Baby Artichokes Provencal
Ingredients
18 baby artichokes
1/2 cup extra virgin olive oil
3 large carrots, peeled and cut into small dice
3 leeks (white part and 3 inches green), well rinsed, dried, and chopped
4 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1/2 cup dry white wine
1 tablespoon fresh lemon juice
4 ounces Montrachet or other soft mild chevre
Black Olives Nicoise Style (garnish)
Instructions
Cut the stem and 1/4 inch of the top from each artichoke. Trim the tough outer leaves with a scissors. Heat the oil in a saucepan large enough to hold all the artichokes upright over medium-high heat. Add the carrots, leeks, and garlic and saute, stirring frequently, for 10 minutes. Season to taste with salt and lots of black pepper. Place the artichokes upright on the bed of vegetables and pour in the wine. Sprinkle the lemon juice over the tops of the artichokes. Cover the pan and simmer over medium low heat for 20 to 25 minutes. Remove from heat and cool to room temperature.
Remove the artichokes from the vegetables and set aside. Crumble the chevre into the vegetable mixture and fold gently together. Spoon the vegetable mixture onto a platter or 6 individual serving plates. Arrange the artichokes on top of the vegetables, spooning a few vegetables over the tops. If you are serving on plates, allow 3 artichokes per serving. Garnish with olives and serve at room temperature.
Yield: 6 servings
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Why the Extra Virgin wins
Olive oil comes in many varieties. Extra-Virgin, Virgin, Pure, Extra-light and just simply Olive Oil, so many varieties which one do you pick?
Before picking an oil at the retailers a bit must be know as to how each variation comes to be. Olives are pressed to obtain the oil from them, picture Lucille Ball and Ethel in the vine vat. Well not quite but you bet the idea.
The important thing about the right extra virgin olive oil is that to be termed extra virgin the oil must contain less than 0.8 percent pre-fatty acids. Why is this important, one might ask.
Extra virgin olive oil, however, is stocked with nutrients that are both heart-healthy and that prevent the formation of free radicals. “The body of evidence is vast that a diet that uses extra virgin olive oil as its basic fat reduces bad cholesterol and increases good cholesterol,” says Daniel Graeff of Lucini Italia, an Italian olive oil company with offices in Miami and Chicago.
Why the benefits…after all extra virgin olive oil doesn’t contain high amounts of omega-3 and omega-6 fatty acids. What it does contain, however, are high amounts of polyphenols, potent antioxidants that scavenge disease-producing free radicals in the body.
So the next time you go to the grocer, pick the extra virgin instead of the pure, which has had most of the benefits removed as well as other things.
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Huile d’olive- Exportations : La grande braderie !
Certains exportateurs vendent à des prix inférieurs de 20 % aux moyennes internationales
Les sociétés mixtes tuniso-italiennes continuent à saper les cours et à exploiter le manque de liquidités. Les recommandations de rééchelonnement de la Banque Centrale sont toujours ignorées par les banques.
A la fin de la semaine dernière, un lot de quatre mille tonnes d’huile d’olive tunisienne a été bradé par deux exportateurs à 2,1Euros (3,570d) pour la qualité Extra et à 1,9 Euros (3,230d) pour la qualité normale.
Ces prix rappellent les cours des dernières ventes de la saison écoulée (septembre, octobre) lorsque les exportateurs et les oléifacteurs se sont retrouvés avec près de 70.000 tonnes d’huile d’olive encore en stock à un mois de la nouvelle saison. Ils étaient donc obligés de les vendre aux prix proposés sur le marché à ce moment. Mais la situation n’est pas similaire aujourd’hui, la nouvelle saison ne fait que commencer et les prix moyens à l’échelle internationale sont actuellement de 2,5 Euros (4d250), qu’est-ce qui pourrait donc justifier un tel bradage et quelles sont les mesures à prendre pour éviter l’effondrement de ce marché qui a rapporté durant les trois dernières années une moyenne de 700 millions de dinars de recettes en devises ?
[Source] Cliquer ici
Posted in en Français, Huile d'Olive, Tunisie by: Olives101
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SPICY SAUTEED FISH WITH OLIVES AND CHERRY TOMATOES
ingredients
1/4 cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets
1/2 cup chopped fresh parsley
1/2 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup brine-cured black olives, chopped
6 garlic cloves, minced
preparation
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.
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Live Healthy include a healthy oil when cooking
Using oils when cooking is part of life, there is not a good way to get around them. But you can make them a healthy part of your life. Choosing to use extra virgin olive oil is one way to do this. By including extra virgin olive oil in your diet, which should also include plant foods, may reduce your risk of cardiovascular disease and diabetes.
Research also now supports the health benefits of olive oil have found that it can lower the risk of coronary heart disease by reducing blood cholesterol levels. One study concluded that by changing to a Mediterranean style diet, a person can reduce their risk of coronary disease by half in just 2-4 years.
Olive oil also seems to affect body fat distribution, some studies suggest, keeping body fat from collection in the abdominal areas.
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