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Olive Oil: From the tree to the best dishes
The olive oil making process is an ancient practice that has been carried out for more than 2,000 years. Let us show you, very briefly, how this interesting process evolves. |
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An Olive Tree is definitely the typical Mediterranean tree. It can live for about 150 years, and starts producing the first fruits between the ages of five and ten years.
When to harvest? Although some varieties maintain its green colour, olives generally start out green and turn black as they ripen. Harvesting takes place in the beginning of winter when the colour of the olive turns black.
The Oil Extraction After harvesting, olives are transported to a mill where they are selected according to their quality. Next, they are washed and grinded starts in order to create the olive paste. Ready to Taste When the oil is extracted, it is stored in closed containers and put in cellars , at room temperature and out of direct sunlight. Strict guidelines assure that no air, light nor heat will penetrate the cellars. Finally, and once in the markets, it is delightfully ready for us!
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Starting from the
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Olives & Olive From Spain A hit in Facebook! | |||
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They enjoy being updated about information, events… having access to interesting links, and most of all, having the chance to be in contact with worldwide olives from Spain lovers! If you aren’t one of the 400, just follow the link and become a new fan!
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Recipe of the Month |
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EGGS WITH OLIVES CASSEROLE Makes 4 servings: 8 eggs 400g ripe tomatoes 150g green pitted Spanish olives, sliced 2 garlic cloves 2 Tbsp chopped parsley ½ Tsp paprika Flour A bit of cayenne pepper 4 Tbsp olive oil from Spain Salt
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Method Wash the tomatoes and cut them into slices. Sprinkle salt and set aside. Dry them with a dishcloth and dip in flour. Heat oil in a frying pan. Carefully, fry tomato slices on both sides, and arrange them in individual clay dishes. Sprinkle parsley and a bit of salt and cayenne. Carefully break the eggs one at a time on the tomatoes and add the olives. Cook over medium heat until whites set and yolks look soft. Remove from heat, sprinkle with paprika and serve. |
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Australia will participate in Madrid Fusion 2010
Between the 26th till the 28th of January next, one of the most important gastronomical events in the world, Madrid Fusion 2010, will be celebrated in Madrid, and Australia will be the guest country. The attending chefs will be Mark Best from Sydney and Ben Shewry the chef of Melbourne's Attica.
The program can be viewed in the Madrid Fusion website. We can tell you in advance that one of the sessions will held “The best ecological olive oil in the world.”
A conference that will be offered by Kisko Garcia, Ricard Camarena and Paco Roncero.
Of course, olive oil lovers, we will keep you updated!
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How to dress a salad...
It seems to be the easiest dish to prepare, but like everything else in the kitchen there are always little tricks to help make the perfect salad!
The famous Spanish Chef, Karlos Argiñano has this to say:
When dressing a salad it is really important to follow this simple order: First we put the salt, then the vinegar, and finally the olive oil, thus creating a balance with the dressing and enhancing the taste of the olive oil. Such an easy advice to follow!!
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