Every day I read lots of material about the olive, some from books and others from the internet. Each week I share with you the articles, recipes, research documents, and other information I find on the internet. Most of it is very interesting and some of it inspires me to write an article or two of my own. None of these links are in any way my opinion or are endorsed by me. I am sharing.
Olive Links of the Week
I am always interested in recipes for dips and here is one I read this week on Babble.com’s The Family Kitchen – “Sweet Summer Tomato Roasted Garlic Hummus“.
FarmVille lovers now have olive trees to plant: Lucques and Picholine varieties. Even though she isn’t responsible for this, my sister-in-law, Crystal, an avid FarmVille player, came up with this concept and told me about it this past summer – clever woman.
Great Washington Post article about pickling. The author, Emma Horton, calls pickling the kinky cousin of canning, and it is – sweet, sour, salty, spicy goodness.
We Olive, the San Fran bay area olive and olive oil boutique is franchising. Here is an article about it from Benzinga, “We Olive Begins Franchise Expansion”.
It’s still winter on the planetary south side. Here are some hearty winter recipes courtesy of The Canberra Times. Lard is involved in some of the recipes, but hey, I love lard too.
In Saint Louis, Missouri, a Greek ex-patriate family is trying to save their olive grove back in old Sparta, Greece. Read “Olive oil enthusiasts in St. Louis are saving Greece’s Olea Estates“.
“2011 extra virgin olive oil harvest complete” article in Stock & Land tells that Australian olive oil harvest down this year.
Here’s a problem – “Pinnacle Foods’ Birds Eye® Brand Announces New Steamfresh® Chef’s Favorites Varieties“. Why? It is in the freezer section, which is NOT GOOD for olive oil.
For those of us at the end of summer here is a recipe from the West Roxbury Patch, “Recipe: Chilled Zucchini & Summer Squash Soup“.
May the sun shine through your branches.