Huile d’olive Cooperativo Goccia di sole
Par Robert Beauchemin,
Dans le monde des huiles d’olive italiennes, il y a les huiles de domaines et celles de coops. Ces dernières sont produites dans les régions où, traditionnellement, les paysans apportaient leurs olives aux moulins pour en faire de l’huile servant à la consommation courante.
C’était bien souvent le cas dans le talon de la botte, la province des Pouilles. Aujourd’hui, c’est encore ici qu’on produit la plus grande partie de l’huile d’olive italienne. Des huiles souvent exceptionnelles, mais méconnues, car associées à la grande production. Dommage, car les huiles des Pouilles sont remarquables et plus économiques. En voici même une qui pourrait servir à la fois d’huile de tous les jours tant son prix est raisonnable.
Produite dans la région de Bitonto, l’huile d’olive Cooperativo Goccia di sole, Etichetta Verde, Molfetta. DOP Terra di Bari montre des nuances jaunâtres avec un goût riche et harmonieux de tomates vertes. Excellente à cru, sur des légumes, de la purée de pommes de terre, ou dans une salade de tomates et haricots.
Autour de 15 $ pour 750 ml.
En vente dans les épiceries fines dont Milano, Fouvrac et Aux Douceurs du Marché.
[Source] Cliquer ici
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Discover the elegant tastes of olives
By Larry Cox,
“The Elegant Olive” by Teresa Kennedy is part of the Cook West series. Each volume celebrates the tastes, colors, aromas and ingredients of the American West.
Kennedy, a Tucson-based cook, claims in her introduction that the world’s love affair with the olive probably began in prehistoric times. First cultivated in Asia Minor as early as 6000 B.C., wild olive shoots were propagated and spread throughout the world. The first olive trees in America were planted by Franciscan missionaries in California during the 18th century.
The olive’s rich, meaty, puckery flavor is unlike any other fruit. It’s versatility is evident in this wonderful collection of recipes. For example, who would think of adding olives to a tomato-based salsa or as a main ingredient in potato salad?
The recipes in “The Elegant Olive” are supplemented by the food styling of Tracy Vega and the lush photography of W. Ross Humphreys and Robin Stancliff.
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Each blend of UC Davis Olive Oil contains different combinations of olive types
By: Maia Bradley,
Bike accidents are the pits – olive pits, that is, from the more than 1,500 olive trees growing around the UC Davis campus. Strewn and smashed all over the university’s bike lanes in past years, the oily fruit posed a problem to cyclists and grounds keepers. With some creativity, though, that problem was transformed into a popular line of local olive oils that is now sold on campus.
Earlier this month, the campus released its 2007 lineup of UC Davis Olive Oil, with three different-tasting blends called Wolfskill, Gunrock and The Silo, priced at $12 per bottle. A wine vinegar was also made available this year, named Wickson, for the department of agriculture’s first dean.
Now in its third generation of production, the condiment with Aggie pride has won numerous awards in past years, including gold-medal honors at the 2006 Los Angeles County Fair, the largest olive oil competition in the nation.
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Chocolate & olive oil tart
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Tax office postpones changes to crop investment rules
The Australian Tax Office (ATO) has delayed by one year its plan to dump tax breaks for non-forestry managed investment schemes.
The Federal Government last month announced the ATO was changing its interpretation of laws that allowed people investing in crops such as olives, wine and avocadoes to claim upfront tax breaks.
The new interpretation will mean the tax breaks will only continue to exist for tree plantations.
The new rules were to have come into effect from the first of July, but after lobbying from industry the ATO has postponed them for 12 months.
It says this will allow enough time for a test case to be run, which it will seek to expedite through the courts.
[Source] Click here
Posted in Australia | NZ, Business, Olive Tree by: Olives101
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