The website of the International Olive Council
To serve 4: 1 endive, finely chopped ½ kg green olives, stoned 1 small onion, chopped 1 garlic clove, finely chopped 1 tomato, chopped 1 tsp fresh tarragon, finely chopped 1 hard-boiled egg 3 tbsp olive oil 2 tbsp white wine vinegar 100 g tuna fish in olive oil,
To serve 4: 400 g dried cod Olive oil for frying the potatoes ½ kg potatoes, very finely shredded 3 tbps olive oil 3 onions, finely sliced 1 garlic clove, chopped 8 beaten eggs 1 tbsp parsley, chopped Salt and pepper Black olives to accompany Preparation:
To serve 4: 400 g aubergines 100 ml olive oil 1 small onion, finely chopped 1 small stick of celery, diced 225 g tomatoes, finely chopped 12 green olives, stoned 1 tbsp capers 1 tbsp sugar 2 tbsp vinegar Salt and black pepper Preparation: Wash the aubergines.
To serve 4: 3 tomatoes cut into slices 1 cucumber, peeled and thinly sliced 1 onion, peeled and cut into thin rings 2 small green peppers, cut into rings 2 tablespoons of olive oil 2 tablespoons of vinegar 100gm feta cheese or dried goat cheese, cut into cubes 24 black
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 Preparation: If the anchovies are salted, wash them under running water. Remove the heads and backbones. Rinse and drain. Pound the
To serve 4: 750 g assorted fish (monkfish, blue-mouth, etc.) 2 small onions 1 garlic clove 2 tbsp tomato puree 1 tbsp paprika ½ tsp cayenne ½ tsp cumin ½ l water 100 g pearl barley Juice of 1 lemon 2 tbsp chopped parsley 6 tbsp olive oil
To serve 4: 6 dl water Salt 1 packed cup each: Yarrow leaves Sorrel Common plantain Dandelion shoots Stinging nettle 2 dl milk 3 tbsp olive oil 1 heaped tbsp chopped onion 1 tbsp flour 1 clove garlic, chopped 1 egg Salt and pepper to taste 4 tsp sour
To serve 4: 6 eggs 100 g black olives, stoned and 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 Preparation: Beat the eggs. Add the olives, parsley, caraway
Inspiration from the Mediterranean Diet for Contemporary Cooking Learn more about this collaboration between The Culinary Institute of America and the International Olive Council to advance Healthy, sustainable, delicious food choices -with a special focus on technical training and menu innovation for chefs.
Inspiration du régime méditerranéen pour les biscuits contemporains
Apprenez-en plus sur cette collaboration entre le Culinary Institute of America et le Conseil oléicole international pour faire progresser des choix alimentaires sains, durables et délicieux, avec un accent particulier sur la formation technique et l’innovation des menus pour les chefs.
