant (about 1 3/4 pounds), cut into 1/4-inch-thick rounds
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 3/4 pounds mixed tomatoes, small ones halved or quartered, large ones cut into 1/4-inch-thick rounds
  • Coarse salt and freshly ground pepper
  • 6 ounces feta, crumbled
  • 1/2 cup mixed olives
  • 1/2 cup lightly packed fresh flat-leaf parsley leaves
  • Bread, such as a baguette, for serving

Directions

  1. Preheat broiler with rack 6 inches from heat source. Place eggplant rounds on a wire rack set on a rimmed baking sheet. Broil until eggplant is blistered and deep brown on one side, 10 to 12 minutes. Flip and broil until blistered on other side, 10 to 12 minutes. Immediately transfer to a large bowl, toss with oil, and cover with a plate. Let stand until softened, 10 minutes.
  2. Arrange eggplant and tomatoes on a platter, seasoning each layer with salt and pepper and drizzling with oil before adding next. Top with feta, olives, and parsley, and serve with bread.

Slow-cooked Greek Easter lamb with lemons, olives & bay

This authentic dish of meltingly tender leg of lamb is roasted with garlic, lemon and potatoes for an irresistible Sunday lunch centerpiece.

slow-cooked-greek-easter-lamb-with-lemons-olives-bay

Ingredients

  • 1 garlic bulb, separated into cloves, half peeled and sliced, half unpeeled
  • 8-10 fresh bay leaves
  • 3 lemons, cut into quarters lengthways
  • 2½ kg leg of lamb
  • 50ml Greek extra virgin olive oil, plus 4 tbsp for the potatoes
  • 1 tsp ground cinnamon
  • 1kg Cypriot potatoes, peeled and quartered lengthways (if you can’t find these, any large, waxy variety is fine – try Desirée)
  • 140g Greek Chalkidiki olives (or other large pitted green olives)
  • 125ml red or dry white wine

Method

  1. Heat oven to 220C/200C fan/gas 7. Arrange the unpeeled garlic cloves, 3 bay leaves and the lemon quarters in a large roasting dish and cover with 200ml cold water. Sit the lamb on top, drizzle with the olive oil and rub it in all over.
  2. Using a small sharp knife, cut small incisions in the lamb skin, then tuck the remaining peeled and sliced garlic and bay leaves into these slits.
  3. Season the lamb well and sprinkle over the cinnamon. Cover tightly with foil and place in the oven. Immediately reduce the oven temperature to 150C/130C fan/gas 2. Leave to cook for 4 hrs, skimming the fat from the juices and removing the foil for the final 30 mins of cooking.
  4. After 1 hr, put the potato wedges in a large roasting tin, coat them in 4 tbsp olive oil and season well. Roast in the oven with the lamb for 11/2-2 hrs.
  5. Transfer the cooked lamb to a large piece of foil, wrap tightly and leave to rest for 20-30 mins. Check the potatoes are cooked (if you need to, turn the oven up to 220C/200C fan/gas 7 to finish cooking). Add the olives and wine to the pan juices, simmer them and keep warm until ready to carve. Serve the lamb thickly sliced with the olives, potatoes and Tahini & lemon sauce (see ‘goes well with’), with the meat juices poured over at the last minute.