Savantes is coming to Amsterdam!
March 7th – 9th 2018!
In the past decade Savantes has grown into a worldwide movement presenting intensive extra virgin OliveOil (EVOO) tasting programs, competitions and conferences.
This is a unique opportunity to deepen your expertise on OliveOil as well as improve and test your tasting skills.
During this special 3-day programme, you will have the chance to taste some of the world’s best extra virgin OliveOils.
You will discover current market trends, learn more about EVOO marketing and find out more about health benefits and culinary uses of OliveOil!
GreenBites participated in the Savantes tasting event in Seville last year – and we absolutely loved it!
Don’t want to miss this chance?
Early discount bookings close soon – get your tickets here: http://www.savantes.org/amsterdam-nl
Homemade mayonnaise with OliveOil is so much better than the ones you can buy from the store – it’s creamy, fresh and healthy. We recommend using a mild and fruity extra virgin OliveOil like the Agrestis Bell’Omio ?
In a large bowl, whisk together vinegar and salt until salt is dissolved. Whisk in egg, egg yolk, and mustard until fully combined. Whisking constantly and vigorously, very slowly drizzle in the OliveOil until mixture is fully emulsified and thickened. Season with white pepper.
Mashed potatoes with OliveOil are so creamy and absolutely delicious, with no butter or cream. The fruity OliveOil gives these dairy-free, vegan mashed potatoes their great flavor and texture.
- Start the potatoes in a pot of cold water for even cooking. If you add potatoes to boiling water, the outside will cook faster than the interior and you’ll either have parts that are overcooked or parts that are undercooked.
- Add salt to the potato cooking water.
- After cooking, drain them, return them to the cooking pot, and toss them over medium heat for a minute or two, until they’re fluffed up and dry.
- Add the OliveOil to the hot, dry potatoes before adding liquid. The potatoes will absorb the fat and will have a silkier texture.
- Very important: don’t over mash! Over mashing breaks down the potato’s starch molecules. So, the less you mess with cooked potatoes, the better. Best practice is to use a potato ricer, if you have one. If not, an old fashioned hand masher works as well. Mash as few strokes as possible to keep the potatoes light and fluffy.
Frying the egg in OliveOil makes the egg white crunchy, lacy and gives it a gold-brown color while the yolk still remains warm and runny.
Just tilt the pan to one side s soon as the white starts to cook. With a spoon collect some OliveOil and drizzle it on top of the egg. There you have it, enjoy 🙂