Internet retailer’s “Amoris” brand will feature Greek variety and more.
NEW YORK—OliveOilLovers.com, an internet retailer featuring premium-quality extra virgin olive oils from around the world, announced the release of “Amoris”, their new line of regional olive oils.
Amoris, to be sold exclusively through OliveOilLovers.com, will include a Greek olive oil harvested from Koroneiki olives of Western Crete.
“We are very excited to launch the Amoris line as we feel these are some of the best olive oils each production area has to offer,” said Joanne Lacina, President of OliveOilLovers.com. “In particular, the Greek olive oil represents a long history of first-class olive oil production in the Mediterranean.”
Opened in October 2012, OliveOilLovers.com features over 20 olive oil brands, including five Greek-specific brands, and ships anywhere in the United States. The company plans to continue its expansion to promote more of the world’s best olive oils and to provide consumer education throughout 2013.
OliveOilLovers.com is an internet retailer selling premium-quality olive oils from the world’s top producers. With organic, infused and flavored oils as well as olive oil gift sets, the website sells a wide selection of high-quality oils at competitive prices.
Anna Fotakis is one of thousands who applied for the position of Taste Master, one of the six "best jobs of the world" an offer by Tourism Australia. This competition saw applicants from around the world submitting a 30 second video explaining why they should be selected to have one of the best jobs in the world. The position of Taste Master requires one lucky winner to travel across Western Australia for six months, eating and drinking their way around the state and seeking out the best produce and culinary secrets, whilst at the same time sharing their discoveries with the world. Tourism Australia received over 500,000 applications, out of which they narrowed it down to 25 finalists for each job. Anna was one of them, and now she has to compete with the other 24 hopeful Taste Masters to make it through to the next stage.
Anna was raised in Crete, Greece and has always showed a keen interest in food. As a child she would often fall asleep at the taverna table until the lamb chops were placed in front of her and the first job she ever wanted to do was to be a professional chocolate taster. Surrounded by olive groves and vineyards, where oil and wine are still customary produced from family plots, Anna grew up appreciating how food and drink can be created with pride and love. She often seeks out the best of local eateries whenever she goes travelling, trusting that things off the beaten path will often bring the most pleasant surprises. Over the years she has attended several wine and whisky festivals and traveled across the US, Europe, and forays in Australia and the Middle East seeking the best to satisfy her taste buds.
Anna moved to Scotland to pursue studies at the University of Edinburgh in Reproductive Biology. It was here she discovered the culinary delights of the Scottish capital with great zeal and she was hired by Yelp Ltd, which was just starting out in the UK at the time. As a Yelp Scout she reviewed hundreds of eateries across Edinburgh and is still an active member today. It was also here that she became an active member of the Mediterranean Gastronomy Society, a student run society for those who love the diverse and delicious Mediterranean cuisine. In her final year she was elected President of this society and organised society events, secured funding and promoted the society and Mediterranean cuisine to young people who in some instances had never dared to try cooking a healthy meal.
Later, Anna moved to York to complete a Masters in Bioarchaeology. It was here she was fortunate enough to be hired by the Whisky Shop, and in the space of a very short time she came to appreciate and learn a lot about whiskies, particularly Scotch, and was soon qualified to advise customers for their best purchases and attend numerous whisky tastings.
In the meantime, Anna still greatly enjoys cooking, sourcing out the best produce and going out to discover the best places to eat and drink. Now she is given the opportunity of a lifetime: to discover the culinary delights of Western Australia and to share them with the world. It goes without saying that Australia has grown a substantial food and wine industry and has gained world wide reputation for its wineries, micro-breweries and high quality food produce. Anna hopes that as a Taste Master she can share her passion and interest as well as promote West Australia and bring a new perspective and inspire a new generation from around the world to come out and discover the best Western Australia has!
In order to progress through to the next stage Anna needs as many references/ endorsements as possible, particularly from individuals related to the food and drinks industry. This can be done either by Tweeting @Australia with the tags #Anna4TasteMaster #bestjobs and short line of support, or by directly mailing your references to Anna (as long as you are happy they go public).
Anna would greatly appreciate any support for her chance to become Taste Master for West Australia.
Dragées Hatziyiannakis, a family business founded in Piraeus in 1950, participated at the ISM 2013, the world’s biggest confectionery trade fair in Cologne, Germany, earlier this year.
Greek yogurt is all around us, thankfully. It is no longer in specialty stores but rather fills up the aisles of the grocery stores all over the United States. Nowadays, however, how we eat it is becoming an art form. And one company has made it into a delicious frozen treat not only for kids but all ages to enjoy. I recently talked to Drew Harrington, Co-Founder of the Yasso Frozen Greek Yogurt Company to find out the success of this frozen treat.
Yasso is the first ever frozen Greek yogurt bar to hit the shelves. Greek yogurt is all the craze now here in the United States. How did you come up with the idea to make it a frozen treat?
My friend Amanda Klane and I came up with the idea back in 2009 because were inspired by the Greek yogurt phenomenon – suddenly, it was everywhere! Together we decided we’d take on the challenge. With a lack of healthy options in the frozen novelty category, we saw the opportunity to create something new and unique to better meet consumer needs.
Upon entering Meli Estiatorio in New York City (which is situated one block away from the legendary Empire State Building) one is left gazing at photographs of monuments such as the Caryatids of the Acropolis, as well as other landmarks that are enduring testaments to the classic Greek aesthetic sense. You can find that same aesthetic sense in their cuisine via their exquisite works of culinary art!
Have you heard of the recent study regarding the Mediterranean diet as being the best in the world? To summarize the study, three groups of people were divided into A) the general Mediterranean diet B) same as the control group A, but supplemented with more nuts and C) the standard American, low-fat, high carbohydrate diet that is widely accepted by the American Heart Association. What they found was group A and B did very well in terms of cardiovascular health, and group C had dreadful results that predisposed them to cardiovascular diseases. The positive correlations in the study revolved around the actual fat consumed, and more specifically, from plant-based sources like olive oil and nuts. The study concluded that limiting saturated fat by replacing the diet with sources coming from olive oil and nuts is key to longevity—at least compared to the Westernized diet. I find this study undervalued because we are overlooking the massivebenefits gained by livingthe Mediterranean diet.
Makes 18 cupcakes.
2 cups (8.5 ounces) flour
1/4 cup (1 ounce) 100% cocoa
1 tablespoon (11 grams) baking powder
1/2 teaspoon (3 grams) coarse sea salt
3 large eggs (200ml), at room temperature
1 (8 ounces) cup sugar
1/2 cup (125ml) Thessaly Organic Olive Oil
1 teaspoon vanilla extract
1/2 cup (125ml) whole milk
Preheat oven to 350ºF. Line one 12-cup muffin tin and one 6-cup muffin tin with paper liners; set aside. Whisk flour, cocoa, baking powder and salt in a bowl; set aside.
In a separate bowl, whisk eggs, sugar and olive oil, until thick and well-mixed. Whisk in the vanilla extract. Add the flour mixture and pour in the milk, stirring well with a wooden spoon until just combine. Spoon batter into prepared muffin cups, filling 2/3 of the way. Bake for 18 to 20 minutes, until center springs back when gently touched or a metal skewer inserted comes out clean.
Top with a frosting of your choice.
Thessaly Organic Olive Oil
ALBANY, N.Y. (AP)—Sen. Charles Schumer says federal officials are taking steps to make Greek yogurt more available for school lunches — a move that could mean more business for upstate producers and dairy farmers.
From popular diet plans like Weight Watchers, Jenny Craig, to the Atkins diet, most people have one objective in mind: loosing weight. What if I were to tell you that tossing away this type of thinking would actually benefit your health? And what if the future had uncovered that calorie counting might be a big waste of time? Okay, hold on for a second…I’m not suggesting you go eat a gigantic komati of baklava!