Tapenade is an easy flavor fix for a quick pasta dish
By Kate Lawson,
Tapenade is a heady, thick paste made from capers, anchovies, ripe olives, olive oil and lemon juice. It’s often used as a condiment to serve with fish or chicken, or is delicious spread on a cracker with some goat cheese for a delicious hors d’oeuvre.
I always buy little jars of tapenade when I peruse the food aisle at Home Goods or T.J. Maxx because the price is right and I know I can find a use.
For instance, I like to add it to a quickie tomato sauce that I use to top cheese ravioli. Simmer crushed tomatoes, garlic and herbs for a few minutes, then stir in the tapenade. The flavor of the olives and anchovies adds a depth to the sauce that tastes like it’s been simmering for hours.
To keep things simple, buy some already-prepared ravioli in your grocer’s refrigerated food section. Then top the ravioli with a spoonful of sauce and sprinkle on some freshly grated Parmesan cheese. Then all you need to do is toss a salad, and dinner is done.
Posted in Recipes by: Olives101
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Sampling ‘liquid gold’
By Teddye Snell,
Thomas Jefferson called the olive tree “the richest gift of heaven.”
The man was a visionary – even when it came to choosing his favorite foods.
Mediterraneans have known for centuries the virtues of using olives and olive oil, but despite Jefferson’s attempts to introduce the fruit in his day, Americans have only recently begun to discover its benefits.
According to Carol McKiel, Cherokee County Health Coalition coordinator, scientists are studying the possibility that olive oil can help decrease the risk of cancer.
“The important ingredient in olive that may inhibit cancer growth is oleic acid,” said McKiel. “Scientists noticed that people in the Mediterranean, who consistently use olive oil in their cooking, have fewer incidents of cancer and heart disease. But the people in the Mediterranean also eat more vegetables, fruit and fish and less [red] meat than Americans, so it could be a combination of the olive oil and healthier eating.”
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Posted in Articles, Health, Olive Oil by: Olives101
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Montenegro: Museum of olives under Rumija
The realization of the project named “House of olives” – museum of olive growing has begun in Old Bar.
The museum will include the exhibits from the past of the olive growing under Rumija, as well as the sales space for the most quality products made of olive.
The patron of the project is USAID – IRD, which has invested in that project about 27.000€, and it is predicted that the local community and the Ministry of agriculture will be included too.
Posted in General Infos by: Olives101
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1,300 year old olives founded
A boat that plied the coast of the Holy Land 1,300 years ago carrying fish, carobs and olives is helping researchers better understand a little-known period in the region’s history.
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Posted in Middle East by: Olives101
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Olive grower wins OK for big windmill
By Peter Fimrite,
It was thumbs up for wind in Marin on Tuesday, when county supervisors unanimously approved a proposal to build a windmill to power an olive ranch owned by a former newspaperwoman.
The decision came after 3 1/2 years of stormy debate, but Nan Tucker McEvoy, the former chair of the board of the San Francisco Chronicle Publishing Co., will now be able to build a 189-foot tall windmill.
The plan is to build the 660-kilowatt wind turbine on the McEvoy Ranch, a 552-acre spread on rural Red Hill Road, a few miles southwest of Petaluma. The electricity the turbine generates will be used to power the ranch’s olive oil processing plant.
“We’re very happy, and I think it is great for Marin County,” said Tom Williard, project manager for the McEvoy Ranch windmill project. “In Marin, we export all of our pollution and import all of our energy. We need to change that around and build a sustainable future.”
Posted in North America by: Olives101
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