Every day, but especially on 26 November we honour the olive trees in our olive grove – from young to old trees. That day UNESCO has declared World Olive Tree Day.
”The olive tree, specifically the olive branch, holds an important place in the minds of men and women. Since ancient times, it has symbolized peace, wisdom and harmony and as such is important not just to the countries where these noble trees grow, but to people and communities around the world.
Conserving and cultivating the olive tree is a growing imperative as the world combats and adapts to climate change. The protection of cultural and natural heritage, including landscapes, is at the heart of UNESCO’s mission and marking World Olive Tree Day reinforces environmental sustainability efforts. The aim of World Olive Tree Day is to encourage the protection of the olive tree and the values it embodies, in order to appreciate its important social, cultural, economic and environmental significance to humanity. ”
The celebration of ‘World Olive Day’ gives us a chance to give back nature a part of all that it gives to us.
The olive tree has given me the chance to become a bridge between small, artisan , family farmers based all over Spain and UK based customers communicating the importance and the joy of including extra virgin olive oil in our daily meals as a key ingredient which enhances the taste of other ingredients and improves our health
I´m delighted to offer you 10% discount on all extra virgin olive oils you buy until the end of this month .
Please see some recipes to enjoy with extra virgin olive oil:
- Sweet Mondays caramelized oranges
For 4 people
6 medium oranges
50 g sugar, preferably unrefined
1 cinnamon stick
Cocoa powder or dark chocolate
- Squeeze two oranges.
- Put the sugar to heat over medium heat in a saucepan with about 6 tablespoons of water and the cinnamon stick.
- Meanwhile, peel 4 oranges, cutting the ends first. Supporting them on a board, remove the skin with the knife and leave the pulp in the air. Cut them into approximately one centimeter slices and spread them out on a platter.
- When the sugar has completely dissolved, bubble and take on an intense golden color, remove from the heat, add the orange juice and stir. Up to here it can be done in advance. Pour the liquid over the oranges. Sprinkle with cocoa or grated dark chocolate and serve immediately.
- Tuesday: Lentils, oranges and pistaccios ( cold salad)
Lettuce,100 g of cooked lentils, 1/2 orange,a handful of pistachios, 1/2 spring onion
For the orange vinaigrette:
a jet of orange juice,a tablespoon of hawthorn syrup, extra virgin olive oil ( Mis Raices organic), salt
How we prepare it:
We cut the lettuce leaves.
We add the cooked lentils, as dry as possible.
We cut the onion into strips or cubes, and add it.
We cut the orange, avoiding remnants of white skin.
We add some peeled pistachios on top.
To prepare the vinaigrette, put all the ingredients in a separate jar and store.
At lunch, we shake and season the salad with orange vinaigrette.
Some ideas to vary this salad, use tender sprouts instead of salad, or change the hawthorn syrup for honey or add some chopped mint leaves to the vinaigrette.
- Wednesday Coliflower and chickpeas curry
For four people
400 g of cooked chickpeas
200 g of coconut cream
1/2 medium cauliflower
1 medium onion
2 cloves garlic
4 tablespoons natural crushed tomatoes
4 tablespoons natural Greek yogurt
4 tablespoons chopped fresh cilantro leaves
2 tablespoons olive oil (ghee)
1 piece of fresh ginger half a thumb in size
1 teaspoon spicy curry powder dessert
1 teaspoon cumin powder dessert
1 teaspoon powdered cilantro dessert
1/2 liter of vegetable broth or water
Salt to taste
The green part of an onion
A handful of cilantro leaves
Basmati rice to accompany (optional)
Remove the cauliflower leaves, wash them, cut them into small bushes and set aside. Peel the onion, garlic and ginger, and chop them. Reserve.
In a thick-bottomed saucepan, heat the cooking extra virgin olive oil over medium heat. Add the onion, a pinch of salt and sauté for six to eight minutes, or until lightly browned. Add the garlic and ginger, and sauté for a couple more minutes.
Stir in the tomato, another pinch of salt and sauté for three or four minutes. Add the cumin, cilantro powder and curry. Stir well, cook for a minute and add the cauliflower and chickpeas. Stir well to mix the ingredients and add the broth. Bring to a boil and simmer for 15 minutes over low heat, semi-covered.
Turn off the heat, add the coconut cream, try and correct the salt point if necessary.
Serve with chopped cilantro and chopped onion stalks, plus a tablespoon of Greek yogurt. You can also add a little boiled basmati rice.
- Warm Thursday :Sausages and beans
For a portion, brown the chopped onion in cooking extra virgin olive oil and, when it is colored, add half a clove of chopped garlic and a chopped sausage - or three sausages. Add a jar of natural beans, thyme to taste and a couple of tablespoons of fried tomatoes - or a concentrate -, reduce in the pan with the oil for a couple of minutes and serve at the table.
- Lentils with feta cheese
For two servings, brown half the chopped onion in a saucepan over medium heat, with a drizzle of cooking extra virgin olive oil. When it has color, add a chopped or sliced garlic clove, a little tomato paste or fried tomato and a chopped cooked beet and stir for three minutes. Add a large pot of lentils with its liquid, broth and let it chup-chup for three minutes. Serve with a little feta cheese, peeled pipes and a splash of vinegar or a few piparras on top (a little parsley or some fresh herb to finish it will also go very well).
6.Smily Saturday : Salmon and garlic fideuà
For two servings, brown a glass of number three (or two) dry noodles (small and thin dry fideos- pasta ) in a frying pan over medium heat with a drizzle of cooking extra virgin olive oil. Remove. Mark two diced salmon fillets in the same pan and remove. Add to the pan a dozen garlic cloves, chopped into two-centimeter pieces - they can be defrosted - and, when they are colored, also a tomato. After about three minutes, return the noodles and pour over two glasses of fish broth -if they were number three- or one and a half if they were number two. Cook for nine or seven minutes respectively and put the salmon on top for the last two. Stand three minutes and serve.
- Finally Sunday:
For 4 people
1 medium sweet potato
1 pinch of ground cumin
A handful of walnuts
100 gr of gorgonzola cheese
2 cups lamb's lettuce or spinach
2 cups tender sprouts
For the vinaigrette
1/2 goat yogurt
6 tablespoons of Virgin Olive Oil
The juice of half a lemon
20 g gorgonzola
2 tablespoons of chopped walnuts
Wash the sweet potato well and cut it into 1 cm thick slices. Season with salt and pepper, brush the slices with oil and a pinch of cumin. Roast in the oven at 180º for about 30 minutes.
Put all the ingredients of the vinaigrette in a jar and shake well until the sauce is well emulsified.
Check that the sweet potato is well roasted by pricking it with a fork. Remove from the oven and let it rest for a few minutes.
Mix the base of the salad with the vinaigrette, place a few slices of sweet potato, gorgonzola cheese on top, dress and serve immediately.