Did you know:


The Olive is an evergreen tree or shrub native to the Mediterranean, Asia and parts of Africa. It is short and squat, and rarely exceeds 8–15 meters in height.  The silvery green leaves are oblong in shape, measuring 4–10 cm long and 1–3 cm wide. The trunk is typically gnarled and twisted.

 

 

There is an olive tree in Crete, claimed to be over 2,000 years old (based of tree ring analysis) and another, on the island of Brijuni, Istria in Croatia, a well-known olive tree that is calculated to be 1,600 years old. It still gives fruit (about 30 kg per year), which is made into top quality olive oil.

 

The olive tree is one of the symbols of Athena, the Greek goddess, and is frequently mentioned in the Bible and the Qur'an.

 

There are a range of health benefits from extra virgin olive oil.  Click here for more information.
 
Recipes Print E-mail
Caper and Olive Oil tapenade

5 Tablespoons Capers

1/2 cup Green Olives

2 flat Anchovy Fillets - more to taste

4 garlic cloves

1/2 cup Extra Virgin Olive Oil

 

Coarsely chop the ingredients or blend in a food processor. Spoon over slices of French bread or use as a dip.

 

 

 

Tomato and Olive Bake

 

Try drizzling Maggie's Blend on a great steak.   Marinade for 20 to 30 minutes.   It will just melt in your mouth.    Add some Maggie's Blend to quartered Roma tomatoes, black olives, sliced onions, rosemary and garlic, season and bake till browning.   Also make up the Olive Oil Salad Dressing with Maggie's Blend, pop it on a salad and you'll have a great meal.

 

Olive Oil Salad Dressing 

 

1/2 cup extra virgin olive oil

1/4 cup of red vinegar or apple cider vinegar

1 tblspn balsamic vinegar

1 tspn sugar

1 tspn seeded mustard

 

Shake well.  If you wish you can substitute some of the red vinegar with lemon juice. 

 

Pasta with lemon olive oil

Serves 4-6 people

 

Zest of 1 lemon

1/3 cup lemon juice

1/2 cup Extra Virgin Olive Oil

1-2 large garlic cloves minced

1/2 cup Kalamata Olives, pitted and sliced

2 tablespoons fresh chopped thyme or basil Salt and freshly coarse ground black pepper

1 pound favourite pasta

 

You can used a lemon olive oil or add the lemon: Zest or grate the lemon and combine with the lemon juice, olive oil, garlic cloves, olives, thyme, and the salt, and pepper in a large serving bowl. Toss the hot cooked pasta with the sauce.

 

Seared blue fin tuna with black olive

Chef: Paul Mc Given

Serves 4

 

You need:

400g blue fin tuna (skin and sinew removed)

50g linguine olives

12 cherry tomatoes halved 8 asparagus spears (blanched and trimmed)

1 small red onion sliced into rings

1/4 bunch chervil picked and washed

1/4 bunch flat leaf parsley picked and washed

1/2 bunch chives chopped

 

Dressing

1 lemon zested and juiced

1 hard cooked egg yolk

1/2 tablespoon Dijon mustard

1/4 cup olive oil

1 teaspoon chopped capers salt and pepper

 

Method

Sear tuna in a moderate pan for 1 minute on each side and season with salt and pepper. Set a side to rest for 4 to 5 minutes. Place all salad ingredients into a bowl and dress. To serve, place salad in a neat pile over 4 plates. Cut 4 100g tuna steaks and place on salad.

 

Dressing

Place egg yolk in a small deep bowl and crush with a fork. Add lemon juice and mustard and combine well with a whisk. While whisking, slowly add olive oil until emulsified. Mix in zest and capers.

 
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