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CRISPY Fried Eggplant with Salmorejo

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From Albert Bevia:
To make this recipe, I used a long purple eggplant. But you can use any type of eggplant you like. The most important thing is to salt your sliced eggplant and let it rest for 15 minutes. By taking this step, it will extract the water. That way, once you cook it, it doesn’t get mushy, and it keeps its beautiful, firm texture.

TIPS & TRICKS to make this Recipe: I served the fried eggplant next to salmorejo as a dipping sauce. Salmorejo is a typical tomato and bread soup from the province of Córdoba. And traditionally, it is served with this fried eggplant. To make the salmorejo, I used a food processor. But you can also use a stand-up blender or a hand blender.

CRISPY Fried Eggplant with Salmorejo

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=f63u0LgCMFk

Ingredients

FOR THE FRIED EGGPLANT

  • 1/2 cup extra virgin olive oil 120 ml
  • 1 eggplant
  • 1/2 cup all purpose flour 60 grams
  • 2 eggs
  • 1 cup plain bread crumbs 60 grams
  • sea salt & black pepper

FOR THE TOMATO AND BREAD SAUCE

  • 4 tomatoes 1 lbs. / 450 grams
  • 2 cloves garlic
  • 3.5 oz day old baguette 100 grams
  • 1/4 cup extra virgin olive oil 60 ml
  • sea salt & black pepper

EXTRAS

  • chopped parsley for garnish

Instructions

  1. Cut the eggplant into rounds that are a 1/4 inch thick (0.625 cm), then cut each one in half to end up with half-moon shapes, add the sliced eggplant into a large bowl and season generously with salt, set aside for 15 minutes
  2. In the meantime, make the salmorejo (tomato and bread soup), cut each tomato into 4 pieces, then add them into a food processor, along with the cloves of garlic, and season with salt & pepper, run the food processor for 30 seconds or until you get a puree
  3. Cut the baguette into slices, add them into the food processor with the tomato puree, and run the food processor for 30 seconds or until you get a thick puree, then with the motor running, slowly add in the olive oil, taste for seasoning, then cover with Saran wrap and add into the fridge
  4. After leaving the sliced eggplant for 15 minutes, transfer the slices over some paper towels and pat completely dry, scraping off any excess salt if there is too much
  5. Add the flour into a bowl, crack the eggs into a separate bowl, season with salt & pepper, and whisk together, add the bread crumbs into a third separate bowl
  6. Heat a large fry pan with a medium heat and add in the olive oil
  7. While the oil is heating, coat the slices of eggplant first in the flour, then into the egg wash, and finally into the bread crumbs
  8. Add the coated slices of eggplant into the fry pan, all in a single layer, cook in batches, fry for 3 minutes per side or until golden and crispy, transfer into a dish with paper towels as you finish each batch
  9. To assemble the dish, mix the tomato and bread sauce with a spoon, then add some into a bowl and over a serving dish, decorate the fried eggplant around it, and sprinkle with chopped parsley, serve at once, enjoy!

Recipe Corner with Albert

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Recipe Corner with Albert

These garlic potatoes from San Sebastian, known as patatas al ajillo a la donostiarra, are one of Spain’s best potato dishes. We’re talking a ton of great flavors, basic everyday ingredients, and all done in a little over 30 minutes. Serve them as a tapas appetizer, as a side dish, or even for breakfast.

TIPS & TRICKS to Make this Recipe: I fried the potatoes in extra virgin olive oil, as that is what is typically used. Of course, you can use any type of oil you like. But I tell you, by frying the potatoes in extra virgin olive oil, like they do in San Sebastian, it gives the potatoes a beautiful lift of flavors.

Watch Albert prepare this recipe on Youtube. https://www.youtube.com/watch?v=95Z5FRwjVJI

GARLIC POTATOES from San Sebastian | Patatas al Ajillo a la Donostiarra

Ingredients

  • 1 cup extra virgin olive oil 240 ml
  • 4 medium potatoes (peeled) 2 1/4 lbs (1 Kilogram)
  • 8 cloves garlic (roughly chopped)
  • 1/4 tsp crushed red pepper 0.625 grams
  • 2 tbsp chopped parsley 5 grams
  • 1/2 tsp sweet smoked Spanish paprika 1.25 grams
  • chopped chives for garnish
  • sea salt & black pepper

Instructions

  1. Heat a large fry pan with a low-medium heat and add in the olive oil
  2. In the meantime, cut the potatoes into bite-sized pieces that are 3/4 inch (2 cm) thick
  3. Add the cut potatoes into the hot fry pan, mix together, then mix every 3 to 4 minutes so all the potatoes evenly cook
  4. After 25 to 30 minutes and the potatoes are just cooked through (you can always pierce them with a toothpick to ensure they are done), remove the pan from the heat and drain the potatoes into a colander with a heatproof bowl underneath
  5. Heat the same pan with a low-medium heat, and add in 3 tbsp (45 ml) of the reserved olive oil from the potatoes, then immediately add in the chopped garlic and crushed red pepper, and mix continuously
  6. After 1 minute and the garlic is nice and fragrant, turn off the heat, add the potatoes back into the pan, along with the chopped parsley, and season generously with salt and a kiss of pepper, gently mix together until well mixed
  7. Transfer the potatoes into a large serving dish, top off with a dash of paprika and some chopped chives, enjoy!

Romans Made Olive Oil in Tunisia

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Romans Made Olive Oil in Tunisia

Archaeologists excavating at Henchir el-Begar in central Tunisia have uncovered one of the largest olive-oil production complexes of the Roman world, revealing monumental beam presses and industrial-scale infrastructure from antiquity. Olive Oil Times

The description of the press is very similar to the method we used on our stone ground mill over 20 years ago. This lends credence to the old adage, “The more things change the more they stay the same.” Each of the 20 presses at the site could press 1 ton of olives per day which produced more oil than the local populace could use so they apparently exported a lot of the olive oil.

Our Barouni is originally an olive from Tunisia. We are one of the only producers to produce this variety in the US. We think it produces an excellent robust oil.

Click on the link above to read more about this fascinating ancient site.

Spanish Gypsy Stew

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Recipe Corner with Albert

This Spanish Gypsy Stew, is one of Spain´s most iconic dishes. Loaded with so many different flavors, very easy to make and comes together in about 40 minutes. The perfect dish for any occasion, but extra special during a cold winter´s day. 

TIPS & TRICKS to Make this Recipe: I used fresh pumpkin to make this recipe. Which is very common. But you can substitute for any winter squash or even zucchini. I also used canned beans. Makes it so much easier. But make sure to drain them and rinse under cold running water. This removes the preservatives so the beans can absorb all the flavors. 

Watch Albert prepare this recipe on Youtube. https://www.youtube.com/watch?v=tGYEBsNgwpE

Spanish Gypsy Stew

Ingredients

  • 1/4 cup extra virgin olive oil 60 ml
  • 2 slices baguette (1/2 inch / 1.27 cm thick each)
  • 2 cloves garlic
  • 8 raw blanched almonds
  • 1/2 onion
  • 1 carrot
  • 8 green beans
  • 8 oz fresh pumpkin 250 grams
  • 1 pear
  • 1 large tomato
  • 1 cup canned chickpeas 290 grams (200 grams drained)
  • 1 cup canned white beans 290 grams (200 grams drained)
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1/4 tsp saffron threads .17 grams
  • 3 cups vegetable broth 780 ml
  • 1 tbsp white wine vinegar 15 ml
  • 1 sprig fresh mint
  • sea salt & black pepper

Instructions

  1. Roughly chop 1/2 onion, thinly slice 1 peeled carrot, cut the ends off 8 green beans and cut them into 2 inch (5.08 cm) pieces, cut 8 ounces of fresh pumpkin into 1/2 inch (1.27 cm) pieces, cut 1 peeled pear into 1/2 inch (1.27 cm) pieces as well, finely grate 1 large tomato and rinse 1 cup of canned chickpeas & 1 cup of canned white beans under cold running water
  2. Heat a stock pot with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 minute add in 2 slices of baguette, 2 peeled cloves of garlic and 8 raw blanched almonds, mix the garlic & almonds with the olive oil, after 1 minute remove the garlic & almonds and flip the slices of baguette to fry the other side, after another minute remove the fried baguette slices and reserve with the almonds & garlic
  3. Using the same pan with the same heat add in the chopped onions, sliced carrots, pieces of green beans and the chopped pumpkin, mix with the olive oil, after 5 to 6 minutes and the onions are translucent and the rest of the veggies are lightly sauteed, add in the grated tomato, cook for 1 minute, then add in the chopped pear, give it a quick mix and then add in the 1 cup of chickpeas and 1 cup white beans, season with 1 tsp sweet smoked paprika, sea salt & black pepper, gently mix together, then add in 3 cups of vegetable broth, 1/4 tsp saffron threads and a sprig of fresh mint, give it a quick mix and bring to a boil
  4. Meanwhile, add the slices of fried baguette, fried almonds, fried garlic and 1 tablespoon of white wine vinegar into a mortar, using a pestle pound down on the ingredients until you form a paste
  5. Once the broth comes to a boil add in the paste, give it a quick mix, place a lid on the stock pot and lower the fire to a low-medium heat
  6. After simmering for 20 minutes remove the lid, at this poing the broth should be much thicker and all the flavors have come together, remove from the heat, transfer into shallow bowls and sprinkle with freshly chopped parsley, serve next to a crusty baguette, enjoy!

Egg Crusted Baked Rice with Vegetables

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From Albert Bevia: This baked rice with vegetables, known as arroz con costra de verduras, is one of Spain’s best-kept rice recipes. To make this recipe, I used Spanish round rice, which is similar to Arborio rice. Of course, you can use any type of rice you like. Just make sure to check the rice package instructions. That way you get your liquid-to-rice ratios right on the money.  For the liquid I used homemade vegetable broth. But you can also use chicken broth, beef broth, or even water if you prefer. Just make sure to season accordingly if you’re using water.

TIPS & TRICKS to make this Recipe: I used an oven-proof paella pan. If you don’t have one, you can use any type of oven-proof pan, or even add everything into a casserole dish and use that to bake your rice.

Egg Crusted Baked Rice with Vegetables

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=8P7n0SYCYvk

Ingredients

  • 2 1/2 cups vegetable broth 600 ml
  • 1/4 tsp saffron threads 0.17 grams
  • 1/4 cup extra virgin olive oil 60 ml
  • 1 medium onion (finely chopped)
  • 4 cloves garlic (roughly chopped)
  • 1 red bell pepper (finely chopped)
  • 1 green bell pepper (finely chopped)
  • 2 tomatoes (finely grated)
  • 1 cup short grain rice 190 grams
  • 1 cup cooked chickpeas (canned or jarred) 170 grams
  • 4 eggs
  • 1 tbsp chopped parsley 4 grams
  • sea salt & black pepper

Instructions

  1. Add the broth into a saucepan, pinch in the saffron, and heat with a medium heat
  2. At the same time, heat a 12-inch (30 cm) ovenproof pan with a medium heat and add in the olive oil
  3. After a couple of minutes, add in the chopped onion, garlic, and bell peppers, and mix continuously, after 4 minutes and the vegetables are lightly sautéed, add in the grated tomatoes, and season with salt & pepper, mix together and then simmer
  4. Once the grated tomatoes have slightly thickened, about 4 minutes, add in the rice and chickpeas, gently mix together until well mixed, then grab the simmering broth and gently pour into the pan, give it one final mix so everything is evenly distributed, and simmer
  5. In the meantime, crack the eggs into a bowl, add in the parsley, and season with salt & pepper, whisk together
  6. After simmering the rice for 8 to 10 minutes and you can see a lot of the broth has been absorbed but there is still some broth left, turn off the heat, and pour the whisked eggs over the rice, making sure to coat the entire surface
  7. Add the pan into a preheated oven at 200°C / 400°F for 8 to 10 minutes or until the eggs are just cooked through and create a crust on top, then remove from the oven and cover with a cloth
  8. After a couple of minutes, uncover the pan and serve the rice, enjoy!

The Olive Tree Exemplifies Health and Sustainability

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The Olive Tree Exemplifies Health and Sustainability

A new review positions the olive tree as a model for the “One Health” framework—linking human, animal, and environmental well-being through a single agricultural system. 

Environment: Olive groves support carbon sequestration, soil health, biodiversity, and may aid wildfire resilience/land recovery when managed well because they recover from fires relatively quickly. They are evergreen so they support carbon sequestration all year round which is more than other agicultural crops.

Human health: Regular olive oil consumption (and even olive-leaf teas) is tied to cardiometabolic and other benefits, reinforcing the Mediterranean diet’s role. 

Circular economy: Olive by-products (pomace, leaves, pits) can be upcycled into energy, animal feed, biostimulants, and materials—boosting farm sustainability and rural economies. 

Researcher Tassos Kyriakides, assistant professor of biostatistics at the Yale School of Public Health and co-author of the study concludes by saying, “Everything ties together,” he said. “When you put the olive tree at the center, you see how human health, animal health and the environment are all connected.”

“And even within each, there’s complexity, the mechanisms at the cellular level, the ecosystems at the landscape level, the cultural traditions that sustain it. It’s fascinating to think it all starts from this tree,” he added.

Read the full article here.

Spicy Mediterranean Chickpea Soup

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From Albert Bevia:
This spicy Mediterranean chickpea soup is what honest home cooking is all about. It’s filled with flavors, made with basic pantry staples, and done in just 40 minutes. Serve it next to a baguette that’s been sliced up and drizzled with olive oil and a bottle of Spanish wine for a fabulous meal.

TIPS & TRICKS to make this Recipe: What flavors this soup are the spices. Dried cilantro, ground cumin, Spanish paprika, crushed red pepper, and saffron. I used 1/2 tsp (1.30 grams) of crushed red pepper, which is what gives this soup that spicy kick. You can add in less or more depending on your taste.

Spicy Mediterranean Chickpea Soup

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=t48K5sA3_ak

Ingredients

  • 3 tbsp extra virgin olive oil 45 ml
  • 1 medium onion (roughly chopped)
  • 6 cloves garlic (roughly chopped)
  • 2 carrots (thinly sliced)
  • 1 tsp ground cilantro 1 gram
  • 3/4 tsp ground cumin 2 grams
  • 1/2 tsp sweet smoked Spanish paprika 1.25 grams
  • 1/2 tsp crushed red pepper 1.30 grams
  • 1/4 tsp saffron threads .17 grams
  • 2 tomatoes (finely grated)
  • 2 cans chickpeas (garbanzo beans) 15.5 oz / 440 grams each
  • 3 cups vegetable broth 720 ml
  • 1 bay leaf
  • 3 oz fresh bagged spinach (roughly chopped) 100 grams
  • 1 tbsp lemon juice 15 ml
  • sea salt & black pepper
  • chopped cilantro for garnish

Instructions

  1. Heat a stockpot with a medium heat and add in the olive oil
  2. After a couple of minutes, add in the chopped onion, garlic, and carrots, mix together
  3. Once the vegetables are lightly sautéed, about 5 minutes, add in the dried cilantro, ground cumin, paprika, crushed red pepper, and saffron, mix together, then add in the grated tomatoes and season with salt & pepper, mix together and then simmer
  4. After about 4 minutes and the grated tomatoes have slightly thickened, add in the canned chickpeas (drained and rinsed), vegetable broth, and bay leaf, raise it to a high heat, and mix together
  5. Once it comes to a boil, place a lid on the pan and lower to a low heat, simmer for 15 minutes, then remove the lid and the bay leaf, add in the chopped spinach, and mix together until lightly wilted, then turn off the heat, add in the lemon juice, and mix together
  6. Transfer into shallow bowls and sprinkle with chopped cilantro, enjoy!

Simple Suggestions on the Mediterranean Diet

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The Mediterranean diet is less a rigid eating plan and more a flexible, enjoyable lifestyle centered on fresh, seasonal foods and healthy habits. Its foundation includes vegetables, fruits, legumes, nuts, seeds, whole grains, and moderate dairy, with extra virgin olive oil serving as the primary fat source. Red meat is limited, while fish and poultry are favored, and processed foods and sweets are kept to a minimum. Beyond food, the diet emphasizes daily physical activity, rest, and the social sharing of meals.

For beginners, experts recommend stocking a “Mediterranean basket” of staples like olive oil, beans, nuts, fresh produce, herbs, and spices, and starting with simple recipes such as steamed greens drizzled with olive oil, garlic, and lemon. The approach is meant to be flexible and joyful, encouraging gradual adoption rather than strict rules, making it sustainable as both a diet and a lifestyle.

Mediterranean Pasta & Bean Salad

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Recipe Corner

From Albert Bevia:
To make this recipe, I used fusilli pasta. But you can use whatever pasta you like. I just prefer fusilli, as it clings better to the dressing. Either way, make sure to check the pasta package instructions. That way you perfectly cook your pasta al dente.

TIPS & TRICKS to make this Recipe: What really flavors this pasta salad is the homemade dressing. Made with just olive oil, lemon juice, garlic, oregano, and crushed red pepper. Make sure to use the good stuff here, as it makes all the difference in the flavor.

Mediterranean Pasta & Bean Salad

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=nefhT7xuCZw

Ingredients

  • 8 oz fusilli pasta 225 grams
  • 1 can white beans (drained & rinsed) 15.5 oz / 440 grams
  • 1/3 cup chopped red onion 50 grams
  • 1/2 cup chopped red bell pepper 75 grams
  • 1/3 cup sliced black olives 40 grams
  • 1 ball fresh mozzarella (cut into cubes) 4 oz / 125 grams
  • 1/2 cup chopped fresh basil 10 grams
  • sea salt & black pepper

FOR THE DRESSING

  • 3 tbsp extra virgin olive oil 45 ml
  • 1 tbsp lemon juice 15 ml
  • 2 cloves garlic (finely grated)
  • 1 tsp dried oregano 1 gram
  • 1/4 tsp crushed red pepper 0.65 grams
  • sea salt & black pepper

Instructions

  1. Fill a stockpot a little over halfway with water, season generously with salt, and heat with a high heat
  2. Once it comes to a boil, add in the fusilli pasta, cook until al dente (check pasta package instructions), then drain into a colander and rinse under cold water, shake off any excess water
  3. Transfer the pasta into a large bowl, along with the canned beans, chopped red onion, chopped red bell pepper, sliced black olives, cubed fresh mozzarella, and chopped basil, then season with salt & pepper, and mix together until well mixed
  4. To make the dressing, add the olive oil into a separate bowl, along with the lemon juice, grated garlic, dried oregano, and crushed red pepper, then season with a kiss of salt & pepper, and whisk together
  5. Pour the dressing over the pasta salad, and mix together until well mixed, serve at room temperature or even chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!