#FêtedelaGastronomie : Avis aux gourmets ! La Gastronomie, qui sera ...à l’honneur lors du prochain #CarnavaldeNice, sera d'ores et déjà célébrée, du 20 au 22 septembre dans la capitale azuréenne. Durant 3 jours, vous pourrez participer à de nombreux ateliers, déguster de savoureuses recettes et partager le savoir-faire des professionnels de la cuisine. Il y en aura décidément pour tous les goûts ! http://bit.ly/16DLIZW
Calling all the gourmets! Gastronomy, which will have the place of honour during the next Carnival of Nice, will already be celebrated from September 20 to 22 in the French Riviera capital. During 3 days, you can participate in many workshops, enjoy tasty recipes and share the expertise of professional chefs. There will really be something for everyone's taste!See More
Freshline Gourmet Extra Virgin Olive Oil at “The Feasting Foodie”, t...he New York based professional blog-press which features unique food recipes.
O Live like an Olive!
Growing up in an Italian kitchen, you know Italian olive oil was always our first choice when it came to cooking, making dressings, etc. So you can only imagine my surprise when a company called Freshline Gourmet contacted me via LinkedIn claiming they had a really great olive oil. One catch though, it wasn’t Italian. It came from Greece.
A few emails back and fourth later, I had a bottle of this mysterious olive oil coming to me all the way from across the globe (thanks Dennis & Alexandra!). But before I begin with some recipes, I’ll tell you a little bit about this olive oil. It’s 100% extra virgin olive oil that comes from Koroneiki olives. Extra virgin refers to the oil that comes from the first press of olives; it’s the highest quality of them all. It’s bright green, fruity, and perfect for dunking your bread into. Another something special about this oil? It’s cold pressed, meaning it maintains as many vitamins, antioxidants, and minerals as possible (unlike extraction methods that involve heat, which kills all this stuff that’s good for our bodies!).
To showcase this delicious olive oil, I chose three recipes that I thought would do it justice.
★ First up, slow roasted grape tomato, basil, and mozzarella on garlic crostini.
★ Another great appetizer? Caesar salad.
★ And for my last recipe, it’s a classic: Aglio e Olio. Garlic and olive oil! With pasta, of course.
Talk about a big, Sunday Italian (and Greek if you count all that olive oil!) feast. If you want to learn more about Greek olive oil, visit Freshline Gourmet’s website: http://freshline-gourmet.com/
It got my family’s approval : )