Mediterranean chicken bake
Recipe by Michelle Southan,
Photo by Ben Dearnley,
Need a simple recipe for dinner tonight? This aromatic chicken will impress your guests, and best of all, it’s all done in one dish!
Preparation Time: 15 minutes
Cooking Time: 60 minutes
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Participation de la Tunisie au salon ”Sial Mercosur 2007” à Buenos Aires
La Tunisie a pris part à la 6ème édition du Salon international de l’alimentation et des boissons ”Sial Mercosur 2007” du 28 au 30 août 2007, à Buenos Aires (Argentine).
Organisé conjointement par l’ambassade de Tunisie à Buenos Aires et le Centre de promotion des exportations ”CEPEX”, le stand tunisien offre l’opportunité aux visiteurs argentins et latino-américains de découvrir la richesse et la diversité du secteur de l’industrie agroalimentaire du pays ainsi que le savoir-faire et l’expérience acquise en la matière par les professionnels du secteur.
Neuf entreprises spécialisées en pâtes alimentaires, huile d’olive, conserves alimentaires, pâtisserie tunisienne et confiserie ”Chamia” ont présenté des échantillons de leurs produits ainsi que de vin.
Des séances de dégustations de produits (huile d’olive, vin, Harissa et Chamia) et de plats nationaux (couscous et doigts de Fatma) sont organisés durant les trois jours de l’exposition. Une importante affluence de la part notamment de professionnels a été soulignée pour cette première participation tunisienne au SIAL.
Dix neuf pays participent à cette grande manifestation économique spécialisée dont l’Allemagne, le Brésil, le Chili, la Chine, l’Espagne, les Etats-Unis, l’Equateur, la France, la Grèce, l’Italie, le Venezuela, l’Uruguay, l’Inde, le Vietnam ….
[Source] Cliquer ici
Posted in en Français, Huile d'Olive, Tunisie by: Olives101
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SOS Cuetara H1 net up 29 pct to 13.98 mln eur, boosted by olive oil division
SOS Cuetara SA said that net profit rose 29 pct to 13.98 mln eur in the first half to June from 10.83 mln eur a year earlier, boosted by the increased profitability of its olive oil business.
In a statement, SOS Cuetara said that total EBITDA rose 25.2 pct to 47.6 mln eur, while revenue fell 5.34 pct to 676.4 mln eur.
The group said that EBITDA for its olive oil division rose 64.1 pct to 26.3 mln eur, due to ‘a moderation in base olive oil prices’, amid higher volumes over the 2006-2007 period compared to a year earlier.
‘This has been a good first half, thanks mostly to the olive oil business, with growth in the domestic market and, above all, in exports, permitting us to reach our targets laid down at the beginning of the year,’ the group’s chairman Jesus Salazar Bello said.
[Source] Click here
Posted in Business, Europe | U.K, Olive Oil by: Olives101
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Dipping bread into olive oil with red pepper flakes and thyme is a great tradition in Turkish culinary culture
It is said that there are two trees in Paradise: The fig and olive. The olive is the “Tree of Life.” The olive is no doubt an “immortal tree” that is eternalized in symbols, myths, legends, poems, novels and paintings. It is a symbol of holiness, plenty, justice, health, pride, victory, prosperity, wisdom, intelligence, purity and rebirth.
Olives are loved in the Mediterranean, Aegean and southern Turkey for the many vital byproducts. The olive and olive oil sector in Turkey occupies a major place in the country’s industry, trade and agriculture. Turkey is the world’s fourth largest olive producer. Approximately 3 percent of farmland in Turkey consists of olive groves and the Aegean region ranks first in olive production, followed by the Mediterranean and the Marmara region. In general, olives from the Aegean coastal town of Ayvalık are considered the best in Turkey.
On a typical Turkish breakfast table, olives and olive oil are indispensable for many because dipping bread into olive oil with red pepper flakes and thyme is a great tradition in Turkish culinary culture. Olives are commonly eaten at breakfast and used as a snack with bread, tea, cheese or tomatoes. There are also dozens of cold Turkish meze (appetizers) called “zeytinyağlı,” in which the main ingredient is olive oil.
Posted in Europe | U.K, Health, Olive Oil by: Olives101
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Harvest season comes alive with flavors from Olive Oil from Spain
Fall marks the annual olive harvest in Spain, the world’s leading producer of olive oil. Though a secret to many, Olive Oil from Spain has long been the favorite choice of leading chefs and culinary experts around the world.
Karen MacNeil, one of the nation’s most sophisticated palates and noted food and wine pairing expert, believes that using Olive Oil from Spain is an affordable way to elevate the flavor of everyday meals. And, it is an easy way to bring a top secret of professional chefs to your dinner table.
“Olive Oil from Spain provides versatile flavors ranging from bold and spicy to subtle and rich, making it a great addition any cook’s kitchen – whether a five-star chef or a foodie at home,” said MacNeil, author of The Wine Bible, and host of the PBS show, “Wine, Food & Friends.”
Incorporating Olive Oil from Spain into your menu
Ready to try Spain’s best kept secret? Karen MacNeil has created a variety of delicious dishes that are easy to prepare and sure to impress family and friends. Baked Rice with Butternut Squash, Spanish Jamon and Two Cheeses is a delicious rice dish inspired by both paella and risotto, but it’s easier and faster to prepare. Chicken Thighs with Black Olives and Red Peppers is a Mediterranean-inspired dish where extra virgin olive oil acts as a flavorful bridge between rich dark chicken meat and the bold flavors of black olives, red peppers, leeks and herbs. (Recipes follow.)
Posted in Europe | U.K, Olive Oil by: Olives101
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