Olive Oil Facts

Olive Varieties

Here is a list of the olive varieties that are grown at Bramble Family Farms.

  • Aglandau                       France
  • Arbequina                     Spain
  • Cerignola                      Italy
  • Coratina                        Italy
  • Itrana                            Italy
  • Leccino                         Italy
  • Mission                         US
  • Nocellara del Belice   Italy
  • Pendolino                    Italy
  • Picoline                        France
  • Picual                           Spain

 

RECIPES

Here are a couple of recipes that taste great with extra virgin olive oil.

Crisp rosemary and olive oil flatbread

Nothing could be easier than making this flatbread, but that doesn’t mean you shouldn’t tell people that you slaved all day over it …

Makes 3
230g plain flour
1 tbsp chopped rosemary, plus 2 sprigs
1 tsp bicarbonate of soda
¾ tsp salt
125ml water
75ml olive oil plus more for brushing
Salt

1 Preheat the oven to 220C/450F/gas mark 7. Stir together the flour, chopped rosemary, bicarbonate of soda and salt in a medium bowl. Make a well in the centre, then add the water and oil and gradually stir into the flour with a wooden spoon until a dough forms. Knead it gently on a work surface 4 or 5 times.

2 Divide the dough into 3 pieces, cover 2 of them with clingfilm and roll out the other on a sheet of baking paper into a 25cm round (the shape should be rustic, the dough thin).

3 Lightly brush the top with additional oil and scatter small clusters of rosemary on top, pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray until pale golden and browned in spots – about 8-10 minutes. Transfer the flatbread to a rack to cool, then repeat with the other more rounds.

4 Flatbreads can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Recipe supplied by Deb Perleman, smittenkitchen.com (Adapted from Gourmet, July 2008)

Shaved brussels sprouts, olive oil, lemon and pecorino

A recipe that is enough to convert even the most ardent sprouts–averse folk.

Serves 4-6
450g brussels sprouts
5 tbsp extra virgin olive oil
½ tsp salt
3½ tbsp fresh lemon juice
½-1 tsp whole black peppercorns, crushed
115g pecorino cheese, grated or shaved

1 Rinse the sprouts, then pat dry with kitchen roll. Remove any discoloured outer leaves, then cut the sprouts in half, lengthways. Very thinly slice them the sprouts crossways, transferring to a large, shallow serving bowl as you go.

2 Drizzle the oil over the sprouts, sprinkle with salt and toss well. Add the lemon juice and pepper and toss again. Lay the cheese on the top of the salad and serve immediately.

The Perfectly Tossed Salad by Mindy Fox (Kyle Books)

These recipes were found at www.theguardian.com.