Prune and Olive Chicken
Ingredients:
* 3 cloves garlic, minced
* 1/3 cup pitted prunes, halved
* 8 small green pitted olives
* 2 tablespoons capers, with liquid
* 2 tablespoons extra virgin olive oil
* 2 tablespoons red wine vinegar
* 2 bay leaves
* 1 tablespoon dried oregano
* salt and pepper to taste
* 1 (3 pound) whole chicken, skin removed and cut into pieces
* 1/4 cup packed brown sugar
* 1/4 cup dry white wine
* 1 tablespoon chopped fresh parsley, for garnish
Directions:
- In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10×15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
- When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
- Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.
Posted in Recipes by: Olive101
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E-growing – a revolutionary new project
This e-growing system is an innovating tool created by Adozioni Bioalimentari Italy to include the plant kingdom into a distance adoption method. A plant can be followed through its entire process of growth via internet.
The project aims at consumers and professionals of the food business interested in the high quality of organic products. By this, they turn from passive to active users. All plants and their products are strictly obtained from organic farming and agriculture, certified by ICEA.
The consumer or professional has the opportunity to interact with farmers and growers cultivating the plant and processing, which means getting to know, watching and understanding what is happening.
The first project of this kind is dedicated to a rare extra virgin olive oil: www.adottaunuliveto.com. After a free registration, an activate distance adoption of an olive tree is possible. This tree supplies the olives which will be processed to extra virgin oil and delivered to one’s door. The “Silene Olio” will be available for purchase only to who adopted at least one olive tree.
The next e-growing project to be launched will be available soon at www.adottaunvigneto.com. Vines which are nearly extinct will be chosen to be revived thanks to the passion and dedication of a few vine growers.
[Source] Click here
Posted in Europe | U.K, General Infos, Olive Oil by: Olives101
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Iran: Poor olive oil imports slammed
Large amounts of impure olive oil imported into Iran’s market coupled with poor-quality domestic products lead to customer dissatisfaction
Chairman of the Agriculture Commission of Iran’s Chamber of Commerce Shahrokh Zahiri regretted that more than 90 percent of the imported olive oil, coming from Turkey and Italy, has poor quality.
At present, about 100,000 hectares of land are under olive cultivation, in compliance with a 1995 initiative adopted by Agriculture Ministry to boost olive production.
Posted in Middle East, Olive Oil by: Olives101
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Baked Tuna with Tomatoes and Green Olives
Ingredients
3 tablespoons extra-virgin olive oil
1 fresh tuna steak, cut 3/4-inch thick
Sea salt and freshly ground black pepper to taste
1 small onion, minced
1 rib celery, cut into thin slices
1 can peeled Italian plum tomatoes in juice
1/4 teaspoon crushed red peppers (hot red pepper flakes), or to taste
1/3 cup (80 ml) drained pitted green olives
Instructions
Preheat the oven to 450 degrees F. In a large skillet, heat the oil over moderately high heat until hot but not smoking. Add the swordfish and brown lightly, 2 to 3 minutes per side, seasoning each side with salt and pepper after browning. Using a large flat spatula, transfer to a baking dish just large enough to hold the fish. Set aside.
In the same skillet, cook the onion and celery over moderate heat until translucent, 4 to 5 minutes. If using whole canned tomatoes, place a food mill over the skillet and puree the tomatoes directly into it. Crushed tomatoes can be added directly from the can. Add the crushed red peppers. Stir to blend, cover, and simmer until the sauce begins to thicken, about 15 minutes. Stir in the olives. Taste for seasoning.
Spoon the sauce over the fish. Cover the dish with foil, place in the center of the oven, and bake for 30 minutes. To serve, quarter the fish, remove the skin, and transfer to warmed individual dinner plates. Use a slotted spoon to transfer the sauce to the plates, since the sauce has a tendency to thin out while baking.
Posted in Recipes by: Olive101
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Spaghetti with tomato-olive sauce
Recipe by Dixie Elliott,
Photography by Mark O’Meara,
Ingredients (serves 4)
* 1 garlic clove, cut in half
* 3 slices ciabatta bread
* 1/4 cup olive oil
* 1 brown onion, finely chopped
* 2 x 425g cans Rosa Italian Diced Tomatoes
* 1 cup semi-dried tomatoes, roughly chopped
* 1/2 cup pitted green olives, chopped
* 500g dried spaghetti
Method
- Rub garlic over bread slices. Cut into 2cm cubes. Heat 2 tablespoons oil in a large, non-stick frying pan over medium heat. Add bread cubes. Cook, stirring occasionally, for 5 to 7 minutes or until golden and crisp. Set aside.
- Heat remaining oil in frying pan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until soft. Add tomatoes and olives. Reduce heat to medium-low. Simmer for 3 minutes or until heated through.
- Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain.
- Return pasta to saucepan over low heat. Add tomato-olive sauce. Season with salt and pepper. Toss until well combined. Sprinkle with fried bread cubes and serve.
Posted in Recipes by: Olives101
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