Tasty olive tapenade
By Henrie Geyser,
Sometimes it’s an absolute treat to come home from another long painful day at the salt mines, stop on the way for a bottle of wine and a fresh loaf of bread and then put something quick and simple together for dinner.
My wife and I lead fairly hectic, often separate, lives with lots of travel and away-from-home periods, and although I enjoy cooking we sometimes just go the easy route by buying a few simple things and serving them together for a delightful tapas-style meal.
And thank goodness for supermarkets and delis, because it takes just a few minutes to pick up a tub of hummus, some dolmades, a tasty chunk of cheese, a jar of pickles and a fresh-baked crusty bread.
These we spread out on the patio table and add whatever else we might feel like from the pantry cupboard.
But the one thing I absolutely adore eating and making is a tasty bowl of olive tapenade. It’s wonderful with bread and wine and really easy to make.
Posted in Recipes by: Olives101
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Le nec plus ultra de l’oléiculture au Maroc : 10 fermes de 1000 hectares d’oliviers
La première unité des dix fermes plantées en oliviers utilisant les dernières technologies devrait voir le jour ce mois-ci à Beni Mellal. Les 10 fermes de 1000 hectares d’oliviers chacune s’étendent sur les régions de Haouz, Tensift, Tadla et Mekhnès.
Avec une première récolte prévue pour 2010, la majorité de la production d’huile d’olive sera destinée à l’exportation en vue de satisfaire l’appétit grandissant des Européens pour les produits à base d’huile d’olive.
Le projet a été lancé en partenariat avec le Crédit Agricole du Maroc et la Société Générale Asset Management. Le fond d’investissements Oléa Capital a pour objectif de redonner vie à l’industrie centenaire d’huile d’olive au Maroc.
A terme, cette initiative permettra le développement d’une capacité de production annuelle de 30 000 tonnes d’huile d’olive.
En comparaison, la production de la Tunisie, quatrième producteur mondial, se situe aux alentours de 150 000 tonnes. L’oléiculture est forte de 6.4 millions d’arbres s’étendant sur près de 1,68 million d’hectares (1/3 des terres agricoles).
Or, le gouvernement marocain s’est également engagé à relancer la production d’huile d’olive. Le Plan national marocain pour la production d’olives a été mis en place pour accroître rapidement la taille du marché.
A ce jour, au Maroc, quelque 500 000 hectares de terrains sont consacrés à l’exploitation d’oliviers, un chiffre que le gouvernement entend doubler d’ici à 2010. Le plan a aussi pour objectif d’améliorer la qualité de l’huile d’olive qui, dans la plupart des cas, n’est pas conforme aux standards internationaux.
En fait, les méthodes de production d’huile d’olive au Maroc sont ancestrales et elles se sont avérées inefficaces voire parfois même peu hygiéniques.
Posted in en Français, Huile d'Olive, Maroc by: Olives101
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Harissa marinated mixed olives
Recipe by Sarah Hobbs,
Photography by Ben Dearnley,
Preparation Time: 20 minutes
Cooking Time: 5 minutes
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Health News Choose virgin olive oil for heart benefits
Cooking with olive oil is much healthier than other cooking oils because of its monounsaturated fat content, which can help lower total cholesterol levels.
The August issue of Mayo Clinic Women’s HealthSource offered tips on choosing an olive oil:
In a study, virgin olive oil appears to have the greatest benefits for a healthy heart. Virgin and extra-virgin had more antioxidants than refined olive oils.
Before buying, check the packaging date. It should be no more than one year old.
Olive oil can tend to be expensive. Choose a lower-cost version for cooking and opt for quality, more flavorful versions for using over salads.
Olive oils have a shelf life of about one to two years. They are best when stored in a dark, cool place.
[Source] Click here
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Sicilians olive oil maker losing faith in United States
By A. Craig Copetas,
Beneath the precious fruit of an olive tree planted in 1776 outside the mountain hamlet of Sambuca di Sicilia, Giovanni Di Bennardo mops summer dust from his brow and explains how he’ll make it to America.
“I will only go when I’m a rich man,” said the 29-year-old manager of Di Bennardo Olive Oil in Sicily’s Agrigento Province, 90 kilometers, or 55 miles, south of Palermo. “Young Sicilians are fearful of America because America is fearful of outsiders without money.”
Di Bennardo’s vision of the bankroll required to become a 21st-century American isn’t unique among young people in this Italian region of some five million inhabitants.
Grand and triumphant tales of their emigrant forefathers no longer resonate amid gnarled olive groves and unemployment lines. Now the talk is of a different America, where money rules and not everyone is welcome – and of Sicilians staying home.
A century ago, my Sicilian grandfather, Salvadore Di Bennedetto, would have scoffed at Di Bennardo’s travel requirement.
The impoverished olive grower and stonemason from Agrigento was in his early 20s when he immigrated to the United States with nothing but raw optimism in his wallet. He was part of an exodus of more than 1.5 million Sicilians between 1880 and 1930.
Labeled dirty, diseased and mostly anarchist, Sicily’s olive-skinned peasants debarked at Ellis Island speaking Parrati, a patois of Italian, Arabic, Greek and a half-dozen other languages that evolved into a regional tongue with no future tense.
For them, tomorrow was America.
Posted in Articles, Europe | U.K, North America, Olive Oil by: Olives101
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