Greek speciality foods producer Gaea treated olive oil fans recently to an evening in the company of world renowned olive oil authority and 'sommelier' Michael North as part of it's campaign to educate UK consumer abuot the delights of the world's finest olive oils.
The event, which was held at Home House, London, and organized by leading Greek extra virgin olive oil producer Gaea, was a great success with guests getting a unique opportuity to taste a selecon of oils from around Europe with expert tuition from Michael.
During the session, Michael showed his guests how to enjoy and savour oils from Greece, Italy and Spain . . . Europes three pre-eminent producers of fine olive oils.
Olive oil tasting is an art equal in terms and complexity and difficulty with wine tasting. It requires highly skilled and trained experts and is carried out through a strict and detailed procedure and scoring card created by the International Olive Oil Council.
Michael shared some top tips with his audience including:
THE OLIVE IS A FRUIT - so as you would choose a fruit juice, look for freshness and long shelf life.
LOOK FOR THE D.O.P. LOGO - It's not at all uncommon for olive oils to be produced in one country, then shipped and bottled in another, making it difficult to identify it's actual country of origin. The D.O.P. logo is important. It stands for Protected Designation of Origin and is defined by the European Union and connected with a very specific geographical area that defines taste, quality and other singular characteristis of the product.
How to taste Olive Oil
POURING YOUR OIL - place 15 -20ml of extra virgin olive oil in a small cup or wine glass.
1st SMELLING - Slightly heat the cup or glass with your hands, and then breathe in the aromas from the oil. Try to detect the fruitiness. The aroma should be pleasant, and may be reminiscent of freshly mown grass, olive fruits and olive leaves.
THE TASTING - Slurp in a small amount of oil, working it over your tongue to get the full benefit of all the different tastes that make up each and every single olive oil.
Michael took his audiance on a journey through the olive groves of Europe, explaining what to look out for when shopping for olive oil, and explaining how Extra Virgin oils, which contain less than 0.8% acidity, are cold pressed from the finest olives.
An Extra Virgin Olive Oil is always superior in terms of quality, containing the following qualities:
Fruitiness - a sensation of freshly cut olive fruits and leaves when smelling the olive oil.
Spiciness - a peppery sensation at the back of the throat and a slight "Burning" on the throat when tasting olive oil.
A pleasant hint of bitterness -felt at the upper part of the mouth and tongue when tasting olive oil.
Gaea spokesperson Lisa Hohenstein said: "Michael treated our guests to a wonderful masterclass in how to taste and appreciate the world's finesolive oils from around Europe, including some of the finest Greek Olive Oils.
Obviously we know which oils we like the best, but it's important that we continue to share our knowledge of how to enjoy the world's finest olive oils, so that the UK consumer can continue on a voyage of discovery about what makes quality olive oil so unique."
Two unique and special Gaea olive oils are currently available to the UK shoppers, both of which are available in Waitrose and Ocado, RSP: £5.49 each, 500ml
Gaea D.O.P.Sitia, Crete Extra Virgin Olive Oil has a rich, intensely fruity flavour, gentle arom and a soft emerald hue. Made from handpicked and cold pressed Koroneiki olives - a variety unique to Greece. This oil is a winner of many prestigious international prizes.
Gaea D.O.P. Kalamata Extra Virgin Olive Oil comes from Kalamata in Southern Peloponnese and is also made from cold pressed Koroneiki olives. This Extra Virgin Olive Oil is a favourite of gourmet and wine experts world wide, due to it's uniquely balance and harmonious fresh green flavour and peppery aftertaste. Like it's Sitia sibling, it is rich in health-giving polyphenols and antioxidants.
Gaea also produces a range of top quality Greek foods including Olives, Tapenades, Cooking Sauces and other Greek specialities. Gaea speciality foods are available in Waitrose, Ocado and leading independent retailers.
For recipes and more do check out the Gaea Web page.
Salads are where the lovely flavours of Olive Oil really shine. Here are a few tasty recipes which you could use these fabulous Extra Virgin Olive Oils in.
*A Salad of Cherry Tomatoes and Olives*
Serves 4
Printable Recipe
Sweet and tart with the flavours of delicious cherry tomatoes, black and green olives, herbs and delicious Balsamic vinegar . . . spring onions. Eat this with some crusty white bread on the side to mop up all those tasty juices.
40 or so cherry tomatoes, halved
1 cup oil cured green olives, halved
1 cup oil cured black olives, halved
2 spring onions, chopped, green and white parts
3 ounces pine nuts, toasted
1 TBS good quality balsamic vinegar
1/2 cup good quality extra virgin olive oil, preferably greek
1 TBS dried oregano
1 TBS white sugar
sea salt and freshly ground black pepper to taste
Place the tomatoes, olives and onions into a large bowl and mix together lightly with your hands. Whisk together the vinegar, olive oil, sugar and oregano. Season to taste with some salt and pepper. Pour over the tomato mixture, adding the toasted pinenuts. Toss together lightly, till all are coated with the dressing. Chill for at least an hour before serving to allow the juices to form and the flavours to meld.
*Warm Potato, Olive and Green Bean Salad*
Serves 4 to 6
Printable Recipe
A delicious warm potato salad which makes the most of that wonderful sweetness you find in baby new potatoes. A delightful mixture of potato, olives, baby plum tomatoes, black olives and rocket, in a garlicky balsamic vinaigrette. Incredibly tasty!
450g small new potatoes (about 2 pounds)
12 baby plum tomatoes, halved
1/2 a red onion, finely chopped
4 TBS basil leaves, torn into bits with your fingers
about 12 dry cured black olives, pitted and halved
a handful of fresh green beans
a couple handfuls of fresh rocket
For the dressing:
5 TBS good quality extra virgin olive oil
2 TBS good quality balsamic vinegar
1 garlic clove, peeled and minced
sea salt and freshly ground black pepper to taste
To serve:
25g freshly grated Parmesan cheese
Place the potatoes into a pan of lightly salted boiling water. Cook for 15 to 20 minutes until tender, adding the green beans the last five minutes of cooking. Drain well. Cut the potatoes and beans in half while still hot and toss with the dressing right away.
To make the dressing whisk together the oil, vinegar, garlic and seasoning. Pour this over the hot potatoes and beans, tossing all together until well coated. Add the tomatoes, onions, olives and basil leaves. Taste and adjust seasoning as necessary. Toss in the rocket leaves just prior to serving and garnish with a healthy grating of Parmesan cheese.
Note: The North American equivalent of rocket would be arugula.
Serves 4 to 6
Printable Recipe
A delicious warm potato salad which makes the most of that wonderful sweetness you find in baby new potatoes. A delightful mixture of potato, olives, baby plum tomatoes, black olives and rocket, in a garlicky balsamic vinaigrette. Incredibly tasty!
450g small new potatoes (about 2 pounds)
12 baby plum tomatoes, halved
1/2 a red onion, finely chopped
4 TBS basil leaves, torn into bits with your fingers
about 12 dry cured black olives, pitted and halved
a handful of fresh green beans
a couple handfuls of fresh rocket
For the dressing:
5 TBS good quality extra virgin olive oil
2 TBS good quality balsamic vinegar
1 garlic clove, peeled and minced
sea salt and freshly ground black pepper to taste
To serve:
25g freshly grated Parmesan cheese
Place the potatoes into a pan of lightly salted boiling water. Cook for 15 to 20 minutes until tender, adding the green beans the last five minutes of cooking. Drain well. Cut the potatoes and beans in half while still hot and toss with the dressing right away.
To make the dressing whisk together the oil, vinegar, garlic and seasoning. Pour this over the hot potatoes and beans, tossing all together until well coated. Add the tomatoes, onions, olives and basil leaves. Taste and adjust seasoning as necessary. Toss in the rocket leaves just prior to serving and garnish with a healthy grating of Parmesan cheese.
Note: The North American equivalent of rocket would be arugula.
By the time we get home from church on Sundays, there is usually not enough time to do a roast dinner for us. Normally if we are going to have a roast I will either do it on Saturday night, or throw something into the slow cooker on Sunday morning. You cannot believe how tasty that smells when you get in from church. That is . . . if I can get it together enough ahead of time!
Today was not one of those get-it-together days! I was rushing like a dog chasing it's tail all morning! By the time we got back from church we were starving and I just threw something together quickly. I know pasta is not Todd's favorite meal (understatement of the year), but sometimes you just got to do what you just got to do . . .
He loves tinned spaghetti on toast. (Go figure) I told him to just think of this as tinned spaghetti, except a million times better and not mushy. He wasn't buying it, but he ate it anyways. Beggars not being choosers and all of that . . .
This is a super easy store-cupboard pasta dish that I just love. Not only is it quick and easy to do (Takes only the time it takes to cook the pasta) but it's delicious as well. You just cannot underestimate the power of quick, easy and delicious!
Me? I could eat pasta three times a day, seven days a week, fifty two weeks a year! I love this sauce. It's rich and tasty and oh so simple and quick to make. You could of course roast your own red peppers, and I often do. (Just pop them into a hot oven until they look charred all over and then pop them into a paper bag to cool down. Once they are cool, the skins slip right off, easy peasy.) Of course my Froothie Optimum 9400 Blender really short work of the whole process. I love it when things come together quickly like that!
Rich, smooth and incredibly tasty, this is the perfect pasta sauce. It coats the strands beautifully. I just know you will love it, but don't take my word for it. Try it and see if I'm not telling the truth! ☺
*Roasted Red Pepper Pasta*
Serves 4
This is not only quick and easy to make, but delicious. A creamy and rich sauce created using roasted red peppers, goats cheese, cream, Parmesan and milk.
12 ounces linquine pasta
2 TBS olive oil
2 cloves of garlic, peeled and minced
1 medium onion, peeled and diced
110ml of whole milk (1/2 cup)
110ml of heavy cream (1/2 cup) (double or whipping)
115g of crumbled goats cheese (4 ounces)
90g of grated Parmesan cheese (1/2 cup) plus more for serving
1 jar of roasted red peppers, drained and chopped
fine sea salt and freshly ground black pepper to taste
Cook the pasta in a large pot of lightly salted water according to package directions. Drain well and keep warm.
Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic. Cook, stirring, until softened but not browned. Add the milk, cream and both cheeses. Cook and stir to melt the cheese. Add the red peppers and heat through. Blitz in a blender until smooth or use a stick blender if you wish. Toss the cooked pasta with this sauce to coat. Season to taste with salt and pepper. Serve immediately, with additional Parmesan cheese for sprinkling.
I love, LOVE this machine. I know you are probably getting tired of hearing about it, but I am just so thrilled with it I can't stop telling you about it. To find out more about this beautiful machine do check out the Froothie Homepage. To find out more about the specifications of it and just what it can do, remember it's not just a blender. Of course if you are as impressed as I am with what I do with mine you can just buy one now.With a one month trial, money back guarantee which includes return postage costs from the UK, you can't lose!
I love, LOVE this machine. I know you are probably getting tired of hearing about it, but I am just so thrilled with it I can't stop telling you about it. To find out more about this beautiful machine do check out the Froothie Homepage. To find out more about the specifications of it and just what it can do, remember it's not just a blender. Of course if you are as impressed as I am with what I do with mine you can just buy one now.With a one month trial, money back guarantee which includes return postage costs from the UK, you can't lose!
You might be forgiven if at first glance you were to over look this delightful quick bread. It's not the prettiest crayon in the box, but be assured that first glances can be very deceiving, and you should never judge a book by it's cover.
Without it's party dress on, it looks very plain Jane indeed . . . except for those few teasing little wet and moist pockets of promise dotting the surface here and there . . .
Dressed for the ball . . . it starts to look a bit more appealing and does catch the eye . . . inviting you to lean in and take a closer look.
A slice down into that sugar dusted surface and you get to the heart of the matter . . . a moist and buttery tea loaf studded with lovely sweet/tart blackberries . . . ribbons of fruitiness that get your taste buds to tingling in over time . . . is it possible? Could this really taste as good as it looks????
The answer would be YES. Absolutely. It does. If anything . . . it tastes even BETTER than it looks! This is a great way to use up the last of last years blackberries you have in the freezer before you begin to replace them with this years crop. Frozen berries are perfect for this. Perfect. Try it and see . . . but don't blame me if you fall in love. It can't be helped. Don't say I didn't warn you.
*Blackberry and Cinnamon Yogurt Loaf*
Makes one 2-lb loaf or 8 slices
This
is an incredibly moist and delicious loaf. If you don't have
blackberries you can use raspberries or even chopped apple. White
chocolate goes good with raspberries. Just sayin'
175g of plain flour (1 1/4 cups)
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
200g of frozen blackberries (1/2 pound)
125g of golden caster sugar (10 1/2 TBS)
125ml of sunflower oil (4 fluid ounces)
the juice and grated zest of one lemon
125g of Greek yogurt (1/2 cup)
2 large free range eggs, beaten
icing sugar to dust (confectioners sugar)
Preheat the oven to 190*C/375*F gas mark 5. Grease a 2 pound loaf tin and baseline with baking paper.
Sift the flour, baking powder and cinnamon into a bowl. Add the frozen berries and toss to coat.
Whisk
together the sugar, sunflower oil, lemon juice and zest, yogurt and
eggs. Make a well in the middle of the dry ingredients and dump the
wet ingredients into this well. Stir together to combine without
overmixing.
Pour into the prepared pan. Smooth the top over.
Bake
for 55 minutes until a toothpick inserted in the centre comes out
clean. You may cover it with foil the last 10 minutes or so if you
think it is browning too quickly. Leave to cool completely in the tin.
Once cold, remove from the tin, dust with icing sugar and cut into
slices to serve.
Store in an airtight container for up to two days.
I have to say that these are my all time favourite cookie/bar/square/slices! I haven't made them in a very long time, and I don't know why. I used to bake these quite often when my children were growing up. They are absolutely gorgeous and therein lies the clue. When the children were around I had lots of hungry mouths to help me eat them . . . with only two people in the house now, it's a huge temptation that I don't need to indulge in overly frequently! They are THAT good!
I was recently sent some new products from Bacofoil to try out. A box of their new Foil Lined Parchment Paper and one of their new Non-stick Kitchen Foil. I thought the parchment lined foil would be perfect for these squares!
BacoFoil Lined Parchment is the perfect combination of BacoFoil on one side to insulate and promote even heating and non-stick baking parchment on the other to help protect your food from sticking. How often have you started to bake something, only to discover that you don't have the required size of pan in the cupboard? Happens to me a lot. I normally take a risk, cross my fingers and bake it in another size pan, but with this new parchment BacoFoil Lined Parchment that will no longer be a problem . . .
You can fold this special foil to create the right sized pan you need! It was really easy to do! I did lay it onto a baking sheet to give it support, just like you would with a silicone baking pan.
The results were fabulous! Not only did my Walnut Slices bake up beautifully, but they did not stick (this can be a problem with meringue toppings) and they were the perfect size.
Once they were cooled, I was quickly able to just pull the foil from beneath them as I lay them on top of a cutting board and then I was able to cut them into lovely perfect slices. I was well impressed with the performancof the BacoFoil Lined Parchment. I would buy this. 10 out of 10! And there is no pan to wash up afterwards. A real bonus!
These are a beautiful slice to serve as a teatime, coffee break or elevensies treat! With their buttery cookie like base . . .
And their chewy, almost butter-tart like topping, they just cannot fail to please! I replaced some of the brown sugar this time with some maple sugar that my sister had sent me, for a bit of a maple walnut flavour. We are nuts about the flavour of Maple and Walnuts together in our house!
If you love walnuts, then you will quite simply adore these delicious bars! They are incredibly moreish, that's the only danger . . . very difficult to resist. I hope you will give them a go. Then you'll see exactly why they are my all time favourite slice! Perfect with that break-time cuppa, or a nice cold glass of milk. ☺
*Marie's Favourite Walnut Meringue Slice*
Makes one 8 by 12 inch pan
(How many servings you get out of it is up to you)
These have long been my absolute favourite bars. I've been making these since my kiddies were kiddies! Delicious brown sugar cake base, gooey brown sugar and nut meringue topping. From the old Fannie Farmer Cooking School Book.
Gorgeous.
114g butter, softened (1/2 cup)
400g soft light brown sugar (2 cups packed), divided
2 tsp vanilla, divided
1/2 tsp salt
2 large free range eggs, separated
175g of plain flour (1 1/4 cups)
1 1/2 tsp baking powder
115g of chopped walnuts (1 cup)
Preheat the oven to 160*C/300*F/ gas mark 3. Butter an 8 by 12 inch baking tin really well. Set aside.
Cream together the butter and half of the sugar (200g/1cup) until light and smooth. Beat in the salt along with half of the vanilla and the egg yolks. Sift together the baking powder and flour. Stir this into the creamed mixture to combine well. Spread into the prepared pan.
Whisk the egg whites with an electric whisk until soft peaks form. Continue to whisk, whilst adding the remaining brown sugar a bit at a time. Whisk until all is incorporated. Stir in the chopped walnuts and remaining 1 tsp of vanilla. Spread this mixture over the cake base in the tin.
Bake in the preheated oven for 35 minutes. Allow to cool completely in the tin before removing and cutting into bars. (The suggested size of the bars is 1 inch by 4 inches)
BacoFoil, non-stick kitchen foil is a smart and simple solution for when you are cooking a meal that had a tendancy to stick to the pan. Nothing sticks to it. It's great for grilling, baking, roasting and even freezing. There is less mess. (Don't you just HATE HATE having to clean a pan that food has stuck on to. Especially sticky barbeque sauces, etc.) It saves on the washing up and it is food safe and hygenic. It also aids in controling the calories as there is no need to add oil or butter.
I did us simple Hobo Dinners. There is no recipe really. You just simply take as many large squares of foil as there are people you are wanting to feed. Layer on sliced potatoes and onions into the middle of the square. I used a mix of new and sweet potatoes. I topped with a mixture of onions and shallots. Seasoned with some salt, black pepper and a few dollops of harissa paste. I placed a frozen burger patty on top of each pile of veg and then I sealed it all shut in the foil, like a little pressie, waiting to be opened.
After that you can place them onto a tray and bang them into a 180*C/350*F/ gas mark 4 oven, or onto the barbecue grill to roast/grill. About 35 to 40 minutes later . . . open the foil a bit and top with some cheese, bang them back in to melt the cheese and this is what you end up with . . .
A delicious compact meal for one, or two, or three, or four . . . with no washing up required. That is unless you are a Toddster. His sensabilities would not allow him to eat out of the foil. (Isn't that the best part of camping???)
He had his on a plate with some coleslaw on the side. What a wuss! ☺
My mixture did stick a bit so I wasn't 100% impressed with this foil. Just so you know.
Many thanks to Chloe and the people at BacoFoil for sending me these new products to try.
Visit BacoFoil for more information.
Follow them on Twitter
Find them on Facebook
Although I was sent these poducts to try for free, any and all opinions are completely my own and unbiased.
I don't always eat unhealthy, fattening stuff here in my kitchen. Sometimes I actually eat things that are really good for you. Healthy doesn't have to be boring. Say that three times and turn around whilst clicking your heels together . . . . wait, that's another story.
We've been having some gorgeous weather here lately! Terrific summer weather, perfect for Wimbledon and for June. The garden is going great guns. All of my herbs are beautiful at the moment. I love it! The rocket is going crazy and we are taking advantage of all of that and treating ourselves to as many fresh salads as we can!
Just look at all of that freshness on that plate. Julliened raw parsnips and celeriac . . . paper thin celery and cucumber . . . hot little garden radishes . . . and fresh rocket.
'\ I partnered that goodness with some pan and oven roasted chicken breasts . . . skin on this time to help keep in the moistness . . . with a touch of thyme and garlic and a wee bit of butter for good measure . . .
Finished off with a beautifully healthy Buttermilk and Tarragon Dressing . . . using buttermilk, yogurt, a bit of lemon, some seasoning and lots of that beautiful tarragon from the garden. Tarragon partners so beautifully with chicken. I use it often in chicken braises and bakes . . . and it does a wonderful job in this simple dressing. It doesn't overpower any of the flavours, only enhances. I do hope that you will give it a go!
*Roasted Chicken Salad with a Buttermilk and Tarragon Dressing*
Serves 4
Healthy and delicious. Simple ingredients put together beautifully.
4 skin on boneless chicken breasts
freshly ground pepper and sea salt
1 TBS olive oil
2 TBS butter
1 clove of garlic, lightly crushed
2 sprigs of fresh thyme
For the Salad:
2 small parsnips, peeled and then julienned
1 small celeriac, peeled and then julienned
2 sticks of celery, trimmed and finely sliced
a 4 inch piece of cucumber, cut in half lengthwise and then cut into
very thin half moons
a handful of red radishes, trimmed, cut in half and thinly sliced
a couple of handfuls of fresh baby rocket
For the Dressing:
60 ml of whole milk Greek yogurt (1/4 cup)
60ml of buttermilk (1/4 cup)
1 tsp of Dijon mustard
1 tsp fresh lemon juice
flaked sea salt and coarse black pepper to taste
pinch sugar
2 TBS chopped fresh tarragon
First
cook the chicken. Preheat the oven to 180*C.350*F. Season the chicken
all over with salt and pepper. Heat the oil in a large oven proof
skillet. Once it begins to shimmer and is hot add the chicken breasts,
skin side down. Brown well on that side. Flip over. Add the butter,
garlic and thyme to the skillet. Bang the chicken into the oven (skin
side up) and roast for 10 to 12 minutes, until cooked through and the
juices run clear. Baste several times with the pan juices during the
cooking time Remove from the oven and allow to rest for five minutes.
Whisk all of the dressing ingredients together.
Mix
the salad ingredients together in a large bowl. Add a bit of the
dressing and toss to coat. Divide the salad between four chilled
plates. Cut the chicken breasts on the diagonal and fan out around the
salad. Drizzle all with the remaining dressing and serve immediately.
I have never been to Philadelphia. I have never had a Philly Steak Sandwich. I have seen plenty of photos of them flying around Pinterest and loads of different recipes. They are basically a hot beef sandwich with onions and peppers and cheese on top. They look pretty fabulous!
I had wanted to try to make some of them for a long time and yesterday I just happened to have pretty much the right ingredients in the house to make some. I don't want any purists coming along now and telling me my version is wrong! I am not representing this as a Philly Steak Sandwich. Just a mighty tasty Beef and Cheese Sandwich, or Sarnie as they are lovingly referred to in some circles over here in the UK.
I was able to pick up some really nice looking rare roast beef at the deli section of the grocery store the other day at a pretty fair price. Interestingly enough the rare roast beef cost more than the regular roast beef. I wonder why that is? It takes less time to cook, so you would think it would be less. It's the same beef, pretty much. One piece just took longer to cook. It doesn't make sense. Anyways, I digress . . .
So I bought some of the rare roast beef and brought it home and cut it into thin slices cross wise, added it to some thinly sliced sweet onions, and green peppers that I sauteed in a pan until the onions were just beginning to caramelize and the peppers were soft. I added some garlic. I don't know if this is what people normally do, but it's what I did.
I added a soupçon of Worcestershire sauce and dark soy sauce, coz that's how I roll. (Like how I mixed a little bit of French in there? I know! ☺ Thanks!) I seasoned it with a bit of black pepper and salt, scattered it generously with two kinds of cheese . . . strong cheddar and red leiceister . . .
And then tucked it in between the buttery toasted crevices of a nice soft bun which I had already slathered with garlic mayonnaise. The rest is history. The next half hour was filled with satisfied sounds as we both tucked into something which was quite, quite delicious . . . and to think . . it was quick, it was easy and it wasn't all that expensive to do. I will be doing this again. Maybe the next time the missionaries come for their tea. I think they might like that. I know we sure did!
*Beef and Cheese Sarnies*
Serves 4
Serves 4
Printable Recipe
I hesitate to call these cheese steak sandwiches because there isn't any steak in them, just roast beef. They're similar to what is known as a Philly Steak Sandwich, but they're unique. I just kinda made them up as I went along. Whatever they are, they are totally delicious, simple to make and make a nice quick supper.
1 TBS olive oilI hesitate to call these cheese steak sandwiches because there isn't any steak in them, just roast beef. They're similar to what is known as a Philly Steak Sandwich, but they're unique. I just kinda made them up as I went along. Whatever they are, they are totally delicious, simple to make and make a nice quick supper.
1/2 pound of thinly sliced rare roast beef, cut into 1/2 inch slices across
garlic mayonnaise
4 toasted medium hoagie type of bunsSplit and toast the buns as desired. I like to butter mine, but not everyone will want to do that. I toast only the insides under the grill so that the outsides remain nice and soft. Once the buns are toasted, place one on each of four plates. Spread the bottom halves with some garlic mayonnaise. Top each with one fourth of the beef and cheese mixture, and the top toasted bun. Serve immediately.
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