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.
2x160g salmon fillet; salt and coarsely ground black pepper, to taste; a dash of cayenne pepper; olive oil for drizzling; 2 cloves garlic, crushed; some shredded purple cabbage; 1 mini yellow capsicum, halved and sliced; fresh salad leaves like curly endives, etc.
3 tbsp balsamic vinegar; 1 tbsp honey; salt to taste; 1 tbsp olive oil; 1 tsp capers, chopped; 3 green olives, sliced
For the dressing
In a small mixing bowl, combine the balsamic vinegar, honey and salt. Stir to dissolve the salt before drizzling in the olive oil; whisk with a fork or small wire whisk until emulsified. Toss in the capers and green olives. Set aside.
Preheat a grill pan over medium high heat. Sprinkle salmon with salt, black pepper and cayenne pepper. Drizzle with olive oil and cook for 2-3 minutes each side, or until cooked to your liking. Remove from grill. Add the garlic cloves and grill according to your taste. Remove garlic.
Divide the cabbage, capsicum and salad leaves between two serving plates. Place a slice of salmon and a garlic clove on each plate and drizzle the balsamic dressing over the salad. Serve.