Israël-Gastronomie: l’huile d’olive à l’honneur pour la fête de Hannukah
Par D.Azoulay,
En l’honneur de Hannukah et de l’huile issue de la première récolte d’olives, 8 restaurants israéliens de renommée s’embarquent dans une célébration: “8 jours d’huile d’olive”.
L’huile d’olive, pure et rafraîchissante, et l’esprit sacré du miracle de la fiole seront les sources d’inspiration pour les créations culinaires des chefs.
Le menu “spécial huile d’olive” sera servi durant les huit jours de Hannukah ( du 16 au 23 decembre) dans les restaurants suivants: Arcadia, OM, Barcarola, Violet, HaNamal 24, Messa, Sushi Nights and Samba.
Durant les festivités, les dîners verront se succéder des plats surprenants et créatifs, selon la touche personnelle de chaque chef.-
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Posted in en Français, Huile d'Olive, Moyen Orient by: Olives101
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Olive and Sun-Dried Tomato Tapenade with Endive Leaves
Difficulty: Easy
Prep Time: 20 minutes
Yield: 12 appetizer servings
3 (8-ounce) cans of pitted black olives, drained- 3/4 cup sun-dried tomatoes packed in olive oil
- Extra-virgin olive oil
- 3 heads endive (about 1/2 pound)
In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in. Pulse until smooth, but still chunky. Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving. Gently pull off the leaves from the endive, being carefully not to tear the leaves. Wash thoroughly with cold water and dry completely.Place the bowl of tapenade in the center of a large platter.
Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.
Recipe courtesy Giada De Laurentiis
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Posted in Recipes by: Olives101
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Beyond the olive: Chefs often dip into the flavors of the world’s other oils
By Steve Barnes,
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Large supermarkets offer a bewildering array of cooking oils. In many stores, the oils section is as long as a Cadillac. At six shelves high, that equals 90-plus feet of various-sized containers, from dainty cut-glass cruets to gallon jugs and cans, all containing viscous fatty liquids that range in color from the palest yellow to the deepest jade. The cost spectrum is just as wide: as little as 10 cents per ounce to $1.50 or more.
Humans have extracted oils from plant matter for thousands of years. Our ancestors first beat nuts, seeds and vegetables to a pulp, then boiled it in water and skimmed off the oil that rose to the surface. In later centuries, they used millstones and mechanical screws, lever presses and hydraulics on peanuts and sunflower seeds, olives and palm kernels and coconut. Technological advances involving heat, pressure and chemical solvents in the 20th century enabled us to extract oil from cottonseed, grape seeds and other products once discarded as waste.
Posted in Health, Olive Oil by: Olives101
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NZ Olive Oil Up With the Best in the World
The Olives New Zealand Sensory Panel for Olive Oil Up With the Best in the World
The International Olive Council (IOC) has just announced that the Olives New Zealand Sensory Panel has been accredited for 2006 / 2007.
“The panel first gained accreditation in December 2005 and to maintain it is a major achievement given that there are only 35 accredited panels in the world says Margaret Edwards the leader of the Panel.
“Gaining accreditation is a major milestone in the development of the New Zealand olive oil industry says Alastair Bridge, Executive Officer of Olives New Zealand. “The sensory panel is essential for the Olives New Zealand Certification programme. Under this programme New Zealand olive oils that meet exacting standards are guaranteed as extra virgin and can be recognised in the market place by the Olives New Zealand OliveMark (a red seal) on their bottles.”
Posted in Australia | NZ, Olive Oil by: Olives101
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From the South of Australia, a Bottle of Liquid Gold
Yellingbo, a nature reserve in southern Australia, is adjacent to olive groves that Howard Meltzer planted more than 10 years ago. Mr. Meltzer and his son, Jeremy, are now selling Yellingbo Gold oils from the 2006 harvest that will hold their own when drizzled on fish or vegetables. The unfiltered black label Limited Release version has more pronounced fruitiness.
Both are kosher. The regular oil is $17.99 and the Limited Release is $19.99 for 16.75 ounces at Whole Foods; at Citarella the regular is $16.99 and the Limited Release $19.99. The Limited Release is $25 at worldsfoods.com. Five percent of the profits are donated to the Jasmine Foundation, which helps children orphaned in the tsunami in 2004. The Meltzers were among the founders.
From the Freezer, an Unexpected Star for the Holidays and Beyond
Francesco Realmuto, a former diamond-cutter, opened a gelato stand, L’Arte del Gelato, in the Chelsea Market, 75 Ninth Avenue (15th Street), about six months ago. Now, in addition to vibrant sorbets (including irresistible pomegranate) and suavely creamy gelatos (like cherry-vanilla and pistachio), he is making party cakes. The star for the season, below, combines eggnog gelato with dark chocolate and costs $28 to serve 6, or $39 to serve 10.
There are also terrine-shaped decorated semifreddos in various flavors, including tiramisù. The cakes and semifreddos have to be ordered a day in advance. Scoops of sorbetto and gelato start at $3.75, pints are $9.50: (212) 366-0570.
Silicone Strikes Again: Bowl Lids Fit Many Sizes
Here is a clever way to cover leftovers: translucent silicone lids by Kuhn-Rikon and Silicone Zone that fit various size bowls and containers. When pressed into place, these lids form a gentle vacuum seal that keeps the food fresher. They are sturdy enough to allow containers to be stacked and can also be used as trivets.
The Kuhn-Rikon model, in rounds from 8 to 12½ inches in diameter, $13.95 to $19.95 at cooking.com, has a metal rim. Those by Silicone Zone, $11 to $25.99 for rounds from 6 inches, and including an oblong 9 by 13 inches, come in colors and are sold at Art of Cooking in Greenwich Village, Brooklyn Kitchen in Williamsburg, Brooklyn, and at cookwareessentials.com.
Delicious to Look at, in a Midtown Gallery
Charles Jones, a gardener and photographer who worked in the late 19th and early 20th centuries, created stunning photographs of vegetables and flowers. Through Jan. 13, 29 of his gelatin silver prints, the largest exhibit of his work in this country, are on display at Howard Greenberg Gallery, 41 East 57th Street, (212) 334-0010; it is open Tuesday through Saturday from 10 a.m. to 6 p.m. If you find you have to own one, they cost from $7,000 to $20,000 each.
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Posted in Australia | NZ, North America, Olive Oil by: Olives101
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