An offering of olives
By Abigail Leichman,
Pic Peter Monses,
Fruit of distinction: Olives come from six continents, and their preparation and flavors are a reflection of that diversity.
The gleaming white bowl filled with five varieties of olives is a still life in greens, reds and purples. There is a scattering of acidic pepperoncini and chili peppers to keep the fruit crisp.
Fresh out of their bath of salt water or homemade wine-vinegar brine and just-picked herbs, each of these oval beauties has a distinct character and must be handled accordingly.
“I hate to go to the supermarket and see how they mix them all up together,” says chef Peter Panteleakis of Oceanos in Fair Lawn, whose artful assortments are served with dinner. “This kind needs one hour in salt water; that kind needs two hours in brine.”
While even a carelessly constructed melange of olives is an attractive addition to any table, it pays to learn how to differentiate among the vast varieties coming from trees on six continents.
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Borges buys Tramier to grow in French market
By Ivan Castano
Spanish food group Borges has acquired French canned-olives maker Tramier for an undisclosed amount to boost its French sales to EUR130m (US$169m) from EUR80m last year, a company official told just-food yesterday (23 January).
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Chicken spiked with lemon and green olives
It’s hard to get around the fact that fat adds flavor. Really, really good flavor.
But so does slow cooking. And that is a blessing for people looking to eat healthier by turning to more lean protein and less saturated fat. A great way to infuse that protein with flavor is a long, slow simmer with plenty of herbs and spices.
It’s a technique common in Moroccan cuisine, specifically in tagines — a term that refers to both the dish and the conical pot it is cooked it. The cone-shaped lid is designed to condense steam and return the moisture to the food.
Though traditional tagines are made from terra cotta, modern versions made from cast iron, stainless steel and other easy-to-care-for materials are now common. And a large skillet or Dutch oven works fine.
This recipe for chicken tagine with lemon and olives (a streamlined version of one in the January/February issue of Cooking Light magazine) browns the chicken quickly before letting it simmer for an hour with the remaining ingredients.
The result is a dish with meltingly tender chicken and deep, aromatic seasonings.
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Olive oil and honey ice cream
By Doram Gaunt,
The surprising and delightful addition of olive oil to sweet dishes is a modern trend that is gaining momentum among leading restaurants abroad. Making this combination work requires delicately flavored oil of the finest quality. For ice cream with a soft, smooth airy texture, it is best to use an ice cream machine.
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WTO to investigate EU complaint against Mexico over olive oil duties
GENEVA: The World Trade Organization has begun an investigation into a complaint brought by the European Union that Mexico has charged illegal duties on EU olive oil, officials said Tuesday.
The EU lodged an initial complaint to the Geneva-based trade arbitration body in December, after months of negotiations between Brussels and Mexico failed to resolve the issue.
The first request to establish a dispute settlement panel was blocked by Mexico, but under WTO rules a second request is automatically granted.
Both sides will now try to agree on who is to sit on the three-member panel. If they fail to do so, they can request that WTO Director-General Pascal Lamy appoint the arbitrators.
Mexico argues that its so-called “countervailing duties” are necessary because of European olive oil subsidies.
A WTO investigation can last months or even years before a final judgment, but could eventually result in the authorization of punitive sanctions.
Posted in Central | South America, Europe | U.K, Info | News, Olive Oil by: Olives101
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