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
Excellent advice for making small and large batches of pesto from Victoria and Vancouver Island Times Colonist, “Ask Eric: Are pricy pine nuts essential in pesto?“.
From Fox News online read “Olive Oil: 101“.
“WHAT’S FOR LUNCH: Quinoa Tabbouleh” from Tucson, Arizona News 13. I love quinoa. It is a tasty, light alternative to grains or cereals and is high in protein. I’ve made it for the family and am the only one that eats it since my husband and kids think it “looks funny”. When you cook it – it sprouts, which looks like a little tail.
An interesting story about Jane and Neil Seymour: Owners of Mount Zero in the Wimmera region of Victoria, AU, from The Sydney Morning Herald online.
Here are some ideas for using up all those peppers you harvested this year. From the Catonsville Patch, “From the Farm: Recipes for Peppers“.
From The Santa Rosa Press Democrat, “This year’s olive harvest is the pits“.
“Importing olive oil from Spain is a new business for a busy mum” from the Ely Standard.
“EU food labelling law spotlights strength of industry lobbying” and olive oil is effected. Article from the EU Observer.
“Olives and Olive Oil Press Conference and Tasting at Spring 2012 Mercedes-Benz Fashion Week” – photos from International Olive Council’s “Add Some Life” press conference in NYC.
Olive trees always seem to get in the middle of the troubles in the eastern Mediterranean – “Palestinians on statehood: ‘We want action, not votes at the UN’” from The Guardian.
Roasted tomato soup recipe from the Shreveport Times.
Grapevine Olive Oil Company opens new store. Read article from The Dallas Observer, “Lovers Lane Olive Oil is Open with an Abundance of Smashed Olives and Spices“.
Broad Street Licensing Group Food News “Say It Ain’t So: EVOO Not Really Virgin?” – chefs file lawsuit in California Superior Court over defective olive oils.
From Mother Nature Network, “Olive Garden, Red Lobster slimming children’s menus“. The aim is fewer calories and less sodium.
“Master Gardeners: Marin’s Mediterranean climate ideal for growing olives” article from the Marin Independent Journal.
From taste.com.au a delicious and recipe, a little cheesy and a little spicy, “Chorizo & feta gozleme with tomato salad“. It’s almost like a pizza but flaky and light.
May the sun shine through your branches.