If you don't stand for something you will fall for anything.The day I entered the blogging world and launched Rosa's Yummy Yums, I made a promise to myself that under no circumstances would I ever transform my site into an advertizing platform or sell my soul to the god of freebies. My aim has never been to metamorphose into a food bloggers who reviews any samples just because they are gratis, promotes more giveaways than articles and turns his/her site into a hideous podium for big brands as well as multinational companies in order to boost his/her traffic and gain a few bucks.
- Malcolm X
Of course, every individual is free to do as he or she pleases, nonetheless this form of media harlotry is definitely not my cup of tea since it goes against my convictions; I definitely don't want to sponsor mafia-like businesses or fascist food corporations (Monsanto and allies for example) which are hell-bent on destroying our mind (brainwashing), health (obesity, cancer, etc...) and environment (pollution, anihilation of forests, etc...).
Whenever it comes to speaking about a product, I am extremely selective and do everything in my power to keep my integrity as I refuse to be dishonest with my readers (check out this interesting article on the subject of advertisement) and become a cash cow or marketing puppet for a certain branch of the industry which I despise. It is for this reason that I exclusively endorse people who deserve attention, support enterprises (size doesn't matter, but their politics certainly do) I can relate to and whose merchandise I fully appreciate and consider worth putting in the limelight. Hence, 90% of approaches are turned down and I rarely give any positive following to the numerous e-mail offers which land in my message box. I have ethics and love my independance, thus maintaning 100% editorial control over my blog is crucial to me.
There is a very good reason why we gave our family name to the olive oil we produce. And that is because we wanted our clients to know that the olive oil they chose to consume is created by one family that overlooks the entire procedure, from the cultivation of the trees to the delivery of olive oil -no companies, merchants or middlemen involved
- Marinos Kallaras
So, if I choose to present Marinos* Kallaras' gourmet extra virgin olive oil here today, it is because I am genuinely impressed by the quality of it and want to show my support for a Greek family of artisan producers from Corinth (in the Peloponnese) who are dedicated to creating a natural - zero chemicals, additives and preservatives - and authentic produce which carries the experience and tradition of generations (centuries).
Kallaras olive oil is extracted from freshly picked Manaki olives, a regional variety of slow-repening olives which are renowned for their distinctive soft sapidity, low acidity and high phenolic content. As a result, the oil obtained by cold-pressing the fruits is wholesome, pleasantly smooth in flavor (mildly fruity), has a wonderfully rich fragrance and a slightly tangy edge as well as pungent attributes of medium intensity.
I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes...
- Nadia Giosia
This harmonious and delicate tasting golden-green elixir of health is perfect for seasoning, enhancing and preparing cold dishes such as salads, carpaccios and uncooked** specialities like sauces, dips and spreads (mayonnaise, dressings, relishes, salsas, pestos, etc...) or drizzling over rice, pasta, vegetables, beans, meat, fish and seafood.
When one is lucky enough to be in possession of such an awesome olive oil, one has the obligation to use it to its fullest potential and to pair it intelligently with ingredients that will not spoil its subtle aromas. That's why I've decided to incorporate it to my latest vegetarian creation to date: a hearty and seasonal "Beetroot Pesto" packed with antioxidants, vitamins and minerals.
Experimenting in the kitchen is one of my favorite activities and I must admit that the earthy, highly colorful, refined, deftly spiced and exquisite condiment I invented is just amazing. Not only is this soulful paste easy to put together and budget-friendly, but it is also a real crowd pleaser - you should have seen how both Patrik and my friend C. delighted in it when I served it as accompaniment to chicken kebabs and brown basmati pilaf with button mushrooms and caramelised onions.
Try this Middle East meets West (inspired by the cuisines of Lebanon, Scandinavia and Italy) fusion pesto and you'll be immediately conquered by its uniqueness and lusciousness!
* Actually, the man behind Kallaras olive oil is a mechanical engineer. However, he has always been working on his parents olive groves (whenever he is free) and dedicates a lot of time during the harvest period to personally undertake all the tasks which an olive oil producer typically performs.
** Please remember to NEVER cook with it or you'll kill its nutritional value and comprises its value and top-notch savor.
Love beetroot dishes? Then head over to Great British Chefs and make sure to check out their mounthwatering recipes!
Recipe by Rosa Mayland, January 2013.
Makes about 1 1/2 cups pesto - serves 4-6 people.
1/4 Cup Almonds, toasted
1/8 Cup Sesame seeds, toasted
1/4 Cup Virgin olive oil
1 Clove garlic
1 Tsp Ground cumin
1 Tsp Dried oregano
A pinch Ground coriander
360g Cooked beetroot, cut in pieces
2 Tbs Lemon juice
1 Tbs Pomegranate molasses
1 Tsp Nutritional yeast
Fine sea salt, to taste
Freshly ground black pepper, to taste
1. In a food processor, mix together the almonds, sesame seeds, olive oil, garlic, cumin, oregano and coriander until you obtain a smooth paste.
2. Add the beetroot, lemon juice, pomegranate molasses, nutritional yeast, salt and pepper. Mix until the mixture is pastelike and homogenous (use a rubber spatula to scrape down the sides of the food processor as necessary to make sure that the ingredients get blended well).
Store in a jar or airtight container in the refrigerator for up to a week.
This pesto freezes well, so why not double the recipe and keep half of it in the freezer in a plastic container or frozen first in an ice tray for mini-portions and then kept in a sealed freezer bag?
Serve this pesto with pasta, spread it on bread/crackers or use it as dip.
Pesto De Betterave
Recette par Rosa Mayland, Janvier 2013.
Pour 4 à 6 personnes.
40g d'Amandes, torréfiées
18g de Graines de sésame, torréfiées
52ml/g d'Huile d'olive
1 Gousse d'ail
1 CC de Cumin en poudre
1 CC d'Origan séché
1 pincée de coriandre en poudre
360g de Betterave cuite, coupée en cubes
2 CS de Jus de citron
1 CS de Mélasse de grenadine
1 CS de Levure maltée (alimentaire)
Sel de mer fin, à volonté
Poivre noir fraîchement moulu, à volonté
1. Mettre les amandes, les graines de sésame, l'huile d'olive, l'ail, le cumin, l'origan et la coriandre dans le bol de votre mixer et mixer jusqu'à obtention d'une pâte homogène.
2. Ajouter la betterave, le jus de citron, la mélasse et la levure nutritionnelle. Mixer à nouveau afin que le mélange ait la consistance d'un pesto (bien racler les bords du bol du robot pour ramener les ingrédients vers le centre).
Ce pesto se conserver une semaine (maximum) au frigo, dans un bocal.
Il peut aussi très bien être congelé, alors pourquoi ne pas doubler la recette et mettre la moité au congélateur (mini portions ou non)?
Suggestions de présentation:
Servir avec des pâtes, sur du pain et des crackerse ou comme dip.