The Amazing Olive Tree

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The Amazing Olive Tree

Sometimes I think there is nothng the ancient olive tree, its fruits, and oil cannot do. Researchers from the University of Jaén in Spain have identified a group of dormant bacteria in olive trees and soil that protect against environmental challenges. These bacteria, specifically Bacillus spp., have shown promise in combating the deadly plant pathogen Xylella fastidiosa, responsible for the Olive Quick Decline Syndrome. Bacillus spp. can enter a state of rest, surviving extreme conditions, and could be used to develop a natural biopesticide against Xylella fastidiosa. The tiny micro organisms act akin to a secondary immune system for the trees and miraculously can be used to help other trees. These bacteria also demonstrate resistance to antibiotics and heavy metals, making them valuable for agricultural and environmental applications. This discovery opens possibilities for more sustainable agriculture and environmental detoxification.

Spanish Mushrooms with Onions & Garlic

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Serve these mushrooms as a tapas appetizer, a side dish or even pour them over some pasta or rice for a main course. Either way, make sure to serve these mushrooms next to a crunchy baguette to mop up all that delicious goodness.

TIPS & TRICKS to make this Recipe: To wash the mushrooms, I always give them a quick shower for just 4 to 5 seconds. This makes it so much easier to remove the excess dirt. While not allowing the mushrooms to absorb any of the water.

Spanish Mushrooms with Onions & Garlic

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=5PCxp0UyclI

Ingredients

  • 5 tbsp extra virgin olive oil 75 ml
  • 1 lbs white mushrooms 450 grams
  • 1 large brown onion
  • 4 cloves garlic
  • 2 tomatoes
  • 1/2 tsp sweet smoked Spanish paprika 1.25 grams
  • 1/4 tsp saffron threads .17 grams
  • handful fresh parsley
  • pinch sea salt
  • dash black pepper

Instructions

  1. Cut the onion into 1/4 inch (.635 cm) thick rounds, roughly chop the garlic, finely grate the tomatoes and rinse the mushrooms for 4 to 5 seconds under water, then pat them completely dry, making sure to remove any excess dirt
  2. Heat a large fry pan with a medium high heat
  3. After a couple of minutes add in 3 tbsp (45 ml) extra virgin olive oil and the mushrooms, mix together, then place the mushrooms in a single layer and cook for 2 minutes without mixing, after 2 minutes mix the mushrooms and once again place in a single layer and go for 2 minutes, continue to cook the mushrooms in this method until they´re lightly golden brown, about 6 to 8 minutes
  4. Once the mushrooms are lightly golden brown, season with sea salt & black pepper, mix together, then remove the mushrooms from the pan and set aside
  5. Using the same pan, lower to a medium heat, add in 2 tbsp (30 ml) extra virgin olive oil and the sliced onion, mix together, after 6 to 7 minutes and the onion is lightly browned, add in the garlic, continue to mix, after 1 minute add in the paprika and saffron, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer without mixing
  6. After 3 to 4 minutes and the grated tomato has slightly thickened, add the mushrooms back into the pan, mix together, then simmer for 2 to 3 minutes
  7. Transfer into a large serving dish and sprinkle with chopped fresh parsley, enjoy!


Spanish Salmon and Spinach

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What really elevates this dish is the saffron mayo aioli. Made with just mayonnaise, garlic, saffron, lemon juice and olive oil. I used a mortar & pestle to make the sauce, but you can also use a food processor or even a handheld blender.

TIPS & TRICKS to make this Recipe: When adding the spinach into the pan, make sure to add it in batches. That way it doesn´t overcrowd the pan. Just mix it, and within seconds it will easily wilt. This dish will hold for up to 3 days in the fridge in an air-tight container.

Spanish Salmon and Spinach

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=y5nerar5WhU

Ingredients

  • 3 tbsp extra virgin olive oil 45 ml
  • 4 salmon fillets 4 oz / 125 grams each
  • 1 small onion (finely chopped)
  • 4 cloves garlilc (roughly chopped)
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1/2 tsp ground cumin 1 gram
  • 2 tomatoes
  • 10 oz fresh spinach 300 grams
  • pinch sea salt
  • dash black pepper

FOR THE SAFFRON MAYO AIOLI

  • 2 cloves garlic (roughly chopped)
  • 1/4 tsp saffron threads .17 grams
  • 1/2 cup low fat mayonnaise 120 grams
  • 1 tsp lemon juice 5 ml
  • 1 tbsp extra virgin olive oil 15 ml
  • pinch sea salt
  • dash black pepper

Instructions

  1. Heat a large fry pan with a medium heat
  2. Meanwhile, pat the salmon fillets dry with paper towels, then drizzle them with a little extra virgin olive oil and rub all over, season with sea salt & black pepper
  3. Add the salmon fillets into the hot pan, all in a single layer, cook for 1 minute per side, then remove from the pan and set aside
  4. Using the same pan with the same heat, add in 2 tbsp (30 ml) extra virgin olive oil, immediately add in the onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the tomates finely grated, mix together and then simmer without mixing
  5. In the meantime, roughly chop the spinach
  6. Once the grated tomato has slightly thickened, about 4 minutes, add in the spinach and mix so it easily wilts, add in batches to not overcrowd the pan
  7. When all the spinach has been added and it´s lightly wilted, season with sea salt & black pepper, mix together, then add the salmon fillets back into the pan, all in a single layer, place a lid on the pan and simmer
  8. In the meantime make the aioli, add in 2 cloves garlic roughly chopped into a mortar, along with the saffron and a pinch of sea salt, using a pestle mash together until you form a paste-like texture, then add in the mayonnaise, lemon juice, olive oil and season with sea salt & black pepper, mix together until you get a creamy sauce
  9. Once the salmon fillets are fully cooked through, about 3 to 4 minutes, remove the pan from the heat, transfer into serving dishes and top off with the saffron mayo aioli, serve at once, enjoy!

Enhancing Biodiversity Through Nature-Constrained Small Farms

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Enhancing Biodiversity Through Nature-Constrained Small Farms

Within the European Union, a distinctive initiative exists in the form of subsidies directed towards nature-constrained farms. These farms, situated in areas with inherent natural limitations such as hilly terrains, drought-prone zones, and poor soil conditions, serve as exceptional examples of harmonizing human activity with the environment. The driving force behind these subsidies is the invaluable contribution of these small, nature-constrained farms to biodiversity enhancement.

Consider the case of orchards ingeniously established on hillside terraces. This innovative approach not only prevents soil erosion but also fosters the growth of expansive grasslands amidst the orchard rows. In this dynamic ecosystem, diverse insect pollinators find a haven for habitat and nourishment, resulting in a thriving web of life. Moreover, the cultivation method encourages the emergence of significant fallow areas untouched by constant tilling. Apollo’s orchards, nestled on these carefully planned terraces, exemplify the positive impact on the county’s landscape. The infusion of biodiversity within these constrained farms and the surrounding regions imparts resilience against the capricious forces of nature.

The European Union’s commitment to supporting these farms through subsidies finds its roots in a recent study that illuminated a compelling reality. These nature-constrained farms, while generating 20-25 percent less profit compared to their commercial counterparts, emerge as beacons of sustainability. Notably, they demonstrate reduced reliance on synthetic fertilizers and pesticides, with operations like Apollo’s proudly abstaining from these substances. These farms stand as testaments to the ethos that drives them – a dedication to nurturing the land and the delicate balance it embodies, rather than being mere profit-maximizing machines.

In essence, nature-constrained small farms personify a profound synergy between human endeavor and ecological harmony. Through their innovative practices, these farms are not only transforming limitations into opportunities but also crafting a future where diversity thrives, resilience is fortified, and the delicate tapestry of life is intricately woven.

My Mothers Garlic Rice with Fish

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From Albert Bravia:

For the rice I used Spanish bomba rice. Which is the one that´s typically used to make paella. You can substitute for arborio rice or any type of short-grain rice. For the fish I used cod fillets I bought frozen and thawed out. You can also use fresh cod here as well as any other type of firm white fish.

TIPS & TRICKS to make this Recipe: Once you add the hot broth into the pan with the rice, mix it every 3 to 4 minutes. This is going to help release the starch in the rice, which at the end gives the dish a slightly creamy texture.

My Mothers Garlic Rice with Fish

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=ucXkMujbIAQ&t=8s

Ingredients

  • 4 cups vegetable broth 960 ml
  • 1 cup Spanish round rice 180 grams
  • 3 tbsp extra virgin olive oil 45 ml
  • 8 cloves garlic
  • 2 cod fillets 8 oz / 250 grams each
  • pinch sea salt
  • dash black pepper
  • fresh parsley

Instructions

  1. Add the broth into a sauce pan and heat with a medium heat
  2. At the same time, heat a large fry pan with a medium heat and add in the olive oil
  3. While the oil is heating, thinly slice the cloves of garlic, then add them into the pan with the hot oil, mix every 20 to 30 seconds so all the garlic evenly sautees
  4. After 4 to 5 minutes and the slices of garlic are lightly browned, add in the rice and season with sea salt & black pepper, mix continuously, after dry cooking the rice for 2 to 3 minutes, gently add in the simmering broth, mix together and then mix every 3 to 4 minutes
  5. In the meantime, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut into 1 inch (2.50 cm) bite-sized pieces
  6. About 12 minutes after adding the broth and most of it has been absorbed by the rice, but there is still plenty of broth left, add in the pieces of cod, evenly mix them around, then place a lid on the pan and lower to a low medium heat, simmer for 3 to 5 minutes or until the rice and fish are cooked though
  7. Transfer into shallow bowls and garnish with fresh parsley, serve at once, enjoy!
    To learn more about these oils and to purchase visit www.apollooliveoil.com.

Polyphenols Make the Difference

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Polyphenols Make the Difference

A research review, published in the journal Nutrients, emphasizes the critical role of phenolic compounds in the health benefits of extra virgin olive oil (EVOO) that are not found in other grades of olive oil. The study systematically reviewed articles published between 2000 and 2003 that compared EVOO to low-fat diets and other oils. It concluded that daily consumption of EVOO can improve various risk factors for chronic diseases, such as reducing blood pressure, blood glucose, oxidation, and LDL cholesterol, while increasing HDL cholesterol.

The lead author, Mary Flynn, stressed that EVOO is a unique food with a wide range of health benefits that cannot be attributed solely to its monounsaturated fat content. Phenolic compounds in EVOO provide these advantages, making it superior to other types of olive oil. The researchers found that EVOO also supports weight loss, and more research is needed to identify the most protective phenols and the required amount in the oil for maximum benefit.

The study’s authors hope that these findings will influence public health policies surrounding nutrition and clarify misconceptions about cooking with EVOO. The review suggests that two tablespoons of EVOO per day can improve chronic disease risk factors in as little as three weeks. The article emphasizes that achieving these health benefits requires a minimum of 150 ppm of total phenols. In contrast, all Apollo olive oils exceed this threshold, with over double the amount. Setting ourselves apart from other producers, we proudly publish our polyphenol levels each year, showcasing the exceptional health-enhancing attributes of our oils.

Mediterranean Salmon Salad

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What really flavors this salad is the creamy dressing. I used low fat Greek yogurt as the base. But you can also use full fat, non fat or even a plant based yogurt to keep things dairy free.

TIPS & TRICKS to make this Recipe: To cook the salmon I pan grilled it. Which means no fat in the pan. So make sure to use a nonstick pan. It took me 3 minutes per side to cook the salmon (1 inch / 2.50 cm thick fillets). Depending on the thickness of the fillets you use, it might take you 2 or even up to 4 minutes per side.

Mediterranean Salmon Salad

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=MaXyoVepHuo

Ingredients

  • 2 tbsp garlic infused olive oil 30 ml
  • 2 salmon fillets 8 oz / 250 grams each
  • handful arugula
  • 1 red onion
  • 1/2 english cucumber
  • 20 cherry tomatoes
  • 1/2 cup plain Greek yogurt 150 grams
  • 1 clove garlic
  • 1 tsp lemon juice 5 ml
  • 1 tbsp extra virgin olive oil 15 ml
  • 1 tsp dried dill 1 gram
  • pinch sea salt
  • dash black pepper

Instructions

  1. Add the Greek yogurt into a bowl, finely grate in the garlic, add in the lemon juice, olive oil, dried dill and season with sea salt and a generous portion of black pepper, whisk together until you end up with a creamy sauce, set aside
  2. Add the arugula into shallow bowls, topped off with thinly sliced red onions, thinly sliced cucumbers and the cherry tomatoes cut in half
  3. Heat a nonstick fry pan with a medium-high heat
  4. Meanwhile, pat the salmon fillets dry with paper towels, then drizzle them with garlic infused olive oil and rub all over, season each fillet with sea salt and black pepper, just on one side
  5. Once the pan is nice and hot add in the salmon fillets, cook for 3 minutes per side or until just cooked through
  6. Top off each salad with a salmon fillet and spoon the yogurt dressing over the salads, enjoy.

EVOO Benefits Dogs Too

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EVOO Benefits Dogs Too

Extra virgin olive oil provides numerous benefits to dogs, mirroring its advantages for humans. The presence of phytonutrients, vitamin E, and omega-3 fatty acids contributes to maintaining a shiny and healthy coat as well as promoting overall skin health in dogs. Additionally, the antioxidants found in olive oil combat free radicals, thereby bolstering the immune system of your beloved canine companion. Esteemed veterinarians and dog care specialists assert that extra virgin olive oil aids dogs in four key ways: enhancing skin health, managing weight, enhancing taste, and fortifying the immune system.

It is generally recommended to incorporate one teaspoon of olive oil into your dog’s diet daily, or alternatively, two tablespoons per week. Although the notion of directly applying olive oil to the skin may be enticing, it is actually more beneficial to administer it through their food. However, if your dog experiences intestinal problems, it is not advisable to add olive oil to their diet. Additionally, if your dog starts to gain weight, it is important to reduce the amount of olive oil given. For the majority of dogs, this simple dietary addition results in improved happiness due to tastier food, enhanced health, and a more beautiful appearance with a lustrous coat.

EASY Zucchini Fritters + Spicy Garlic Aioli

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To make this recipe I used 2 zucchinis that where small to medium in size. You can also use 1 large one if you prefer. Either way, once you shred the zucchini, you want to salt it and let it rest for a couple of minutes. This will remove any excess water, which will help give your fritters that crispy texture.

I served these zucchini fritters next to a very simple spicy garlic aioli. Which really takes these fritters to the next level. What gives the aioli that spicy kick is the hot smoked Spanish paprika. You can also use chili powder if you like.

TIPS & TRICKS to make this Recipe: Make sure to cook the fritters in batches to not over-crowd the pan. To keep the fritters warm while you cook the rest of them. Just add into a preheated oven at its lowest setting. You can make the batter ahead of time and cook the fritters when ready.

EASY Zucchini Fritters + Spicy Garlic Aioli

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=L-IltQZc7as&t=6s

Ingredients

FOR THE FRITTERS

  • 2 zucchini (small to medium in size)
  • 1/2 cup all purpose flour 60 grams
  • 1 egg
  • 1/3 cup club soda 90 ml
  • 1 small onion
  • 2 cloves garlic
  • 2 tbsp chopped parsley 8 grams
  • pinch sea salt
  • dash black pepper

FOR THE SPICY GARLIC AIOLI

  • 1/2 cup low fat mayonnaise 120 grams
  • 1 clove garlic
  • 1 tsp hot smoked Spanish paprika 2.50 grams
  • 1 tsp lemon juice 5 ml
  • 1 tbsp extra virgin olive oil 15 ml
  • pinch sea salt
  • dash black pepper

EXTRAS

  • 1/2 cup extra virgin olive oil 120 ml

Instructions

  1. Cut off 1/2 inch (1.25 cm) from the ends of each zucchini, using a box shredder finely shred the zucchini, transfer the shredded zucchini into a colander with a bowl underneath, season with sea salt, set aside
  2. Add the flour into a large bowl, make a well, crack in the egg and whisk, add in the club soda and mix everything together until there are no lumps, add in the onion finely chopped, the garlic roughly chopped, the parsley and season with sea salt & black pepper, mix together until well mixed
  3. Using a wooden spoon, push down on the shredded zucchini, to remove any of the excess water, then add into the bowl with the batter and mix together
  4. Heat a large fry pan with a medium heat and add in the olive oil (1/2 cup / 120 ml)
  5. Once the oil is hot but not smoking, add in spoonfuls of the batter, all in a single layer and evenly spaced out (cook in batches), fry for 2 minutes per side or until golden fried, then remove from the pan and transfer over a wire rack with paper towels underneath
  6. To make the spicy garlic aioli, add the mayonnaise into a bowl, finely grate in the garlic, add the hot smoked Spanish paprika, lemon juice and olive oil, then season with a kiss of sea salt & black pepper, whisk together until well mixed
  7. Transfer the aioli into a serving plate and decorate the zucchini fritters around the aioli, serve at once, enjoy!

Extra Virgin Olive Oil in Space

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Extra Virgin Olive Oil in Space

Researchers have embarked on a fascinating investigation into the impact of space travel on extra virgin olive oil (EVOO). Weight loss has been a persistent challenge faced by astronauts during their space exploration endeavors. One contributing factor to this issue is the unappetizing nature of the food provided, resulting in reduced consumption. However, a recent breakthrough study has shed light on the potential solution of incorporating EVOO into their diet, significantly enhancing the taste of the food and subsequently improving their eating habits. Although astronauts have previously utilized EVOO, this rigorous study marks the first comprehensive analysis of its feasibility in space. Remarkably, three samples were recently dispatched to space, and upon the return of one sample, it was observed that its structure remained largely unchanged. This exciting development suggests that the application of EVOO holds tremendous promise in bolstering the astronauts’ diet. It begs the question: is there anything it cannot accomplish?