Archive for May, 2006

30 May

EXOLEA: Olive Oil From All Over The World in Umbria

The Umbria region is the centre of the world’s attention for three days for extra virgin olive oil. From June 2 to 4, 16 countries will showcase the best they’ve got in terms of olive oil production, with 200 Italian and foreign labels participating in “Exolea”, a fair taking place in Foligno, Spello, Montefalco, Trevi, […]

29 May

Wild Salmon with Olive Tapenade

By Linda Gassenheimer Give the Memorial Day Cookout a touch of elegance with this easy grilled seafood entree for two. It’s a luxury to savor salmon this time of year. Try it with olive tapenade, a paste made from olives, garlic, olive oil and herbs. There are many good varieties on the market.

28 May

4th International Olive Tree Fair opens in Marrakech

By Rachid Merzaq, Morocco Times The 4th International Olive Tree Fair, themed ‘Olive culture: a Spur for Agricultural Development’, opened Thursday in Marrakech, at the initiative of the Regional Olive-Growing Committee of Al-Haouz.

25 May

L’huile d’olive, un “or jaune”

Il est de bon ton de parler de l’huile d’olive comme on parle d’un vin. Et comme il n’existe pas une, mais des huiles d’olive, 20 000 personnes ont goûté celles apportées par les petits producteurs venus pour les 8es Journées méditerranéennes de l’olivier, qui se sont tenues à Nîmes (Gard) du 19 au 21 […]

25 May

Tapenade (Olive and Anchovy Spread)

To serve 4 · 100 g salt anchovies, or 1 small tin anchovies · 1 garlic clove, peeled · 250 g black olives, stoned · 125 g capers · 4 tbsp olive oil