Whether you’re hosting or going to a Super Bowl party, you’re going to need food. Instead of mailing it in with a bag of tortilla chips, impress your friends by making one of these three no-cook meat dishes. We followed the recipes and tried our results, then sent the bologna cake back to hell, where it belonged.
…as a former olive hater (don’t worry, I’ve since seen the light!), I don’t own an olive pitter. And while it’s easy to hack a cherry-cum-olive pitter using a glass bottle and a straw, I don’t own either of those things, either.
Lucky for people like me, there are a whole lot of alternatives.
Enter tapenade. If you’re familiar only with the kind that comes in the small jar from the supermarket, you’re missing out. The time saved may seem to compensate for the less-than-ideal flavor, but you can make make a much better version at home in under 30 minutes. Here’s how:
Keeping in mind that the vitamin K dose is quoted on consuming all of the tapenade. I’m not judging… 😉
On a more serious note, I would not recommend eating tapenade before an INR test. If there’s a long enough interval between tests (1 month), then I’d suggest tapenade soon after getting tested so you have time for your INR level to recover in an effort to not have to adjust your medication dose.
Sure, it can be misconstrued as pretentiousness, but after a decade of producing her own, she’s an olive oil insider, intimate with last year’s poor harvest. 2014 was a black year for olive oil, a 15-year low in global production that saw key producers like Spain, Italy and Morocco’s output falling 40 to 50 per cent below average.
It’s not the first time olive oil fraud has been covered, but the nice part about the article is it provides a couple of things to look for when tasting. I’ve noticed there’s no smell in the normal olive oil I’ve bought to date, but the extra virgin does. I’ll have to review to figure out if it’s proper.
Good thing butter is cool again because there may soon be a shortage of extra virgin olive oil. According to a press release, harvest reports from the “major olive growing areas around the world” show that there will be a significantly smaller crop this year. All-in-all this year’s harvest — around 2.56 million tons — appears to be nearly 20 percent lower than years past, and far below the 3 million tons consumed last year.
An estimated 69% of all store-bought extra virgin olive oils in the US are probably fake, according to tests by the University of California. UC Davis tested samples from the top-selling extra virgin olive oil brands to find the ones that are not worth buying and those that are.
In 1997 and 1998, olive oil was the most adulterated agricultural product in the European Union, prompting the E.U.’s anti-fraud office to establish an olive-oil task force. (“Profits were comparable to cocaine trafficking, with none of the risks,” one investigator told me.) The E.U. also began phasing out subsidies for olive-oil producers and bottlers, in an effort to reduce crime, and after a few years it disbanded the task force. Yet fraud remains a major international problem: olive oil is far more valuable than most other vegetable oils, but it is costly and time-consuming to produce—and surprisingly easy to doctor.