Lay out a square baking pan with a piece of baking paper. Preheat oven to 180 degrees (circulating air 160 degrees).
Break chocolate into pieces and melt in a metal bowl over a hot water bath. Let it cool lukewarm.
Meanwhile mix flour, cocoa powder and baking powder. Whisk the eggs, sugar and a pinch of salt for at least 5 minutes until very creamy. Add OliveOil. Then add the flour mixture and melted chocolate quickly.
Pour the pastry into the baking pan. Cover with raspberries. Bake in a hot oven on the middle rack for 27-30 minutes. Allow to cool completely. Then remove from the baking pan with a knife and lift out using the baking paper. Cut into squares.
Did you know…that you should never put the OliveOil on your veggies before you put them in the oven? It is actually better to drizzle the OliveOil afterwards because that way, the OliveOil will keep its taste and it will not burn. In this video, we used our fresh and mild Agrestis Novello!
A thin layer of extra virgin OliveOil helps keeping your pesto fresh and additionally helps keeping its green color. Just add a thin layer of extra virgin OliveOil on top, before refrigerating your homemade pesto . This prevents the air from getting to the pesto and thus hinders the oxidation process.
Our farmers look back on a fabulous 2017 season and have harvested beautiful olives resulting in excellent olive oils – some of the best in the last 5 years!
You are welcome to taste this deliciously strong, bright green extra virgin OliveOil from Sicily, just pressed 2 weeks ago and many more yummy products on our harvest party on:
Sunday 26 November from 15.00-17.00 hrs in our offices on Surinameplein 6, Amsterdam
We will be enjoying small tastings made from new products like our new black olive tapenade, our giant olives and a wild fennel pesto!
Are you a GreenBites member? Let us know via e-mail or Facebook that you are coming and we will prepare a little goodie-bag for you to take home!
P.S.1. Invite as many friends, everybody is welcome if they sign up in our Facebook event so we know how many are joining!
P.S.2: Don’t forget to check out our last stock sale items – still great OliveOil products for a low price!!!
Oh yes, OliveOil is a staple ingredient in many soaping recipes. Homemade soap allows you to control what goes into your soap while keeping your skin soft and hydrated. There is even a recipe with 100% OliveOil which is also called “Castile” soap recipe. Although it might first seem very difficult and intimidating to make your own soap, it is worth taking the time and effort. I tried to find a simple recipe for beginners.
OliveOil Soap Recipe:
500 g extra virgin OliveOil
10g lavender essential oil
Mix your lye into your water – not the other way around. Use a recipient that can handle heat. It is best to do this step outside so that you don’t fill your house with the fumes and try not to breath them in! Once the lye has dissolved, leave the mix to cool in an area where no kids or pets have access to it.
Meanwhile, weigh and mix your olive and coconut oil. Use a large, glass bowl that has enough room for adding and mixing the other ingredients.
After the lye mixture has cooled a bit, bring it back inside and pour your oil mix into it. Mix them together gently at first.
Once your lye mix has been incorporated into your oils, you can start to blend them with a hand blender. Be careful not to spray the mixture all over! You can do this step by hand, but it supposedly will take a very long time.
When the mixture starts to thicken (like mayonnaise) after a few minutes, this stage is called “trace” and that is what you want!
Mix in essential oils of your choice.
Oil the plastic containers beforehand (to prevent sticking) and then pour the mixture into soap molds.
Cover and set aside for at least 24 hours.
After 24 hours, uncover and see if you can unmold it. If it is too soft, wait a few more hours and unmold. Put it in a cold place to help shrink it a little to help the process out. Don’t wait too long or it will be too hard to easily cut into bars.
Cut into bars. The nice thing about making your own, is that you can decide how you want to cut them.
To let your soap dry out and harden, let set for around a month, turning every day or two at first, and then every week later on.
Yes, OliveOil also helps to keep you healthy outside. The oils’s antioxidants can help repair skin damage and reach deep into the pores to remove dead skin cells. It’s a natural moisturizer and can prevents pimples, blemishes, black heads and other skin conditions. So, don’t spend your money on expensive professional products, but make your own bath scrub or bath oil 😉
How to make your own bath scrub:
Mix 3 tbsp of OliveOil and 2 tbsp of coarse sea salt in a mixing bowl. Stir the ingredients well in the bowl until they are fully combined. Apply the bath scrub as an exfoliant and skin cleanser during your normal bathing routine.
How to make your own bath oil:
Adding 3 to 4 drops of OliveOil into warm bath water can help to soften skin even without the use of the exfoliant bath scrub.
12 Argentinian shrimp tails
4 slices of fresh ananas
2 tbsps Gran Verde extra virgin OliveOil
2 tbsps extra virgin OliveOil
1 teaspoon cane sugar
Wash and shell the shrimps, then remove the intestine. After that, drain and dry using paper towel.
Marinate the shrimps for a couple of hours in a mixture of 2 tbsp of Gran Verde OliveOil, salt and ground pepper, mixing every now and then. Cut the slices of pineapple into 4 parts then start caramelise the sugar adding 2 tablespoons of extra virgin OliveOil and a hint of chilli powder; brown the pineapple as long as it is brightly colored. Leave to cool and then stick 2 pieces of shrimp and 1 of pineapple on each skewer, or alternate the fish and the fruit to get a sweeter taste.
The very young, green Tonda Iblea olives for our Agrestis Novello are traditionally hand picked and brought to the mill every day to preserve the high quality. In a two-phase system, they are cold pressed to ensure an excellent extra virgin OliveOil, low in acid and high in polyphenols (antioxidants). After this, the green gold is bottled, sealed and ready for you 🙂
It helps coating your throat and reduces your urge to cough. To make your own homemade cough syrup:
1. Mix 1/4 cup lemon juice with 1/4 cup of honey.
2. Gently warm 1/2 a cup of OliveOil, in the microwave, for no more than 5 seconds.
3. Make sure that the OliveOil is not too hot before mixing with the lemon and honey mixture.
4. Take one tablespoon of this mixture every two or three hours.
It helps to control frizzy hair and strengthens damaged hair. You can use extra virgin OliveOil in different ways for hair care e.g. as a mask or conditioner:
Wet hair application: Directly after shampooing and conditioning your hair, use a towel to dry it. Comb your hair and then pour 1-2 tablespoons of OliveOil into your hand. Work the oil through your hair making sure to cover each strand thoroughly.
Olive Oil Mask: Heat up 1-2 tablespoons OliveOil until it is lukewarm. Once the oil is at the right temperature, apply to your scalp and hair a little at a time, gently massaging it in for several minutes. Wrap hair in a towel or shower cap and let sit for a few hours, or even overnight (depends how dry your hair is). When the treatment is complete, wash it out with shampoo and condition hair as normal.
It’s a harmless alternative to the usual scented candles! All you need are two ingredients: OliveOil and clementine oranges ?
Gently and evenly slice around the center of the clementine, piercing all the way through the peel and gently remove each side — these will become the base and if you want the cap for your candle.
Be careful not to tear any part of the peels when removing and the most important part of this step is in getting a good “wick.” At least one side of your peeled caps should retain the long piece of flesh that extends from the center of the peel cap into the middle of the clementine.
Once you have a wick intact, lay it flat like a bowl on a flat surface and pour olive oil in the base, enough to form a generous pool. You’ll want the oil to soak in the clementine peel and wick for about a minute before trying to light.
If you want, you can make a candle cover with the other half of the peel.
Now you can light your clementine candle!
Our tip: Drop some of our Mandarino OliveOil in the end for a nice fresh smell!
We are super exited – The OliveOil harvest season 2017/2018 has started!
And as every autumn, we need to make space in our warehouse! So, take your chance and buy our last bottles of 2016/2017 exclusive OliveOils and Gift Boxes with up to 50% discount! Our high quality OliveOils will be still great after the recommended selling date – just a little milder in taste!
Go for it – and help us make space for the new harvest!
…that professional OliveOil tasters use sour apples (and/or water) to neutralize their palate during the tasting of many OliveOil varieties?
Are you a Food Professional and interested in exploring the flavours of OliveOils?
Then save the date: Saturday, 23th of September in Amsterdam 11.30 am. Simon Field, expert taster, from International Extra Virgin Olive Oil Savantes will be visiting us in Amsterdam and giving a short introduction to Extra Virgin Olive Oil tasting at our GreenBites showroom.
The mellow herbal and slightly bitter flavor of the tea is said to have several health benefits:
1. It supports the immune system because it kills fungi and bacteria.
2. It helps to stabilize the blood pressure.
3. It helps to control blood sugar levels.
4. It contains substances detoxing the body.
5. It helps to prevent various forms of arthritis.
Here are 3 reasons to use extra virgin OliveOil in your bathroom.
1. It’s rich in vitamins including vitamins A and D.
2. It has antioxidant properties which can help repair skin damage from sun exposure and pollutants.
3. It moisturizes and hydrates your skin.
Just add a little water and rub it on your skin.
Tip: use our marina colonna lemon or mandarin OliveOil for a nice fresh smell 🙂
Did you know that the Fattoria Ramerino Cultivar Moraiolo belongs to the best OliveOils in the world? It is a silver award winner at the New York International Olive Oil Competition (NYIOO) 2017. This high profile event takes place every year in April in New York and is one of the world’s largest and most prestigious OliveOil competitions. Nearly 1000 brands are analyzed by an international team of expert tasters to determine the best OliveOils in the world. The balanced taste of bitter and tangy notes as well as a hint of artichokes, fresh herbs and spices of the Fattoria Ramerino Cultivar Moraiolo seduced the international panel of experts in New York. Congratulations to Fattoria Ramerino ?
Find out more information about the competition here and here
5 reasons to use extra virgin OliveOil in your kitchen:
1. it lowers Cholesterol levels
2. it is full of anti-oxidants
3. it maintains a consistent health because it contains unsaturated fats.
4. it is easy to digest
5. it is vegan alternative to butter
The organic, extra virgin OliveOil Mediterranea, from Calabria/Italy is mild and buttery in taste, however full of healthy attributes and perfect for baking cakes (up to 210 ℃). For recipes and inspirations – check out our recipe section on our website.
I just got back from Spain where I cooked my own Paella. Here some tips, which from my personal experience will make your Paella even yummier 😉
Always add shrimps and shellfish only 10 min before the end of the cooking time – then they will stay moist and soft (PS: in this picture we overdid the shrimp a little).
Prepare squid separately in a pan with a little OliveOil – just 3- 4 min is enough – and add AFTER Paella is finished. This way they will be soft as butter!
We are not so fond of “mushy” peas. However, we love the veggie aspect and the color medley. So we added them raw at the end (or if frozen/pour boiling briefly water over them) together with parsley just before serving.
Be generous on tomato cubes, garlic and good quality OliveOil… they will make the Paella tasty and moist.
If you don’t want to spent lots of money for Saffron and don’t want to use artificial colouring: Use Curcuma! A superfood giving the Paella a beautiful golden color, too.
1 bunch parsley (alternatively also frozen parsley)
salt and pepper
Agrestis Bell Omio OliveOil
1/2 tsp dried thyme
Wash and cut the Aubergine into dices (ca. ½ cm). Peel the garlic and chop it into small pieces. Cut the sun-dried tomatoes into thin stripes. Cut the feta into small dices. Wash and shake dry the parsley and cut the leaves.
Cook the penne according to the packing instructions. Meanwhile, heat the OliveOil in the pan and add aubergine and garlic and fry it. Season with thyme, salt and pepper at low heat. Add the tomatoes and stir well and cook it for 3 Min.
Drain the penne and add the aubergine, tomatoes, feta and parsley. Mix well. Serve with some pepper and thyme on top.
Tip for variation:
You can use gnocchi instead of Penne and mozzarella instead of feta.
• 500 g gnocchi
• 1 bunch flat parsley
• ½ cup grated parmesan
• 2 Tbsp lemon juice
• 2 cloves garlic – chopped or grated
• ¼ tsp salt
• ½ cup good quality strong OliveOil (i.e.Agrestis Argento)
Rinse the parsley well and shake off water. Remove the leaves from the stems and place them into the food processor (keep some for decorations) and add the peeled garlic, parmesan cheese, and lemon juice. Pulse until you like the consistency. Slowly add the OliveOil through as you continue to pulse the mixture. Add salt to your liking. Cook the pasta according to the package directions . Before draining the pasta, reserve about a half cup of the starchy cooking water. Drain the pasta, let cool 5 minutes and then return it to the pot. Add some of the reserved pasta water to the pesto until smooth but not running. Add to gnocchi and mix. Add for decoration some fresh parsley
• 4 apricots
• 15 ml olive oil
• 1.5 tbsp honey
• 100g creme fraiche
• 2 springs of lavender (fresh or dried)
• 2 tbsp chopped walnuts
1. Roast walnuts in pan without any oil
2. Wash apricots, and cut them in half
3. Put olive oil and honey in a pan and heat up slowly
4. Put apricot halfs face down into the pan and fry slowly. Add the lavender while frying
5. Decorate the apricots with the Creme fraiche on a plate and top with walnuts and olive oil – honey – lavender sauce form pan
From 02.06 until 05.06.2017 we will be present at the Taste of Amsterdam! Buy your discounted tickets in our ticketshop. Click HERE for the link to the Facebook event of the Taste of Amsterdam to see all the information. Don’t forget to press the “I’m present” button!
500 g Celeriac, close to preperation peeled and roughly cut
150 g Sweet potato, cleaned and roughly cut
1 onion, roughly cut
1 clove garlic
60 g flour
salt and peper to taste
2 tl finely chopped rosemary
Ranieri OliveOil to bake with
Cut the Celeriac, Sweet potato and onion fine in with aid of a kitchenmachine. Whisk the eggs in a bowl and add the celeriac mixture. Squeeze the garlic in and add the flour. Add salt, peper and rosemary and mix everything together.
Bake the rösti in portion. Heat the Oil in a fryingpan, put heaps of ca 2 tablespoons of the dough in the pan and press slighty. Bake goldenbrown on both sides.
cake- or breadform/muffinform/aluminiumforms, wooden stick, bakingpaper
HOW TO MAKE IT
Preheat the oven to 180°C. Cover the form with bakingpaper or some OliveOil. Mix the flour, bakingpowder, cinnamon and seasalt. Mix the sugar and eggs through the OliveOil. Press the banana to a mash in the peel. Remove the peel and add the bananamash to the eggmixter. Then add the bananamash mix tot the flourmix and stir well. Pour the mixture into the form. Bake for ca 25 minutes goldenbrown. Check the bread by putting a wooden stick. When the stick comes out clean and dry, it is done. Leave to cool for ca 10 minutes before cutting the bread.
Tip: Fill only half the form with the dough, as the baking powder will rise the bread. The small forms are done in ca 20 minutes.
The flour can be replaced by whole wheatflour. The sugar can be replaced by canesugar. You can also add more flavour to the bananabread by adding, for example, vanilla, cardamon, dried fruit, or nuts. Add some zest from a citron, orange or mandarin for a fresh accent.
baking form, baking paper or oil, mixer, cocoapowder to cover, sieve
HOW TO MAKE IT
Preheat the oven to 160°C. Cover the baking form with the paper/oil. Melt the chocolate au bain-marie. Remove the peel of the beets and mash them. Add the vanilla-extract and mix this. Beat the eggs with the salt, add the sugar little by little and beat until lightyellow, foamy and thick. Gently mix the mash and melted chocolate. Mix the flour with the almonds, cocoapowder and bakingpowder. Mix the wet ingredients with the dry.
Pour the dough in the baking form and bake ca 50-60 minutes. Leave in the form for ca 30 minutes. Take the cake out of the form, sieve some cocoapowder over and cut into squares.
200 g palm cabbage, cut in small pieces: this gives the soup a great color and delicious bite!
125 g organic bacon (not necessary but makes it taste even better)
4 springs of rosemary, small pieces
2 tbsp oregano
4-6 cloves garlic (crushed or grated)
1.5 liter vegetablestock
Salt to taste
For every plate 3 tablespoons Agrestis Novello to finish the soup.
Put the beans in a bowl with double the amount of water. Add the bay leaves. Leave for 6-8 hours.
Cook the beans in 30-40 minutes (make sure they dont become to soft, when some spring open the beans are done!)
Bake the bacon golden brown, add the mixed vegetables and bake for 5 minutes. Add the garlic and herbs.
Mix in the beans and pour the stock in. Leave on low heat for 15 minutes. For the best taste, leave the soup for a night before serving. After plating, add the Novello OliveOil. Delicious with fresh bread, and also good to freeze!
100g dried sweet fruit chopped – raisins or apricot (we used candied orange zest)
¼ tsp salt
2 large eggs
100g yogurt (alternatively soya yogurt)
1 grated lemon zest of a whole lemon
100ml orange juice
100ml extra-virgin olive oil (we used Agrestis Bell’Omio for the touch of herbs)
Preheat the oven to 200°C. If needed coat your baking dishes.
Spread the walnuts on a baking sheet and toast, slightly in the oven (5 min). Transfer to a plate to cool. Reduce oven temperature to 170 degrees.
Whisk flour baking powder, “speculaas spices” and salt in a large bowl.
Then whisk in eggs and sugar, yogurt, lemon zest, orange juice. Add eggs and olive oil. Now fold in walnuts and the dried fruit or candied orange zest. Pour into cake form. Bake the cake until a wooden skewer or toothpick inserted into the centre comes out with just a few moist crumbs attached (ca. 30-35 min).
Ca. 20 sundried pomodorini tomatoes (Sommariva/GreenBites)
3 cloves garlic
1 tsp mustard
Juice of 1/2 citron (2-3 tablespoons)
Salt and pepper to taste
Parmesian cheese (als gewenst)
Lime Oil (Marina Colonna/GreenBites) for the “finishing touch”
Cut the smoked salmon and sundried tomatoes in small pieces. Heat the OliveOil in a fryingpan and fry the garlic over low fire. Add the whipped cream, mosterd, salt and pepper. Bring to a boil, turn down the heat and let the sauce thicken. Add the salmon, tomatoes, lime juice and chives. Stir well. Cook the pasta al dente. Leak the pasta and return it to the pan. Mix the sauce through the hot pasta. Finish with some Lime Oil from Marina Colonna and some cheese!
The purest, simplest – but most delicious OliveOil-Truffles in the world!
250g bittersweet (60-75% cacao) chocolate, broken into small pieces
75g unsalted butter or coconut oil (which we used), cut into small pieces
75g ml Bell’Omio Extra Virgin OliveOil (unfortunately you cannot use “only” OliveOil – the truffles would not harden up), the spiciness of a strong extra virgin OliveOil is an excellent match with chocolate
A pinch of fine sea salt
60 g unsweetened cocoa powder
1 organic or unsprayed orange for zesting
Place the chocolate, butter/coconut oil, OliveOil and salt in the top of a double boiler (au bain marie) over barely simmering water. Stir frequently until the chocolate is melted and smooth. Make sure the mixture does not get more than luke-warm (to not lose the OliveOil’s spiciness). Pour the mixture into a bowl. Cover and refrigerate for at least half a day to harden (it can take a while). Remove from the fridge and let the mixture stand at room temperature for 15 or more minutes to soften very slightly. Spread the cocoa in a shallow pan/container. If desired, use a microplane zester to grate zest from half of the orange directly over the cocoa. Scrape a tiny scoop or melon baller (or a teaspoon) across the surface of the chocolate mixture to form an irregular round truffle, 1 inch or less in diameter. Place the truffle in the pie pan. Shake the pan to roll the truffle in cocoa. Repeat until all of the truffles are shaped and coated. Remove the truffles from the cocoa to a covered container. Refrigerate to store (in summer – in Dutch winter you can leave them outside the fridge).
Remove truffles from the fridge about 10 minutes before serving. They are even better a few days later … when the orange zest has spread its flavour into the truffles!
Peel the oranges with a knife to remove the skin including the white layer. Cut the oranges in chunks. Add a pinch of salt and the Agrestis olive oil. Pour at the end the oregano over the salad. Super delicious!
This fresh cake remains one of our favourites. The cake can also be made as muffins.
180 g flour and 1 bag of baking powder (add some flour to dust the cake form)
¾ tsp salt
130 g Sugar
Grated lemon zest of 2 lemons
Lemon juice of 1 lemon
180 ml full fat yoghurt
120 ml Mediterraneo OliveOil
Some vanilla extract
If desired: ½ shot glass Limoncello liqueur (not required)
50 g powder sugar (for frosting)
Preheat the oven at 150 degrees. Grease the cake tin with OliveOil and powder with flour, take out the excess . Mix the flour, baking powder and salt in a bowl. Mix the sugar with grated lemon zest in another bowl until the sugar is moist, either with your fingers or a spoon. Add the yoghurt, OliveOil, eggs, lemon juice and vanilla extract and whip this very well. Carefully add the dry ingredients through the wet mixture. Pour the batter in the cake tin and put it in the oven for 50-55 minutes until golden brown. Muffins take ca. 15-20 minutes. Let the cake cool for a bit on the baking tray.
Place the cake on a plate. Mix some lemon juice with powder sugar into frosting. Use a pastry brush to frost the cake. Let it cool completely. Buon Appetite!
You can bake the cake up to 3 days in advance if it is hermetically sealed at room temperature. The cake tastes best if it is served one day after baking. If desired, you can add more or less grated lemon zest to taste, however the frosting is crucial!
Gluten-free apple cake with warm spices. Delicious, all year round!
100 ml mild extra virgin OliveOil (Mediterraneo)
100 g sugar
50 g maple syrup
200 g yoghurt
120 g almond flour
120 g buckwheat flour
3 tsp baking powder
2 tsp ‘Speculaas’ spices (1 teaspoon of cinnamon and 1 teaspoon of cloves can be used as well if no ‘Speculaas’ spices are available)
Zest from 1 organic lemon
1 grated apple, for batter
6 apples cut in 1/8 pieces, sprinkled with lemon juice for top of the cake
Optionally: 1 vanilla pod
Mix the almond flour, buckwheat flower, baking powder and ‘Speculaas’ spices. In another bowl mix the OliveOil, sugar, maple syrup, yoghurt, lemon zest, and eggs into a smooth batter (add the vanilla here if it’s used). Add the dry ingredients to the batter and finally add the grated apple. Pour the batter in a baking tin and put the apple slices on top of the cake. Bake the cake 35/40 minutes at 170 degrees. Buon appetite!
Fry the onions in a little bit of extra virgin olive oil (Mediterraneo). Add lentils, the stock & water and cook for about 20 minutes until lentils are soft. Turn the heat down and add the orange juice, at least the zest of one orange (I always add the zest of both – experiment with that to your taste!) and their juice. Season with salt and pepper. Serve on plates and decorate with a dash of Sommariva orange olive oil on top of the soup! Optionally decorate with mild fresh herbs (we used dried cornflowers). Yummy!
1 whole fish – (seabass or salmon are a good fit with this recipe. For fish without bones, a big piece of filet on the skin can be used.)
250 ml mediterranea or Ranieri oil
250 ml light soysauce
handful of fresh, roughly cut cilantro
5 finely cut spring onions
3 cm finely grated ginger
Steam, the fish in tin foil in the oven (+/- 10 minutes per 500g at 200C) or in a fishpan. Place the fish on a deep serving plate. Cut 3 cuts of 0.5cm in the skin of the fish, and place the cilantro, onion and ginger on the fish. Bring the Oil to the highest cookingpoint (It should NOT smoke! 190/200C) so the Oil hisses when being poured over the herbs. This brings out a good taste and smell of the herbs. Lightly heat the soysauce and pour over the fish aswell. Delicious in combination with rice or quinoa!
1 organic lemon (zest and juice of half the lemon)
olive oil (Ranieri)
Cook the pasta al dente. Heat the mackerel in olive oil and add a little boiling water from the pasta. Add the Spread of Anchovy and let it heat (no boiling). Add the lemon juice and zest at the end. Decorate with some parsley, lemon zest and fresh parmesan cheese.
Cook the pasta al dente. Fry the onion in olive oil. Add the mushroom and fry till golden. Then add the cream. Drain the pasta and mix directly the mushroom sauce through the pasta. Serve with a few drops of the Agrestis White Truffle oil and some parmesan. Decorate with some fresh parsley.