People usually think that if a thing suits for everything, in fact it suits for nothing. But this rule can`t be applied speaking about olive oil. Olive oil is widely taken from nature and used by cosmetics industry in producing olive cream and other products. » Read more: Olive Cream in Cosmetology
Archive for November, 2009
Olive Cream in Cosmetology
November 22nd, 2009Marinated Olives with Orange and Lemon
November 16th, 2009
Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature. » Read more: Marinated Olives with Orange and Lemon
Moroccan Chicken with Olives
November 15th, 2009
I. Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.
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French Cake With Olives
November 13th, 2009
Drain the olives of any brine and then toss them with 2 tablespoons of flour to lightly coat them. Set aside.
Mix the flour with the baking powder. Add the eggs and, using a wooden spoon, mix into a stiff dough. Stir in the oil and the wine and keep stirring until smooth, or as smooth as you can get it with a couple of minutes of mixing. (You could use a hand held mixer or a stand mixer to do the mixing for you). Stir in the floured olives, the ham, the cheese, and the pepper. You shouldn’t need to add salt, because the ham, cheese and olives all contribute enough salty taste.
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Tunisian Marinated Olives
November 9th, 2009
The pre-heated frying pan, add oil adds the chilli, garlic, a little pudding and pour vinegar.
This mass infusions olives. Well after three days and delicious.
Marinated Green Spanish Olives
November 5th, 2009
The first 8 ingredients in mixing bowl. Cover and leave marinated in the refrigerator for at least 8 hours. Serve at room temperature. Ornament you can put a rosemary twig.
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