25 May

L’huile d’olive, un “or jaune”

Il est de bon ton de parler de l’huile d’olive comme on parle d’un vin. Et comme il n’existe pas une, mais des huiles d’olive, 20 000 personnes ont goûté celles apportées par les petits producteurs venus pour les 8es Journées méditerranéennes de l’olivier, qui se sont tenues à Nîmes (Gard) du 19 au 21 mai. Bien qu’encore modeste, ce marché oléicole de France gagne en ampleur à mesure que grandit l’engouement des consommateurs pour ce produit.

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25 May

Tapenade (Olive and Anchovy Spread)

To serve 4

· 100 g salt anchovies, or 1 small tin anchovies
· 1 garlic clove, peeled
· 250 g black olives, stoned
· 125 g capers
· 4 tbsp olive oil

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25 May

Olive Omelette

To serve 4

6 eggs
· 100 g black olives, stoned & finely chopped
· 2 tbsp parsley, chopped
· ½ tsp ground caraway
· ½ tsp ground cumin
· 1 tbsp olive oil
· 1 pinch sweet paprika
· 1 tsp tarragon
· Salt and pepper

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25 May

Of olives and oils

FROM the proverbial olive branch grows a small green (sometimes black) fruit. The essence of this fruit is in the oil, a pungent liquid of light green-golden colour, with a reputation that spans generations and cultures.

In ancient times, olive oil was revered as a gift of the gods, for people to use as food, lamp fuel, medicine, aphrodisiac and cosmetic. Today, olive oil has shed its mythical status, but it is no less important in the modern diet.  Continue Reading »

25 May

For the love of olive oil

Claudia Pharand spreads olive oil on her toast for breakfast. Sometimes she adds homemade jam or maple syrup. She cooks fish and vegetables with olive oil, whips it into a mean béchamel sauce, even uses it on her skin and hair for that extra healthy glow. She goes through one litre of the viscous green a month, and has 15 bottles at home in her cupboard.Pharand is the oil-obsessed co-owner, with Danièle Beauchamp, of Olive & Olives, the olive oil and specialty goods store on the village-green stretch of Laurier west of Papineau.

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