28 May

4th International Olive Tree Fair opens in Marrakech

By Rachid Merzaq, Morocco Times
The 4th International Olive Tree Fair, themed ‘Olive culture: a Spur for Agricultural Development’, opened Thursday in Marrakech, at the initiative of the Regional Olive-Growing Committee of Al-Haouz.

Continue Reading »

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.

Continue Reading »

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

Continue Reading »

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

Continue Reading »

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 »