NICE CONCOURS 2007 Huile et olive de Nice produits en AOC
Mercredi 9 mai 2007, le SION (Syndicat Interprofessionnel de l’Olive de Nice) et la Chambre d’Agriculture des Alpes-Maritimes organisent la 3ème édition du concours des huiles, olives et pâtes d’olive en Appellation d’origine Contrôlée « Olive de Nice » au Lycée hôtelier Paul Augier de Nice.
Un jury de professionnels composé de producteurs, de mouliniers, de restaurateurs, et de techniciens formés et agréés pour à la dégustation des produits oléicoles se réunit pour primer, parmi les oléiculteurs de notre département, ceux qui, par la qualité de leur travail, produisent les meilleures huiles, olives de table et pâtes d’olive AOC de Nice.
Le palmarès sera dévoilé le samedi 12 mai 2007 à l’occasion de l’inauguration du « MIN en Fête ». Le SION, la Chambre d’Agriculture et la SOMINICE remettront les prix aux médaillés.
Certains producteurs ont déjà été primés par L’AFIDOL (Association Française Interprofessionnelle de l’Olive) et la Région Provence Alpes Côte d’Azur au concours régional des huiles d’olive de Provence-Alpes-Côte d’Azur 2007 qui s’est tenu à l’Hôtel de Région à Marseille et au Concours Général Agricole 2007 qui s’est déroulé pendant le Salon International de l’Agriculture à Paris.
Posted in en Français, France, Huile d'Olive by: Olives101
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What is a Mediterranean diet
Lately there is a lot of talk about the benefits of the Mediterranean diet. But what exactly is that?
Epidemiologic studies have shown that many people from Mediterranean countries can eat fatty diets and yet not have a high risk of heart disease.
Spaniards José Mataix of the University of Granada and Francisco Javier Barbancho of the University of Extremadura in Cáceres observe in a new book that the Mediterranean diet “is based on products derived from wheat, olive, and grape, these constituting the Mediterranean triad of bread, oil, and wine.”
In fact, Covas’ group points out that several additional features characterize diets common to the region. Among them: several daily servings of vegetables and fruits, only a small serving (100 to 150 grams) of red meat per day, few or no carbonated drinks, at least three weekly meals including shellfish or legumes, few commercially prepared pastries or sweets, servings of fowl or rabbit instead of pork or other red meats, and plenty of peanuts and other nuts.
Some studies have pointed to the alcoholic component as a substantial contributor of such diets’ cardiovascular benefits. However, others have found that people who drink as much wine and other alcoholic beverages as do Mediterranean eaters fail to get as many health benefits if they don’t follow the rest of the diet.
For instance, a separate team of all-Spanish researchers that included Covas recently reported such data in early results from the PREDIMED Study. This trial is ultimately slated to track for 4 years some 9,000 men and women at elevated risk of heart disease. Each volunteer is being randomly assigned to eat a low-fat diet or a higher-fat diet in which much of that fat, Mediterranean style, comes from either olive oil or nuts, which also are rich in heart-healthy monounsaturated fats.
Read more about the mediterranean diet and its benefits in Food For Thought
Posted in Africa, Europe | U.K, Info | News by: Olive101
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Andersonville City Olive Oil
The theory goes that when life gives you lemons, you make lemonade. Good thing Kathy Rose had a different plan. When faced with a family crisis, Rose lost her parents to heart disease and cancer this former nurse took her passion for Europe and good-for-you food stuff and created City Olive, a cozy shop in Andersonville with a soft spot for olive oils.
Posted in North America, Olive Oil by: Olives101
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Alfredo Blue Recipe
Ingredients:
1 (16 ounce) package fettuccini pasta
1 tablespoon olive oil
1 clove garlic, sliced
4 ounces blue cheese, crumbled
1/4 cup grated Parmesan cheese
2 cups heavy cream
1 tablespoon Provencal Basil In Pesto
salt and pepper to taste
Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Heat olive oil in a small skillet over medium heat. Saute garlic in olive oil until golden. Remove garlic, and reserve oil. In a medium saucepan over medium-low heat, combine blue cheese, Parmesan cheese, and cream. Stir until cheeses are melted. Stir in the oil from the garlic pan. add pesto and season with salt and pepper. Toss sauce with hot pasta, and let stand 5 minutes before serving.
This was dinner in our house this evening and unlike some meals where 3 different meals are cooked only one was needed this evening.
Some options for this recipe include adding sauted sea scallops, or bay shrimp or a combination of both.
Posted in Recipes by: Olive101
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Fresno state Olive Oil wins Yolo Fair medal
Fresno State Orchards Estate Reserve Olive Oil has won its second consecutive medal and will be showcased at the Beyond Extra Virgin: Italo-Californian Olive Oil Conference on May 22-23 in Davis.
The 2006 harvest olive oil produced by students at California State University, Fresno won a bronze medal at the Yolo County Fair competition judged in April. The medal will be presented at a VIP dinner on Aug. 14, a day before the fair begins in Woodland.
Fresno State’s first olive oil was pressed in fall 2005, released in March 2006 and awarded a bronze medal last November at the prestigious San Diego Bay Wine and Food Festival.
The inaugural Fresno State olive oil sold out during the winter holiday season. The 2006 crop, whose production was about one-third of potential because of unfavorable weather conditions, is in short supply.
Posted in California, Olive Oil by: Olives101
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