Colombian Barley Vegetable Soup
1 Tbsp. Extra Virgin Olive oil
1 1/2 cups Diced yellow onion
2 tsp. Minced garlic
1 qt. Low sodium chicken broth
2 cups Cooked barley
1 cup Corn kernels
1 cup Frozen peas
1 cup Green Pitted Olives (sliced)
1/2 cup Thinly sliced green onion
2 tsp. Ground cumin
1 tsp. Ground achiote
Kosher salt and ground black pepper to taste
1 Tbsp. Lemon juice
Directions:
Heat oil in a large saucepot over medium high heat. Add onions and sauté until golden for 4-5 minutes, stirring occasionally. Add garlic and continue cooking on medium heat for 1-2 minutes until golden. Pour in chicken broth, barley, corn, peas, California Ripe Olives and green onions and bring to a boil. Stir in cumin and achiote and season to taste with salt and black pepper. Turn heat down to simmer and cook for 10-15 minutes. Stir in lemon juice just before serving. Serves 6. *Serving suggestion: Garnish with diced avocado or crumbled cotija cheese
Posted in Recipes by: Olive101
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Murky Italian olive oil to be pored over
By Malcolm Moore,
The secretive world of Italian olive oil will be laid bare after the government insisted that every bottle should show where it comes from.
Large olive oil brands, such as Filippo Berio and Bertolli, have long cultivated the image that its oil comes from rustic, rolling groves in the Italian countryside.
Instead, it often arrives in Italy in tanker trucks from destinations as diverse as Tunisia, Turkey, Greece and Spain.
According to EU laws, foreign oil can be sold as Italian olive oil if it is cut with a small amount of the domestic product.
Only four per cent of olive oil leaving Italy is pure Italian oil.
Posted in Europe | U.K, Olive Oil by: Olives101
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Plush Dog Olive Toy
Posted in General Infos, North America by: Olives101
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World health endorses eating olives
Olives are harvested in September but available year round to make a zesty addition to salads, meat and poultry dishes and, of course, pizza.
Olives cannot be eaten right off of the tree; they require special processing to reduce their intrinsic bitterness. These processing methods vary with the olive variety, region where they are cultivated and the desired taste, texture and color. Some olives are picked green and unripe, while others are allowed to fully ripen on the tree to a black color. Yet, not all of the black olives available begin with a black color. Read more about what world health foods has to say about olives.
Posted in Health, Info | News, North America by: Olive101
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L’huile d’olive de Provence retrouve ses racines
Par Vincent Noce,
Jean-François Margier, oléiculteur à Auriol, près de Marseille, ne décolère pas contre les panneaux publicitaires qui annoncent comme «provençales» des huiles en réalité venues d’Italie ou d’Espagne.
Longtemps, il a suffi de conditionner l’huile, en bouteille ou en bidon, en Provence pour se targuer de l’appellation régionale, même si les huiles provenaient des pays voisins. Il faut dire que la production d’huile d’olive en France couvre à peine 5 % de la consommation.
Espagnols et Italiens ont de l’huile à revendre, et elle se retrouve en masse dans les fausses huiles «de Provence», écoulées notamment dans les magasins pour touristes. Elles n’ont pas en général la finesse des huiles d’olives noires mûres, l’ardence des huiles d’olives vertes et la fluidité de certaines huiles amoureusement produites dans le pays.
Posted in en Français, France, Huile d'Olive by: Olives101
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