Aloades Project for Extra Virgin Olive Oil
Read the article here :
https://edition.cnn.com/2020/03/05/health/olive-oil-heart-health-wellness/index.html
[:fr]Lisez l’article ici:
https://edition.cnn.com/2020/03/05/health/olive-oil-heart-health-wellness/index.html
[:gr]Διαβάστε το άρθρο εδώ :
https://edition.cnn.com/2020/03/05/health/olive-oil-heart-health-wellness/index.html
[:]
We are proud to be presented at the Olive Magazine this summer!!![:fr]
Nous sommes fiers d’être présentés au Olive Magazine cet été !!![:gr]
Ευχαριστούμε το Olive Magazine για την παρουσίασή του!!![:]
Serves 4
Ingredients
12 baby aubergines
Handful sea salt
1 bulb garlic
3 strips lemon rind
3 bay leaves
Pinch chilli flakes
Few sprigs of thyme or rosemary
Pinch pink peppercorns
750ml Aloades extra virgin olive oil
Tahini dressing:
1 tbsp tahini
1 tbsp yogurt
1 tbsp water
Few drops lemon juice
1 tsp honey
250g Halloumi cheese
Pinch toasted almond flakes
Few basil leaves
4 sundried tomatoes
Method:
Preheated oven 160c FAN
Halve the baby aubergines, place in a colander above a bowl and food through a handful of sea salt then leave for 1 hour.
Shake off the salt, place the aubergines on a kitchen towel and dry.
Pour half the olive oil into a roasting tray just big enough to fit the aubergines then scatter in the remaining ingredients for the aubergines (breaking up the cloves from the garlic bulb). Pour over the remaining oil or enough to almost cover the aubergines.
Bake in the oven, uncovered for 1.5 to 2 hours. Leave to cool and place in a sterialised jar.
Mix all the tahini dressing ingredients together and reserve.
Slice the halloumi in inch thick slices, and place onto a hot griddle pan for a minute then turn to do the other side.
To assemble the dish, place a couple of slices of halloumi onto each plate, top with a few aubergines including a drizzle of the olive oil. Squeeze in a couple of sun dried tomatoes and sprinkle over a pinch of almonds and dot the tahini dressing in places. Garnish with a few basil leaves. Serve on flatbreads for a heavier meal.
You can try Aloades Early Harvest Extra Virgin Olive Oil here.
Recipe By Theo A Michaels – www.TheoMichaels.com @theocooks
[:fr]
Serves 4
Ingredients
12 baby aubergines
Handful sea salt
1 bulb garlic
3 strips lemon rind
3 bay leaves
Pinch chilli flakes
Few sprigs of thyme or rosemary
Pinch pink peppercorns
750ml Aloades extra virgin olive oil
Tahini dressing:
1 tbsp tahini
1 tbsp yogurt
1 tbsp water
Few drops lemon juice
1 tsp honey
250g Halloumi cheese
Pinch toasted almond flakes
Few basil leaves
4 sundried tomatoes
Method:
Preheated oven 160c FAN
Halve the baby aubergines, place in a colander above a bowl and food through a handful of sea salt then leave for 1 hour.
Shake off the salt, place the aubergines on a kitchen towel and dry.
Pour half the olive oil into a roasting tray just big enough to fit the aubergines then scatter in the remaining ingredients for the aubergines (breaking up the cloves from the garlic bulb). Pour over the remaining oil or enough to almost cover the aubergines.
Bake in the oven, uncovered for 1.5 to 2 hours. Leave to cool and place in a sterialised jar.
Mix all the tahini dressing ingredients together and reserve.
Slice the halloumi in inch thick slices, and place onto a hot griddle pan for a minute then turn to do the other side.
To assemble the dish, place a couple of slices of halloumi onto each plate, top with a few aubergines including a drizzle of the olive oil. Squeeze in a couple of sun dried tomatoes and sprinkle over a pinch of almonds and dot the tahini dressing in places. Garnish with a few basil leaves. Serve on flatbreads for a heavier meal.
You can try Aloades Early Harvest Extra Virgin Olive Oil here.
Recipe By Theo A Michaels – www.TheoMichaels.com @theocooks
[:gr]
Serves 4
Ingredients
12 baby aubergines
Handful sea salt
1 bulb garlic
3 strips lemon rind
3 bay leaves
Pinch chilli flakes
Few sprigs of thyme or rosemary
Pinch pink peppercorns
750ml Aloades extra virgin olive oil
Tahini dressing:
1 tbsp tahini
1 tbsp yogurt
1 tbsp water
Few drops lemon juice
1 tsp honey
250g Halloumi cheese
Pinch toasted almond flakes
Few basil leaves
4 sundried tomatoes
Method:
Preheated oven 160c FAN
Halve the baby aubergines, place in a colander above a bowl and food through a handful of sea salt then leave for 1 hour.
Shake off the salt, place the aubergines on a kitchen towel and dry.
Pour half the olive oil into a roasting tray just big enough to fit the aubergines then scatter in the remaining ingredients for the aubergines (breaking up the cloves from the garlic bulb). Pour over the remaining oil or enough to almost cover the aubergines.
Bake in the oven, uncovered for 1.5 to 2 hours. Leave to cool and place in a sterialised jar.
Mix all the tahini dressing ingredients together and reserve.
Slice the halloumi in inch thick slices, and place onto a hot griddle pan for a minute then turn to do the other side.
To assemble the dish, place a couple of slices of halloumi onto each plate, top with a few aubergines including a drizzle of the olive oil. Squeeze in a couple of sun dried tomatoes and sprinkle over a pinch of almonds and dot the tahini dressing in places. Garnish with a few basil leaves. Serve on flatbreads for a heavier meal.
You can try Aloades Early Harvest Extra Virgin Olive Oil here.
Recipe By Theo A Michaels – www.TheoMichaels.com @theocooks
[:]
A deliciously simple and fresh tasting one-pan supper inspired by the popular yiouvesti Greek dish. Using top quality olive oil at the end finishes the recipe perfectly with a squeeze of lemon. Feta cheese crumbled on top and a few lemon wedges always looks great on top if you like.
This post is sponsored; but I only promote what I love and genuinely use – and these guys are great, first press olive oil from Cyprus by an incredibly ethical company. Find out more about Aloades Olive Oil – or try their olive oil – here.
Orzo Lemon Chicken Tray Bake Recipe
Ingredients
Half onion, diced
2 tbsp oregano
1 tbsp smoked paprika
800g chicken, diced
2 cloves garlic, sliced
1.5 cups orzo pasta
1 cup white wine
1 pint chicken stock
Handful Kalamata olives
1 lemon, juice and zest
Salt and Pepper
Handful fresh coriander, chopped
1 preserved lemon, thinly sliced
Method:
Dust the chicken with salt, pepper, oregano and smoked paprika and fry in olive oil till golden brown all over then remove from the pan. In the same pan, fry the onions till soft, about 10 minutes, then add the garlic, followed by the orzo pasta.
Fry the pasta for a minute before adding a cup of wine and simmer until reduced by at least half then reintroduce the chicken to the pan plus any leftover juices along with the olives and lemon zest.
Pour in the stock and simmer on a low heat, without stirring, for about 12 minutes or until chicken is cooked then turn off the heat. Finish with a drizzle of Aloades Extra Virgin Olive oil, the juice of half a lemon and a scattering of the fresh coriander and preserved lemons. Rest of 10 minutes before serving.
Cannellini Bean Dip with Preserved Lemons and Aloades Olive Oil
A deliciously easy and tasty smashed cannellini bean dip with crispy pitas. This is great for sharing with friends and family, the key to this recipe is using the best quality olive oil you can afford.
Sponsored by Aloades Olive Oil
Ingredients
1 tin cannellini beans
120ml Aloades extra virgin olive oil
1 tbsp water
1 clove garlic, crushed
Juice ½ lemon
½ tsp salt
1 preserved lemon, diced
Generous pinch dried oregano
4 pita breads
½ tsp chili powder
Salt and Pepper
Method:
Pre-heat oven to 200ᵒC (400F) Gas 6
Blend together the butter beans, half the olive oil, water, garlic, lemon juice and salt until you have a smooth consistency.
Spread the dip into a bowl, drizzle over with a generous glug of Aloades olive oil, garnish with a pile of the preserved lemon cubes and oregano.
To make the pitas, simply cut into strips and place into a mixing bowl with the remaining olive oil and dust with the smoked paprika and chili powder.
Bake in the oven for 10 minutes.
Full disclosure: this paid content is provided by Aloades Olive Oil, I only work with companies and products that I genuinely believe in and use – and I use Aloades olive oil quite alot! Here’s what they have to say:
“Rooted in Pelion and Thessaly, our grandfathers’ olive groves have raised and maintained our families. For us, olive oil is life, flavour, company, remedy, an offer of nature to people. In every bottle we produce, we make sure to include in the ingredients the authentic Greek cultivation of olive oil.” Aloades
[:fr]
Cannellini Bean Dip with Preserved Lemons and Aloades Olive Oil
A deliciously easy and tasty smashed cannellini bean dip with crispy pitas. This is great for sharing with friends and family, the key to this recipe is using the best quality olive oil you can afford.
Sponsored by Aloades Olive Oil
Ingredients
1 tin cannellini beans
120ml Aloades extra virgin olive oil
1 tbsp water
1 clove garlic, crushed
Juice ½ lemon
½ tsp salt
1 preserved lemon, diced
Generous pinch dried oregano
4 pita breads
½ tsp chili powder
Salt and Pepper
Method:
Pre-heat oven to 200ᵒC (400F) Gas 6
Blend together the butter beans, half the olive oil, water, garlic, lemon juice and salt until you have a smooth consistency.
Spread the dip into a bowl, drizzle over with a generous glug of Aloades olive oil, garnish with a pile of the preserved lemon cubes and oregano.
To make the pitas, simply cut into strips and place into a mixing bowl with the remaining olive oil and dust with the smoked paprika and chili powder.
Bake in the oven for 10 minutes.
Full disclosure: this paid content is provided by Aloades Olive Oil, I only work with companies and products that I genuinely believe in and use – and I use Aloades olive oil quite alot! Here’s what they have to say:
“Rooted in Pelion and Thessaly, our grandfathers’ olive groves have raised and maintained our families. For us, olive oil is life, flavour, company, remedy, an offer of nature to people. In every bottle we produce, we make sure to include in the ingredients the authentic Greek cultivation of olive oil.” Aloades
[:gr]Cannellini Bean Dip with Preserved Lemons and Aloades Olive Oil
A deliciously easy and tasty smashed cannellini bean dip with crispy pitas. This is great for sharing with friends and family, the key to this recipe is using the best quality olive oil you can afford.
Sponsored by Aloades Olive Oil
Ingredients
1 tin cannellini beans
120ml Aloades extra virgin olive oil
1 tbsp water
1 clove garlic, crushed
Juice ½ lemon
½ tsp salt
1 preserved lemon, diced
Generous pinch dried oregano
4 pita breads
½ tsp chili powder
Salt and Pepper
Method:
Pre-heat oven to 200ᵒC (400F) Gas 6
Blend together the butter beans, half the olive oil, water, garlic, lemon juice and salt until you have a smooth consistency.
Spread the dip into a bowl, drizzle over with a generous glug of Aloades olive oil, garnish with a pile of the preserved lemon cubes and oregano.
To make the pitas, simply cut into strips and place into a mixing bowl with the remaining olive oil and dust with the smoked paprika and chili powder.
Bake in the oven for 10 minutes.
Full disclosure: this paid content is provided by Aloades Olive Oil, I only work with companies and products that I genuinely believe in and use – and I use Aloades olive oil quite alot! Here’s what they have to say:
“Rooted in Pelion and Thessaly, our grandfathers’ olive groves have raised and maintained our families. For us, olive oil is life, flavour, company, remedy, an offer of nature to people. In every bottle we produce, we make sure to include in the ingredients the authentic Greek cultivation of olive oil.” Aloades
[:]