Friday, 9 September 2016

Infinite benefits of Olives and Olive Oil


Well-aware of the infinite benefits of olives and olive oil, the Romans thought that the humble olive deserved a lot more recognition. The Roman Aristocracy believed that good health was the outcome of two things- Wine and olive oil. The olive branch and its fruit were considered symbols of wealth, peace and prosperity. Technically classified as fruits of the ‘Oleo Europaea’ tree, a tree which thrives for decades, olives add a punch to your meals! Similarly, the oil extracted from olives forms the basis of Italian, Greek, Spanish and several other cuisines and dishes.

The colour of the olive is a measure of the ripeness of the fruit- green olives are picked before ripening while black olives are picked after.  Both the varieties are generally soaked in brine (water and salt mixture) which helps in eliminating the natural bitterness, making the olives more palatable. Green olives are widely used for making stuffed olives- incorporating a wide number of ingredients that can be used as stuffing- pimentos, jalapenos, garlic, almonds, capers and many more. The Kalamata olive from Greece with its glorious purple-black colour and depths of flavor, is one of the most eminent varieties of olives around the world. Kalamata olives are known for the fabulous flavour they lend to a classic pasta puttanesca or a simple salad dressing. However, there are several other varieties of olives like Leccino and Taggiasche, slowly gaining popularity. The health benefits of both black and green olives are numerous.  Green olives contain no fats or trans-fats and small proportions of vitamins and minerals. A typical Mediterranean meal largely comprises of olives and olive oil amongst other healthy ingredients. No wonder, consumption of a Mediterranean diet is associated with reduced risk of osteoporosis, cancer prevention and is also strikingly high in antioxidants and anti-inflammatory nutrients. Both black olives and green olives are also high in iron and are excellent sources of Vitamin E.

Use olives to garnish a dirty martini or as a pizza topping! With a little creativity- you can discover numerous uses of olives- a light, roasted garlic and green olive vinaigrette with orange to dress up a simple salad, a creamy garlic, chili and olive dip with crustini or crackers, sliced Kalamata olives in a minestrone or bisque, stuffed olives served as antipasti, for mains- whole or sliced black olives work well with pan-seared tofu, over wood-fired pizza or combined with sautéed porcini mushrooms & cherry tomatoes and stuffed in a rustic ciabatta. Add olives to your side dish potatoes, salads, sprouts or vegetables for a delicious flavour! Experiment with olives in your meals- whole olives, sliced, chopped or a flavourful pâté with mushrooms or onions! With its delicious taste, adaptability & the varieties available today, one is spoilt for choice. This also means there are so many more reasons to have a jar or two of olives stacked in your pantry!


Olive Tree Trading has a range of whole, pitted, stuffed, Kalamata, Leccino and Taggiasche olives, sourced from countries around the world, to savour your taste buds. Use these in simple or complex recipes, for dinners or drinks to add flavour and character to your dishes instantly!



Thursday, 11 August 2016

Risotto with Artichokes


Serves 4

Ingredients:

5 - 6 cups vegetable stock
1/2 cup finely chopped onion
1 1/2 cups Olea Europaea arborio, carnaroli or vialone nano rice
1/2 cup dry white wine
1/2 cup Oleo Europaea sliced artichokes in olive oil
4 tbsp. unsalted butter 
2 tablespoons olive oil
Zest & juice from one lemon
1/4 cup grated Parmesan cheese
1/3 cup chopped fresh parsley

Directions:

Place the stock in a pot with the artichokes and keep warm.
Heat 2 tablespoons of butter and olive oil in a heavy saucepan. Add the onions and cook until they are translucent. Add the Italian rice and stir until it is well coated with butter. Add white wine and stir continually over medium heat until it is absorbed.
Start by adding a ladle full of warm stock, stirring as it is absorbed. Continue in this manner, adding ladles full of stock and stirring continuously for about 10 minutes. Add the artichokes as well and continue adding the stock for another 10 to 15 minutes or until the rice is cooked al-dente, with a creamy texture . Remove from heat and finish with remaining butter, lemon juice, zest and parmesan cheese. Stir in the chopped parsley and serve hot.

Saturday, 30 April 2016

About the Chairman Suku Shah - Olive Tree Trading



Mr.Suku Shah is the chairman and managing director of Olive Tree Trading Pvt. Ltd. who boldly admits he has extravagant, gourmet tastes when it comes to food and drink. A businessman from Bombay who studied in the USA, Mr. Suku Shah started Olive Tree with the idea of importing, distributing and marketing quality products in the food and beverage industry that would enhance healthier lifestyles. What began with a simple bottle of olive oil over fourteen years ago is, today an ever-expanding range of ingredients that make every homemaker, restaurant, and chef proud.


Olive Tree:
Olive Tree, based in Pune, stemmed from a need for India’s growing gastronomic interests, influenced by extensive travel and culinary knowledge, the company brought authentic Italian Olive Oil to India over 14 years ago. Olive Tree is an extension of founder, Mr. Suku Shah’s tastes and values. At Olive Tree, the belief is  ‘what you eat is what you are’- that is why only reputed products with a conscience hang from the branches of this Olive Tree.Each product, its ingredients and manufacturing process, is carefully studied before it is added to their product portfolio.

Apart from promoting a healthy lifestyle, Olive Tree also specializes in organic, gluten-free, lactose-free products to offer quality substitutes for people with special dietary requirements; healthy vegan alternatives for dairy like Silk almond & soy milk, Mori-Nu silken tofu, El Olivo organic & gluten-free quinoa, lowered sodium products like the OleaEuropaea range of hand stuffed olives, baked rye snacks and premium products that include an organic, unfiltered range of extra virgin olive oil, pure olive oil, authentic Italian-style pesto, highest fruit content jams, raw Italian honey, truffle products-black truffle sea salt, truffle & mushroom cream, espresso machines and premium coffee capsules by OleaEuropaea, rich in omega 3 Anchovies & Tuna in olive oil by Rizzoli….

Olive Tree not only has a growing retail distribution chain selling their products with an aim to ensure premium quality products and ease of accessibility, but is also now reaching out to the increasing number of gourmands and discerning families across India, who are willing to experiment at home, through their online store-www.olivetreetrading.com.

Launched in 2012, olivetreetrading.com receives and door delivers orders across India, including the most remote regions, through its logistics partners and own delivery network, from organic to exotic, the perfect ingredients are just a click away.

Olive Tree’s exclusive, dedicated, customs bonded warehousing facility ensures that each product is handled optimally; to keep the quality as fresh as the manufacturer intended, and as enjoyable as the consumer desires. “Right from sourcing, to storage, to delivery, Olive Tree ensures that the freshest and the best products reach each of our customers and culinary partners, because we share their commitment to superior quality and refined tastes,” states Mr. Suku Shah.

Early life:
Mr. Suku Shah grew up in Bombay, studied in Los Angeles and returned to join the family business. He then dabbled in a courier business in Mumbai and crankshaft machining factory in Pune. He sold his crankshaft-manufacturing unit in 2001. He was holidaying with his family when the concept of Olive Tree stemmed; at a dining table in a five-star hotel, Mr. Suku Shah was told if he wanted better olive oil, he would need to import it himself. So he did!

Philosophy:
“Food is serious business, it should be, it feeds our families, it feeds our economy, and both of these are reason enough to put only the best of the world, on every discerning table.” - Mr. Suku Shah
India’s tastes are expanding. Not just in depth but width too. Olive Tree is at the top of this dynamic cultural convergence through their food and is constantly promoting new tastes, and pioneering culinary concepts. Over the years, Olive Tree has satisfied some of the most refined palates, fulfilled culinary experiences, and evolved menus across cultures and will continue to set their benchmarks high to meet today’s ever evolving, wellness-oriented lifestyles.




Tuesday, 8 March 2016

Olive Oil



One of the most spoken about ingredients and arguably the healthiest in its category, olive oil is amongst the highest demanded products today. Due to its innumerable health benefits and its versatility of being used in a wide range of cuisines, olive oil has slowly but gradually established its way into every home and restaurant kitchen shelf.

This beautiful oil, however, needs a little bit of extra care and caution. Bright light, oxygen, high temperatures are some of the enemies of fats and oils. Thus, their shelf life automatically increases if any of these factors are abridged. More oxygen equals more degradation. Hence, using sturdy, tight-capped bottles are generally recommended. In case of temperatures, 57 degree Fahrenheit is considered ideal for the storage of olive oils. 

For cooking, these can then be used chilled, or allowed to come back to room temperature, especially if it is being used in a salad or dip.
Lastly, coming to the factor of light, it is vital to store olive oils in dark coloured, glass bottles to maintain quality and extend their shelf-life. Though light coloured or even transparent bottles may make the oils more visually appearing, these enable ultraviolet rays to enter the bottle more prominently, giving additional room for spoilage. 

Therefore, we at Olive Tree Trading, ensure that our top- grade, olive oils are packed in dark, glass bottles to give you the best we have to offer. This also ensures that all the positive attributes of the olive oil are safeguarded, as the dark bottles guarantee protection against heat and also help in maintaining temperatures to a certain extent.
Another important aspect of storing in dark bottles is that the naturally present vitamins in the olive oil, particularly Vitamin E is retained; compared to storing it in regular plastic or light coloured bottles which leads to a drastic decrease in the level of vitamins and antioxidants.
Olive Tree Trading ensures only the best quality olive oils, carefully picked and selected from Olitalia, delivered straight to your doorstep. We also offer a 25% discount on all products purchased through our gourmet online store.

Monday, 15 February 2016

Chicken with Balsamic reduction, Quinoa & Baby spinach



INGREDIENTS
  • Serves : 2-3
  • Prep Time : 15 mins
  • Cook Time : 15-20 mins
Chicken with balsamic reduction, quinoa & baby spinach
  • 1 tablespoon olive oil
  • 4 cloves garlic , chopped
  • 2 boneless chicken thighs
  • 110 grams baby spinach
  • 1/2 cup chicken broth
  • 2 tablespoons balsamic vinegar
  • 3 tomatoes, chopped
  • ¼ cup El Olivo organic white quinoa, cooked
CHICKEN WITH BALSAMIC REDUCTION, QUINOA & BABY SPINACH

Heat the olive oil in a large saucepan over medium-high heat.
Add the chopped garlic and sauté. Add the chicken thighs and cook for about four minutes on each side until cooked through. Remove the chicken and set aside.
In the same pan, place the spinach and cook for a few minutes until the leaves wilt. Remove from the pan and set aside.
Lower the heat to medium, add the chicken broth and balsamic vinegar and stir, scraping the pan to remove any browned bits sticking to the bottom.
Add in the tomatoes, bring to a boil and simmer for about three-five minutes.
Place the cooked El Olivo Organic White Quinoa in a serving bowl. Place the spinach and chicken on the quinoa, top with the balsamic-tomato reduction and serve!

Reference:-eattreatonline.com




Friday, 12 February 2016

Interesting Facts - HONEY!


Did you know that 60,000 or so bees in a beehive collectively travel as much as 55,000 miles and visit more than two million flowers to gather enough nectar to make just half a kilo of honey!
The color and flavour of honey differ depending on the nectar source visited by the honeybee. In general light coloured honeys are mild in flavour, while darker honeys are usually more robust in flavour. Olea Europaea offers such mild and robust flavoured honey with no preservatives, no added flavourings and colouring, a 100% natural product. Honey is generally classified by its floral source. Good quality honey can be easily distinguished by its fragrance, taste and consistency.
Honey being a natural and nutritious food, contains a number of compounds essential for the body: mostly glucose and fructose but also enzymes, amino acids, hydrogen peroxide, minerals, antioxidants, etc...that play an important role in modern diet. Honey contains enzymes that help your body digest food, which in turn, helps keep our immune systems working properly.
Honey is a natural source of carbohydrates, providing 17 grams per tablespoon, making it ideal for the working muscles since carbohydrates are the primary fuel the body uses for energy. It is therefore, a direct source of energy, which is easily digested. Honey is also a humectant, which means it attracts and retains moisture.

Honey – so called “Natures energy food” can be preserved forever as it never goes bad.

Visit olivetreetrading.com to purchase / for more information on our products.

Thursday, 14 January 2016

Saffron and Almond Milk Panna Cotta




The nutty flavor of Silk Almond Milk pairs beautifully with a delicate spice such as saffron, and lends it a soft hue making the dessert instantly appealing. What better than this healthy yet decadent dessert!

Serves: 2

Ingredients:
  • 1 cup Silk Almond Milk
  • 1 cup non dairy creamer or milk powder
  • ¼ cup sugar (lesser, if you like your desserts mildly sweetened)
  • 2 teaspoons gelatin
  • 2 tablespoons water
  • 1 large pinch of good quality saffron
  • Sprig of mint for garnish

Method:
Place the Silk Almond Milk, non-dairy creamer or milk powder, and sugar in a heavy-bottomed pot and heat gently, whisking occasionally to ensure that the sugar does not burn at the bottom. When hot, add the saffron strands and leave to infuse for 4-5 minutes. Meanwhile, place the gelatin in a small microwave-safe bowl and cover with the 2 tablespoons of water. Microwave for one minute, checking at 30 seconds to see that the gelatin has bloomed. Add the gelatin to the warm milk mixture and whisk it in. Ensure that there are no lumps of gelatin in the mixture.
Pour into small glasses or moulds of choice. Cool for 3-4 hours or until set.
Garnish with strands of saffron and a sprig of mint. Serve cool.