Upgrade classic deviled eggs with olives, which also give the dish a health boost: they’re loaded with vitamin E and you get a lot of good, healthy fats and great flavor.
12 large eggs | 3 tablespoons crème fraîche, plus more if needed | 1 tablespoon Dijon mustard | 1/4 teaspoon cayenne pepper | 1/4 cup extra-virgin olive oil | Juice of 1⁄2 lemon | 1/4 cup fresh rosemary leaves | Coarse sea salt to taste | Chopped Halkidiki olives (pitted) to taste | Paprika to taste
2. Add the eggs and cook for 8 minutes. Drain the eggs and transfer to the ice water. When cool, peel and cut each egg in half lengthwise. Transfer the yolks to the bowl of a food processor; refrigerate the whites.
3. Add the crème fraîche, mustard, cayenne, olive oil, lemon juice, rosemary, and a pinch of salt to the food processor. Process until smooth, scraping the bowl occasionally. The mixture should be soft enough to pipe through a piping bag, but not too loose. If it’s stiff, pulse in another tablespoon of crème fraîche.
4. Transfer the mixture to a piping bag or resealable plastic bag with a hole snipped in one corner.
5. Arrange the egg whites cut-side up in a single layer on a serving platter. Pipe the yolk mixture into the egg white cavities.
6. Top each with chopped Halkidiki olives.
7. Sprinkle with paprika and serve immediately, or refrigerate for up to 2 days.
Bei schwarzen Oliven handelt es sich nicht immer um natürlich gereifte Oliven. Oft werden grüne Oliven einfach nur schwarz eingefärbt. Das muss bei loser Ware oder in der Gastronomie allerdings kenntlich gemacht werden. Auf verpackten Oliven darf dieser Hinweis jedoch fehlen. Wer es ganz genau wissen will, schaut am besten in die Zutatenliste: Eisen-II-Gluconat (E579) und Eisen-II-Lactat (E585) deuten auf dieses Verfahren hin.
Ihr denkt, dass in Wasabi automatisch auch echter japanischer Meerrettich steckt? Dann liegt ihr (in den meisten Fällen) falsch. Wilder Wasabi wächst nur in Japan und ist äußerst anspruchsvoll. Aus diesem Grund kostet das Gewürz auch zwischen 150 und 200 Euro pro Kilo. Die im Supermarkt erhältlichen Wasabi-Nüsse oder Erbsen enthalten zwischen 0,003 und 2 Prozent des Originalprodukts.
Aufgrund der schlechten Verfügbarkeit und des Preises wird wilder Wasabi (Hon Wasabi) oft mit westlichem Wasabi (Seiyo Wasabi), ein Meerrettich-Senf-Gemisch, ersetzt. Der Unterschied: Hon Wasabi ist mintgrün, Seiyo Wasabi froschgrün.
Weiße Schokolade ist eigentlich überhaupt keine Schokolade. Wenn man sich die Zutatenliste anschaut, wird der weißen Schokolade das Kakaopulver und die Kakaomasse entzogen – die für normale Schoko unabdingbar sind. Zur eigentlichen Herstellung wird lediglich Kakaobutter, Zucker und Milch verwendet. Genau gesagt, dürfte sich diese Nascherei also nicht Schokolade nennen. Wir finden: Mit dieser Mogelverpackung können wir leben.
Olives are one of those unique foods that don’t only taste delicious, but also offer many health benefits. It is however important to learn how to choose a good table olive, since they vary extensively in appearance, flavour and texture.
We asked the South African Olive Industry Association how to choose a good table olive. Here are a few pointers:
The first characteristic to take important notice of is of course the appearance of the olive. The olive must always looks physically appealing and it must make you want to eat it immediately. Physical defects are not good.
Next important point is smell. A good olive will always smell great. The aroma will give a good indication of how the processing was managed as most of the volatile components are a result of the fermentation process. If not fermented, the aroma is usually that of the added ingredients, like garlic, herbs and various other flavourings. An off-fermentation will be noticeable on the nose, and any off-odour is totally unacceptable in quality table olives.
Right so now we get to the taste. As with anything, taste and flavour are very subjective, so we always suggest that newbies to olives start with a blander product, just like they start new wine drinkers with a sweeter wine. Once hooked on these little delicacies, then move onto products with more flavour, the natural olive flavour in particular. A fully fermented table olive should display a balance between the natural flavour of the fruit, the natural lactic acid and the added salt and vinegar.
A good table olive should have a degree of firmness in the flesh, without being tough or woody. The skin should not be too tough and the flesh should detach from the pit quite easily. The texture is determined by many factors, but most importantly is when the olives are harvested and cultivated. The methods of processing play an important role, which can either maintain the texture of the olive or compromise it.
5. Final tip
It’s important to experience as many different styles and flavours as possible and in so doing, build up a profile of the olives you like.
Bonnie Stern | January 16, 2015 | Last Updated: Jan 16 3:52 PM ET
This Sicilian cooked vegetable salad gets its flavour from the combination of vegetables and the sweet and sour mixture of sugar amd vinegar. We learned a version of this at Maria Grammatico’s La Scuola de Cucina in Trapani. Serve as a salad, a side dish or a sauce for pasta.
-1/3 cup extra virgin olive oil or more
-2 lbs round Sicilian eggplants, or regular eggplants, cut into 1-inch cubes with skin
-4 ribs celery, cut into 1/2-inch slices
-16 cippoline onions, peeled and halved or quartered
-1 cup puréed San Marzano tomatoes (freeze the rest and use in soups or sauces)
-1/2 cup each black and green olives, pitted
-2 tbsp capers, rinsed
-2 tbsp red wine or sherry vinegar
-2 tbsp sugar
-kosher salt and freshly ground black pepper
-1/2 cup coarsely chopped fresh parsley
1. Heat oil in a large deep skillet on medium-high. Add eggplant, in batches if necessary, and cook 10 to 15 minutes until browned. Remove eggplant to a large bowl. Add more oil to the pan if necessary.
2. Add celery to pan and cook 5 to 6 minutes until partially tender and golden brown. Add to the eggplant.
3. Add onions to pan and cook 10 to 15 minutes until tender and browned. Add celery and eggplant back to pan along with tomato purée, black and green olives and capers. Add 1 tsp salt and 1/4 tsp pepper. Cook gently 10 minutes.
4. Bring vinegar and sugar to a boil in a small saucepan. Stir into vegetables. Cook a few minutes.
5. Add parsley and cool. Season to taste. Serve at room temperature.
Makes approximately 6 cups
¾ cup olive oil | ¼ cup balsamic vinegar | 1 large red onion, cut into ¾-inch-thick rounds | 12 baby beets, stems trimmed to 1 inch, peeled, halved lengthwise | 3 small zucchini, each cut lengthwise into 4 slices | 1 small eggplant, diced into 1-inch pieces | 2 large red bell peppers, cut into 2-inch-wide strips | 6 slices country-style French bread | Additional olive oil | 10 cups mixed baby greens | 3 tablespoons chopped fresh basil | 2 tablespoons chopped fresh chives or green onions | 1 tablespoon chopped fresh marjoram | ¾ cup chilled fresh mild goat cheese (such as Montrachet), crumbled (about 3 ounces) | ½ cup freshly grated Pecorino Romano cheese (about 2 ounces) | ¾ cup brine-cured black olives (such as kalamata)
Heat grill on medium-high heat. Whisk ¾ cup oil and vinegar in medium bowl until well-blended. Place onion, beets, zucchini, eggplants and red bell pepper on baking sheet. Brush both sides with some of the vinaigrette. Sprinkle vegetables with salt and pepper. Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant and peppers. Remove the vegetables according to individual cooking requirements. Vegetables can be grilled 1 hour ahead. Let stand at room temperature. Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.
DECEMBER 23, 2014
USE: 1 large package (8 ounces) cream cheese, at room temperature | 1 cup Spanish salad olives, drained (chopped green olives with pimento) | Salt, to taste | ¾ cup walnuts, chopped | 1 tablespoon chopped fresh parsley
1. In a food processor, work the cream cheese until it is soft and light. Add the olives and work in on-off motions until the olives are blended with the cream cheese.
2. Break off a large sheet of plastic wrap. Transfer the mixture to the middle of the plastic wrap and use the paper to shape the mixture into a log that is 9 inches long and 2 inches wide. Secure the ends. Refrigerate for at least 1 day or for as long as 3 days.
3. Meanwhile, in a skillet, toast the nuts, shaking the pan constantly, for 4 minutes or until browned; cool.
4. Unwrap the log and roll it in the chopped nuts. Carefully transfer to a plate and sprinkle with parsley. Serve with crackers.
- 1 1/2 cups Kalamata olives or other brine-cured black olives
- 1 1/2 cups cracked brine-cured green olives (Try Inolivia)
- 1 cup olive oil
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh lemon juice
- 1/4 cup orange juice
- 6 large garlic cloves, thinly sliced
- 3 tablespoons chopped fresh parsley
- 1 tablespoon grated lemon peel
- 1 tablespoon grated orange peel
- 1/2 teaspoon dried crushed red pepper
Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving.