Olive Fennel Tapenade
1/2 pound pitted black olives in brine
2 teaspoons minced garlic
1 1/2 teaspoons fennel seed
1/2 teaspoon red wine vinegar
2 tablespoons olive oil
1/2 teaspoon Pernod
1 tablespoon minced parsley
Rinse the pitted black olives, shake them dry and place them in the bowl of a food processor fitted with the metal blade.
With a mortar and pestle, pound the garlic and the fennel seed into a coarse paste and add it to the black olives along with the vinegar and the olive oil. Use on/off pulses of the food processor to turn mixture into a coarse paste that holds together; add a little more olive oil if the mixture is too dry. Cover tightly and refrigerate until ready to serve. When almost ready to serve, remove from the refrigerator and stir in the Pernod and parsley. Makes 2 cups.
Per (1-tablespoon) serving: 17 calories, 88 percent calories from fat, 2 grams total fat, .22 gram saturated fat, no cholesterol, .58 gram carbohydrates, .27 gram total fiber, .02 gram total sugars, .31 gram net carbs, .09 gram protein, 62 milligrams sodium.
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Italy trade group to promote olive oil
The Italian Trade Commission said Wednesday it will hold a food fair in Tokyo on Oct. 18 to promote prize-winning Italian olive oils and other popular food including pasta, cheeses, candy and wines.
The event will highlight in particular olive oils which won the prestigious Ercole Olivario awards presented each year in Spoleto, a city in Italy’s central region of Umbria, according to the commission.
In the annual event, the top six brands selected in each of almost all of Italy’s 20 regions compete for the award.
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Branching out to olives in Texas
By Julie Bonnin,
In Texas, growers are pressing forward with a crop that’s anything but drab
On the historic day of Bill and Bev Kemp’s first commercial olive harvest, Jack Russell terriers romp in the furrows beneath the trees, and two woolly llamas from next door watch the activity from the gravel road that runs past the grove. The olive grove owner, a transplanted Midwesterner, plucks the small fruit off the silvery-leaved trees, alongside Spanish-speaking pickers from South Texas.
Bill Kemp, who is semi-retired, says his sons have suggested he ditch the olive trees: “The Old Man’s out with the olive trees again; he should be playing golf.” But the owner of Southern Style Spices, an import company, yearned to be growing something on the land he bought his wife, Bev, as a birthday gift several years ago. Both of them grew up in Missouri on farms, but he’s the one with the green thumb and has consistently supplied his wife with fruits and vegetables to can or prepare in other ways.
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More on olive oil classification
By Reggie Aspiras,
Olive Oil is classified by the degree of acidity. The best are cold-pressed varieties:
Extra Virgin—the fruitiest, most flavorful and, obviously, the costliest of them all. It is a cold-pressed product of the first extraction/pressing of the olives, with 0.8-1 percent acidity. It comes in a myriad of colors from deep to golden green, to champagne.
In general, the darker the color, the deeper, the more reminiscent it is of the olive flavor, with exceptions, of course. But color does not necessarily reflect quality.
Virgin—First-press oil, good flavor and aroma with acidity not exceeding 2 percent
Refined—Containing the same chemical structure and the same amounts of monounsaturated fat as regular olive oil, the oil goes through a refining/filtration process. Refining reduces the acidity and makes the oil lighter in color and flavor. It is sometimes labeled as pure olive oil or light olive oil.
Fino—Blend of extra virgin and virgin oils
Olive oil—a combination of refined olive oil and virgin or extra virgin oil
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Arab Farmers to Receive Security for Olive Harvest
Palestinian Authority Arab farmers will be protected by Israeli security during the olive harvest which is expected to begin within the next month, according to Army Radio.
Defense Minister Amir Peretz announced Tuesday that anyone attempting to interfere with or harm the farmers as they pick their olives would be dealt with severely.
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