(South Africa) Namibia: Local Olive Industry Shows Huge Promise
Wezi Tjaronda
Windhoek
Olive farming has great potential to become one of Namibia’s most important commercial crops.
When all the olive trees growing in the areas of Swakopmund, Hochfeld, Kalahari, Omaruru, Otavi, Orange and Namibia central have reached full production, the country will produce around 74 400 litres of oil but there will still be a shortfall of 40 000 litres.
The demand for the oil has been increasing over the years as more and more people become aware of the medicinal and nutritional value of olives and their by-products.
Olives have been used as and for food, cooking, lamp fuel, preservatives, medicine, cures, laxative, aphrodisiac, cosmetics, healing, magic potion ingredients and religious unction since time immemorial, especially amongst Mediterranean cultures.
Posted in Africa, Business, Info | News by: Olives101
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Olive Pate With Roasted Garlic & Brie or Fontina Cheese Flavouring
Ingredients:
8 unpeeled cloves of garlic
1/2 pound of Brie or Fontina cheese, cut to cubes approximately 1 inch
1 cup of oil-cured and pitted Mediterranean or Greek black olives
1/4 cup of extra virgin olive oil
French bread
Preparation:
Heat the cooker oven to 350 degrees F. Using aluminium foil, wrap the unpeeled garlic cloves tightly. Place the cloves in the oven and bake for 30 minutes. Remove the cloves from the oven, open the surrounding foil from the cloves and let them rest for about 10 minutes until they are cool enough to handle comfortably.
When the garlic cloves are cool, pinch each clove from the root end to squeeze the garlic flesh into a small bowl, and set this aside.
While the garlic cloves are cooling, melt the Brie cheese in a double-boiler over simmering, but not boiling, water, continuously stirring until it becomes smooth.
Using a food processor puree the olives, the garlic, and the olive oil for about 15 seconds. Add the melted Brie cheese and pulse it for about 10 more seconds until it has all fully combined.
Put this mixture in a serving dish and cover it with a plastic wrap that touches the top of the mixture. You should place this in a refrigerater for about two hours. Allow the pate to rest for approximately 30 minutes in room temperature before it is served.
Serve the finished product as a spread with French bread, or with fresh vegetables.
Delicious!
Posted in Recipes by: Olive101
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Olive Oil – The Stuff Of Museums
When you think of museums you tend to think of dry, dusty glass cases filled with old bones, or pottery. But that’s the Victorian image, and of course, museums worldwide have moved on. They’ve even moved on to the point where a theme, rather than an artifact, is honoured.
Olive oil is important to the Meditteranean basin. So much so that there are a number of museums dedicated to the humble olive and its oil. There are olive oil museums to be found in Turkey, Italy and Greece and elsewhere.
In Turkey, the Adatepe Olive Oil Museum was opened in 2001. It’s the only museum of its kind in the country, and it’s there to, “preserve the literary and visual history of olive oil production in Turkey…” In Italy you can visit the Museo dell’ Olivo, opened in 1982, the Olive Tree Museum has over 30,000 visitors a year. In Greece, The Museum of the Olive and Greek Olive Oil opened its doors to the public in December of 2002.
There are other museums dedicated to olives and olive oil. Seek them out and learn the history. Then go home and indulge yourself in the wonderful oil that the Mediterranean people thrive on.
Posted in Info | News, Olive Oil by: Olive101
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Parmesan toasts with ricotta, tapenade & roast tomato
Recipe by Abi Ulgiati,
Photography by Steve Brown,
Mediterranean flavours adorn these bite-sized morsels that taste delicious washed down with ice-cold Sangria.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Posted in Recipes by: Olives101
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Huile d’olive extravierge Francesco Bellini
Par Robert Beauchemin,
C’est une province assez peu connue au Québec, les Marches. Pourtant, on y produit de très bons vins et d’excellentes huiles d’olive depuis des centaines d’années.
C’était le projet de la famille Bellini, de Montréal, de redonner ses lettres de noblesse à un terroir ombragé par la Toscane et l’Ombrie voisine. Ce terroir, c’est aussi leur patrie d’origine.
Résultat, le cru Bellini, fait principalement à partir d’olives de la variété leccino, entièrement cueillies à la main, est une huile assez remarquable, aux notes végétales bien calibrées et délicates.
Comme dans tous les cas d’huiles élégantes, il faut en user avec grâce, par exemple à cru sur des crustacés ou mieux, un poisson simplement poêlé ou rôti à l’arête.
En vente aux magasins Olives & Olives, avenue Laurier Est, au marché Jean-Talon et rue Victoria, à Saint-Lambert.
[Source] Cliquer ici
Posted in en Français, Huile d'Olive, Québec by: Olives101
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